Dutch Buttercake Recipe (Dense Dutch Butter Cake)
Dutch Buttercake recipe: a rich, dense Dutch-style butter cake with a lightly golden top and a tight crumb. The ingredients are simple and the method is quick—mix, spread into a pan, and bake briefly. Follow the how-to steps for a smooth, even texture without overbaking.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Grease a small cake pan; lining the base with parchment helps with easy release.
Combine dry ingredients
Stir together the flour, baking powder, and salt. Sift if you see any lumps.
Cream butter and sugar
Beat the room-temperature butter with the sugar for 2–3 minutes until creamy and a bit lighter in color. Don’t overwhip—this cake is meant to be dense.
Bring the batter together
Add the dry mix and stir on low just until combined, then finish with a spatula. The batter will be thick, and that’s expected.
Spread and bake briefly
Press and smooth the batter into the pan. Bake for about 10 minutes, until the top looks lightly set and just starting to color. A toothpick may not come out fully dry due to the dense texture—avoid overbaking.
Cool, then slice
Let it rest in the pan for 10 minutes, then turn out to cool further. Slice once fully cooled for cleaner edges.