Breakfast · Dutch

Dutch Spiced Breakfast Cake (Ontbijtkoek)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · September 30, 2026

This cozy Dutch loaf is somewhere between cake and hearty bread, warmly spiced with ginger and cardamom. It comes together in one bowl with no butter and no eggs, then bakes into a moist, sliceable cake that is perfect toasted with a little butter. It is a Dutch breakfast staple, but honestly it makes a great snack any time of day.

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Dutch Spiced Breakfast Cake (Ontbijtkoek)

Why you'll love this

  • One bowl and no eggs or butter needed.
  • Warm ginger and cardamom make it smell amazing while it bakes.
  • Tastes even better toasted with a pat of butter.
  • Keeps beautifully for days, so it is great to make ahead.

EveryDayMeal recipe

Dutch Spiced Breakfast Cake (Ontbijtkoek)

Prep
10m
Cook
60m
Total
70m
Serves
10
Level
Easy

Ingredients

  • 2 cups self-rising flour
  • 1 1/4 cups dark brown sugar, packed
  • 1 cup whole milk
  • 4 teaspoons pearl sugar (for topping)
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1 pinch salt

Equipment

  • Standard loaf pan
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • Small saucepan
  • Cooling rack

Instructions

  1. Heat your oven to 320 degrees F and line a standard loaf pan with parchment paper, leaving a little overhang so you can lift the cake out easily later.
  2. In a large bowl, whisk together the self-rising flour, dark brown sugar, ground ginger, cardamom, baking powder, and salt until evenly combined and no clumps of brown sugar remain.
  3. Pour the milk into a small saucepan and heat it over medium until it is steaming and just about to simmer, but not boiling. Warm milk helps the batter come together smoothly and gives the cake a tender crumb.
  4. Slowly pour the hot milk into the dry ingredients while whisking, mixing just until you have a smooth, pourable batter. Stop as soon as it comes together, since overmixing makes the cake dense and tough.
  5. Pour the batter into the prepared loaf pan and scatter the pearl sugar evenly over the top for a little sweet crunch.
  6. Bake for about 1 hour, checking at the 50 minute mark. The cake is done when a tester inserted in the center comes out clean; if it is still wet, give it another 5 to 10 minutes.
  7. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack before slicing.

Tips from the kitchen

  • Pack the brown sugar firmly when measuring so the cake has that deep, molasses-rich flavor.
  • Do not skip warming the milk; it helps dissolve the sugar and gives you a smoother batter.
  • If you do not have pearl sugar, a light sprinkle of raw or turbinado sugar works for the crunchy top.

Estimated nutrition per serving: 190 cal · 3g protein · 42g carbs · 1g fat

Make it your own

  • Swap in a mix of pumpkin pie spice or a pinch of cinnamon and cloves for a different warm flavor.
  • Stir a handful of chopped candied ginger or golden raisins into the batter for extra texture.
  • Use dairy-free milk to make it vegan-friendly.

Storing & make-ahead

Wrap the cooled cake tightly in plastic or store in an airtight container at room temperature for up to 5 days. It actually improves after a day as the flavors settle. To serve, slice and toast lightly, then spread with butter. You can also freeze slices for up to 2 months and thaw at room temperature.

Good to know

Can I use all-purpose flour instead of self-rising?
Yes. For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, then use the recipe as written.
Why is my cake dense?
The most common cause is overmixing. Whisk just until the batter is smooth, then stop. Also make sure your baking powder is fresh.
Is this a sweet dessert cake?
It is lightly sweet and more like a spiced breakfast bread than a frosted dessert. It is meant to be sliced and eaten with butter.
Can I make it in a different pan?
Yes, an 8 inch square pan works too. The bake time may be a bit shorter, so start checking around 40 minutes.

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