Large Chocolate Madeira Cake

This delicious basic Large Chocolate Madeira Cake is perfect as a celebration cake, as it is firm and dense, but still moist and fluffy! 

Large Chocolate Madeira Cake Recipe

Cook Time1 hr 10 mins
Author: Sarah Sibley


For the cake

  • 675 g Soft Butter Stork
  • 675 g Caster Sugar
  • 4 tbsp Vegetable Oil
  • 2 tbsp Vanilla Extract
  • 12 x Medium Eggs
  • 650 g Good Quality Self-Raising Flour
  • 200 g Good Quality Cocoa Powder
  • 150 ml Milk

For the Buttercream

  • 250 g Unsalted Butter softened
  • 450 g Icing Sugar
  • 50 g Good Quality Cocoa Powder
  • 1 tbsp Vanilla Extract
  • 1-2 tbsp Milk


  • Preheat the oven to 325Β° F / 160Β° C / 140Β° Fan / Gas 3.
  • Grease & line 2x 10" round cake tins.
  • Cream together the butter, oil and sugar until pale and creamy.
  • Slowly add the beaten eggs and vanilla and mix well.
  • Finally add the flour, cocoa powder and milk and mix thoroughly until smooth.
  • Carefully divide the batter evenly into the 2 tins, weighing the tins will help to get them as even as possible.
  • Bake for around 70 minutes or until a skewer inserted comes out clean.
  • Turn out of the tins and leave to cool on a wire rack.
  • Mix together the icing sugar, cocoa powder and the softened butter until creamy and lump free.
  • Then add the vanilla and milk. Add the milk 1 tbsp at a time until you achieve a good creamy consistency.
  • Once the cakes are cool slice the crust off of each one so they are level and sandwich the 2 together with some of the buttercream and then use the rest to cover the cake ready for decorating or covering in fondant.

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