Millionaires Cake!
Three Layer Caramelly Sponges with Chocolate Buttercream Frosting, Gooey Caramel, and Mini Shortbread Bites make the BEST Millionaires Cake Ever!
Print
Pin
Servings: 15 People
Ingredients
Cake Ingredients
- 400 g Unsalted Butter/Stork
- 400 g Light Brown Sugar
- 8 Medium Eggs
- 400 g Self Raising Flour
- 2 tsp Baking Powder
Chocolate Buttercream Frosting
- 350 g Unsalted Butter (room temp)
- 650 g Icing Sugar
- 75 g Cocoa Powder
- 1-2 tbsp Boiling Water
Decoration
- 350 g Caramel (carnations)
- Shortbread Bites
- Sprinkles
- Crushed Shortbread
Instructions
For the Cake!
- 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!
For the Decoration!
- 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!
Notes
- 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!