Best Tipsy Cake Recipes

JACK DANIEL'S TIPSY CAKE

Steps:

• Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• Melt chocolate and set aside to cool down a bit.
• Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
• In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
• With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
• Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
• Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.

TIPSY CAKE

Steps:

• Make frosting:
• Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute. Force custard through a fine sieve into a bowl. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper. Butter paper and dust with flour, knocking out excess. Sift together 1 1/2 cups cake flour, baking powder, and salt. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, then yolk, beating well after each addition. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
• Divide batter between cake pans, smoothing tops. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes. Run a thin knife around edges of pans and invert layers onto a rack. Carefully remove wax paper and cool layers completely.
• Assemble cake:
• Halve cake layers horizontally with a long serrated knife. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry. Spread evenly with 3 tablespoons jam. Repeat with remaining 3 layers, ending with a layer cut side down. Brush top with Sherry. Frost cake with custard.

TIPSY CAKE

Steps:

• Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
• Let sit in a cool place about 30 minutes before serving.

CHOCOLATE IRISH TIPSY CAKE

Steps:

• In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
• Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
• Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
• Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.

TIPSY CAKE (TRIFLE) - 1950'S

Steps:

• Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
• Meanwhile whisk together eggs, sugar, cornflour and vanilla.
• Pour hot milk on to the eggs and whisk well.
• Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
• The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
• To assemble the trifle, using a retty bowl (cut crystal for preference) arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
• Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
• Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
• Decorate with cubes of cut jelly.

TIPSY, IRISH MUDSLIDE POKE CAKE

Steps:

• 1. Heat oven as directed on cake box. Lightly spray a 9x13" baking pan w/ cooking spray. Mix cake and called for ingredients, ( swapping brewed coffee for water,) in lg bowl. Pour mix into pan, bake as directed on box.
• 2. Let cake cool 10 mins. In microwaveable bowl, combine dark chocolate chips and heavy cream. Microwave in 10 second intervals until melted. Stir in 2 tbsp bailey's liquor.
• 3. Poke holes in cake w/ rounded tip of wooden spoon, pour chocolate mix over cake. In bowl whisk together 1 box pudding mix and 2 cups milk. Pour over cake, refrigerate cake 1 hr. In bowl, whisk together 1 box pudding mix, 1-1/2 cups milk, remaining bailey's and khalua liquors. Put in refrigerator to set while cake sets. Fold cool whip into pudding mix, spread over cake. Cut and serve. Great with coffee laced with bailey's!!

TIPSY PINEAPPLE UPSIDE DOWN CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees; position a rack in the center of the oven. NOTE: I prefer a to use my cast-iron skillet, but you can use a 9" cake pan as well. If using a cast iron skillet, melt the butter on low heat. Otherwise, add the butter to a 9-inch-round baking pan. Place the pan inside of the pre-heated oven until melted, about 5 minutes. Once the butter has melted in the skillet, add the brown sugar and rum; stir until mixed well and even. Otherwise, remove the pan from the oven and then add the brown sugar and rum. Arrange the pineapple slices evenly in the pan; place a cherry in the center of each one and fill the center and any other open space with either additional pineapple pieces or pecans. NOTE: I recommend decreasing the butter and brown sugar by 25%, as I found the cake to be on the borderline of "almost too sweet". To make the cake: In a medium bowl, combine flour, baking powder and salt and whisk to combine. Using a stand mixer, beat the egg whites until fluffy; scrape into a clean bowl. Using the same mixing bowl, beat the egg yolks and sugar until thick and creamy; add the rum and vanilla extract and mix well. Add the flour mixture and beat until well combined. Using a spatula, fold in the egg whites until just mixed in. Pour the batter over the fruit in the cake pan and smooth to the edges. Bake for 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. NOTE: Suggested time was 40 minutes, but my cake was ready in 30 minutes. Place on a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and invert carefully allowing the cake to slide out of the pan. Serve warm or at room temperature; dollop with whipping cream if desired.

TIPSY CAKE

Steps:

• 1. Beat Yolks and stirl in sugar and salt.
• 2. Stirl Milk in gradually and cook over hot water, stir constantly until mixture coats spoon. Chill , Flavor with Vanilla
• 3. Split the Lady Fingers and spread with Jam. Put a Layer in Glass Bowl and Pour Whisky over it. Let cake soak up Liqua. Cover with 1/2 of Custard. Repeat Layer of Lady Fingers sprinkled with whiskey and pour custard.
• 4. Repeat steps for all layers until you reach the top of your dish finishing with the pudding layer. Next whip the heavy cream, add sugar to sweeten and spoon on top of the last layer of custard. Decorate the top with toasted almonds