The Best Madeira Cake Recipe | Cupcake Jemma
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- เผยแพร่เมื่อ 7 ก.พ. 2025
- I got loads of requests for this recipe after my Sugarpasting Masterclass video last week so I whipped this video up especially for you guys!
Recipe
For a 4 layer 8" Madeira Cake
610g soft unsalted butter
610g caster sugar
9 large free-range eggs
150g self raising flour
460g plain flour
3 tbs whole milk
1 tsp vanilla
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You’re honestly such a big help, every time I try your recipes they turn look the same as yours. Thank you❤️❤️
Out of all the cake recipes I've tried this one is the best. I also used your buttercream recipe and it turned out so good.
I made this cake for a 2-year old's birthday and it came out amazing! We snacked on the scraps while I decorated and boy was it delicious!! I got rave reviews for this cake! Thank you for all your wonderful recipes 😍
Alycia Bhatti
Hi Alycia
I'm making this cake right now to a 2years birthday boy! Wish me luck!
+Ka GG you're going to love it! It's the perfect cake for layering, the taste is great and everyone LOVED it! The talk of the party :-)
Alycia Bhatti did you convert the measurements into cups? I have no idea of how to measure in grams:(
Spring Martin I used a scale and weighed it out - I think my converting it won't come out the same. Her measurements in grams is pretty specific. But I will say if you can pick up a $10 food scale it will be one of the best purchases you can make for baking!
Alycia I'm also planning to make it for my 2 year old birthday party. Can you share what did you use to decorate? buttercream or sugarpaste? looking for ideas. Hope you don't mind.thanks!
It's just soo easy to call your segments "the go to channel" for guaranteed no bullshit honest and proven processes. In my professional capacity and as a cool dad, motivation to bring my work home starts with one of your shows. It's a new edge on an old theme, well done.
My daughter was watching sesame street yesterday the song 1234 with Feist came out and she said, "she looks like the cupcake lady" hehehe. We always watch your videos together. Your a star!
I made this for my sisters 18th birthday and my uncles 43rd and both times it turned out absolutely brilliant. Thank you Jenna for uploading this recipe!
Beautiful! Thank you for making this video! I am always looking for a recipe for the perfect sturdy layered cake!
Just made this cake and it is very yummy! I used buttercream for layering a three layer cake, next round I think I'll cut the three layers into 6 and use some vanilla pudding in each alternate layer to make it even more delicious.
My first PERFECT cake just happened because of thos video. Unbelievable! Thank you, Jemma! All your bideos have been SO incredibly helpful and informative! 💖
Is it other way round 460 g self raising flour and 150 g plain flour , pls correct me as don’t want a disaster , I hv checked other recipies on u tube they all say less quantity of plain flour than self raising when baking Madeira cake
This might be the best cake I've ever had! It's so flavorful! I've baked it off, trimmed it, and thrown it in the freezer until the weekend. I plan on using your American Buttercream to frost the outside, and French Buttercream to fill it, with raspberry jam. Can't wait. Thanks for all your great recipes, Jemma!!
It turned out perfectly! If you want to see, here it is. instagram.com/p/BTeThO-FyGc/
Kirsten Aline may i know what inch was your cake and the layers? can i half the recipe for a 7 inch 3 layer cake? 😁
To create self-raising flour from plain flour - for 150g/1 cup plain flour use half-teaspoon baking powder and half-teaspoon of bicarbonate soda (also known as baking soda).
Castor sugar or superfine sugar is frequently used in British baking. It melts and incorporates quicker than regular granulated sugar - in Canada it is often labeled Super-FIne Sugar. If you don't have any just pulse regular sugar in a food processor/blender until fine - not powdery!
I played a little bit with the amounts cuz I wanted to make 3 layeres and it turned out awesome!! thank you Jemma, you're the best!
I just made this. Perfect thank you. Only thing is, I have a fan forced oven and it took at least 35 to 40 mins.
I made this cake for a baby shower and basically copied your woodland animal cake! Thank you so much for posting the recipe and for your creativity!! The cake was a hit! It taste SO good! I will definitely be making again and again!
I love u, Jemma. Before lockdown i would literally visit your shop every week and i saw u once! It was the best moment of my lifexx
I just wanted to say thank you for this. I was so anxious about a cake I made for a birthday party for family and friends in case it was dry or rubbish and everyone loved it and it’s all because of you so cheers :)
Did u add salt?
Back to basics - love it , your amazing and so inspirational
So glad Zoe introduced you! I am a newbie baker so hoping to learn loads from you :)
Watching baking videos like this is so relaxing xD
I have tried this recipe and i love it. So easy to make. I used salted butter instead. Can wait to see how it turns out from being frozen.
I love how 9 eggs "might sound like a lot" but 600 grams of sugar and 600 grams of butter is normal
She also made 4 cakes, so really it's not that much.
it serves at least a dozen people lol
The most I would use for my cake would be no more than 180 grams of sugar; and that is only if make a sour-like cheesecake. More than that would be extremely too much!
i would have used max 350gr of sugar for this
Pluto its to make 4 cakes, it makes like 150 gr of butter and sugar for each one
Have used this recipe so many times now and every time it has been a hit! Thanks Jemma for the amazing videos :)
Could you please tell me , does the plain flour mean cake flour ? I really need the answer . Thank you
This is the best baking Channel ever!!! ❤❤ I have watched all videos of you and I love them sooo much! Please do this along! 😉❤❤
Absolutely agree
I like how whenever you list your ingredients, its also in the order you mixed them in the stand mixer.
Hi Jemma, I have made this cake a few times now for covering in Fondant - it's the only one I use and I always get complimented on it, so thank you. Like so many other people, I would love to know how to adapt it for a different flavoured cake, chocolate, lemon etc. I could probably play around with quantities, but I hate waste, if it turned out awful and I had to throw a cake away, and working full time, I don't really have the time. I'm a newbie baker, so wouldn't know where to start. Thank you
Hi Jayne, did you ever adapt the recipe for a different flavoured cake?
It’s funny as someone who bakes a lot you get used to throwing whole decorated cakes away. I hate waste too but sometimes if the bread isn’t great it’s at least a good dummy for practicing decor! Just look at it that way. Foam dummies can work a lot different than actual cake. You could even practice torting or stacking. 🤗
Egg-cellent! Lots if eggs, butter and sugar.... delicious! Simple basic ingredients, my kind of cake. Thank you for showing the technique, I made this cake today and it was a SUCCESS!
I made this and it was awesome. I actually flavoured it caramel using a extract.
Salaam sister how much eggs would u use for two tins 8 inch or 3 tins 8 inch
I used this recipe for my wedding cake and adapted it to use the rainbow 🌈 cake recipe. It went down very well, still a lovely soft moist cake not at all dry 🎉
Really! Is it stable for stacking three tier cake? And is it moist and fluffy? I need to try this recipe ❤️
@@neimaalexander4850 yes it’s perfect for stacking tiered cakes as long as you use straws/dowels to support the cake on top. The Madeira sponge is definitely more dense than some light sponge recipes but it’s moist and still pretty light. I also freeze sponges as soon as they’re baked to ‘lock in’ moisture 👍🏻
My wedding cake was 4 tiers fyi, Madeira sponge on bottom tier!
I have cooked Jemma's rainbow cakes many, many times and each time it turns out wonderful and I get lots of compliments. Weill be trying out this madeira cake this time for a two tier baroque masquerade 21st birthday cake.
thank you Jemma!!
2 of most wanted kitchen appliances (Kitchenaid stand mixer and Convection oven) I'd love an anti-grddle (ice cream roll maker)
Always learning so much from your tutorials, and getting inspired too:)
Thank you!
Hi Jemma. Love your recipes and tips. Tried this one and came across a problem. The quantities stated here overwhelm a standard kitchen mixer, and I have a Kenwood Chef standard. I would guess that a 500g mix would be the max capacity of a regular kitchen mixer. Top tip for anyone using this recipe would be to batch mix and bake. Keep the vids coming, love it all. Steve
Made this cake today and it was delicious, you have gotta try it !! ❤️
I used this to make my friend's wedding cake and I still get comments about it. Its particularly delicious with some simple sugar syrup to keep it moist.
Can you please make chocolate Madeira cake because I would like to make chocolate cake with sugar paste on top for my brothers birthday xx
It's the same but with coco powder and milk
I tried this cake and the result was awesome...OMG perfect recipe. Thank you for sharing.
Ah thanks for posting this video! Love you, as always ❤️
Love it... So, I don't need baking powder or baking soda at all?
This recipe is my go-to for fondant covered cakes. Hasn't failed me yet :) I cover my pans with newspaper bec my cakes always dome (maybe my oven idk) and i use simple syrup to keep it moist
I came here searching for this comment.
Thank you very much!
Hi, I would love to know how you would adapt this recipe for a 6" tin. Thanks in advance 😊
Same
I was thinking same - did u ever make it for 6”?
Just cut the recipe in half
Lenisha T have u tried it? Will this make 6” 4 layers because want a high cake
Did anyone try this out? I wanted to make 4x 6inch layers instead of the 8inch but also wanted them to be a decent thickness for a taller type of cake.
I still make this today, its the best ❤
one of my huge questions is how to figure out a recipe for a cake for 10" maderia? Or a 6" maderia (like wedding cake example with three tiers)
I am also finding it hard working out the differences 😔🤔😪😓
Jemma’s rule on her vanilla cake recipe is up or down 2” pan size, upscale/downscale by 250g and 4 eggs. I am not sure if this applies to all of the recipes however or just the vanilla cake, I have asked the question though in hopes of a response. :)
Great video! I find it so useful for technique, my cakes have been quite dry recently and I think it's over mixing the flour!!
For a naked cake, witch is better? This cake or the Victorian one?
Thank you!!!
Victoria. There's not a huge difference, but the Victoria is lighter, which is nicer for a naked cake.
Most madeira recipes I’ve seen have more SR flour and a smaller amount of plain flour, but your recipe has more plain than SR, can I ask is there a reason for this please?...just curious. Fabulous video.
I love u Jemma, you r so pretty, u have an incredibly adorable personality 💛
I'm making your madeira cake which I've used before for a baby shower cake. I've been asked by the prospective mum to add chocolate chips to the cake. Any tips or guidance would be appreciated. Many thanks for your brilliant recipes
I’d use maybe 200g (or do however many you like - I wouldn’t recommend doing more than 300g though) of chocolate chips and I’d just toss them with a small amount (no need to measure just a couple of tbsp) of any of the flours in a separate small bowl. Make your Madeira batter and lastly fold the chocolate chips which are pre-coated in some flour into your cake mixture (DONT over mix, mix just until combined and no streaks). Then divide into tins and bake.
The reason for tossing the chips in a little flour is to lower the likelihood of the chips sinking to the bottom. Hopefully yours don’t with that precaution! And also a Madeira is denser than normal cake so that’ll also help the chips not sink!
Tell me how it goes, please! I really want to add blueberries into this cake with the same flour tossing method! Happy baking.
@@fathima737 I actually made the cake with the chocolate chips and it turned out fine. I used funny enough 300g and took some of the flour from the madeira to toss them in. It worked just fine
This looks so good!!
Ikr
I see you almost in every cooking channel
hi gemma, it would be great to see a tutorial on how to use dowels to create tired cakes
Jemma, One question here.. Is the cake pans 8" x 2 or 3? thanks very much for the recipe and the video.
This still remain my best birthday cake recipe ever....solid enough for the ganache and icing and fluffy yummy :)
Hi Jemma. 170 degrees - is that fan oven or conventional? I've baked these at 170 conventional and they take nearly 40 minutes!
The Cakery she always uses a fan oven 👍🏻
Strangely so did mine & I have a fan assisted oven.
Thank you for hearing us!!
Hi! LOVE your videos!! Is it possible to make a chocolate version? If yes, how do u tweak the recipe? Thanks!! Denise
I would substitute some of the plain flour with cocoa powder for other cake recipes, not sure if this will work out with this cake but i think it should
It get an even amount of batter in ea tin does weighing work. Thanks so much for the recipe. Gonna try it when I have a serious glut of eggs
how would you modify this recipe for half a batch?
Half it😒
Seriously ...
+wendy kelly nope. im really bad at math! :,) especially the eggs part... its just i wanted to make two tins rather then four, and im confused. you cant use half an egg right?
+LynseyRose yes you can use half an egg..
+HannahLouisiana oh! then thats all I need to know. ive only just taken up baking as a hobby you see, so any help is very much appreciated. I couldn't even cook pizza right! thanks for the advice ^^
Thabks to jemma and team..today I tried it it came so yummy I think it's the go to bake cake...you amazing keep inspiring delivering..sue. Xoxo
Can you tell me the recipe for a 6 inch cake please. :)
Divide the recipe in half :)
@@vivianneee98 Would that be for a 6 inc x 4 layers?
Thank you CupcakeJemma, I made this cake recipe paired with your SMBC and lemon curd for my husbands birthday and it was a HIT! The best Madeira recipe I’ve ever made. You’re amazing 😘🇫🇯🌴☀️
how can I make a chocolate version of this? :)
Substitute some of the flour for cocoa eg. take out two tablespoons of flour and add two tablespoons of cocoa
+Eun Jun Wang I know it isn't I was just using it as an example hence the "eg." just to give Saraline an example of how to substitute flour for cocoa to change this into a Chocolate Madeira cake. ☺
+Eun Jun Wang It's okay ☺
Generally with "alternative grains", such as cocoa or almond flour...you can substitute ¼ of the flour for the sub. As with any substitutions, the result will vary slightly, but it'll work.
You are much better finding a different recipe for chocolate cake, one that is intended for chocolate cake, eg Jemma's. Cocoa powder is much more absorbent thsn flour, so you will get a dry cake. I like to use howtocookthat's chocolate cake, and soak it in simple syrup.
Thank you Jemma!! I am a huge fan!!
is this thing baked in Celsius or Fahrenheit
It has to be Celsius because baking a cake at 170 degrees Fahrenheit is too low. Plus, I just made it and it is definitely in Celsius
I'm not a big fan of self rising flour because I never know if the cake will rise properly or not. I use baking powder or baking soda, or a combination 9f both. My question is: how much baking powder would you recommend for this recipe?
Jemma....does this cake take well to being brushed with a simple syrup for moistness and flavor?
Thank you, Ashley!
This cake is similar to a pound cake. So a brush of syrup would make the cake more tender.
I LITERALLY NEEDED THIS RECIPE 15 HOURS AGO.
how about for a 2 layered cake????
Sameer Stephens halve it???? If it makes 4 and you want to make two you obviously want to halve the recipe
My daughter is always begging for me to make it. Great recipe 😊
Hi Jemma! Love this recipe! I have one question: what's the difference between a Madeira cake and just a regular vanilla cake?
Check out her masterclass on sugar paste, she'll explain in that
Check out her masterclass on sugar paste, she'll explain in that
Check out her masterclass on sugar paste, she'll explain in that
well what do you mean by a vanilla cake? The name itself covers a whole variety of different styles of cakes, it could be a sponge cake, a chiffon cake, a butter cake etc. the term Madeira isn't really about the flavor but more of the method used to make this cake. A Madeira cake can be a vanilla cake but a vanilla cake isnt necessarily a Madeira cake, hope this answers your question
It depends on what recipe you use by sometimes Madeira is more lemony than vanilla
I’d like to make this In coffee flavour and would normally use Camp Coffee. How much would you recommend using please Jemma
I just googled Camp coffee and it looks like a sort of coffee syrup if I’m not mistaken. I would highly recommend using regular instant coffee as it makes it a lot easier!! Basically - we need 3 tbsp of milk in this recipe so dissolve 2 tablespoons of INSTANT coffee (granules or power is just fine) into 3 tbsp of HOT milk. Make sure all coffee is dissolved well. Then let this coffee milk cool down to room temp and use this in place of the regular milk in the recipe :)
Jemma do you have any gluten free recipes? Your cupcakes are always successful among my friends, but one of them has gluten allergy so I'd like to surprise her
The Quay Cakery Thanks! I'll take a look :-)
Hi... I love your cake recipe I want to try it.. I have a doubt.. Which is better using oil or butter? ... Cakes made in butter doesn't it make little dense when u put in the fridge?...will be really helpful if you could clarify..
How much would I need to increase the ingredients by for an 11" cake tin?
Thanks
use this tool: www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
DonutKreme I wouldn’t, I tried it with a 12inch and it was a nightmare, out of 6 bakes I got 3 that were useable. Never again
I came for the recipe. . I stayed for jemma 💓💓💓💓
Isn't this just a normal butter cake? Why does it not have madeira in it?
Jeremy Scheck it was a cake normally paired with Madeira
Tried out this recipe with excellent results. Thanks for sharing!
is there a conversion recipe from grams to cups?! I really really want to make this cake!
Spring Martin google conversions its really easy
no, buy a scale.
Really appreciate large batch recipes. When tiering it helps alot. Thanks!
Jemma, could you use this cake for a wedding cake with fondant?
yesss
Hi Jemma
Thanks for this recipe. It's very easy to follow, but I do have a question. I would like to use this for my grandson's birthday cake, but I only need 2 layers. In theory it's easy enough to just halve the recipe, except for the eggs. How many eggs would you use for just 2 layers? Thanks again.
I made this recipe - not sure if I did something wrong, but it wasn't good.
Me too
Same. I think it was the fact that there is no salt in the recipe. There's nothing to balance out ALL of the sugar. I also used her swiss buttercream recipe and the same thing. No salt. So you're left with a weird, bland, sugary taste. BUT, it is a solid cake recipe. Sturdy and the texture is impressive. Needs some tweaking when it comes to flavor. I mean I GUESS you could just douse it with syrup but that's just more work.
Why didn't you add any salt then?
150gr self raising flour it contain baking powder and salt ( just make sure the cake contain salt : ) corrct me if im wrong
It's abvious Some of u on here don't know Didly squat about baking. ..Well Y'all should learn instead being critical 🙄
Hi Jemma I tried this recipe. Its super yummy and very soft. Thank you so much. 😘
When she said batter, I thought she said butter...........
Hi Jemma. Love you videos, so helpful for a new self taught baker. Can you adapt this recipe to be a 3 layer cake? Also how much buttercream would you recommend to fill it (3 if it can be adapted or 4 as per this recipe) cover it & do some piping on top please?
divide the recipe by 4 and times it by 3
Pls convert measurements to cups etc?
I bought a kitchen scale for about $10 at Walmart and it was one of the best things I ever bought for my kitchen!
A kitchen scale will change your kitchen game considerably.
weight is a far more reliable measure for baking. go buy a scale.
oooh!!! so I need to buy a scale to measure the amounts by grams?!?!
Hi Jemma, I have made this cake several times and everyone loves it. It’s my granddaughter’s birthday in November and she wants a Harry Potter uni-corn cake. I’m going to use this cake but using gluten free flour. Could you please tell me if there is anything else I need to use or leave out? Xx
Yay a video on my birthday! Can't wait to try it out. Might make myself something.
Great video. I had a question about how best to store the cake to prevent it from drying out. I need to give a cake on Saturday, when should it be baked? Should it be iced straightway? If you don't ice it first, should it be wrapped in clingfilm and refrigerated? Once the cake is iced, should it be kept in a box or in the fridge? Thanks
@Sheradie Tassin plain flour is all purpose flour
Jemma Rocks !!! 🙏🇬🇧
Hey Jemma,
Vanilla extract is SUPER expensive.
Would you have an online reference that sells it a good price ?
Thx lots for all the great recipes and inspiration.
Thank you Jemma, love your recepies 😍
this is my go to recipe for carved cakes
Yum Yum.Have to try this recipie out.Hopefully I will get it right!Love you Jemma
learning a lot from your baking tips and more. but it is easy and nice to have a stand mixer. i wish and i would be gladly that i could have stand mixer.
god bless to you.
Can I add a cocoa powder to it to make a chocolate version of it??
Thank you Jemma, they really look beautiful & I can't wait to make them. Cheers from cold Melbourne Australia. Enjoy your weekend
COLD Melbourne? Haha ok. Cheers from actually really cold Finland
That cake looks awesome, Jemma! Never heard of Madeira cake before!
Madeira cake was a Victorian invention, called Madeira because it was always served with a glass of Madeira wine.
This is not a Madeira cake. A Madeira cake has a higher proportion of flour.
Please do a video on your cake tins ! And what kind/brand they are . I vaguely recall one of your videos saying you use the ones were the bottoms pop up but I haven’t found any like that except for itty bitty ones . Please help ! Lol love everything
hello Jemma does this type of cake also moist inside? because i want to try doing a triple stacked cake for my cousins debut? i'm still learning about baking cakes and really don't have any knowledge about kinds of cakes so please i need answer and suggestion for a good and nice debutant cake. thanks and god bless😊😊😊
This is definitely a go-to cake. delicious. Thanks Jemma.
Hi Guys
I am making a cake for my parents golden wedding anniversary snd was after some advice please
The cake I’m looking to make will be a 4 layered top tier Madeira cake, do I make 4 times the quantities or do I make it as normal. I’m looking at making a Madeira cake. Also, can you stack fruit cake on top of Madeira and vice versa
What size are your pans?
@@vg6761 the top tier will be 4x7” tins and the bottom will be 9”