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All Butter Madeira Cake recipe

All Butter Madeira Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Madeira cake

This all butter Madeira is the perfect all purpose cake! Here the cake has been transformed into a classic red telephone box and a Royal Mail postbox, with a street lamp to boot.

County Antrim, Northern Ireland, UK

27 people made this

IngredientsServes: 24

  • 400g sugar
  • 400g butter
  • 450 plain flour
  • 7 eggs
  • 50ml Milk
  • 2 teaspoons vanilla essence

MethodPrep:10min ›Cook:30min ›Extra time:50min › Ready in:1hr30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. Cream butter and sugar until pale and fluffy. Add in eggs and vanilla gradually until combined. Sift in flour. Add milk until loose - but not runny!
  3. Pour batter into a greased 20cm (8 in) baking tin and bake for about 20 to 30 minutes, until it is golden and firm in the centre.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (8)

Altered ingredient amounts.I halved ingredients and made smaller cake with no proplems at all, still tastes great.-14 Feb 2009

Just made this cake. It has been in the oven cooking for about an hour now and is still uncoiled in the middle. Got the oven at the right temperature and the cake is in a 8" tin. Hope it's worth it in the end. Don't know how anyone else has managed to get it to cook in 20-30 mins?!-07 May 2011

Just made this cake. Don't know how anyone else has managed to get it to cook in 20-30 mins?!-07 May 2011

Madeira Cake

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Simple and elegant Madeira Cake is the perfect cake to serve with afternoon tea or morning coffee.

I recently went to a party and was asked to bring a dessert. It had been a busy day and I really didn’t have a lot of time to make runs to the grocery store for ingredients. So what to do?

This Madeira Cake is the perfect answer. It takes basic ingredients that you likely already have in your pantry, so no trips to the market necessary.

A Madeira cake is a traditional English sponge cake. It reminds me of a pound cake, yet the texture is much lighter. It’s perfect for serving alone or as the base of other desserts. You might even try a slice with a drizzle of chocolate gravy.

But however you want to serve it, it will be a quick favorite, I’m sure.

The other thing I love about this, is that it doesn’t make too much cake. How often do you make a cake and have way too many leftovers sitting in your cake stand…calling to you, tempting you? Since this only makes a loaf, most of it (or all of it) will be eaten when you first serve it. So go ahead and make one today!

adapted from Lofty Peak and Mrs. Beeton’s cookbook makes one 8″ cake


Preheat the oven to 350˚F (175˚C)

Make the Cake Batter

Sift the flour, baking powder and salt and set aside.

Cream the butter and sugar together until light and fluffy.

Add one egg at a time, clearing after each addition. Then add a heaping tablespoonful of flour after adding 2 eggs (this will help the batter not to curdle). Repeat after another 2 eggs.

After the 5 eggs have been incorporated, add the grated lemon rind, and then the remaining flour mixture.

Fold in the flour gently. As you can see, it’s quite a dry cake batter, so if yours looks like this, don’t panic.

Keep folding until the flour is evenly mixed in, and the batter is smooth. However, as you can see, it is much heavier than a standard sponge or cake batter

Bake the Cake

Spread the cake batter into a prepared 8″ springform pan. Sprinkle the top with the teaspoon of sugar.

Bake for about an hour and 15 minutes, or until a cake tester comes out dry when placed into the center of the cake. Allow to cool in the tin for about 15 minutes, then remove and place on a cooling rack to cool completely before serving.

Madeira Cake Recipe

Need a recipe for a decadent cake? Try this quick madeira cake recipe for a delicious baked treat today. Stork – love to bake.


  • Add to Shopping List + 1000g flour
  • Add to Shopping List + 600g Stork Bake
  • Add to Shopping List + 750g eggs
  • Add to Shopping List + 700g sugar
  • Add to Shopping List + Vanilla essence
  • Add to Shopping List + Egg yellow colour
  • Add to Shopping List + 20g baking powder
  • Add to Shopping List + 100ml milk

Step by Step method

Cream together the Stork Bake and sugar until pale and soft.

Add eggs slowly, one at a time, beating well between each addition.

Fold in remaining ingredients.

Add milk slowly and mix in.

Spoon into cake tin and level the surface.

Bake in preheated oven at 160ºC for about an hour until golden brown and springy to the touch.

Leave to cool in the tin for about 5 minutes before turning out onto a wire rack to finish off the cooling.

How to use one cake pan for any baking recipe

Award-winning cookbook creator Alice Medrich is right here that can assist you bake smarter, not more durable, with game-changing recipes and aha-moment methods. Immediately, we’re breaking down a query we have requested ourselves, oh, one million occasions: How can we adapt cake pan sizes in baking recipes? (Say, one thing requires a 8࡮-inch, however you solely have an 9࡯.) Alice will present you with just a bit math.

The brownie recipe you wish to make requires an 8-inch sq. pan, however your solely sq. pan is a 9-inch. Do you have to danger it? Possibly you wish to double or triple a recipe however you are not positive which pan to make use of, or perhaps you could have a selected massive pan however do not know what number of occasions to multiply your recipe so as to fill it.

How do you adapt completely different cake pan sizes for various recipes?

The solutions to those and comparable questions (requested endlessly in cooking lessons!) don’t contain rocket science, however simply sufficient elementary faculty math to calculate the world of a sq., rectangle, or circle. I like the mathematics (and I’ve included somewhat math evaluate under if you wish to brush up), however I am sharing my chart in case you do not have my factor for math.

The helpful listing under (or some fundamental math, additionally defined under) will inform you the floor space of your pan. As soon as you already know the world of any pan, you possibly can evaluate it to the world of one other pan to see how a lot larger or smaller it’s. You may divide the world of a big pan by the world of a small pan to determine what number of occasions to multiply a recipe to fill the bigger pan with the identical depth of batter (extra on that later).

Helpful listing (with the numbers rounded as much as the closest inch):

Space of sq./rectangle pans:

  • 6 x 6 = 36 sq. inches
  • 7 x 7 = 49 sq. inches
  • 8 x 8 = 64 sq. inches
  • 9 x 9 = 81 sq. inches
  • 9 x 13 = 117 sq. inches
  • 12 x 16 (half-sheet pan) = 192 sq. inches
  • 5 inch = 20 sq. inches
  • 6 inch = 29 sq. inches
  • 7 inch = 39 sq. inches
  • 8 inch = 50 sq. inches
  • 9 inch = 64 sq. inches
  • 10 inch = 79 sq. inches
  • 12 inch = 113 sq. inches

Geometry evaluate:

I do not all the time have the chart at hand I usually simply do the mathematics!

For squares and rectangles: The realm of a sq. or rectangular pan is calculated by multiplying one facet occasions the opposite facet. The realm of an 8-inch sq. is 64 sq. inches as a result of 8 x 8 = 64 the world of a 9 x 13-inch pan is 117 sq. inches as a result of 9 x 13 = 117. Simple.

For rounds: The realm of a circle equals π occasions the radius squared. In case you do not bear in mind, π = 3.14 the radius of a circle is half of its diameter and squaring means multiplying a quantity by itself. Prepared? To calculate the world of an 8-inch spherical pan, multiply 3.14 (π) by 4 (as a result of it is half of 8) occasions 4. Thus, the world of an 8-inch circle is 3.14 x 4 x 4, roughly 50 sq. inches. Not so onerous!

Simply by glancing on the two pans, you may assume 9-inch pan may be very shut in measurement to an 8-inch pan of the identical form, thus making it an affordable substitute. However in case you test the chart, you may discover 9-inch sq. pan is greater than 25% bigger than an 8-inch sq. pan. (The connection between a 9-inch and 8-inch spherical pan is comparable.) Such a substantial distinction will end in a 9-inch batch of very skinny brownies that could be over-baked by the point you test them for doneness (as a result of skinny brownies bake sooner than thick ones). Understanding this beforehand, you possibly can improve the recipe by 25% for outcomes as thick than the unique recipe supposed. If you need brownies which might be even a tad thicker than the unique recipe, you possibly can even improve the recipe by 33%.

Let’s strive an instance: What number of occasions do you have to multiply an 8-inch brownie recipe to fill a 9- x 13-inch pan or a 12- x 16-inch half sheet? To determine this out, divide the world of the bigger pan by the world of the 8-inch pan.

  • For the 9- x 13-inch pan: 117 divided by 64 = 1.82, which is shut sufficient to 2 you could confidently double the recipe for the bigger pan.
  • For the half sheet: 192 divided by 64 is strictly 3, so you possibly can multiply the recipe occasions 3.

Utilizing comparable math, you possibly can calculate what number of occasions to multiply the recipe for a spherical cake to make a big rectangular sheet cake. And remember that you do not all the time need to multiply recipes by complete numbers—it is completely high-quality to multiply a recipe by 1 1/2 or 2 2/3.

About now, you is likely to be questioning about eggs. It is good in case you can improve recipes in order that you do not have to take care of fractions of eggs — by growing a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for instance — however it isn’t important.

Here is what to do in case you multiply a recipe and find yourself needing a part of an egg: Put aside any complete eggs you want. Subsequent, whisk the opposite egg to mix the white and yolk weigh it (ideally in grams) then weigh out the fraction of the egg that you simply want for the recipe and add that to the complete eggs. For those who want 40% of a 50-gram egg, that is 20 grams of the whisked egg. When egg whites and yolks are used individually, weigh and measure them in the identical method, however individually. Add leftover egg elements to your morning scramble. See, no waste and nonetheless no rocket science!

The chart (or your potential to do the mathematics) is extraordinarily helpful: Use it however do not be a slave to it. Once I make brownies in a big amount, I like them to be about the identical thickness as they’re in a small batch, so I keep near the chart. However, after I improve the size of a birthday cake, I usually make it a bit taller than the unique (in different phrases, I spherical up when multiplying) as a result of the proportions are visually extra pleasing. For instance, if I’m making a 12-inch spherical cake utilizing a recipe meant for an 8-inch pan, I divide the world of the 12-inch spherical pan (113) by the world of the 8-inch spherical (50 inches) and get 2.26. However as a substitute of multiplying the recipe by simply 2.26, I would multiply it by 3 in order that the cake will end up tall and lofty. See: Love the chart, however do not let it bully you!

While you spherical issues up like that, do not go overboard: Pans shouldn’t be crammed greater than about 2/3 full or batter might overflow. For those who do find yourself with an excessive amount of batter, scrape the surplus into cupcake molds or a mini cake pan — bonus muffins by no means go uneaten!

While you improve recipes and bake in bigger pans, it’s best to anticipate longer baking — wherever from somewhat longer if the pans are crammed to the identical stage as the unique recipe to significantly longer if you’re making the cake taller by filling the pan a bit extra. If you’re making a smaller quantity of the recipe, test sooner than you assume you want. And all the time use a cake tester to test to see if the cake is completed.

Listed below are 10 baking recipes to place your newfound information to good use:

1. Triple-Chocolate Olive Oil Brownies

Bittersweet chocolate, chocolate syrup, and Dutch-process cocoa powder make these brownies as chocolatey as might be. We love the olive oil’s grassy taste, however be happy to swap in canola in case you’re not a fan.

2. Prepare dinner’s Illustrated’s Blondies

Meet the blondie recipe that can smash you for all others. Do not say we did not warn you! Made with melted butter, they’re simply as gooey and fudgy as a blondie ought to be.

3. Peanut Butter Sheet Cake

“Bake this peanut butter sheet cake for birthday events, celebrations, or simply as a result of,” writes recipe developer EmilyC. “It is really easy to assemble, feeds a crowd, and can put a smile on everybody’s face.”

4. Magic Cookie Bars

Once we say magic, we imply it. These traditional cookie bars embody graham cracker crumbs, sweetened condensed milk, semisweet chocolate chips, toasted nuts, shredded coconut, and coconut flakes. Oh, and butter, due to course.

5. Lemon Bars With A Salty Olive Oil Crust

Whereas most lemon bar crusts are butter-based, like a traditional shortbread, this one opts for a contemporary improve: olive oil as a substitute. A beneficiant pinch of salt brings out the olive oil’s savoriness in a method the lemons actually love. Serve extra-cold with confectioners’ sugar dusted on prime.

Extra concepts from the editors:

6. Minnie Utsey’s No-Fail Cornbread

This recipe is strictly as its identify guarantees: no-fail. For that motive, I come again to it time and time once more anytime a cornbread craving hits. Scale it up or down as wanted, however I assure there might be none left over.

“What occurs to traditional banana bread while you swap in candy rice flour?” asks recipe developer Pleasure Cho. “The result’s neither wholly mochi nor conventional banana bread — it is a beautiful in-between, decidedly accustomed to a enjoyable textural twist.” Glutinous rice flour brings mochi’s signature chewy texture to the world of banana bread. Even higher: it requires solely about half the time within the oven as a typical banana bread would.

This good dessert mashup comes from Snacking Truffles (the ebook, but in addition the idea) queen, Yossy Arefi. It is mild and fluffy with all of the powdered sugar goodness of your favourite childhood donut holes. One of the best half? Arefi encourages experimentation and even offers recommended measurements for numerous pan sizes.

This easy European cake is a lot extra scrumptious than the sum of its elements. Gentle sponge flavored with only a trace of citrus, this cake is the proper accompaniment to a cup of espresso or tea, and even fortified wine (similar to its identify implies!)

10. Chocolate Cake with Peanut Butter Frosting and Salty Peanuts

For the chocolate-peanut butter lovers in your life. This will simply be their dream birthday cake, and now you possibly can simply scale it to accommodate any variety of friends.

The easiest chocolate cake. ever

Brought to you by the very generous Carow48, here we have the perfect embodiment of the chocolate cake. Rich, chocolatey and less than an hour away from being ready to shove in the proverbial cake-hole.


  • 225g (8oz) self-raising flour
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 225g (8oz) soft margarine
  • 225g (8oz) caster sugar
  • 4 eggs, beaten
  • 6 tbsp milk
  • 4 tbsp boiling water


1. Sieve the flour, cocoa and baking powder into a large bowl (or electric mixer bowl).
2. Add the margarine, sugar, beaten eggs and milk.
3. Start to beat (preferably with an electric mixer), until the ingredients begin to combine and then add the boiling water. Continue to beat until the mixture is well-combined and pale.
4.Turn into a large 8" cake tin, 2 x 8" sandwich tins or individual muffin moulds.
5. Bake at 160°C for about 45 minutes for a large single cake, 30 minutes for a sandwich cake or 20 minutes for individual ones. The cake will be come away slightly from the side of the tin when done. Be careful not to overcook or burn! Test with a skewer, which will come out of the cake clean when it is done.
6. Cool and finish with a filling or icing of your choice. My all time favourite for a special occasion is a chocolate ganache filling/topping with raspberries.

  • 175g/6oz butter, at room temperature
  • 175g/6oz caster sugar
  • 3 free-range eggs
  • 250g/9oz self-raising flour
  • 2-3 tbsp milk
  • 1 lemon, zest only
  • 1-2 thin pieces of candied citron or lemon peel, to decorate

Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.

Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.

Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.

Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

Round Madeira Cake

Madeira Cake is a produce of the British kitchen which would traditionally be eaten together with a nice glass of Madeira wine, hence the name. This easy recipe will give you a classic Round Madeira Cake with a hint of lemon, that will go down very well in your high tea cake collection.

The batter in the pan before baking

Some other of Gav&rsquos Kitchen Cake Recipes

At the end of this blogpost you will find some links to some other cake recipes that are in some ways similar, and yet different. My moist lemon pound cake is also a lemony tasting cake, but a lot more so than this one, as the sweetened lemon juice is absorbed into the cake at the end.

My butter sponge cake recipe is also a tasty light sponge cake but with more of a vanilla taste than lemon and is raised with baking powder, rather than self-raising flour, as in this recipe.

And my Brazilian Banana Cake recipe is a bit heavier type of cake with the unmistakable taste of bananas.

Madeira cake in a Round or loaf tin?

Well really you can make this cake in a round or a loaf, it is up to you. These quantities were put into a 10 inch round cake tin, but would also fit into a loaf tin. I like to use the round cake tin as it gives you more options to cut the cake.

In this recipe, I used a mix of self-raising flour and a small amount of plain flour (which I needed to use up). The combination worked well and the self-raising flour made sure the cake rose sufficiently.

Almonds on a Madeira?

I added some almonds to the top of this round Madeira cake to give it some decoration, but also to add some taste. I love almonds and I think it is good to experiment with additions to cake.

Some people like to add cherries and other fruit to their Madeira cake to make them more interesting.

I happen to think that the recipe is good as it is. I hope you enjoy it too.

How long does a Madeira Cake last?

Well, I think this depends on your household. Sponge cake should be kept in an airtight box to keep it fresh. Some people say you can keep them for up to two weeks.

I like to think that you should be able to keep it for a while, if properly stored, but I have not been able to test it as it all gets eaten within a day in our house.

So given that simple fact, I would tend to make it just before I need it to ensure there is some left to eat!

If you do make this recipe, please let me know how you get on in the comments section below!

Start by sifting the flour, salt and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.

Then simply add the butter, eggs, sugar and grated zest and, using an electric hand whisk, combine them for about 1 minute until you have a smooth consistency. Then add the milk, a tablespoon at a time – you need enough to make a creamy consistency that drops off a spoon easily when tapped on the side of the bowl. Be careful not to add too much milk – it needs to be a little stiffer than a sponge cake mix.

Now spoon the mixture into the loaf tin, levelling it off with the back of a tablespoon, and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1 hour or until it feels springy in the centre. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

Store in an airtight tin in its liner.

If you like to follow tradition you can lightly place a thin slice of candied citron peel on the surface before baking.


Hi dear,
Permit me to say that there is relatively nothing so captivating than the aroma of goldenly baked Madeira cake oozing out straight from the kitchen oven. A special type of cake that is filled with goodness and baked to perfection for some delightful treat to anyone who cares to have it.

Going down the memory lane, growing up had always witnessed my sweet mummy coming home sometimes from the supermarket with some graciously packaged cakes that were somehow similar to the Madeira cakes. Although she barely bought these cakes quite often, being so health conscious, but I can assure you that my kid bro and I used to enjoy 'em to the fullest each time she brings the cakes home.

Sometimes one or more than one but I can tell you for sure that we were always excited to have these aromatic, tantalizing cakes sitting comfortably on the dinning table waiting for everyone who cares to have some really sweet treats. Then, my mom would always slice them up into pieces for some fair share for everyone around. obviously, the cakes were not just for my younger bro and I but as well for mom, dad, those living with us and sometimes with friends that came visiting.

Although I would sometimes want to eat more than one slices of the cake at a time but being too health-cautious, mom would always place a cap. I don't know about you but I can personally tell you for sure that I love cakes! Yes, I do. I've said it before and I'm reiterating it again and again and again.

But come to think of it my friend, I still ponder why some people claim they don't like cake, this is definitely difficult to accept. Apparently, they haven't really tasted the best of cakes or possibly they are still waiting for the heavenly cakes baked straight out from the sky. Whatever, it's their choice! But my only suggestion is that you if you fall into the category of cake lovers like me, don't make eating cakes a constant habit.

Before I forge ahead to share the Madeira cake recipe with you, let me just quickly mention that the cake is commonly believed to have been introduced by the people of the Madeira Islands and named after the Madeira wine (Portuguese wine). This Portuguese wine appeared to be a popular wine in England during that period and the wine and the cake were often served together.

Even though I know that my own Madeira cake do not taste exactly like the traditional ones made by the Madeiras, yet it still came out pretty well and served the purpose of a delicious Madeira cake I envisaged for. Madeira cake is sort of similar to a yellow cake or pound cake. Madeira cakes can be eaten alone or paired with juice , drinks , tea etc, just take it the way you like it. I can tell you for sure that the Madeira cake recipe is a no brainer at all, all you need to do is just make a list of all the necessary ingredients you need, get the ingredients ready and then the rest is as good as done.

Just whisk the eggs until light and frothy, then add sifted flour, dissolved butter (not heated) and a teaspoonful of baking soda, maple syrup, mix the batter and then pour into the baking tin, all ready to go into the oven. I prefer using either maple syrup or honey as the sweetener because I am seriously cutting down my sugary intake and I hope you too. Once the cake batter is ready, then bake it for approximately one hour in a preheated oven until done and goldenly coloured.

It's been a while now since I had a Madeira cake and this is because I try to cut down on my caloric intake so they no longer feature regularly in my kitchen, but I am still passionate about all the great memories. Let me just confide in you that these great memories were the motivating factor behind this Madeira cake recipe. Although I've been aiming to bake this Madeira cake for the past few weeks but for some flimsy reasons, I never got around to baking it until now.
Every time I take my time to bake cakes, I would always reflect on the good old days and would try to compare the similarities and differences in the taste. However, the truth is that any welly baked cakes are always superb regardless of who baked them or how they were baked. PERIOD!

Being one of my all favourite cakes, I decided to give this Madeira cake recipe a shot despite my tight schedules but thank goodness that the recipe is a no brainer at all. Even far easier than you would imagine. Anyways, I hope this madeira cake recipe serves you well and looking at the recipe I've shared with you, you can attest for sure that it is not difficult at all. Interestingly, you can even throw in lemon rinds, cashew nuts, almonds etc into the batter for various tastes.

Sooooo in a nutshell, you can still make for yourself this mouthwatering madeira cake, as well as any of these three delectable cakes shown above. Interestingly, the recipes are attached on the images respectively. Just go for what you like and I can assure you that you won't regret it at all. The cake is buttery, soft and tender with a hint of sweetness. Madeira cake is a perfect breakfast or tea time snacks indeed, never disappointing. So if you are looking for a quickie breakfast snacks, why not bake for yourself and family some Madeira cakes and then enjoy them all through the week or as you desire.

So I suppose that a complete breakfast comprises of a cup of cake and a slice of tea. Ooopss, Oh nooooo, I don't think that is right at all. Then a cup of tea and a slice of cake will do. A BRILLIANT COMBINATION INDEED!

Personally, I doubt if there is anything not to like about this combination. I can tell you for sure that this is a perfect British combination and makes up a perfect English breakfast or tea-time snackyyyy. I am always excited about the combination, and I am sure you too.

But whichever way anyone else feels about this cake and its combination, its totally up to you. To me it is a winner! This Madeira cake came out very yummilicious, delicious and tempting to eat. Very soft with a little touch of sweetness from the maple syrup. Iyke and I could even taste the maple syrup, but it wasn't too strong.

This Madeira cake is almost close to perfection because they came out of the oven looking tempting to eat, captivating and absolutely delightful. Flavourful and aromatic as every Madeira cake should be. Even with the addition of the maple syrup, this Madeira cake is actually not overly sweet-yyy. The taste is quite mild and exactly fits my bill. But if you want an extra sweetness, I think a teaspoonful or two of caster sugar would be an excellent addition.

Give this Madeira cake recipe a try and don't forget to share your opinion in the comment box.
Loads of Love From Blessing