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A brown sugar cake filled with a caramel sauce, topped with silky smooth chocolate buttercream frosting = the best millionaires loaf cake! 

Now I know I have been a little heavy on the millionaires theme of bakes over the years, but that’s because I literally cannot explain how much I adore the millionaires theme. I AM OBSESSED OKAY?!

Honestly though, some of these bakes are my most viewed recipes ever, so why would I not contribute even more to the theme of utter deliciousness?! My millionaires cake is always popular, my millionaires shortbread is insanely popular, and I mean I just adore my millionaires cupcakes

For this cake, I wanted to merge all of these delicious recipes into one of the most popular types of cake ever, the loaf cake. I never used to understand why loaf cakes were so popular, but they’re easy to serve, easy to bake, and you get bakes such as this millionaires loaf cake out of it!

Cake

For the sponge I wanted to follow my normal idea of a brown sugar type sponge, that is incredibly easy to make. I tend to always use the creaming method of butter and sugar first, as this normally means you won’t run into problems later.

I find that if your butter is too cold, and you do the all in one method, you may end up with a split lumpy butter bowl which nobody wants in their life! Creaming the butter and sugar together prevents this problem. 

I then add my flour, eggs and flavouring if I use any and mix this all together. You can add the eggs one at a time if you wish, but I really don’t think it’s necessary – it just takes longer for a regular cake like this. 

  • Butter – For the sponge you can easily use a baking spread, margarine or room temperature butter – they all work well! 
  • Sugar – For this one I made a small change and used dark brown soft sugar instead of my normal light brown soft sugar for a cake like this – I wanted a deep caramel flavour and oh my gosh it was delicious!
  • Flour – As always, self raising flour for cakes!!
  • Eggs – I used a 4 egg mixture for this cake, weighing the eggs in shells got me to 225g of egg so I used 225 of the other ingredients! 

Filling

The filling is really simple, its caramel sauce that is ready made. However, you can 100% make your own! I have a delicious homemade caramel sauce recipe on my blog that is thick, luscious and utterly delicious and perfect for this. 

The caramel is meant to be oozy and delicious, so it doesn’t ‘set’ in the cake, but it’s not meant to. I wouldn’t recommend using a millionaires shortbread style caramel, as that won’t work! 

You can also add salt to the mixture if you wanted the caramel to be a salted caramel as this would be delicious and combat the sweetness really well. 

Frosting

For the frosting I decided to use a really basic chocolate buttercream. To make it even easier I did use cocoa powder as this prevents having to melt anything, but you can use a chocolate fudge icing, or a buttercream with melted chocolate in if you preferred. 

My chocolate fudge icing us on another level, but I really did just want a thick chocolate taste in this, which is so easy to achieve with the cocoa powder I use. It’s 100% in strength, so a delicious chocolatey flavour! 

If you want a melted chocolate frosting, you can replace the cocoa powder with 125g melted dark chocolate. 

Tips & Tricks 

As with any loaf cake its super important to use the correct sized loaf tin. Annoyingly, as I always mention, loaf tins can vary in size and it’s SO frustrating. I use this loaf tin in this recipe for ease, as I use in most of my loaf tin recipes. 

I core out the sponge with about an inch border, as you definitely don’t want to go completely to the edge. If you go too near to the edge, you risk damaging the cake and the caramel would explode out. 

I use this piping tip for the decoration as we all know how much I love it – a large piping bag with the piping tip in, the frosting, and swirl away. I love a simple decoration, but adding some millionaires bites on top and some sprinkles just finished the millionaires loaf cake off perfectly.

ENJOY!!!! 

Millionaires Loaf Cake

A brown sugar cake filled with a caramel sauce, topped with silky smooth chocolate buttercream frosting = the best millionaires loaf cake! 
Print Pin Rate
Category: Cake
Type: Loaf Cake
Keyword: Caramel, Chocolate, Millionaires
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling & decorating: 3 hours
Total Time: 4 hours 20 minutes
Servings: 10 slices
Author: Jane's Patisserie

Ingredients

Cake

  • 225 g unsalted butter
  • 225 g dark brown soft sugar
  • 225 g self-raising flour
  • 4 medium eggs

Caramel

  • 250 g caramel
  • pinch of salt (optional)

Decoration

  • 150 g unsalted butter (room temp)
  • 275 g icing sugar
  • 25 g cocoa powder
  • 1 tsp vanilla extract (optional)
  • millionaires bites
  • sprinkles

Instructions

Cake

  • Preheat the oven to 180ºc/160ºfan and line a 2lb loaf tin.
  • Beat together the unsalted butter and dark brown soft sugar until creamy
  • Add the self raising flour and eggs, and beat again until smooth.
  • Pour this into the tin, smooth over and bake for 50-60+ minutes.
  • Once baked, leave to cool fully in the tin.

Filling

  • Mix the caramel with the salt if you want to make it salted caramel.
  • Core out the middle section of the loaf cake - I cut down a couple of centimetres with a 1" border around the cake.
  • Fill the hole with the caramel.

Decoration

  • Beat the unsalted butter on its own for several minutes to loosen
  • Add the icing sugar, and cocoa powder (and vanilla if using) and beat until smooth.
  • Pipe this onto the cake however you like, and then top with millionaires bites and sprinkles!

Notes

ENJOY!

Find my other 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.

 

32 Comments

  1. Laura on September 23, 2022 at 9:17 pm

    Hi,
    Please can you tell me how you store this cake? Should it go in the fridge? Thank you

    • Jane's Patisserie on September 26, 2022 at 4:27 pm

      Hiya! No, it will last for about 3 days at room temp! Hope this helps! x



  2. Christie on July 10, 2022 at 11:06 pm

    Hi there! Looks delicious 😋 in the USA and don’t have millionaires bars. What would you recommend for a substitute?

    • Jane's Patisserie on July 11, 2022 at 12:15 pm

      Hiya! You can make your own using my Millionaires Shortbread recipe – or substitute for whatever else you fancy! Enjoy! x



  3. Zena Simpson on July 8, 2022 at 3:13 pm

    5 stars
    This was an absolute hit! Thankyou again.

  4. Sally Chester on July 6, 2022 at 1:02 pm

    5 stars
    Made this on Sunday, piping directly on to caramel. Totally delicious. Guests devoured. Website shared. Only downside is now they’ll know how easy it was!!

  5. Beth on July 4, 2022 at 3:49 am

    Hi Jane!

    I have just bought both of your books because i am obsessed, waiting for the new one in August as I have pre ordered! I am looking to make this recipe, when the loaf cake itself is made, once the cake is cooled is that when you would remove it out the tin prior to decorating? Thankyou!

    • Jane's Patisserie on July 6, 2022 at 9:50 am

      Hiya! I would let it cool mostly in the tin and then remove and cool on it’s own fully before decorating. Hope this helps! x



    • Katie on October 11, 2022 at 8:04 am

      Hiya! Can you do this as a tray bake rather than a loaf Cake would it work just as good?



  6. Lisa Tur on June 28, 2022 at 8:49 pm

    Just baking the loaf cake now, can I used carnation condensed caramel for the caramel filling?

    • Jane's Patisserie on June 30, 2022 at 2:48 pm

      Yes absolutely, that is exactly what I used! enjoy! x



  7. Lori on June 26, 2022 at 4:47 pm

    Does this cake freeze well?

    • Jane's Patisserie on June 28, 2022 at 11:41 am

      Yes absolutely, for up to 3 months! Hope this helps! x



  8. Danielle on June 25, 2022 at 10:06 am

    What is the best butter to use for icing? As feel like it just tastes sugary and not buttery..

    • Jane's Patisserie on June 28, 2022 at 1:12 pm

      Hiya! I always use supermarket own unsalted block butter. Hope this helps! x



  9. Sally on June 25, 2022 at 9:12 am

    Do you replace the part of the sponge that has been cored and replace on to of the caramel or pipe directly on to the caramel please ?

    • Jane's Patisserie on June 28, 2022 at 1:13 pm

      Hiya! It’s completely up to you – I just piped straight over the caramel! Hope this helps! x



  10. Helena on June 24, 2022 at 8:27 pm

    How much baking powder do l need as l live in Spain and can’t buy self raising flour here. This cake looks delicious.

    • Jane's Patisserie on June 28, 2022 at 3:27 pm

      Hiya! So for every 150g plain flour, use 2 level tsp baking powder whisked in before using. Hope this helps! x



  11. Cathryn Sharp on June 24, 2022 at 6:32 pm

    5 stars
    Can the loaf bit of this be frozen after it’s baked and then decorated with caramel and frosting after it’s defrosted?

    • Jane's Patisserie on June 28, 2022 at 12:23 pm

      Yes absolutely it can! Enjoy! x



  12. Louise Fulton on June 24, 2022 at 5:58 pm

    Hi! Could you make just the cake recipe in another cake tin instead of a loaf tin?

  13. Hele on June 24, 2022 at 3:03 pm

    I can’t wait to try this. The bit of cake that you take out for the caramel, does this go back on like a lid before icing or does it become a treat for the Baker? 😁

    • Jane's Patisserie on June 28, 2022 at 12:25 pm

      Hiya! I did 100% eat it as I was decorating, I won’t lie! x



  14. Eleaner on June 24, 2022 at 11:08 am

    Can you use light brown sugar?

    • Jane's Patisserie on June 28, 2022 at 12:26 pm

      Yes absolutely you can, there may just me a very slight change in taste! Hope this helps! x



  15. Tina on June 24, 2022 at 10:36 am

    Hi Jane. This looks amazing! If I wanted to make this as a round or square birthday cake, can you advise on the ingredient quantity changes please? Many thanks

    • Jane's Patisserie on June 28, 2022 at 1:15 pm

      Hiya! Take a look at my Millionaires Cake recipe. Hope this helps! x



  16. Hayley on June 24, 2022 at 8:14 am

    Looks lovely. Do you make the caramel or buy it?

    • Jane's Patisserie on June 24, 2022 at 9:40 am

      Hiya! You can do either – I sometimes buy tinned caramel, or I make it using my homemade caramel sauce recipe! Hope this helps! x



    • Maureen on June 24, 2022 at 3:05 pm

      Do you cut out the whole middle section for the caramel and then replace it or do you make random holes and fill them? It looks delicious and I can’t wait to try it!



    • Jane's Patisserie on June 28, 2022 at 12:24 pm

      Hiya! I core out the whole top middle part of a cake – so it’s like a swimming pool of caramel! Enjoyyy x



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