Madeira Honey Cake Recipe: Rich & Moist

Madeira honey cake is a dense, moist loaf with a deep caramel-like flavor from dark honey and a tender crumb that comes from using cake flour and buttermilk. It’s a beloved Portuguese tea cake that’s surprisingly simple to make at home. The honey not only sweetens but also keeps the cake moist for days, making it perfect for slicing thin with coffee or tea.

Ingredients

2 cups (250 g) cake flour (or all-purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 large eggs, at room temperature
3/4 cup (255 g) dark honey (like chestnut or wildflower)
1/2 cup (120 ml) buttermilk, at room temperature
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the long sides.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
With the mixer on low, slowly pour in the honey. Mix until fully incorporated. The batter may look slightly curdled—that’s normal.
Add half of the flour mixture and mix on low just until combined. Then add the buttermilk and vanilla, mixing until just incorporated. Finally, add the remaining flour mixture and mix until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes.
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing.

Tips

Use a good-quality honey: The flavor of the honey is the star here. Dark, robust honeys like chestnut, buckwheat, or heather give a more intense, complex taste. If you use a mild honey, the cake will be less distinctive.
Room temperature ingredients matter: Butter, eggs, and buttermilk should all be at room temperature so the batter emulsifies properly. Cold ingredients can cause the batter to separate and result in a denser, less tender cake.
Don’t overmix: Once you add the flour, mix only until it disappears. Overmixing develops gluten, which makes the cake tough and rubbery instead of tender.
Check doneness early: Ovens vary. Start checking the cake at 50 minutes. If the top is getting too dark but the center isn’t done, cover it with foil and continue baking.

Serving Suggestions

This cake is lovely on its own, but it’s even better with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a Portuguese touch, serve it with a slice of fresh cheese like Serra da Estrela or a mild goat cheese. It also pairs beautifully with a cup of strong coffee or black tea.

Variations

Spiced Madeira Honey Cake: Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and a pinch of ground cloves to the flour mixture for a warmer, more aromatic flavor.
Citrus Honey Cake: Add the zest of one orange and one lemon to the butter-sugar mixture. You can also swap the vanilla for 1 tsp of orange blossom water.
Gluten-Free: Substitute the cake flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more crumbly but still delicious.
Nutty Version: Fold in 1/2 cup (60 g) of toasted, chopped walnuts or almonds just before pouring the batter into the pan.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 4 days. It actually tastes better on day two as the honey flavor deepens. You can also wrap it tightly in plastic wrap and freeze for up to 3 months. To serve after freezing, thaw overnight in the refrigerator and then bring to room temperature. To reheat individual slices, microwave for 10–15 seconds or toast lightly in a toaster oven.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour? Yes, you can substitute an equal amount of all-purpose flour, but the cake will be slightly denser and less tender. To mimic cake flour at home, remove 2 tablespoons of flour per cup and replace with 2 tablespoons of cornstarch.

Why did my cake sink in the middle? A sunken center is usually caused by underbaking or opening the oven door too early. Make sure to bake until a toothpick comes out clean, and avoid opening the oven during the first 30 minutes of baking.

Can I reduce the sugar? Honey is the main sweetener here, and it also contributes to the cake’s moisture. Reducing it will make the cake less sweet and potentially drier. If you must, reduce the honey to 1/2 cup (170 g) and add 1/4 cup (50 g) of granulated sugar to compensate.

What is the best honey to use? Dark, full-flavored honeys work best. Look for chestnut, heather, buckwheat, or a dark wildflower honey. If you only have a light honey like clover, the cake will still be good but less distinctive.

Can I make this cake in a different pan? Yes, you can use an 8-inch (20 cm) round cake pan or a 9-inch (23 cm) round pan. Adjust the baking time—start checking at 40 minutes for a round pan. You can also make muffins; bake them for 18–22 minutes.

Is this cake very sweet? It’s moderately sweet, similar to a pound cake. The honey flavor is prominent but not cloying. If you prefer a less sweet cake, reduce the honey to 1/2 cup (170 g) and add 1/4 cup (50 g) of brown sugar instead.

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).