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!
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!