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16 Comments Arretjescake – for me, this arretjescake, or Arretje Nof as we used to call it, is pure childhood nostalgia. It was always the go-to “cake” that got made for every birthday. My mom hated cooking and baking, so I was always the one who got to put the arretjescake together. In my opinion, it’s one of the tastiest cakes there is!
Table of contents
Why You’ll Love This Recipe
I admit it – arretjescake is definitely not a healthy cake, but it is really good. It’s also quite rich, so one slice is usually enough. It only needs 5 ingredients and just 15 minutes to put together. Ok, you do need to wait about 4 hours for it to set, but that’s it.
Recipe Ingredients for Arretjescake
- Butter – I use unsalted butter. A plant-based option might work, but I haven’t tested it.
- Eggs – this recipe uses 4 raw eggs. If you don’t want to use those, try to find pasteurized eggs or use vanilla custard (about 2 tablespoons per egg, so 8 in this case). I haven’t tested it yet, but I plan to soon! Heavy cream is also said to work.
- Cookies – I use simple plain biscuits here, but Bastogne cookies, cantuccini, or something similar would work too.
- Cocoa powder – be sure to sift it well or it may clump.
- Sugar – I use regular granulated sugar. Other sugars may work but can affect the flavor.
A good alternative to arretjescake is rocky road, which is basically the same recipe but without the raw eggs.
What is Arretjescake (Arretje Nof)?
Arretjescake is a simple refrigerator cake. No oven needed, and you can make it in about 15 minutes. It just needs to firm up in the fridge, which happens on its own.
Arretje Nof – as it was also called – became popular in the 1920s and ’30s thanks to the Dutch Oil Factories (Nederlandse Olie Fabrieken, or NOF), a predecessor of Unilever.
Arretjescake History
The name Arretje came from a cartoon character created by NOF (later better known as Calvé) to promote margarine and cooking fat. Arretje was a polite little Turkish boy from Baghdad, featured in a series of five small booklets published in 1926 (!), which became very popular. In the booklets, the company was only referred to by its initials “NOF,” so before long, the cake became known as Arretje NOF.
One of the booklets included the recipe for arretjescake, and it quickly became a household favorite. Many people know it “from the old days” – in our house, too, it was served often.
How To Make Dutch Arretjescake
Step 1: Melt the butter
Melt the butter slowly and break the cookies into pieces by hand (not with a machine, or the pieces will be too small). Let the butter cool.
Step 2: Make the batter
Beat the eggs together with the sugar (no need to whip). Sift in the cocoa and mix it in. I usually start with a spatula and then switch to a whisk. Add the butter and mix until smooth.
Step 3: Add the cookies
Stir the cookie pieces into the cocoa mixture. It looks like a lot at first, but keep mixing with a spatula and it’ll come together.
Step 4: Add to the loaf pan
Line a 9-inch (25 cm) loaf pan with parchment paper and pour in the mixture. Press it well into the corners and smooth the top. Refrigerate for at least 4 hours until set.
FAQ Arretjes cake
It will keep in the fridge for 3–4 days. If it gets too warm, the butter will melt, so always store it cold.
Yes, traditionally it uses 4 raw eggs. If you don’t want to, you can use pasteurized eggs (available in cartons in some places).
Yes, some people replace each egg with 2 tablespoons of vanilla custard. I haven’t tried this myself, but it seems worth experimenting with.
Yes, you can use coconut oil instead of butter or use a plant-based alternative. It will affect the flavor, and I’m not sure it will taste quite as good.
Not really – any kind of solid sugar works. Don’t use liquid sweeteners like honey or maple syrup.
Yes! Use coconut oil or vegan butter instead of regular butter, and replace the eggs with vanilla custard. Make sure the cookies you use are also vegan.
Probably – I haven’t tested it. This is the recipe I grew up with, but using less sugar would just make it less sweet, without changing much else.
More Dutch Recipes
Dutch spiced breakfast cake recipe (ontbijtkoek)
Dutch butter cake with dulce de leche (boterkoek)
Hot lightning (Hete bliksem recipe) – apple potato mash
How to make a delicious Dutch apple cake recipe
Arretje Nof or refrigerator cake
Ingredients
- 4 eggs
- 250 gram sugar
- 125 gram cacao powder
- 375 gram butter melted
- 275 gram Graham crackers or another plain cookies
Equipment
- 1 loaf pan 25 cm length/ 9 inch
Titel
- Let the butter melt very slowly on low heat. Break all the cookies in small pieces. Line a cake tin with baking paper.375 gram butter, 275 gram Graham crackers
- Mix the eggs and sugar together. Carefully add the cocoa powder through a sieve into the egg/sugar mixture. Pour in the melted butter. Do this one step at the time to make it easier to incorporate the butter into the mix. As soon as the butter is entirely incorporated into the mix add the biscuits and stir everything together so all biscuit pieces are coated with chocolate. Put everything in the cake tin4 eggs, 250 gram sugar, 125 gram cacao powder
- Put in the fridge and leave to stand at least 4 hours or preferably overnight to become solid enough to cut.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
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Could you tell us in cups we don’t do grams. Thank you!
The cups are already there if you click US customary. It shows the amounts in cups.
Mine always get to runny how can I fix that?
The Maria biscuitjes should be broken up, right? Or do you expect them to break as you mix all together?
Yes they should be broken up! 🙂
I replaced the eggs with a small tub of custard. Gele vla. Thuis in Nederland gebruikte we thee biscuitjes. Nu in uk/eire Maria biscuits or even digestives.
What kind of biscuits? Baking powder or yeast? Cheddar or plain?
Doesn’t make sense to put in biscuits or do you mean crackers?
I mean cookies. They are called biscuits right? Just plain cookies whatever kind you like
The eggs are not cooked?
Yes the eggs are raw. So not suitable if you’re pregnant. You can try and find pasteurized whole eggs. Not sure if they’re available where you live. I use very fresh eggs and have never had a problem with it
Dear Simone,
What sort of biscuits? I live in the US, and have noticed that a biscuit can mean so many different things across cultures. Also, as this is not baked, have you found the uncooked eggs to be a problem or an issue? That is, for some, uncooked store-bought eggs (vs home-farmed eggs) have sometimes caused health issues (eg salmonella) in different countries.
thanks
Hè Joan. I normally use very simple biscuits for this but you can use any kind you like. As for the eggs: I always use the freshest I can find and have never experienced an issue. But you can find pasteurized whole eggs these days so that would be an option
I’m sorry but in this recipe can you tell me what kind of biscuits to use. Thankyou
Hè Sharon. You can use any type of biscuits you like. I typically buy very plain biscuits for this
Hi Simone, I too grew up enjoying Arretje Nof. My oma (nan) used to make it and I loved it growing up. I haven’t had it for at least 20+ years and quite keen to share it with my 2 Australian sons and English partner. They might be upset I kept this from them for all tehes years. 😉
He Arnoud! O yes you definitely have to make it for your family! Maybe not the healthiest but it’s a must try I always think!