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recipe: vanilla madeira cake recipe

💛 This from scratch vanilla cake is a winner! I’ve had many friends ask me for the perfect vanilla cake recipe – one that is light, sturdy enough for decorating those sky high cakes, and is mega tasty. Now, I have a blog (and vlog) of how I make it. If you’re looking for how to make yellow cake recipe from scratch for mini cupcakes, cupcakes, cake or a sheet cake – look no further. #yellowcakerecipefromscratch #easyyellowcakerecipe #yellowcake #vanillacake #bestcakerecipe #baking #recipes #cakes

Here is the current full video of my vanilla madeira cake from scratch:


· Unsalted butter ½ cup (114 grams) · Granulated sugar 1 cup (186 grams) · Large eggs 2 (about 110 grams) · Vanilla extract 1 ½ tsp (6 mL) · Milk 1 cup (240 mL) · All-purpose flour 1 cup (120 grams) · Cake flour 1 cup (140 grams) · Baking powder 1 ½ tsp (6 grams) · Baking soda 1 tsp (8 grams) · Salt ½ tsp (2 grams)


· Make sure everything is room temperature and your oven is preheated 335F/168C. · Line four, 5-inch cake pans and don’t grease the sides so when the cake bakes, it can crawl up the sides and get some height. · Sift all of the dry ingredients and set them aside. This includes cake flour, all-purpose flour, baking powder, baking soda, and salt. · I use a 50/50 cake to all-purpose flour mixture for this recipe because I want a slightly less gluten structure to get a light airy crumb. cake flour has seven to eight percent protein and all-purpose flour has 11 to 12 percent protein so I get a nice compromise of lightness and structure. · Add a paddle attachment to your mixer to combine your butter and sugar for five minutes. It almost doubles in size and lightens quite a bit. · Scrape down the sides. · Add the eggs one at a time for 20 seconds each until just incorporated on low speed. My mixer is at about speed 2 to 3. · Grab the dry ingredients and wet ingredients. Add a third of the dry mixture to the batter and mix to just incorporated. · Add half of the liquid and mix until just incorporated. · Repeat, alternating additions of flour and the liquid until both just incorporated. · If the batter curdles then the ingredients might not be a room temperature. · Distribute the batter across your four 5-inch cake pans use a knife or angled spatula to pull the batter to the sides. · Then bang the batter to release any extra-large air bubbles and also fill in the edges.

Bake for 28-30 minutes or use a toothpick to see if the baking is complete there should be about 5 crumbs.


· Loosen the edges with a thin knife and place on a cooling rack to cool completely

Vanilla cake making success!


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