Mini Madeira Cakes

August 3, 2012

 Madeira cake is one of my favourites. It seems wholesome and homely, even if it is full of butter and sugar! My grandad used to love a hunk of Madeira with a piping hot tea, sweetened with half a bowl of sugar. I made these little cakes for the OH, as he too likes a plain and simple cake. I came home that evening and found him spreading butter onto the Madeira cake . I had to laugh, as that’s exactly how my grandad ate his. It turns out that’s how the his Dad ate his too. I personally like mine just as they are without extra butter.We were recently in Scotland and I got to pay a visit to one of my favourite kitchen shops Lakeland. While I there I picked up these adorable little cake cases. I like the fact that they are square, rather than the traditional round cup case. They also look very cute, but still substantial enough to hold their shape. They are perfectly portable and make great little gift cakes.


  • 6oz butter, at room temperature
  • 6oz caster sugar
  • 3 free-range eggs
  • 9oz self-raising flour
  • 2-3 tbsp milk
  • 1 teaspoon vanilla extract


Pre-heat the oven to 180C. In a large bowl, cream the butter and sugar together until pale and fluffy. Beat the eggs in, one at a time, beating well between each addition. Add a tablespoon of flour in with each egg to prevent the mixture from curdling.

Next, gently fold in the sifted flour. Add just enough milk so that the mixture falls slowly from the spoon. Fold in the vanilla extract.

Spoon the mixture into the cardboard cases or a greased cake tin.Level off  the batter, using the back of a spoon. Bake in the oven for 20 minutes, or until just golden-brown. To test if it’s ready, stick a skewer or sharp knife  into the centre. If the skewer/knife  comes out clean, the cake is ready. Remove from the oven and leave to cool for 10 minutes on a wire rack.


  • Reply Cupcake and Talk August 3, 2012 at 6:52 pm

    I love these mini cakes they look lovely. I agree they would make a pretty gift. Thank you for the recipe.

  • Reply Vicky August 4, 2012 at 6:13 pm

    Thank you, for your lovely comment 🙂

  • Reply Dee August 17, 2012 at 6:33 am

    These are ADORABLE! I must find the little cardboard cake cases! I’ve never seen them before. Thanks for sharing!

  • Reply abs June 21, 2014 at 12:11 pm

    how many does the recipe make?

    • Reply stastycook June 24, 2014 at 12:36 am

      Hi, the recipe makes about 10 – 12 mini cakes, depending on the size of your cases.

  • Reply Claire Spearey May 22, 2015 at 7:20 am

    Thank you for this recipe. I used it for my wedding cup cakes. To add a surprise, I popped a small amount of jam in the middle, by piping the mix into the case, then adding a small spoon of jam and piping over the top to cover then baked. I iced the tops to seal the cakes and they stayed perfectly fresh until the following day.

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