When you cut or carve a baked Madeira cake you will always see a few holes or air bubbles. However, baking is a science and there are a number of factors that can cause excessive or extra large holes. This has happened to quite a few of our students when they have brought cakes along to class. They lovingly unwrap their cakes, then either when they are levelling or carving, large holes or air bubbles are discovered. This is always disappointing when you have gone to the trouble of baking a cake. Why does this sometimes happen?
Why do these large holes appear in baked Madeira cakes?
There are always a number of possible factors. Here are a few that may help you pinpoint why this has happened to you, this time around.
- Your flour is too strong
- Your mixture is too stiff – next time simply add a little milk to soften the batter slightly
- You have over mixed the ingredients – Ingredients must be thoroughly combined but not excessively
- The egg content is too high
- Your Eggs – always use fresh eggs and beat them before adding
- Your batter may have curdled, try adding more flour between each egg
A few holes are normal!
I hope these suggestions help you identify what went wrong but remember a few holes in your baked Madeira cake are perfectly normal.
How to fill large holes in Madeira cake
How you fill the large holes that you have found is entirely up to you. In class, we usually fill these large holes with cake crumbs or off cuts of cake especially if the hole or holes are huge – sometimes they are! You could if you wish, use buttercream or buttercream mixed with cake crumbs. Alternatively be experimental and choose something that will compliment the flavours you are using. For an almond Madeira, for example, you could use marzipan.
If you’d like to know more about baking Madeira cakes, visit our recipe section to find tips on how to bake the perfect Madeira cake
Happy Baking
Lindy
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lynda morrison says
Dear Lindy
This is a great recipe I have made it a few times now. The first one I made was flavoured by lemon and I think I over did it a bit! but the ones after I used vanilla and they have been fantastic. I will not give up on the lemon though.
I haven’t tried madeira cup cakes yet.
My problem was with the chocolate fudge cake – the one you made for your Son’s Birthday. It tasted great but looked dreadful. The sides were very well risen and the centre sunk, to a very unusable level. Any idea’s why?
I have your ‘celebrate with a cake book’ and I love it, very inspirational.
best regards
Lynda
Sally Ann Richards says
Whenever I bake madeira cake, I get large holes near the bottom of the tin, but much smaller holes near the top of the tin. Why is this?
Lindys Team says
Hi Sally,
We’re not sure does anyone else know?
Marina
Lindys Team says
Hi Lynda,
It sounds to me that you opened the oven door before the cake had set or you took it out of the oven before it was completely baked.
Here is a link to Lindy’s post on this topic: Why do my cakes sink in the middle
Hope this help you.
Marina
Nadia says
Hi everyone,
I just made the madeira cake recipe from the Celebrate with a Cake book. I felt my batter was to thick.
I made sure that all the ingredients were weighed and added properly.
Its in the oven as I’m writing i do hope it turns out well!
My question, is the batter supposed to be dense? If not, what do I do?
Thank you
Nadia
Lindys Team says
Hi Nadia
The batter is quite thick as this is a firm moist cake which makes it ideal for carving and covering with sugarpaste.
Regards
Zoe