A rich Dutch butter cake with a gooey dulce de leche and dark chocolate centre — dense, buttery and golden, cut into small squares once cooled.
Boterkoek is a beloved Dutch butter cake — dense, rich and golden, with a fudgy almost-underbaked centre that's the whole point. This version hides a ribbon of dulce de leche and dark chocolate inside, making an already irresistible treat even more indulgent.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 200g Butter
- 200g Sugar
- 250g All Purpose Flour
- 1 Salt
- 200g Dulce De Leche
- 75g Dark Chocolate
- 1 beaten Egg
Video
Preparation
- Preheat the oven to 180°C/350°F.
- Cream the softened butter and sugar in a stand mixer until creamy, then add the flour and salt and knead by hand to a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin (not a springform) with parchment and press the first half of the dough over the base with your fingers and a spoon.
- Using a teaspoon, dot dulce de leche over the base, sprinkle with the chopped chocolate, and cover with the second half of the dough.
- Brush the top with the beaten egg (don't worry if it isn't perfectly neat — it'll be fine once baked).
- Bake for about 30 minutes, until golden brown — it will still be wobbly, as butter cake only firms up as it cools.
- Leave to cool completely, then cut into small pieces.
Tips from the ZestyPlate Kitchen
- Use good butter generously — it's the star, and there's no hiding poor-quality butter here.
- Don't overbake; boterkoek should still wobble when it comes out and firms up as it cools.
- Press the dough evenly with a spoon and your fingers for a neat, level cake.
- Let it cool completely before cutting, or it'll crumble while still warm.
Frequently Asked Questions
It was likely overbaked. Pull it while the centre still looks soft and wobbly — it sets as it cools.
Absolutely — leave out the dulce de leche and chocolate for the classic all-butter boterkoek.
Well wrapped at room temperature for up to 5 days; the rich butter keeps it lovely and moist.
