Dutch butter cake frangipane

Dutch butter cake frangipane

Dutch butter cake frangipane

Dutch butter cake frangipane is one of our bestselling cookies! This is a typical Dutch cookie (Boterkoek) and should be soft and chewy! When you bake them this way, than you understand what a real Dutch butter cake is. In the Netherlands this cookie comes in different flavors. The most common flavors are Vanilla, Almond paste and stem ginger. My customers ask for all kinds of flavors like Mango, lemon, keylime and frangipane. I have exchanged almond paste for frangipane, because almond paste is more sweet. In this authentic Dutch recipe I will guide you the right way how to make a Dutch butter cake frangipane.



Dutch butter cake and dough


Prepare Dutch butter cake dough

When I am preparing a recipe in general, I am always weigh or measure my ingredients up front. This works better and I won’t miss an ingredient. For this recipe I am using my Kitchenaid standmixer with paddle attachment. A handmixer is fine as well. This recipe does not need overmixing. Mix all the ingredients on low speed until incorporated. This is a 2 step recipe, so I am mixing first butter, sugar and vanilla extract until creamy! Then I mix salt with all purpose flour first and use this second. My Dutch butter cake dough is ready!



Dutch butter cake, frangipane and dough


Prepare springform baking pan

Before filling my springform baking pan with dough, I am going to pre heat my oven on 350 degrees/ 175 celsius. I brush the bottom and sides of the baking pan with butter and cover the parts with parchment paper. After the dough is ready, I am deviding the dough in 2 pieces. 1 part for the bottom and 1 part on top. In the middle I am using another recipe Frangipane. Frangipane is almond cream and this cream makes cookie dough more chewy! Also this cream has bitter almond flavor like Amaretto liquor. There is no alcohol involved, but you do get the flavor. I only have to brush the top with egg wash and make a raster with a fork. Then this cookie is ready for the oven!

Please see my recipe below and click on Frangipane image for this recipe. I have you have a question or comment about this recipe, please use the comment box below. Enjoy baking Dutch butter cake frangipane recipe.


Dutch butter cake boterkoek






Dutch butter cake frangipane boterkoek





Serves 8

Dutch butter cake frangipane

7 minPrep Time

30 minCook Time

37 minTotal Time

Save RecipeSave Recipe


  • 2 ¾ cup all purpose flour
  • 1 ½ cup butter ( room temperature)
  • ¼ tsp coarse salt
  • 1 tsp vanilla extract
  • 1 egg (whisked)
  • 1 ¾ cup white caster sugar


  1. Prepare frangipane recipe first! Get it out of the refrigerator 20 minutes up front.
  2. Mix on low speed 1 ½ cup of butter (room temperature) with 1 ¾ cup white caster sugar and 1 tsp of vanilla extract until creamy!
  3. Blend with a fork first 2 ¼ cup of all purpose flour with ¼ tsp of coarse salt.
  4. Add in 3 parts All purpose flour with salt to the creamy butter. Mix until incorporated.
  5. Use a round or square sized springform baking pan ( 9 inch). Butter the bottom and sides and cover butter parts with parchment paper.
  6. Devide butter cake dough in 2 parts. 1 part is for the bottom and the 2nd part goes on top. Cover the bottom with one part of butter cake dough.
  7. Brush ¾ cup of frangipane almond cream on top of the first part of the dough.
  8. Use the other butter cake dough and cover the frangipane layer.
  9. Brush lightly egg wash on top and use a fork. Presh your fork gently in the dough with egg wash and make a raster.
  10. Bake your Dutch butter cake frangipane in 30 minutes on 350 degrees or 175 celcius.
  11. When your Dutch butter cake frangipane is ready. Let it cool off for hours until it is on room temperature.


See link Frankipane recipe: https://www.food-emporium.com/recipe-view/frangipane-authentic-almond-cream-recipe/

**Important** Do not cut in your butter cake when it is still warm. This will make your Dutch butter cake frangipane less chewy!

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