The only Coffee Madeira cake recipe you’ll ever need, and it fits all cake tin sizes!
After countless emails and comments here on Cakes Bakes And Cookies I am finally happy to share my new Coffee Madeira cake recipe. I’ve tried it so many different ways – with esspresso, with more coffee, with less coffee and this is THE one! It’s a perfect balance of lightly textured cake with a smooth coffee flavour. The buttercream has a delicious coffee flavour but not too strong and when put together the balance is… well, just right.
I made the 9″ Coffee madeira cake mix and split it between five small 6″ tins. Have you seen these tins from Lakeland? They’re a clever set designed for making rainbow cakes and now they do them in an 8″ set too. I wanted to have an impressive layer cake suitable for a coffee morning but you can use this recipe in one 9″ cake tin for a layered wedding cake.
Coffee Madeira cake chart
This chart is for round cakes. For square cakes just go up one inch so an 8″ square cake will use a 9″ round recipe.
How to make Coffee Madeira cake
- Line the cake tin with baking paper. I use sunflower oil to grease the tin so the cake stays soft. Butter tends to bake too quickly giving you a harder cake on the outside.
- Pre-heat your oven to 180ºC (Fan oven160ºC)
- Start by creaming the butters together then add the sugar and beat till it’s pale and fluffy.
- Very slowly add the eggs – a spoonful at a time. Add a spoon of the flour to prevent curdling if necessary.
- Add the hot water to the coffee and disolve. Set to one side to cool.
- Sieve the flour and baking powder into a separate bowl. Add the flour and coffee in three goes. This produces the fluffiest and most moist cake rather than adding all the flour then all the water.
- Add the walnut halves mixing as little as possible.
- Bake for time stated on the chart for your size cake tin or until a skewer comes out of the centre clean.
- Don’t open the oven door for the first 30 minutes. It will make the cake sink.
- Leave the cake to cool on a wire rack for 5 minutes before adding the sugar syrup and turning out of the tin carefully.
How to make the sugar syrup:
- In a saucepan heat the water and sugar until the sugar is completely dissolved. Let it simmer for 2-3 minutes then leave to cool. I make my sugar syrup when the cake goes into the oven.
- Once your cake is removed from the oven let it sit for 5 minutes then use a pastry brush to brush the sugar syrup over the entire cake. You only need to cover each area of the cake once and avoid soaking the cake or you will end up with a big soggy mess not a nice moist cake. Make sure you get the edges of the cake covered as they tend to dry out the most.
- Leave for a further 10 minutes before turning your cake out onto a rack to cool completely.
Coffee buttercream recipe
These buttercream quantities are enough to fill each cake when split into two layers and coat the outside with a crumb coat and top coat.
How to make coffee buttercream
- Mix the water and coffee together till disolved then set to one side to cool.
- Start by beating the butter so it becomes light and fluffy.
- Sieve the icing sugar over the top of the butter then mix until well blended. I place a tea towel over my Kitchenaid and hold it carefully in place whilst mixing to prevent the dust from the icing sugar going everywhere.
- Once combined add the coffee and mix for 2-3 minutes so it becomes really light and fluffy. This consistency is good for a filling between layers of cake as it’s thick. I pipe buttercream between layers as it stays thicker than when I used a palette knife. It’s also easier to control and get flat.
- When covering a cake with a buttercream crumb coat before adding sugarpaste or for a decorative finish you need the buttercream to be more fluid. You can get this consistency by adding a drop or two of milk and mixing it in well. Do this slowly as once it’s too soft it’s a pain to get it to firm up again. How soft you want your buttercream is a personal choice. I like to be able to smooth the buttercream on with a palette knife easily and have it come off the sides with a side scraper without breaking the cake, but I don’t want it too soft.
For the five layer Coffee Madeira cake
To create the coffee morning five layer cake I made the cake mix and placed it equally in each tin – which was around 150g per tin. The cakes only took 25 minutes to bake. To decorate I piped a squiggly line on the outside of each layer and filled the middle of each cake evenly.That way you get a pretty outside edge.
For the top I spread the buttercream neatly to cover the edges then piped another squiggly line around the outer edge. I broke up some extra walnuts and sprinkled them on top of the icing.
This cake was a hit in our house. Beau asked for “just a small slice” for breakfast. You can’t have a small slice of this cake. Whichever way you cut it it’s going to be big. She managed to finish it off no problem!
Another thing about this cake is that I have been testing Madeira cakes made with butter and oil (instead of margarine). The cakes come out really light and much flatter but they don’t last as long. So if you give this a try decorate your cake to seal it (with a complete covering of buttercream) by the day after you bake it. You’ll also want to eat it within two or three days.
Hope you like it
p.s. For all of you asking for a lemon Madeira cake recipe – that’s coming next month with charts too!