dutch butter cake recipe

Written ByJenny Smyth Posted on
dutch butter cake recipe
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The Best dutch butter cake recipe

I’ve been making this Dutch butter cake recipe for years, and it’s always a hit with my family. The cake is moist and flavorful, with a rich, buttery flavor that’s perfect for any occasion.

I love how the butter and sugar come together to create a sweet, crumbly texture that’s just irresistible. The best part is that it’s incredibly easy to make, requiring just a few simple ingredients and no special equipment.

My kids adore helping me in the kitchen, measuring out the flour and sugar, and cracking in the eggs. They love how the cake turns out light and fluffy, with a delicate crumb that’s just perfect for snacking on.

As for me, I appreciate how this recipe is a great way to use up leftover butter and eggs – it’s always nice to have a use for those pesky ingredients that are about to go bad. Plus, the cake freezes beautifully, so I can whip up a batch and stash it in the freezer for later.

It’s perfect for busy weeknights or special occasions – really, anytime you need a delicious dessert without too much fuss.

Dutch Butter Cake

Dutch Butter Cake

4.7 from 1157 votes

This Dutch butter cake is a dense, buttery, and slightly sweet treat with a golden crust. It is simple to make with just a few pantry staples and pairs perfectly with coffee or tea.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9-inch round cake pan with butter or line it with parchment paper for easy removal.
3In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4The mixture should look pale and creamy.
5Add the eggs one at a time, beating well after each addition.
6Then mix in the vanilla extract until fully combined.
7In a separate bowl, whisk together the flour, salt, and baking powder.
8Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms.
9Do not overmix.
10Transfer the dough to the prepared cake pan and press it evenly into the pan using a spatula or your hands.
11The dough will be thick and slightly sticky.
12Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
13The edges should be slightly darker than the center.
14Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
15Slice and serve at room temperature.

🔧Equipment

9-inch round cake pan
Electric mixer
Mixing bowl
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 220mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 5g

📝Notes

For a richer flavor, use European-style butter with higher butterfat content. The cake keeps well at room temperature for up to 3 days when stored in an airtight container.

Watch Video Of How Dutch Butter Cake Works

This Dutch butter cake recipe is always a good idea for any occasion – whether you’re looking for a special treat or just a quick dessert fix. It’s perfect for family gatherings or potlucks, as it’s easy to transport and serves well at room temperature.

Plus, it freezes beautifully, so you can whip up a batch and stash it in the freezer for later. One thing I love about this recipe is how versatile it is – you can top it with fresh fruit or whipped cream for added sweetness, or even dust with powdered sugar for a more elegant look.

❓ Frequently Asked Questions About Dutch Butter Cake

Q: What kind of butter should I use in this recipe?

A: You can use either salted or unsalted butter in this recipe – it’s up to your personal preference! If you’re using salted butter, just omit any additional salt called for in the recipe.

Q: Can I make this cake gluten-free?

A: Yes, you can easily make this cake gluten-free by substituting in gluten-free flours like almond or coconut flour. Just be sure to adjust the ratio of liquid to flour accordingly.

Q: How long does this cake take to bake?

A: This cake typically takes around 45-60 minutes to bake through – keep an eye on it after 30 minutes to ensure it doesn’t overcook.

Q: Can I make this cake ahead of time?

A: Yes, you can easily make this cake ahead of time – just mix up the batter as directed, pour it into the prepared pan, and refrigerate until ready to bake.

Q: What if I don’t have buttermilk?

A: No problem! You can easily substitute buttermilk with regular milk mixed with 1 tablespoon white vinegar or lemon juice. Let it sit for 5-10 minutes before using as directed.

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