Danish Butter Cake Recipe
Danish Butter Cake is a rich, buttery dessert with a soft cake base and a crunchy almond-cinnamon topping. Made with simple ingredients like butter, sugar, eggs, and almonds, it's perfect for serving at tea time or as a sweet treat. Easy to make and deliciously indulgent!
Equipment
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- 9×13 inch baking pan
- Measuring Cups,
- Spoons
Ingredients
For the Cake Base:
- 2 1/2 cups unsalted butter softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 2 1/2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 cups whole milk or heavy cream
For the Topping:
- 5/8 cup 1/2 cup + 2 tablespoons unsalted butter, softened
- 5/8 cup 1/2 cup + 2 tablespoons brown sugar (light or dark)
- 5/8 cup all-purpose flour
- 1 1/4 teaspoons ground cinnamon optional
- 1 1/4 cups sliced almonds optional, but recommended
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk (or heavy cream). Start and end with the dry ingredients. Mix until smooth and fully combined, then pour the batter into the prepared baking pan. Spread evenly.
Prepare the Topping:
- In a small bowl, mix together the softened butter, brown sugar, all-purpose flour, and cinnamon (if using), until you have a crumbly mixture. Gently fold in the sliced almonds, if desired.
Assemble and Bake:
- Sprinkle the topping evenly over the cake batter in the pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve once fully cooled.
Notes
One of the best things about this Danish Butter Cake Recipe is its versatility. If you want to add more flavor, feel free to experiment with citrus zest (like lemon or orange) or even a dash of almond extract.
If you’re not a fan of sliced almonds on top, you can also substitute them with chopped pecans or walnuts for a different crunch. You can also drizzle a little glaze over the top once it’s cooled for a sweet finishing touch.