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Vanilla Madeira Cake

"This Madeira cake has a firm crust but a light and moist inside with a generous hint of vanilla."
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1 h 45 m servings 356 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.
  2. Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.
  3. Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.
  4. Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.
  5. Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • Bake for an extra 15 minutes if you would prefer a more golden brown finish.

Nutrition Facts

Per Serving: 356 calories; 19.4 g fat; 40.2 g carbohydrates; 5.4 g protein; 116 mg cholesterol; 241 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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1 hour 15 minutes is waaaaaaay too long to bake this cake. I got nervous and pulled the plug at 1 hour and it was rock hard and completely inedible.

1h15 was too long for the bake. Mine was done after 45min, and even then was a little overbaked. Nice, light recipe. Next time, I’d add some citrus and replace the vanilla. A lovely light cak...

Good results.I would make it again. I made a small change by using berry sugar instead of regular sugar