Whole Tipsy Cake on a serving plate with holly in the background.

Tipsy Cake

Traditionally Tipsy Cake is made in a bowl with the sponge cake cut in pieces, soaked in alcohol and then smothered in whipped cream – a simpler version of trifle.

My version of Tipsy Cake is actually a cake that you can cut into slices and is a quickly made alternative to Christmas Pudding. It also makes a perfect cake for a New Year celebration!

Tipsy Cake

Recipe by Scones Plus More Course: PuddingDifficulty: Easy


Prep time


Cooking time




  • Sponge
  • 5 large eggs

  • 5 ounces / 140 grams / 0.625 cups caster sugar

  • 2 ½ tablespoons hot water

  • 5 ounces / 140 grams / 0.625 cups plain flour

  • Syrup for soaking
  • 2 tablespoons granulated sugar

  • 1 tablespoon of water

  • 5 fluid ounces / 150 ml / ⅔ cup sweet dessert wine or sherry

  • 1 tablespoon of brandy

  • Filling and Topping
  • 1 ¼ pints double cream

  • 2 tablespoons of icing sugar

  • About half a jar of raspberry jam

  • 1 pound / 450 grams / 3 cups raspberries


  • Pre-heat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
  • Grease and base line two 9 inch / 23cm sponge tins.
  • Whisk the eggs, sugar and hot water together until the mixture is thick and creamy.
  • Sieve the flour and fold into the mixture in 3 batches.
  • Divide the mixture evenly between the two sponge tins and bake in the pre-heated oven for approximately 25 minutes until well risen and golden brown.
  • Turn out onto a wire rack to cool.
  • While the cakes are cooling make the syrup.
  • Put the sugar and water into a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer until the syrup has slightly thickened.
  • Add the dessert wine or sherry and the brandy to the syrup and allow to cool.
  • When the sponges are cool whip the cream with about 2 tablespoons of icing sugar until it forms soft peaks.
  • Place one sponge onto a serving plate and drizzle half the syrup over it. Spread with raspberry jam and a layer of whipped cream. Sprinkle with most of the raspberries, saving some for decoration. Spread with another layer of cream, pressing gently to cover the raspberries.
  • Spread the other sponge with a layer of raspberry jam and press down gently on top of the raspberry and cream filling. Drizzle the rest of the syrup over this sponge.
  • Use the rest of the cream to cover the top and sides of the cake and decorate with the remaining raspberries.
  • Chill for an hour before serving. Leftovers can be stored in the refrigerator for up to 3 days.

Happy New Year Tipsy Cake!

My best wishes for a very happy and healthy 2024.

Happy Baking!

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