Tala Millionaire's Cake

Tala Millionaire's Cake


● 400g unsalted butter (softened)
● 300g light brown sugar
● 100g caster sugar
● 6 large eggs
● 1 tsp vanilla extract
● 400g self-raising flour

● 340g unsalted butter (softened)
● 240g icing sugar
● 60g cocoa powder
● 100g milk + 50g dark chocolate (melted and cooled)
● Splash of boiling water if necessary
● 250g Caramel
● Crushed shortbread biscuits



Tala Stoneware Mixing Bowl

Tala Set of Three Spatulas 

Tala 20cm Silver Anodised Cake Tin 

1. First, preheat the oven to 160ºc fan and line 2 20cm cake tins with baking paper.

2. Beat together the butter and sugars for 5 minutes until light and fluffy. Add in the vanilla and eggs one at a time, mixing well between each addition.

3. Then, sift in your baking powder and flour and mix until fully incorporated.

4. Divide the mixture between the tins and bake for 35-40 minutes, until golden and spring back when touched. Leave to cool while you make the buttercream.

5. Whip the butter for 5 minutes until pale and creamy. Then gradually sift in the icing sugar and cocoa powder, mixing between each addition.

6. Pour in the melted and cooled chocolate and mix until incorporated. You may need to add some boiling water if it is feeling too stiff.

7. Now to assemble. Spread some buttercream on the base layer and the cover with caramel sauce. For the top later, spread over the buttercream and drizzle the caramel around the outside to act as a glue for the crushed biscuits.

8. Then, cut and enjoy!

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