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1 Comment If you love Dutch butter cake, you should try this version with chocolate and dulce de leche because it is SO delicious! I’m not gonna claim this is not anything but addictively delicious.
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Dutch butter cake (boterkoek) with chocolate and dulce de leche
Growing up my mum regularly bought a butter cake at the local bakery and I absolutely loved eating it. It’s incredibly heavy as – and the name would suggest this already – it’s a pretty buttery cake. Lots of butter goes in, but if you take only a small piece it’s not too bad. That said; it is so good you might want to keep eating it. I also thought this would make for a brilliant Valentine’s day treat.
I’ve been on a butter cake or boterkoek roll lately. I made a couple of different version but this one is by far my favorite. So if you love dulce de leche? Than this one is for you!
It all started when Charlotte and I had another cooking session on a rainy weekend day. And I think it was Charlotte who shouted out that she wanted to make something with dulce de leche. Well, I can’t remember who came up with the idea, but the execution was great!
Also good for Valentine’s Day
It’s almost Valentine’s Day, and although red is always the order of the day, it doesn’t have to be. Besides, it contains the number one ingredient of Valentine’s Day: chocolate. That’s a good thing, isn’t it? But don’t wait until you can make this for a potential Valentine – it’s also perfect for treating yourself.
Making the Dutch buttercake with dulce de leche
To make a butter cake, you follow the steps in the recipe card below. Keep in mind that you will need to have the dulce de leche already made or use store bought if you want. Important to know is that you will need the dulce de leche warmed up to room temperature as that will make the process of adding the caramel onto the cake easier.
Than you take the prepared pan and you divide the dough into two pieces. Press the first half of the dough into your prepared tin.
Important to know is that you need a closed tin. A springform pan will absolutely start to leak the butter and that’s not what you want. A tin like this will work well. Make sure you keep the tin fairly small. It’s a flat cake so you don’t need a very high tin. Once the first half of the pastry is in, you add little blobs of the dulce de leche on top of the cake. It will melt into it once baking so don’t worry if it doesn’t look even.
Add the chocolate
Once the dulce de leche is on you add the chopped chocolate over the top and finish with the second layer of the dough. Spreading the second layer of dough on top will be a bit messy. It was a bit hard to get it even and to spread it out evenly. You could probably roll it out first with a rolling pin for easier distribution. We just put pieces of the dough on top and made it as smooth as we could.
If it’s not very smooth, don’t panic, it will be fine once it’s baked. You could use the tines of a fork to make a crosshatch pattern on top. Which is what is traditionally used. But since this butter cake was a bit messy on top we decided not to do that. Do use an egg yolk for some egg wash as that will make it look prettier for sure.
Once baked, leave the butter cake cool completely. The butter cake will still be a little soft when it comes out of the oven. It will firm up as it cools. So give it that time.
Butter cake with dulce de leche
When it has cooled, cut it into small cubes (because it is heavy!) and serve it with coffee. Or you can just eat it as it is. But beware, it is addictively delicious!
How delicious can it be? This butter cake with dulce de leche and a piece of chocolate is addictively delicious! Especially fresh out of the oven with another crispy crust….Hmmm. And if you love Dutch cooking, make sure to also try the Dutch breakfast cake!
Dutch butter cake (boterkoek) with dulce de leche
Ingredients
- 200 grams butter room temperature
- 200 grams granulated sugar fine
- 250 grams all purpose flour
- 1/8 tsp salt
- 200 grams dulce de leche 1/2 can
- 75 grams dark chocolate roughly chopped or grated
- 1 egg lightly beaten
Equipment
- Butter cake tin
How to make this dutch butter cake
- Preheat the oven to 180°C/350˚F (conventional oven).
- Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
- Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
- Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
- This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
- Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
- Cut into small pieces when it has cooled completely!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Love, love, love this recipe! Crunchy, soft, soooo delicious and did I mention I love this recipe? 😉