Madeira Cake is a firm, stable and buttery cake which is similar to Pound Cake or Yellow Cake. Since it is very stable and firm, this is a good base for a cake that has heavy frosting like Fondant Cake. This is the same base cake I used for my Madeira CoconutFondant Cake and it hold up pretty well. Honestly, I like to enjoy this cake on its own, without any frosting or covering. The buttery flavor stand out more as it is not competing with anything. This is a perfect company for tea of coffee, and great for breakfast or for snack. It is also very nice when served with fresh fruits, and a little dust of confectioners/icing sugar on top. This is a very simple recipe with few basic ingredients. Let’s get started!
Tips to a successful Madeira Cake:
- Room Temperature ingredients: Since the process requires creaming butter, sugar and eggs, it is very important that the ingredients is in room temperature so that it creams easily. This will result into a lighter, fluffier mixture which is essential to achieve a lighter cake. If you don’t have time to wait for the eggs to be at room temperature (normally 30 min outside the refrigerator), you can submerge it in hot water (not boiling water) for 5 minutes, that should do the job.
- Blend of Butter and Oil: Most Madeira recipes calls for all butter. In this recipe, I made it a blend of butter and oil to satisfy both the taste and moist texture. Creamy buttery taste from butter, and soft and moist texture from oil.
- Do not over mix: This goes without saying to most cakes, muffins, loaf bread and sometimes cookies. The longer the batter is mix, the tougher and dense the end product will be. So stop as soon as all ingredients are mix through.
- Alternate addition of flour and liquid: Do not dump the wet ingredients all at once as this could get the mixing longer which could result to tougher cake. Do it alternate as mentioned in steps below.
There you go, 4 simple tips to a soft and fluffy cake that deserves a standing ovation. Let’s get started!
- 1 1/4 stick unsalted butter – room temperature
- 1/4 cup flavorless oil
- 1 cup sugar + 2 tbsp
- 4 eggs, beaten
- 1 1/3cups all-purpose flour
- 1/3 cake flour
- 3 tsp baking powder
- 1/2 tsp Vanilla Extract
- 3 tbsp Milk
Other Flavoring Options:
- Orange Flavor : Zest of 2 Orange
- Lemon Flavor : Zest of 2 Lemon
- Pre-heat oven to 350F/180C.
- In a large bowl, cream together the butter and sugar until light and fluffy and pale in color (about 5 – 10 minutes).
- Add vanilla extract and continue mixing until vanilla extract is distributed.
- While the machine is running, slowly pour in the beaten eggs and continue mixing until fully incorporated, another 3 minutes. Scrape the side of the bowl from time to time.
- Mix together the baking powder, flour, salt and orange zest.
- Turn the machine on low and gradually add the flour, milk and oil alternately in 2 addition (flour, milk, flour, oil) mix just incorporated (about 30 seconds). Take care not to over mix once the flour is added or it can toughen your cake.
- Divide the batter between 2 pans. Spray pan with oil and line with parchment paper. Pour the batter and level the top using a spatula or back of a spoon.
- Bake until golden brown and the cake springs back when pressed. Start checking at minimum time to avoid over baking. Turn onto a cooling rack and leave to cool completely.
- Pan size: 8-inch round pan – Bake 26 – 28 minutes
- Pan size: 6-inch round pan – Bake 35 – 40 minutes
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Adapted from: Gemma’s Bigger Bolder Baking with my own modifications