Indulge in the deliciousness of Heston Blumenthal's famous Tipsy Cake. This unique dessert combines light, buttery cake with caramelized pineapple and a generous splash of rum. Follow this step-by-step recipe to recreate this culinary masterpiece at home and impress your guests.


– 1 ripe pineapple – 100g unsalted butter, softened – 100g caster sugar – 2 large egg – 100g self-raising flour – 1 tsp vanilla extract – 50ml dark rum – Icing sugar, for dusting – Whipped cream or vanilla ice cream, for serving (optional)

Step 1: Preparing the Pineapple

1. Peel the pineapple and remove the core. Cut it into slices, about 1cm thick. 2. Using a round cookie cutter or a knife, cut out pineapple rounds with a diameter of about 6cm. 3. Set the pineapple rounds aside and discard the remaining pineapple scraps.

Step 2: Making the Cake Batter

1. Preheat your oven to 180°C (350°F). 2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. 4. Stir in the self-raising flour and vanilla extract until the batter is smooth and well combined.

Step 3: Assembling the Tipsy Cake

1. Grease a round baking dish or cake tin with butter. 2. Place a single layer of pineapple rounds at the bottom of the dish, covering it completely. 3. Pour half of the cake batter over the pineapple layer, spreading it evenly. 4. Repeat the process by adding another layer of pineapple rounds on top of the batter, followed by the remaining cake batter.

Step 4: Baking the Tipsy Cake

1. Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. 2. Remove the cake from the oven and let it cool in the dish for a few minutes.

Step 5: Infusing with Rum

1. Using a skewer or toothpick, poke several holes all over the surface of the cake. 2. Slowly pour the dark rum over the cake, allowing it to seep into the holes and saturate the cake. 3. Let the cake rest for 10-15 minutes to allow the rum to fully infuse.

1. Carefully invert the cake onto a serving platter, so the pineapple layer is now on top. 2. Dust the cake with icing sugar for a decorative touch. 3. Serve the Tipsy Cake warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Step 6: Serving the Tipsy Cake


Heston Blumenthal's Tipsy Cake is a delightful dessert that combines the flavors of pineapple, rum, and a moist, buttery cake. By following this step-by-step recipe, you can create this show-stopping dessert in the comfort of your own kitchen. Enjoy this culinary masterpiece and impress your friends and family with your baking skills!

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