Three Layer Caramelly Sponges with Chocolate Buttercream Frosting, Gooey Caramel, and Mini Shortbread Bites make the BEST Millionaires Cake Ever!
So I adore anything Millionaires themed… how can I not?! Biscuit, caramel and chocolate is THE BEST COMBINATION. Ever. Honestly, I love it! My Millionaires Cupcakes post has been so popular since I posted it; I adore the secret caramel centre, with the naturally caramelly sponge and chocolate buttercream on top. The photos look so good on that post because they show the caramel oozing out so it never surprises me that they’re a hit!
My Salted Caramel Millionaires Shortbread has always been a massive hit as well because its a salty twist on the classic. I adore it! I love the salted caramel, which you can easily add to this recipe as well. You could simply add a tsp of salt to the tin of caramel, and it would be delicious!
With this recipe, I did base it quite heavily on my Millionaires Cupcakes as I adore it so much. I used the Light Brown Sugar recipe again as I just adore the flavour of the sponges, and it keeps it so moist and lovely. I then went with an easy Chocolate Buttercream frosting using Cocoa Power, but you can easily swap to using actual chocolate if you wanted instead.. I simply use whatever I find easier sometimes (and whatever I have in the cupboard!)
I went for a big three layer cake as I just love the look of them, and it certainly makes them a showstopper. However, if you want to make a smaller cake, then the details are in my Tips and Ideas section below. You can using whatever caramel you like, or even swap it to a caramel buttercream, but chocolate drizzled on it instead! But honestly, this is one of my favourite bakes in a long time and I hope you all love it too! Enjoy! x
Three Layer Caramelly Sponges with Chocolate Buttercream Frosting, Gooey Caramel, and Mini Shortbread Bites make the BEST Millionaires Cake Ever!
- 400 g Unsalted Butter/Stork
- 400 g Light Brown Sugar
- 8 Medium Eggs
- 400 g Self Raising Flour
- 2 tsp Baking Powder
- 350 g Unsalted Butter (room temp)
- 650 g Icing Sugar
- 75 g Cocoa Powder
- 1-2 tbsp Boiling Water
- 350 g Caramel (carnations)
- Shortbread Bites
- Sprinkles
- Crushed Shortbread
Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
In a stand mixer, beat together the butter and light brown sugar for a few minutes until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat!
Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)!
Once baked, leave the cakes to cool in their tins for 10 minutes or so, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly so its easier to decorate later!
Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
Add the Cocoa Powder to the buttercream and continue mixing. If its really stiff, add in 1tbsp of Boiling Water at a time until you reach the desired texture.
When its summery I don’t usually need to add any, when its colder weather its usually 1-3tbsps! Keep on beating for 5 minutes until whipped and silky smooth!
On the first layer of the cake, pipe your buttercream using a 2D Closed Star Piping Tip, and then drizzle/spread some of the caramel on top. Repeat again with the next layer.
For the top layer, pipe on the rest of the buttercream, and add some little swirls. Drizzle over some more caramel. On top of each swirl, add a mini Millionaires Shortbread Bite, or a piece of Shortbread.
Sprinkle on some crushed shortbread, some sprinkles, and ENJOY!
- I love this style of cake as you can tell from the few I have made, and I happen to have 3 8″ tins, if you don’t have 3 tins you can make a smaller version of the cake, use 300g of everything in the cake mixture rather than 400g, 1.5tsps of baking powder, 6 medium eggs (and it might take an extra 5-10 minutes to bake) and use 2/3 of the decoration recipes!
- I used Carnations Caramel which is like the condensed milk you can buy, but you can realistically use any caramel sauce you like or Dulce de Leche.
- This cake will last in an airtight container for 3 days!
ENJOY!
Find my other Cake, Chocolate & Caramel Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Made the 2 tier version of this cake for
Mother’s Day and it’s amazing. Thanks for much for the recipe – have some very happy (and full) family 🙂
Awh yay! I’m so glad!
I’m wanting to make this for a cousins birthday but she would like 2 layers instead of 3. How much would I need to change the amounts to, for this? Looks amazing and I can’t wait to make it!
There’s notes on how to do this in the notes section of the recipe xx
Thank you. Am in the middle of making it now and can’t wait for my cousin to see it and hope she’s like it xx
I live in the US and I am wondering what the difference is between the flour in the UK and our flour. I believe that our “self RISING flour” is different than your “self RAISING flour”. Would you happen to know what I need to use in place of, or in addition to, our regular all-purpose flour to achieve the right texture for this cake? I love your creations and I cannot wait to make this cake!!
I believe your all-purpose flour is the same as our plain-flour. For this cake, I would add in probably 3tsp more baking powder. x
Wow I can’t wait to bake this cake for my sons birthday! Thank you for all your amaaazing recipes
Hello, Jane!
Thank you for the perfect recipe! I sent to my wife a link on your blog!
John
Weedit.photos
I have 372g of the brown sugar would it be ok to do the last 28g’s as dark brown sugar?
Yes! X
Just made this cake for my birthday. Substituted Gluten Free Flour for the unusual but rest of recipe remained the same.
Its turned out wonderfully, im sure any visitors will enjoy the luxurious treat. Thanks for your recipes and ideas they are spot on
Looks divine. Do you weigh the eggs in their shells or not? Cheers
I personally weigh them out of the shells but it doesn’t reeeeally matter. ?
An this be made in a 8″ 3″ deep tin? X
Yes – the cakes won’t be that deep so they’d be fine.
Sorry I missread that ? did you mean one tin? It should be fine but I’d lower the baking temperature to 140C and bake for a long time.
Thank you yes I meant one tin.
I was looking for a very chocolatey chocolate cake for a few weeks time this will be perfect x
Oh.My.Goodness. This is STUNNING! Seriously, I don’t even know where to begin. I’m definitely bookmarking this to try out sometime, thanks 🙂
Thank you, Jo!! x