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Madeira Cake Recipe with cake Pan Conversions

Madeira Cake Recipe

  • Author: Azlin Bloor
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Makes an 8in/20cm round cake 1x


Madeira Cake recipe, easy, basic, buttery-ish, and great for cake decorating with fondant or sugarpaste because of its sturdy nature.


  • 220g (7 3/4 oz) regular salted butter
  • 220g (7 3/4 oz) caster sugar
  • 250g (2 cups) plain flour
  • 2 Tbsp evaporated milk
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla paste


  1. Preheat oven to 160˚C (fan 140˚C)/320˚F.
  2. Line and grease your cake tin as required.
  3. Sift the flour and baking powder.
  4. Place the butter and sugar into a deep mixing bowl (tabletop mixer is great) and beat until light and fluffy, about 2-3 minutes.
  5. Add the milk and vanilla and beat to mix thoroughly.
  6. Add the eggs, one at a time, adding a tbsp of flour with each one and beat for a minute, until well incorporated, before adding the next one. The flour will stop your batter from curdling.
  7. Add the flour and mix on the lowest speed until just combined. Don’t over mix.
  8. Pour the cake batter into the prepared tin. I like to lift the tin and firmly tap the base on a firm surface, to level and pop a few bubbles.
  9. Bake for 1 hour. Insert a skewer in the middle of the cake, if it comes out clean, it’s done.
  10. Let cool before taking out.


Nutritional information is for the plain cake, without any icing added.

  • Category: Cakes
  • Method: Easy
  • Cuisine: British


  • Serving Size: Makes an 8"/20cm round cake. Serves 12