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Jane’s Patisserie Millionaire’s Cake

Inspired by classic Millionaire's Shortbread this decadent cake features layers of brown sugar sponge, chocolate buttercream and gooey caramel. A show-stopping bake for special occasions.

From the book


This cake has always been insanely popular since I shared it on my blog. Whenever the photo is posted on social media it goes crazy, but how can it not?! Taking the classic flavours of Millionaire’s Shortbread and reimagining it as three layers of brown sugar sponge, topped with chocolate buttercream, gooey caramel and shortbread bites, oh my days, it really is DELICIOUS.

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400g unsalted butter, at room temperature
400g soft light brown sugar
400g self-raising flour
7 eggs
For the buttercream:
350g unsalted butter, at room temperature
650g icing sugar
75g cocoa powder
For the decoration:
350g ready-made caramel sauce
15 shortbread bites
50g shortbread

Essential kit

You will need: three 20cm deep cake tins.


PREP: 30 minutes

BAKE: 25–30 minutes

COOL: 2 hours

DECORATE: 20 minutes

LASTS: 3+ days, at room temperature

Preheat the oven to 180°C/160°C fan and line three 20cm deep cake tins with parchment paper.

In a large bowl, beat the butter and sugar together for a few minutes until light and fluffy.

Add the flour and eggs and beat again briefly until combined. Divide the mixture between the three tins and smooth it over.

Bake for 25–30 minutes until the cakes are golden and the cake springs back when you press it with your finger. (A skewer inserted into the middle should also come out clean.) Leave the cakes to cool in their tins for 10 minutes or so, then remove and leave to cool fully on a wire rack.


In a large bowl, beat the butter for a few minutes to loosen it. Add the icing sugar and cocoa powder and beat again until smooth. If it is really thick, add 1 tablespoon of boiling water at a time, beating well each time, until smooth and combined.


Place the first cooled sponge onto the serving plate and pipe a third of the buttercream onto the cake. Spread or drizzle a third of the caramel onto the buttercream. Repeat with the second sponge. Top with the third sponge and decorate with the remaining buttercream. Drizzle over the last of the caramel.

Add a shortbread bite to each slice, and sprinkle over some crushed shortbread biscuits and some sprinkles.

Notes: You can make chocolate sponges by substituting 75g of the self-raising flour for cocoa powder, and chocolate caramel buttercream by adding 75g caramel sauce to it.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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