boterkoek

Boterkoek is a traditional Dutch butter cake known for its rich, dense texture and high fat content. The cake is typically baked in a round pan and served in slices as a teatime or coffee treat. It is especially associated with the Netherlands and Flanders, where bakeries and homes produce it in numerous family recipes.

A standard boterkoek is made from a short, tender dough of unsalted butter, sugar, eggs and flour, sometimes with a pinch of salt. Many traditional recipes omit leavening agents, producing a dense, moist crumb; some modern versions add a small amount of baking powder to lighten the texture. Flavourings such as vanilla or lemon zest are common, and variations may include almond paste or marzipan swirled into the dough.

Preparation involves creaming butter and sugar, beating in eggs, then folding in flour to form a cohesive dough. The dough is pressed into a generously buttered round cake tin, the surface is smoothened and often lightly dotted with the tip of a knife or a fork to prevent cracking. It is baked at about 170–180°C until the edges are golden and the center feels set, usually 25–35 minutes. The cake is cooled before slicing.

Boterkoek is typically served at room temperature. It keeps well for several days in an airtight container and may be refrigerated for longer storage. Some households bake it for celebrations or as a special weekend treat.

See also: shortbread, butter cake, Dutch baked goods.