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1Total Time
30Prep Time
30Bake Time
A little effort

Millionaire Shortbread Cake

2 Reviews

About the bake

This amazing recipe for Millionaire Shortbread Cake  is sure to impress. The gorgeous combination of toffee caramel and chocolate makes a winning combination. Three tiers of moreish sponge, chocolate buttercream and toffee sauce means this is a great recipe for a celebration. 

1Total Time
30Prep Time
30Bake Time
A little effort


  1. Step 1:

    Pre-heat the oven to 180°C/160°C Fan and line three 20cm/8" round cake tins with baking parchment. 

  2. Step 2:

    Beat together the butter and light brown sugar until light and fluffy. Add in the eggs, flour and baking powder and beat until combined. Divide the mixture between the three cake tins and bake for 25-30minutes. The cakes should be lightly golden in colour and a skewer should come out clean. 

  3. Step 3:

    Leave the cakes to cool in their tins for 5-10 minutes and then remove and leave to cool fully on a wire rack. While the cakes are cooling you can start on the buttercream. Beat the butter for a couple of minutes to soften it and then gradually add in the icing sugar until it is fully combined and the texture is smooth.

  4. Step 4:

    Add the Cocoa Powder to the buttercream and continue mixing. Make sure you get all of the cocoa powder incorporated. If the buttercream feels too stiff, add a tsp of boiling water to loosen it up.

  5. Step 5:

    Assemble the cake - on the first layer of the cake, pipe the chocolate buttercream using a a star nozzle and then drizzle some of the toffee sauce on top. Repeat again with the second layer. 

    If you want to make your own sauce - why not try our Salted Caramel Sauce Recipe.

    On the top layer, pipe on the rest of the chocolate buttercream and drizzle over some more toffee sauce. Add some Millionaires Shortbread Bites and sprinkle on some crushed Lotus biscuits. 



  • For the Cake

    • 400g Unsalted butter (softened)
    • 400g Billington's Light Brown Soft Sugar
    • 8 Medium free range eggs
    • 400g Allinson's Self-Raising White Flour
    • 2 tsp Baking powder
  • For the Chocolate Buttercream

    • 175g Unsalted butter (softened)
    • 325g Silver Spoon Icing Sugar
    • 40g Cocoa powder
  • For the Decoration

    • A drizzle Treat toffee sauce
    • 6 Millionaire's shortbread bites
    • 5 Lotus biscuits (crushed)


  • Mixing bowl
  • 3 x 20cm cake tins
  • Baking parchment
  • Piping bag
  • Star nozzle

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