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Slice of fondant covered sponge cake layered with jam on plate with remaining cake in background
55Total Time
25Prep Time
30Bake Time

Madeira cake

32 Reviews

About the bake

Looking for a tasty and versatile sponge recipe? This madeira cake recipe is the one for you. The ideal type of sponge for tiered cakes, as the sponge is strong enough to keep the cake sturdy when stacked. 

Decorate with fondant for a birthday celebration or special occasion or alternatively enjoy plain with a cup of tea.

Click through our photos for step by step images on how to decorate. 

55Total Time
25Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6). Grease a 7" circular sandwich cake tin.

  2. Step 2:

    In a large bowl, beat the butter and sugar until light and fluffy. Gradually add in the eggs.

  3. Step 3:

    Sift the flour and baking powder together and fold into the mix to make a soft mixture, add in the vanilla extract and gradually add the milk.

  4. Step 4:

    Spoon the mixture into the tin and bake for 30-35 minutes, or until springy to the touch. Leave to cool on a wire rack.

  5. Step 5:

    Once cooled, trim the top of the cake sponges to make them flat

  6. Step 6:

    To make the buttercream beat together the butter, icing sugar, milk and vanilla extract until light and fluffy 

  7. Step 7:

    Spread a layer of buttercream on top of one of the sponges, then spread over the jam. Place the second sponge on top and spread the remaining buttercream around the top and edges of the cake, completely coating the cake in buttercream. 

  8. Step 8:

    Knead the fondant for a minute or two to soften, then lightly dust a surface and rolling pin with icing sugar and roll out the fondant into a circular shape large enough to cover the top of the cake and sides. 

  9. Step 9:

    Using your rolling pin gently lift the fondant on top of the cake and smooth down the top and sides with your hands or a smoothing tool. Trim the excess fondant with a small sharp knife and neaten the edges. 


    • 300g Butter (unsalted) (softened)
    • 300g Billington's Unrefined Golden Caster Sugar
    • 6 Egg(s) (free range) (beaten)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 350g Allinson's Self Raising Flour
    • 2 tsp Baking powder
    • 60ml Milk (whole)
  • For the filling

    • 3 tbsp Jam
  • For the buttercream

    • 150g Unsalted butter (softened)
    • 400g Silver Spoon Icing Sugar
    • 20ml Milk
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the decoration

    • 500g White fondant icing

Nutritional Information

per 175g
  • 843cal Energy
  • 37g Fat
  • 22g of which Saturates
  • 121g Carbohydrates
  • 98g of which Sugars
  • 6.5g Protein
  • 0.62g Salt

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