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Dutch butter cake

This recipe is incredibly easy to make and a nice alternative (if more heavy) alternative to sponge and pound cakes.

Dense and buttery, it is very comforting, though perhaps not the most sophisticated or diet-friendly of bakes.

But then again, who wants to count calories when there is cake involved?

45 mins
Tea time
250 g plain flour
200 g butter
200 g caster sugar
1 tsp vanilla essence
1 egg, plus more to brush the top with
small pinch of salt


Preheat the oven to 180C. Beat the butter and sugar together until light and fluffy, then add the egg and salt. Lastly, stir in the flour and mix well.

Grease a square (or round) cake tin and add the batter. It will be a bit tough and sticky, but try to spread and smooth it down with the back of a spoon.

Brush the top with beaten egg, and then use a knife to create a pretty pattern (as you can see, mine is usually "rustic abstract fields").

Bake the cake for 25 to 30 minutes, until the top is a nice golden brown. Leave to cool completely before you cut it into squares or slices.