Hey folks, so Dutch butter cake popped up on my feed yesterday, right? The picture looked insanely buttery and simple. Got me wondering – why is this stuff even traditional Dutch food? Seemed too straightforward. So, grabbed my apron this morning thinking, “Okay, challenge accepted. Let’s bake this thing and figure it out.”
First Things First – Hunting Down Why
Before I even touched a mixing bowl, I hit up some quick history. Found out it’s seriously old-school Dutch, like centuries-old! Seems back in the day, regular folks wanted a fancy-looking treat without all the fuss or fancy ingredients nobles used. Basic stuff: flour, butter (lots!), sugar, an egg. Pure pantry magic. The simplicity IS the tradition. Makes total sense now – simple ingredients most people had, super easy method, minimal cleanup. No wonder it stuck around!
Okay, Let’s Bake This Thing
Armed with info and craving butter, I gathered my stuff:
- Butter: Whole stick (225 grams), room temp. Non-negotiable.
- Sugar: Granulated white, 200 grams. Didn’t measure too precise.
- Flour: All-purpose, about 250 grams, sifted.
- Egg: Just one large one.
- Salt & Vanilla: Pinch of salt, splash of vanilla.
Preheated the oven to 175°C. Grabbed my trusty 8×8 pan, popped in a baking paper square. Why my oven doesn’t read in Fahrenheit anymore is anyone’s guess.
The Actual Messy Fun Part
Started simple: dumped the softened butter and sugar into the mixing bowl. Beat it for a solid five minutes with the hand mixer until it got pale and fluffy – this part matters, folks! Seriously whipped it. Then cracked in the egg, vanilla, salt. Mixed again until smooth.
Switched to a spatula. Folded in the sifted flour bit by bit. Gentle strokes, just until it came together. This dough is THICK! Like, playdough meets cookie dough thick. Didn’t expect that. Spooned this gloriously buttery lump into the pan. Used wet fingers to smoosh it flat – seriously sticky work. Top got all dimpled, just like the pictures showed.
Into the oven it went! Set the timer for 25 minutes, grabbed coffee.
Waiting… and That Smell!
Okay, about 15 minutes in? My whole kitchen smelled like toasted butter and heaven. Had to peek! Top was browning nicely, edges pulling away a bit. Looked done at 25 minutes? Pulled it out carefully… center still felt kinda soft. Panic. Stuck a skewer in – slightly sticky crumbs clinging. Okay, back in for maybe 4 more minutes until a deeper golden brown all over. Slightly browned edges are good! Pulled it out.
Biggest test: Waiting. Let it cool completely in the pan. This step is torture. Needed to settle. Cut into it warm, and it crumbles everywhere. Patience!
The Verdict (and Tradition Confirmed!)
Finally cut squares. Bottom had that classic sweet, shortbread-like crust. Center? Super dense, moist, almost like brown sugar fudge but butter flavored. Butter overload in the best possible way. Crumbly texture, melt-in-mouth richness. Sweet, simple, pure indulgence. Messed up slightly? Mine spread less than some pics – maybe my dough was too thick?
But honestly? It perfectly matches what I learned. This cake IS Dutch tradition: dead simple ingredients, minimal effort for maximum butter impact. Pure comfort food logic. Totally get why it’s survived centuries. Next time? Maybe bake it 2 minutes less. But overall? Success!
