Brown Sugar Dutch Butter Cake (Boterkoek)

Categories:

Cakes & Cupcakes
Cookies, Brownies & Bars
Afternoon Tea
Desserts
Snacks
Birthdays
Christmas
Easter
Nut-free
Soy-free
Vegetarian
Golden Yellow Sugar

Simple ingredients bring big flavour! Pure golden goodness awaits to be shared with loved ones, or cozily enjoyed with your favourite hot drink. Pair it with a side of fruit, whipped cream, or a dusting of icing sugar for the ultimate sweet treat.

Prep Time
15 minutes
25 minutes chilling time
30 minutes cooling time
Bake Time
35 to 45 minutes
Sliced Brown Sugar Dutch Butter Cake on a white cake stand against a red background. One slice is being lifted with a gold cake server. A single slice sits on a small white plate with a gold fork, and a wrapped gift box and ribbon are nearby.
Ingredients Equipment

Springform pan or cake round (9-inch)

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Stand mixer with paddle attachment OR large bowl with handheld mixer

Rubber spatula (large)

Small bowl

Whisk OR fork

Offset spatula (small)

Pastry brush

Fork

Servings
12 to 16 servings / 9” cake
  • 2⅓ cups (291 g) all-purpose flour
  • 1⅓ cups (289 g) Redpath® Golden Yellow Sugar, packed
  • ½ tsp (3 g) salt
  • 1⅓ cups (303 g) butter, cubed
  • 1 large egg
  • 1 tbsp (15 ml) pure vanilla extract
For the eggwash:
  • 1 large egg
  • 1 tbsp (15 ml) water
Instructions

Step 1

Preheat oven to 350°F (177°C). Lightly grease and line the bottom and sides of a 9” springform pan or cake round with parchment paper.

Step 2

In the bowl of a stand mixer using the paddle attachment, add flour, the Redpath® Golden Yellow Sugar, and salt. Mix on low speed until thoroughly combined.

Step 3

Add in the cubed butter. Mix on low speed until the dry ingredients are coated with butter and start to look like wet sand. Scrape down the sides of the bowl.

Step 4

Whisk together the egg and vanilla extract and add it to the bowl.

Step 5

Mix on medium-low speed just until a thick batter forms and the egg is fully incorporated; do not overmix.

Step 6

Transfer the thick batter into the prepared pan. Place a piece of parchment over the surface and press and evenly smooth the batter into the pan. Alternatively, use a small offset spatula to smooth out the surface. Place the cake into the fridge to chill; 25 minutes. This allows the flour to fully hydrate and the gluten to relax.

For the egg wash:

Step 1

In a small bowl, whisk the egg with the water.

Step 2

After the cake has chilled, remove cake from the fridge. Lightly brush the top of the cake with the egg wash.

Step 3

With a fork, create a crosshatch pattern on the cake.

Step 4

Place cake into the preheated oven. Bake for 35 to 45 minutes until golden brown and the centre is set, or until a skewer inserted into the centre of the cake comes out clean with a few crumbs attached.

Step 5

Remove cake from oven and allow to cool in the pan for 30 minutes. Run a small offset spatula around the cake before placing a plate or cutting board over the cake pan and carefully inverting the cake. Place the cake right-side up on a serving plate.

An overhead, close-up shot of a golden-brown, round Brown Sugar Dutch Butter Cake (Boterkoek) cut into six wedges and arranged on a white serving plate. The cake has a dense, buttery texture and features a diamond-patterned score across its surface. A hand using a gold serving spatula is removing one slice from the bottom right. In the upper left, one slice already sits on a small green plate next to a fork, and a crumpled green napkin is next to the plate. The background is a light-colored wooden surface.
Chef's Tips

*Ensure all ingredients are at room temperature before proceeding with the recipe.

*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow Sugar. Note that the resulting cake may have a more pronounced caramel flavour and may be darker in colour than the original.

*If planning to gift the butter cake, ensure cake is completely cool before wrapping in wax or parchment paper. Place into an airtight container or tin.

*Butter cake can be stored in an airtight container at room temperature for 3 to 5 days, or up to a week in the fridge, or up to 4 months in the freezer.