Italian Hangover Cake - My Sweet Precision (2024)

Why you'll love this recipe

1. Elevate your adult dinner parties with a moist and flavorful treat soaked in not one—but three liqueurs!
2. Indulge in the citrusy goodness of orange zest and juice, adding freshness to this decadent dessert. It's like my orange-bourbon pecan tart but in a cake form!
3. Enjoy a stress-free baking experience using this one-pan recipe that will impress your guests.
4. Save yourself the trip to NY, and master this copycat recipe so you can enjoy this cake anytime you desire!

Key ingredients

This recipe uses simple pantry ingredients, so all you'll need is a quick trip to the grocery store, and you'll be set to start baking!

Let's take a look at some key ingredients and why they're important in making this dish:

Cake Flour: Crucial for creating a delicate and tender crumb in this cake, ensuring a light and airy texture. Did you know you can make homemade cake flour if you don't have any at home?!

Brown Sugar: Adds a rich depth of flavor and moistness to the cake, enhancing its overall taste and sweetness. Remember, brown sugar does go bad, so make sure you check the expiration and use our tips for storage!

Disaronno + Gran Marnier + Vodka: This liqueur combination used for soaking infuses the cake with a unique flavor profile. Pro Tip: purchase the mini bottles if you're like me and don't frequently purchase these liquors.

Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding a warm and aromatic note that complements the other ingredients. If you don't have vanilla extract on hand, these substitutions will save you the trip to the grocery store!

Whole Milk: Whole milk contributes to the cake's moist and creamy texture, creating a velvety consistency. While whole milk is preferable, we have a guide to alternatives, and I'd recommend 2% milk or half and half if you're in a pinch.

Heather's helpful hints

To make the perfect copycat cake, just like the real thing, here are a few tips and tricks from me to you:

• Don't forget to wash your pan with the glaze right away to avoid a sticky situation later on!
• Make sure to spray the bundt pan with baking spray before adding the batter to remove the cake easily later. Check out more tips for removing a cake from a bundt pan.
• For maximum flavor absorption, let the cake sit in the pan overnight, covered with foil, for a deliciously moist and tasty treat the next day!

1) After mixing the wet ingredients and setting them aside, add the dry ingredients and butter to a mixing bowl and cream together.

2) In thirds, add your wet ingredients to the bowl and mix for 2 minutes after each addition. Your batter will look creamy.

3) To make the glaze, melt butter over low on the stove. Then, add brown sugar, white sugar, and water to the pot.

4) Simmer the mixture for 5 minutes while stirring constantly. Add the liqueurs once removed from the stove.

5) Cool your cake on a wire rack, and then poke holes to allow the glaze to soak into the cake.

6) Invert the cake and use the remainder of the rum glaze to brush over the top.

Baking techniques

This cake uses the reverse creaming (or paste) method. Instead of starting by creaming your butter and sugar, you instead mix the dry ingredients (flour and sugar) with the butter and then add the eggs in batches. I like this method in this recipe for two main reasons:

1. It creates less of a "dome shape" on top. With a bundt cake, you want a minimal rise.
2. The cake's crumb is softer, which makes it perfect for soaking up the glaze at the end.

What is the Italian hangover cake made of?

This is a classic bundt cake made with cake flour, butter, eggs, and sugar. It is made using the reverse creaming method. The cake is flavored with orange zest and soaked with a brown sugar and liqueur glaze.

Can I make this cake without liquor?

Yes, you can absolutely omit the liquor from the glaze, and this cake will be just as delicious. There's no need to substitute anything else. Simply leave it out and enjoy!

Do I need to refrigerate my cake?

I actually recommend storing this cake at room temperature for the best taste results. It will stay fresh for up to five days and should be stored in an airtight container.