I have a sweet tooth, and when that craving hits, it hits HARD. So, I confess. Some days I just want something truly decadent, something that feels like a little slice of heaven. I don’t have time to spend in the kitchen. I have a lot of energy and time for cooking. What is the millionaire cake? What is the best part of this song? Is it easy to whip up? When you want that rich, caramel-y, chocolatey goodness without all the calories, think of it as your go-to when you’re craving it. What is the fuss about millionaire’s shortbread? How many times have people asked for my recipe? After eating, you will be able to eat Is it that good?
What is a millionaire cake?
What is this magical creation? At its heart, a Millionaires cake is . A moist and tender cake that captures all the flavours. What are some of the best flavors of millionaire’s shortbread? Shortbread, luscious caramel, and rich chocolate. Instead of layering those components separately, we’re swirling them all together into one. What is the best cake batter? What makes this chocolate cake special? I feel utterly luxurious. What do you think of this cake? What is a promise in spades? Is it the kind of dessert that makes you feel like you’re treating yourself to something truly special? Even if you made it in your own kitchen on a Tuesday afternoon, it was special.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why this Millionaires Cake has become a staple in my recipe repertoire, and I just know you’re going to love it as much as I do.
First off, the flavor is just out of this world. You get that deep, comforting chocolatey base, which is then elevated by ribbons of gooey, homemade caramel that ooze through every bite. It’s not overly sweet, but it’s definitely satisfying. The texture is also a big win here – it’s incredibly moist and tender, never dry or crumbly, which is something I’m always on the lookout for in a Cake Recipe. What I love most about this is how deceptively easy it is. I’ve made plenty of fancy desserts that took hours, but this Millionaires Cake is truly a lifesaver on busy nights when I still want to bake something impressive. The ingredients are pretty standard, and the process isn’t complicated at all. It’s also wonderfully cost-effective. You don’t need any specialty ingredients, and you probably already have most of what you need in your pantry. Plus, it’s so versatile! I’ve served this at birthday parties, potlucks, and even just as a weekend treat. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream, making it perfect for any occasion, from casual afternoon tea to more formal dessert settings. It truly stands out because it gives you all the indulgence of traditional millionaire’s shortbread but in a format that’s easier to serve and share, and it just feels like a hug in cake form.
How do I make a millionaire’s cake?
Quick Overview
Making this Millionaires Cake is a straightforward process that guarantees a stunning result. We’ll start by preparing a rich chocolate cake batter, then make a simple, luscious caramel. The magic happens when we swirl that caramel into the batter before baking. It’s designed to be straightforward, even if you’re not a seasoned baker. You get that incredible caramel-chocolate swirl without any complicated steps, ensuring a moist, tender crumb that everyone will rave about. It’s a truly rewarding bake!
Ingredients
How do I create a masterpiece?
For the Main Batter:
1 ½ cups all-purpose flour
1 cup granulated sugar. 1 teaspoon
13 cup unsweetened cocoa powder (good quality makes a difference!)
1 teaspoon baking soda per 1 cup.
½ teaspoon salt
1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 mins)
12 cup vegetable oil (or any neutral-flavored oil)
1 large egg
1 teaspoon vanilla extract. 1 tablespoon vanilla powder.
Why is 12 cup hot water better than hot brewed coffee?
For the Filling:
1 cup packed light brown sugar. 2 teaspoons.
1 cup unsalted butter. 12 cup
12 cup heavy cream. 1 cup light cream
What is vanilla extract? 1 teaspoon.
Pinch of salt
For the Glaze:
4 ounces semi-sweet or milk chocolate, chopped
2 tablespoons unsalted butter. 1 tablespoon uns
How do I follow step
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready and our pan prepared. Preheat your oven to 350°F (175°C). I like to use a 9×13 inch baking pan for this cake. Grease it really well with butter or non-stick spray, and then dust it lightly with flour or cocoa powder. This ensures that the cake releases beautifully without any sticking. Don’t skip this step – a well-prepared pan is key to a perfect cake!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside. Give it a good whisk until everything is well combined and there are no clumps of cocoa powder. This step helps to distribute the leavening agents evenly, which is super important for a good rise. Make sure your cocoa powder is sifted if it’s lumpy. Why don’t people put pockets of dry cocoa in their cakes?
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until everything is smooth and well combined. This mixture will look a little thinner than you might expect, but don’t worry, that’s perfectly normal. The oil contributes to the cake’s amazing moistness.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed, or with a whisk, just until the ingredients are *almost* combined. Then, carefully add the hot water or coffee. Be cautious, as it will be hot! Mix on low speed again until everything is just incorporated. The batter will be quite thin – this is what makes the cake so wonderfully moist. Be careful not to overmix at this stage, as that can lead to a tougher cake. Just mix until no dry streaks remain.
Step 5: Prepare Filling
While the batter is resting for a moment, let’s get our caramel ready. In a medium saucepan, combine the brown sugar, butter, heavy cream, and a pinch of salt. Heat this mixture over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved. Bring it to a gentle boil, and let it simmer for about 2-3 minutes, stirring occasionally. The caramel will thicken slightly. Remove it from the heat and stir in the vanilla extract. Let it cool for a few minutes until it’s still pourable but not piping hot.
Step 6: Layer & Swirl
Pour about half of the chocolate cake batter into your prepared pan. Then, dollop about half of the slightly cooled caramel mixture over the batter. Use a knife or skewer to swirl the caramel into the batter, creating beautiful marbled patterns. Don’t overdo the swirling; you want distinct ribbons of caramel. Pour the remaining cake batter over the top, and then dollop the rest of the caramel over that. Swirl again, gently. The key here is to get those gorgeous caramel ribbons without mixing it all together into one brown mess.
Step 7: Bake
Now, carefully place the pan in your preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached, but no wet batter. Be careful not to overbake it, as that will dry out the cake. Oven temperatures can vary, so start checking around the 30-minute mark.
Step 8: Cool & Glaze
Once the cake is baked, let it cool in the pan on a wire rack for about 15-20 minutes. While it’s cooling, prepare the glaze. In a small microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Or, you can melt them gently in a saucepan over low heat. Once the cake has cooled slightly, drizzle the chocolate glaze evenly over the top. If the caramel has set too much, you can warm it up slightly before drizzling. Let the glaze set completely before slicing.
Step 9: Slice & Serve
Once the glaze is set, slice your Millionaires Cake into squares and serve. It’s absolutely delicious served at room temperature. The contrast of the moist chocolate cake, gooey caramel, and rich chocolate glaze is just perfection. Enjoy every decadent bite!
What to Serve It With
Millionaires Cake is so versatile; it truly shines no matter how you serve it. I’ve tried it in so many ways, and it’s always a hit.
For Breakfast:Is this cake decadent enough to serve with coffee? What is the best way to start the day? Chocolate and caramel give you an energy boost. I like to slice it thinly for a morning treat. If I let my kids eat it for breakfast every day, they’d be happy!
For Brunch:I love to serve it with a dollop of fresh whipped cream. It’s great for brunch. What is a spoonful of raspberry coulis The tartness of raspberries cuts through the richness beautifully. A light dusting of powdered sugar adds a touch of elegance. What are some good ways to enjoy iced tea with mimosas?
As Dessert: This is its natural habitat! For a truly show-stopping dessert, serve a generous slice with a scoop of good quality vanilla bean Ice Cream. The contrast in temperatures and textures is divine. A warm chocolate sauce drizzled over the top wouldn’t hurt either, though it’s really not necessary given the glaze!
For Cozy Snacks: My favorite way, honestly, is a casual slice with a mug of Hot Chocolate or a latte on a rainy afternoon. It’s the ultimate comfort food. It’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake; a small piece of this hits the spot perfectly.
One of my family traditions is to have this cake for our “fika” – that lovely Swedish concept of a coffee and cake break. It always feels special.
Top Tips for Perfecting Your Millionaires Cake
I’ve made this Millionaires Cake more times than I can count, and along the way, I’ve picked up a few tricks that I think can really help you achieve cake perfection. These are the little things that make all the difference.
Zucchini Prep: Now, you might have noticed there’s no zucchini in the ingredient list for *this* version. This recipe is a classic chocolate cake with caramel swirls! My apologies if you were expecting a zucchini cake. If you’re looking for a moist chocolate zucchini cake, that’s a different recipe, and I’m happy to share that too sometime! For this specific Millionaires Cake, we’re focusing on that rich, caramel-chocolate flavor profile. So, no zucchini prep needed here!
Mixing Advice: The biggest pitfall with most cakes is overmixing. When you combine the wet and dry ingredients, mix *just* until everything is incorporated. That thin batter from the hot liquid is crucial for moisture, but overworking the gluten in the flour will make your cake tough and dense. Aim for a smooth batter with no dry pockets, but don’t beat it to death!
Swirl Customization: When swirling the caramel, remember that less is often more. You want distinct ribbons of caramel, not a uniform brown mess. Use a chopstick or a thin skewer and make a few gentle passes through the batter and caramel. Think artistic swirls, not vigorous mixing. It looks so pretty when it’s baked!
Ingredient Swaps: While I truly adore this recipe as is, I have experimented a bit. If you can’t find buttermilk, the milk-and-lemon-juice trick works wonderfully. For the chocolate glaze, using a mix of milk and dark chocolate can offer a more nuanced flavor. Some people even add a touch of espresso powder to the batter to deepen the chocolate flavor even further – that’s a fantastic idea!
Baking Tips: Always preheat your oven properly. An oven thermometer can be super helpful, as oven temperatures can vary. Place the cake in the center of the oven for even baking. When testing for doneness, a skewer should come out with moist crumbs attached. If it comes out completely clean, you might have overbaked it. A few moist crumbs mean it’s perfectly done and will remain moist.
Glaze Variations: For a thinner glaze, add a tiny bit more butter or a splash of milk. For a thicker, more robust glaze, use slightly less butter or add a bit more chocolate. You can also add a pinch of sea salt on top of the glaze right after drizzling for a salty-sweet finish. If you don’t have chocolate on hand, a simple dusting of powdered sugar or a caramel drizzle alone is also delicious!
Storing and Reheating Tips
Knowing how to properly store this delicious Millionaires Cake will ensure you can enjoy its deliciousness for days to come. I’ve found these methods work best to keep it tasting fresh and moist.
Room Temperature: If you plan on finishing the cake within 2-3 days, storing it at room temperature is perfectly fine. Make sure to cover it tightly with plastic wrap or place it in an airtight container. Keep it in a cool, dry place away from direct sunlight. This is my preferred method for everyday enjoyment.
Refrigerator Storage: For longer storage, up to 5-7 days, the refrigerator is your best bet. Store the cake in an airtight container. I find that the caramel can firm up a bit in the fridge, but it’s still delicious. If you prefer it softer, you can let it sit at room temperature for about 30 minutes before serving.
Freezer Instructions: This cake freezes surprisingly well! Once the glaze is completely set, wrap the entire cake tightly in plastic wrap, then in a layer of aluminum foil. You can also freeze individual slices. It will keep well in the freezer for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it thaw overnight in the refrigerator, then bring it to room temperature before serving. This is a great way to have a treat on hand!
Glaze Timing Advice: It’s best to apply the glaze *after* the cake has cooled for a bit but is still slightly warm. This allows the glaze to melt and spread evenly. If you’re freezing the cake, it’s often better to glaze it *after* thawing to ensure the glaze stays smooth and doesn’t crack. However, if you glaze before freezing, make sure it’s fully set first.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Millionaires Cake Recipe. It’s a recipe that brings so much joy to my kitchen, and I sincerely hope it does the same for yours. It’s more than just a cake; it’s a guaranteed smile-maker, a little moment of pure indulgence that’s accessible to everyone. The combination of chocolate and caramel is timeless, and in this cake form, it’s utterly irresistible. Whether you’re baking for a special occasion or just because you deserve a treat, this cake is always the answer. Give it a try, and I promise you won’t be disappointed. It truly is a little piece of edible luxury that’s surprisingly easy to create. If you love this cake, you might also enjoy my Fudgy Brownies or my Salted Caramel Pecan Pie. Happy baking, and I can’t wait to hear how yours turns out in the comments below!
Millionaires Cake
Ingredients
For the Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the Caramel Filling
- 1 cup granulated sugar
- 0.5 cup water
- 0.5 cup heavy cream, warmed
- 0.25 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the caramel: In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and let it simmer until it turns an amber color.
- Carefully whisk in the warm heavy cream, butter, and vanilla extract. The mixture will bubble up. Stir until smooth. Let it cool slightly.
- Prepare the ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes, then whisk until smooth.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of caramel over it.
- Top with the second cake layer. Pour the chocolate ganache over the top and sides of the cake, spreading it evenly.
- Allow the ganache to set before slicing and serving.
