Who doesn’t love the tray bake millionaire’s shortbread? It is my absolute favourite tray bake, whenever I go into a café or bakery I can’t help but buy a slice. So I was absolutely thrilled when someone suggested making a cake version of the traybake when I asked for ideas on Instagram.
The cake is similar to a vanilla sponge but I swapped the caster sugar with light brown sugar to give the sponge a caramelly flavour. I wanted the cake to be as close to the tray bake as possible. I mean what is the point in making a cake that is nothing like the original? So, the cake sponge is caramelly, I then spread caramel over the top of each sponge and piping chocolate buttercream on top before sandwiching them all together. I use carnations caramel but you can use any type of caramel as long as it is thick.
On top of the cake, I again spread caramel over the top and piped the chocolate buttercream on. I used a Wilton 2D Star Tip to pipe the buttercream because I absolutely love the swirl it creates. To decorate the cake I popped the remaining caramel in a disposable piping bag and put it in the microwave for 10 seconds to loosen it slightly before drizzling it over the top of the buttercream. Finally, I added some white chocolate and milk chocolate Millionaire shortbread bites, and look how pretty and amazingly delicious it looks.
I decided to make a four-layered cake I sort of chop and change between three and four layer cakes depending on my mood. I think three thick layers are perfect for making a covered cake like my Strawberry Chocolate Drip Cake but then I chop and change when doing a naked cake between three like my Malteser Truffle Cake and four layers like my Nutella Cake. For any of my cakes, you can change it to suit you by increasing or decreasing the ingredients and baking times.
I have also for the first time ever recorded a video and uploaded it to Youtube! You can find the video fo me decorating the Millionaire Cake here! I wanted to try and teach myself something new this year so recording me baking and learning how to edit a video and upload it to Youtube was something I was desperate to do.
Please let me know what you think! I have recorded a more chatty video of me baking which I will upload soon but I’m not sure what kind of video I prefer so please let me know what you think. I like decorating videos because I have had questions about decorating cakes so I thought that would be the best kind of video but then with the chatty vlog style recipes I can talk and explain things and do it step-by-step. Anyway, I think I’m just rambling now I really hope you like this recipe and please, please, please let me know what you think.
Hints and Tips:
This cake will last for 2-3 days in an airtight container.
If you want to make a two-layered cake just half all the ingredients.
As I have already stated I use Carnations Caramel but you can use any as long as it is thick.
This cake will feed 10-14 people.
For the Cake
350g Unsalted Butter
350g Light Brown Sugar
350g Self-Raising Flour
2tsp Baking Powder
1tsp Vanilla Extract
For the Buttercream
450g Icing Sugar
50g Cocoa Powder
250g Unsalted Butter
1-2tsp of Milk (if needed)
397g Carnations Caramel
Mini Millionaires Shortbread Slices
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line four 8″ cake tins with baking parchment and leave to the side.
- In a bowl mix together the sugar and butter until light and fluffy. Add in the self-raising flour, eggs, baking powder and vanilla and mix again until they are all combined.
- Spoon the mixture into your cake tins. There should be approximately 400-450g in each tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
- While your cakes are cooling make your buttercream. In a bowl mix together the icing sugar, cocoa powder and butter in a bowl until it is pale and smooth, there should be no lumps. If the mixture is too thick you can add in a teaspoon or two of milk. Put it in a piping bag.
- Once your cakes have cooled, place a cake on a plate. Spread some of the carnations caramel on top of the cake you can use as much or as little as you like. Pipe your buttercream on top of the caramel. Repeat on top of the second and third cake.
- Place the fourth cake on top spread the buttercream over the top and pipe the buttercream on top.
- To decorate, spoon what is left of the caramel into a piping bag and put it into the microwave for 10 seconds just to make it easier to pipe. Drizzle over the top of the cake. I find it easier to use a disposable piping bag because I can cut the tip off the piping bag to drizzle. If you don’t have a disposable piping bag you can use a small round piping tip to drizzle the caramel on top of the cake.
- Finally, add the mini-millionaire shortbread on top.
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