Chocolate Madeira cake is a British classic—a dense, firm crumb with a rich cocoa flavour that slices neatly and holds its shape beautifully. Unlike lighter sponges, it’s sturdy enough for decorating or simply enjoying with a cup of tea. This version uses the traditional all-in-one method for a reliably moist, even bake every time.
Ingredients
- 225 g (1 cup) unsalted butter, softened, plus extra for greasing
- 225 g (1 cup) caster sugar
- 4 large eggs, at room temperature
- 200 g (1½ cups) self-raising flour
- 25 g (¼ cup) cocoa powder
- 1 tsp baking powder
- 1 tbsp milk (optional, for a softer crumb)
- 1 tsp vanilla extract
Instructions
- Heat the oven to 160°C (325°F) with the fan off (or 150°C/300°F fan). Grease a 20 cm (8 inch) round deep cake tin and line the base and sides with baking paper.
- In a large mixing bowl, beat the softened butter and caster sugar together until pale and fluffy—about 3–4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a spoonful of the flour with the last egg.
- Sift the self-raising flour, cocoa powder, and baking powder into the bowl. Fold gently with a large metal spoon until just combined—do not overmix.
- Stir in the vanilla extract and the milk (if using) until the batter is smooth and glossy.
- Pour the batter into the prepared tin and level the top with a spatula. Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
- Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Tips
- Substitutions: For a gluten-free version, use a gluten-free self-raising flour blend. For a dairy-free version, swap the butter for a block margarine and use dairy-free milk.
- Storage: Store in an airtight container at room temperature for up to 5 days. This cake actually improves after a day—the crumb becomes even more tender.
- Common mistake: Overmixing the batter after adding the flour can make the cake tough. Fold gently and stop as soon as no streaks of flour remain.
- Baking time: Ovens vary—start checking at 45 minutes. If the skewer has wet batter, bake for another 5 minutes and check again.
Serving Suggestions
Serve slices as they are with a cup of tea, or dress them up with a dusting of icing sugar, a dollop of clotted cream, or a spoonful of raspberry jam. For a dessert, sandwich two slices with chocolate buttercream or serve warm with custard.
Variations
- Orange Chocolate: Add the zest of 1 orange to the batter for a citrus twist.
- Marble: Divide the batter in half, add an extra 2 tbsp flour to one half, and swirl the two together in the tin for a marbled effect.
- Toasted almond: Sprinkle flaked almonds over the top before baking—they’ll toast as the cake bakes.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It does not need refrigeration. To freeze, wrap the cooled cake in cling film and then foil—it will keep for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. To reheat individual slices, warm them in a microwave for 15–20 seconds or in a 180°C (350°F) oven for 5 minutes.
Frequently Asked Questions
Why is my Madeira cake dry? Overbaking is the most common cause. Check the cake at 45 minutes and remove it as soon as a skewer comes out clean. Also, make sure you use the correct amount of butter—too little fat will dry out the crumb.
Can I use plain flour instead of self-raising? Yes, but you’ll need to add 2 tsp of baking powder for every 200 g (1½ cups) of plain flour. In this recipe, that means using 200 g plain flour plus 2 tsp baking powder, in addition to the 1 tsp already listed.
Why did my cake sink in the middle? This usually happens if the oven door is opened too early (before 30 minutes of baking) or if the cake is underbaked. It can also happen if the batter is overmixed, which develops too much gluten and traps air that then collapses.
Can I make this cake in a loaf tin? Yes, use a 2 lb (900 g) loaf tin and bake for 55–65 minutes. The cake will be slightly taller and may need a few extra minutes—check with a skewer.
How do I get a flat top? For a perfectly flat top, wrap a damp strip of baking paper around the outside of the tin before baking—this insulates the edges and slows the rise in the centre. Alternatively, just trim the dome once cool.
Can I add chocolate chips? Absolutely. Fold in 100 g (¾ cup) of chocolate chips after the flour is incorporated. They’ll add pockets of melted chocolate throughout the cake.
Related
- Chicken Breast Protein Per 100g (Cooked & Raw)
- Chicken Breast Protein Per Oz: Exact Numbers
- Chicken Breast Oven Cook Time: Perfect Every Time
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).