I like that this cake comes together quickly with no complicated steps or fancy equipment. It’s perfect when I need a crowd-pleasing dessert that still feels homemade and comforting. The orange zest adds a subtle brightness that complements the buttery base, and the crosshatched top gives it a rustic, bakery-style look. Best of all, it’s just as good at room temperature as it is fresh out of the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2¾ cups all-purpose flour
1 teaspoon fine salt
¼ teaspoon ground nutmeg
1½ cups unsalted butter, softened
1¼ cups granulated sugar
¼ cup packed light brown sugar
2 teaspoons orange zest
1 large egg, room temperature
1 large egg yolk, room temperature
1½ teaspoons vanilla extract
1 large egg white, lightly beaten (for brushing)
Directions
I preheat the oven to 350°F and grease a 9-inch springform pan. Then I line the bottom and sides with parchment paper for easy removal.
In one bowl, I whisk together the flour, salt, and nutmeg and set it aside.
In another large bowl, I beat the butter, granulated sugar, light brown sugar, and orange zest for 3 to 4 minutes, until smooth and fluffy. I make sure to scrape down the sides of the bowl a few times.
I add the egg and egg yolk, mixing until fully combined, then stir in the vanilla extract.
I gradually add the dry ingredients to the butter mixture until everything is just incorporated. The dough is thick—more like a cookie dough than a cake batter.
I press the dough evenly into the prepared pan. To smooth the top, I place a piece of plastic wrap over the dough and press gently with my hands, then remove and discard the wrap.
I brush the top with the beaten egg white, then use a fork to make a classic crosshatch pattern.
I bake the cake for 25 to 30 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
I let the cake rest in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe serves 8 to 10 people.
Prep time: 18 minutes
Cook time: 25–30 minutes
Total time: 43–48 minutes
Variations
Almond flavor: I sometimes replace the vanilla extract with almond extract for a more traditional Dutch version.
Lemon zest: Swapping orange zest for lemon gives the cake a tangy brightness.
Nut topping: A sprinkle of sliced almonds on top before baking adds texture and a toasted finish.
Spice twist: Adding a pinch of cinnamon or cardamom warms up the flavor for fall.
Chocolate chip version: Folding in a handful of mini chocolate chips makes it extra indulgent.
Storage/Reheating
I store the cooled cake in an airtight container at room temperature for up to 4 days. It stays soft and flavorful, making it ideal for make-ahead baking.
For longer storage, I wrap slices individually and freeze them for up to 2 months. When I’m ready to enjoy a piece, I let it thaw at room temperature or warm it briefly in the oven.
FAQs
Can I make this cake in a regular cake pan?
Yes, I’ve used a 9-inch round or square pan when I don’t have a springform. I just make sure to line it with parchment for easy removal.
Do I need to chill the dough before baking?
No, the dough can be pressed straight into the pan and baked immediately. That’s part of what makes this recipe so convenient.
What’s the texture supposed to be like?
The cake is dense and slightly chewy—somewhere between shortbread and a thick cookie. It’s not fluffy like traditional cakes.
Is the egg white brushing necessary?
It’s optional, but I like the glossy finish it gives the top of the cake. It also helps the crosshatch pattern stand out more.
Can I use salted butter?
If I only have salted butter, I reduce the added salt in the recipe by half to keep the balance of flavors right.
Conclusion
Dutch Butter Cake is one of those classic, no-fuss recipes I keep in my back pocket for whenever I want something rich, simple, and satisfying. It’s buttery, gently sweet, and perfect for sharing with family and friends. Whether I serve it at a gathering or just enjoy it with a cup of coffee, it always feels special without being complicated.
This classic Dutch butter cake is rich, dense, and buttery with a golden crust and hint of orange zest. A simple yet irresistible dessert or coffee companion.
Ingredients
2¾ cups all-purpose flour
1 tsp fine salt
¼ tsp ground nutmeg
1½ cups unsalted butter, softened
1¼ cups granulated sugar
¼ cup packed light brown sugar
2 tsp orange zest
1 large egg (room temperature)
1 large egg yolk (room temperature)
1½ tsp vanilla extract
1 large egg white, lightly beaten (for brushing top)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line bottom and sides with parchment paper.
In a bowl, whisk together flour, salt, and nutmeg. Set aside.
In another large bowl, beat together the butter, granulated sugar, brown sugar, and orange zest until smooth and creamy (about 3–4 minutes). Scrape down the bowl as needed.
Beat in the egg and egg yolk until fully incorporated, then add vanilla extract.
Gradually mix in the dry ingredients until a thick dough forms.
Press the dough evenly into the prepared pan. Use a piece of plastic wrap over the dough to help smooth and spread it, then discard the wrap.
Brush the top with beaten egg white. Use a fork to make a crosshatch pattern on the surface.
Bake for 25–30 minutes, or until golden and a toothpick inserted comes out clean.
Let the cake rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Flavor Tip: The orange zest adds a bright citrus note—feel free to sub with lemon zest for variation.
Serving Idea: Slice into wedges and serve with coffee or tea.
Storage: Store in an airtight container at room temperature for up to 4 days.
Make Ahead: Can be baked 1–2 days in advance. The flavor gets even better after resting.
