Sweet Sunday – Dutch Cake

I think, along with a lot of other Dutch bakers, that there has always been some confusion when it comes to the definition of cakes. See, in Holland a cake is basically what a pound cake is in the UK or the USA. However, the term “cake” in these countries is far more general, as it encompasses many types of cakes.

IMG_0916The batter to me is absolutely stunning. I used dried vanilla beans for this recipe, the brown speckles of vanilla perfectly contrast with the yellow colour of the batter. Beautiful.

IMG_0910This recipe comes from the same cookbook that I got the Ontbijtkoek recipe from. Slowly but steadily, this book is becoming my food bible, as it holds so much information about regular day-to-day recipes and preparations that originate from decades ago, which I love.IMG_0917In Holland, this cake used to be eaten at almost every social gathering. Probably because it’s easy to make and very comforting to eat. It’s even better served with a dollop of whipped cream…

Anyways, let’s crack on with it so you can enjoy this deliciousness in about an hour! Have a nice Sunday!

Dutch Cake

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


  • 200 grams of soft butter
  • 200 grams of white caster sugar
  • 4 eggs
  • 200 grams of plain flour
  • 1 vanilla bean or 1 tbsp vanilla extract

Used kitchen appliances

  • Oven
  • (Electric) whisk
  • Mixing bowl
  • Cake loaf tin


  1. Preheat the oven to 180C or 360F. Grease the cake tin with butter.
  2. Beat the butter until it’s creamy. Continue whisking, and gradually add the sugar in batches. Proceed to add the eggs one by one. Whisk until the batter is fluffy.
  3. Halve the vanilla bean and scrape the seeds. Add this to the batter.
  4. Sieve the flour over the batter. Stir it through, but try to not let the air out of the batter too much, otherwise the cake will become dense.
  5. Transfer the batter to the cake tin. Bake in the oven for about 1 hour or until a skewer comes out clean.

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