Tipsy Cake
Indulge in the decadence of a classic Tipsy Cake, a timeless dessert that perfectly balances moist sponge layers, fruity jam, and a luscious liquor infusion. This crowd-pleasing treat begins with a light and airy butter-based cake, layered with apricot or raspberry jam for a touch of tart sweetness. The real magic happens as the cake absorbs aromatic sherry or brandy, giving it a delightfully boozy kick. Topped with velvety whipped cream infused with vanilla and a sprinkle of candied cherries or toasted almonds, this show-stopping dessert is as elegant as it is easy to make. Perfect for dinner parties or a festive occasion, this Tipsy Cake comes together in under an hour and is best served slightly chilled for an extraordinary burst of flavor. Keywords: Tipsy Cake recipe, sherry-soaked dessert, classic boozy cake, easy party desserts, layered sponge cake.
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Recipe Information
Ingredients
- 150 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 3 large Eggs
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Milk
- 150 grams Jam (apricot or raspberry)
- 100 milliliters Sherry or Brandy
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 50 grams Candied cherries or toasted almonds (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake tin. Line the bottom with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift together the all-purpose flour and baking powder, then fold it into the butter mixture in batches. Alternate with the milk to keep the batter smooth.
Pour the batter into the prepared tin, leveling the top. Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, slice it horizontally into two even layers.
Spread the jam generously over one layer, then place the second layer on top. Optionally, you can spread an additional layer of jam on top of the cake.
Transfer the layered cake to a serving dish and slowly pour the sherry or brandy evenly over the surface, allowing it to soak in. Let the cake sit for at least 30 minutes to absorb the liquid.
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the top of the cake. Garnish with candied cherries or toasted almonds, if desired.
Serve slices of the Tipsy Cake and enjoy! This dessert can also be chilled for an hour before serving for a more refreshing experience.
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 297.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
