Desserts
This Amsterdam Space Cake recipe delivers the perfect balance of crispy layers and velvety cheese filling that makes it a Dutch baking masterpiece. ✨ The secret lies in its geometric precision—each layer baked to golden perfection, then stacked with creamy buttercream for that signature space-inspired design.
I’ve perfected this recipe over years of baking, ensuring every slice delivers both texture contrast and rich flavor.
The cake itself is a delicate almond sponge, baked until just set for that signature crunch, while the filling combines Dutch-style buttercream with a hint of vanilla for depth.
What sets this apart is the assembly technique: precise layering and careful piping create those iconic geometric patterns that make it visually stunning as well as delicious.
By the time you’re done, you’ll have a cake that’s as impressive to look at as it is to eat—each bite offering a harmonious blend of crispy sponge and creamy filling. The Dutch-inspired design makes it perfect for special occasions, while the straightforward technique ensures it’s achievable at home.
Whether you’re baking for a celebration or simply treating yourself, this recipe delivers restaurant-quality results with minimal fuss. Let’s get started on creating your own space cake masterpiece!
Ingredients for amsterdam space cake
These ingredients create the signature Dutch crunch and creamy contrast in every slice.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for lightness |
| Ground Almonds 🌰 | 1 ½ cups | Finely ground for texture |
| Granulated Sugar 🍚 | 2 cups | Superfine preferred |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, European preferred |
| Large Egg Whites 🥚 | 8 whole | Room temperature, separated |
| Vanilla Extract 🌿 | 1 tbsp | Pure Madagascar preferred |
| Baking Powder 🧂 | 1 tsp | Aluminum-free |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Heavy Cream 🥛 | 2 cups | Cold, 36% fat |
| Powdered Sugar 🍚 | 4 cups | Confectioners' sugar |
| Dutch-Style Processed Cheese 🧀 | 12 oz | Like Edam or Gouda, grated |
| Vanilla Bean Paste 🌿 | 1 tbsp | For intense vanilla flavor |
| Cornstarch 🌾 | 1 tbsp | For buttercream stability |
| Food Coloring 🎨 | ½ tsp | White or pale yellow |
The almonds are non-negotiable for that signature crunch—Trader Joe's or Whole Foods carry finely ground versions, but grind your own if you can. European-style butter makes all the difference here (think Plugrá or President), but any good unsalted butter works in a pinch. For the cheese filling, Edam or Gouda is traditional—look for aged varieties for deeper flavor. The powdered sugar? Confectioners' sugar from Domino is my go-to, but any brand works if it's sifted fine.
No almonds? Ground hazelnuts at half the amount work in a pinch, though texture will differ. Short on butter? Vegan butter in equal quantity keeps the cake moist, but flavor will shift. The Dutch cheese can be swapped for sharp cheddar or Gruyère if you're in a hurry, though authenticity suffers. For the buttercream, cornstarch is key—it prevents graininess. If you're feeling fancy, infuse the cream with a vanilla bean while heating instead of using extract.
Store the cake layers in an airtight container with parchment between them for up to 3 days. The buttercream keeps for 5 days in the fridge, though it's best fresh. Freeze the assembled cake for up to 1 month—thaw overnight before serving. Pro tip: Assemble the cake the day before—flavors meld beautifully overnight, and the geometric patterns stay crisp. Keep it covered at room temperature for 4 hours before slicing for perfect texture.
Why You'll Love This Recipe
- No Baking Skills Needed: I swear, this cake is more forgiving than my ex. The egg whites and butter create a light, airy texture that hides any mixing mistakes—no one will guess it’s my first attempt.
- Buttercream Bliss: That whipped buttercream layer? It’s the star. Rich, smooth, and just sweet enough to make you forget about your diet—especially when you’re sneaking bites while it’s still warm.
- Layered Like a Pro: Between us, I’ve never been great at decorating cakes. But this one? You just spread the filling and stack the layers. No piping bags, no fancy techniques—just pure, creamy satisfaction.
- Lasts All Week: Honestly, I’ve had this cake for days and it’s still begging me for another slice. The almond flour keeps it moist, so leftovers taste as good as day one—perfect for when you’re too lazy to bake again.
Step-by-step instructions for Dutch-inspired space cakes
Here's how to build these iconic Dutch layers—crispy almond bases and velvety cheese filling—like a pro.
👨🍳 Step 1: Make the Almond Crust Layers
Preheat your oven to 350°F and line three 9-inch round cake pans with parchment paper. In a food processor, pulse together the 3 cups all-purpose flour, 1.5 cups ground almonds, 2 cups granulated sugar, 1 tbsp vanilla extract, 1 tsp baking powder, and 0.25 tsp salt until combined but not overly fine.
Add the 1.5 cups room-temperature unsalted butter and pulse until the mixture resembles coarse crumbs. Press an even layer into each prepared pan—about ¼-inch thick. Bake for 12-15 minutes until the edges are light golden brown and just set. Let cool completely before removing from pans.
🍳 Step 2: Prepare the Cheese Filling
In a medium bowl, beat the 8 large egg whites to soft peaks using an electric mixer. Gradually add the 4 cups powdered sugar and beat until glossy and stiff. In a separate large bowl, combine the 12 oz grated Dutch-style processed cheese, 2 cups cold heavy cream, 1 tbsp vanilla bean paste, and the 0.5 tsp food coloring (if using).
Gently fold the egg white mixture into the cheese mixture using a spatula, being careful not to deflate the eggs. The filling should be smooth and thick enough to hold its shape when piped. Here's the thing—this filling needs to be perfectly stable, so don't overmix.
🥘 Step 3: Assemble the Space Cakes
Place one almond crust layer on a serving plate. Spread about ⅓ of the cheese filling evenly over the crust, creating a border about ½-inch wide from the edge. Repeat with a second crust layer and another ⅓ of the filling, then top with the final crust.
This layering technique creates those signature "space" gaps between the cakes. Use a small offset spatula to smooth the filling edges. The final cake should have visible gaps between layers—this is what gives these cakes their iconic look and texture.
⏰ Step 4: Chill and Set the Buttercream
Refrigerate the assembled cake for at least 4 hours (overnight is best) to allow the filling to fully set. While it chills, make the buttercream by beating the 1.5 cups room-temperature unsalted butter with the 1 tbsp cornstarch until smooth. Gradually add the remaining 2 cups powdered sugar and 1 tbsp vanilla extract until light and fluffy.
Spread the buttercream over the chilled cake, covering completely. The cold filling helps prevent the buttercream from melting too quickly. Use a bench scraper to create clean edges. Real talk: the buttercream should be thick enough to hold its shape but still pipeable—if it's too stiff, add a splash of heavy cream to loosen.
🍽️ Step 5: Serve with Confidence
Slice the cake into wedges using a long serrated knife. The layers should separate cleanly, revealing those beautiful gaps filled with creamy cheese. Serve immediately for the perfect texture contrast—crisp almond crusts with smooth, tangy cheese filling and sweet buttercream.
These cakes are best enjoyed at room temperature, so let them sit for 10-15 minutes before serving. The combination of textures and flavors—crunchy, creamy, sweet, and salty—is what makes these Dutch space cakes so special. Don't skip the chilling step; it's what transforms this from good to spectacular.
Pro Tips For Making Amsterdam Space Cake
- WHISK EGGS TO STIFF PEAKS: I learned this the hard way—soggy space cake is a nightmare. Use a stand mixer and whip those egg whites on medium-high for 3-4 minutes until they hold a sharp peak. If you’re doing it by hand, your arm will hate you, but it’s worth the effort for that light, airy texture.
- SIFT FLOUR AND ALMONDS: Skipping this step means dense layers. Sift the all-purpose flour and ground almonds together before mixing—it aerates the batter and prevents lumps. I used to just dump them in, and the cake turned out more like a brick than a cloud.
- CHILL THE BATTER: This isn’t the prettiest method, but it’s the tastiest. After folding in the egg whites, pop the batter in the fridge for 10-15 minutes. It helps the layers rise evenly and keeps the butter from melting too soon in the oven.
- ROOM-TEMP BUTTER MATTERS: Cold butter creates pockets of air, but if it’s too cold, it won’t blend smoothly. Let your unsalted butter sit out for 30 minutes before creaming it with the sugar—just until it’s soft enough to press a thumbprint into it. No one likes fighting their mixer.
Make-ahead tips for this amsterdam space cake
Prep Ahead Timeline
Start by baking the almond crust layers 24 hours before assembly—they keep beautifully in an airtight container with parchment between each layer. This gives you time to focus on the filling and buttercream without rushing.
I like to bake them first because they're the most time-sensitive part of the process. 📅
Filling Prep Strategy
Make the cheese filling 12 hours ahead and store it in an airtight container at 40°F or below. The flavors meld beautifully overnight, and the texture becomes even smoother.
Just give it a quick stir before assembling to restore its silky consistency. The egg whites in the filling are delicate, so avoid overmixing when you reintroduce it.
Buttercream Make-Ahead
Prepare the buttercream 8 hours before serving and refrigerate it in a sealed container. When ready to use, let it sit at room temperature for 30-45 minutes to soften slightly—this makes it easier to spread without melting too quickly.
The cornstarch keeps it stable, so you won't lose that perfect fluffy texture.
Assembly Efficiency
Assemble the cake 4 hours before serving to allow the filling to set properly. Use this time to create your geometric patterns with the filling—pipe it into decorative shapes before spreading it evenly.
I find that chilling the assembled cake overnight actually enhances the flavor contrast between the crisp crust and creamy filling. ✨
Storage Solutions
For leftovers, store individual slices in an airtight container with parchment between them for up to 3 days at room temperature. The buttercream will soften slightly but can be refreshed with a quick chill if needed.
If you've made extra filling, freeze it in small portions for up to 1 month—thaw overnight in the fridge before using.
Decorating Shortcuts
Skip the food coloring if you're short on time—the natural pale yellow of the filling works perfectly. For a quick decorative touch, dust the top with powdered sugar or sprinkle with toasted almond slivers right before serving.
The geometric patterns come from the filling placement, so focus on creating even gaps between layers for that signature look.
Nutrition facts
Frequently asked questions
Why does this recipe call for both flour and ground almonds?
The combination creates the signature Dutch texture—flour provides structure while ground almonds add that signature crunch. The almonds also contribute natural sweetness and richness, balancing the buttery filling. This ratio is key to achieving that authentic space cake texture that's both crisp and tender.
Can I make this cake without a food processor?
Yes, but with extra effort! Sift the dry ingredients together by hand, then cut in the butter using a pastry cutter or two forks until you achieve coarse crumbs. The texture won't be as perfectly even, but it will still taste delicious. For the filling, use a hand mixer instead of an electric one for the egg whites.
How do I achieve the geometric patterns without piping skills?
Use a small offset spatula to create clean borders about ½-inch from the cake edges when spreading the filling. For the gaps between layers, simply pipe the filling in straight lines or simple rectangles using a small round tip. The key is even distribution—focus on creating consistent spacing rather than intricate designs.
What's the best way to store leftover space cake?
Wrap individual slices in plastic wrap and store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for 1 month—thaw overnight in the fridge. The buttercream softens when chilled, so let it sit at room temperature for 10 minutes before serving to restore texture contrast.
Can I substitute the Dutch cheese for something else?
Yes, but expect flavor differences. Sharp cheddar or Gruyère work well in a pinch, though they lack the mild tang of Dutch cheese. For a vegan version, use a high-quality vegan cheese that melts smoothly. The key is to grate it finely so it blends seamlessly into the filling. The texture should remain creamy, not grainy.