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.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round cake tin. Line the bottom with parchment paper.

Step 2

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Step 3

Add the eggs, one at a time, beating well after each addition.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once the cake has cooled, slice it horizontally into two even layers.

Step 8

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.

Step 9

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.

Step 10

In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Step 11

Spread or pipe the whipped cream over the top of the cake. Garnish with candied cherries or toasted almonds, if desired.

Step 12

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

Serving size	1254.8 grams (1254.8g)

Amount per serving	% Daily Value*
Calories	4264

Total Fat 238.00g	305%
Saturated Fat 142.30g	712%
Polyunsaturated Fat 0.00g
Cholesterol 1188mg	396%
Sodium 864mg	38%
Total Carbohydrate 452.30g	164%
Dietary Fiber 5.60g	20%
Total Sugars 297.70g
Protein 36.60g	73%

Vitamin D 210IU	1050%
Calcium 197mg	15%
Iron 11mg	59%
Potassium 671mg	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.

Source of Calories

Fat: 52.3%

Protein: 3.6%

Carbs: 44.2%