Italian Hangover Cake

Italian Hangover Cake is a delicious and moist cake with an orange flavor and alcohol infused glaze. This tested and perfected recipe is simple to make and great for any occasion!

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 330kcal

Author Angela Allison

Equipment

standard bundt cake pan
small saucepan

Ingredients

For the Cake

1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
½ cup milk (2% or whole)
1 large orange, zested and juiced
2 cups all purpose flour, sifted (260 grams)
2 teaspoons baking powder
½ teaspoon kosher salt

For the Glaze

½ cup granulated sugar
¼ cup unsalted butter
¼ cup water
3 tablespoons Grand Marnier
3 tablespoons Disaronno
2 tablespoons vodka

Instructions

For the Cake

Preheat oven to 350 degrees. Grease a standard bundt cake pan with nonstick baking spray, or butter and flour; set aside.
In a large bowl or stand up mixer fitted with paddle attachment, use an electric mixer to beat together the granulated sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, milk, orange juice and zest, and continue mixing until well combined (the mixture will appear curdled).
Sift the flour, baking powder and salt into the wet ingredients. Mix until just combined.
Pour the cake batter into the prepared bundt cake pan. Bake on center rack in oven for about 45-50 minutes. Test for doneness using a toothpick. Remove from oven and set on wire baking rack. Do not remove the cake from the pan at this point.

For the Glaze

During the last five minutes of baking, prepare the glaze. In a small saucepan, bring the sugar, butter, and water to a low boil. Reduce the heat and simmer for about five minutes.
Remove the pan from the heat and stir in the Grand Marnier, Disaronno, and vodka; set aside.
After the cake has cooled for about 5-10 minutes, use a skewer to poke holes all over the cake (it should still be in the pan). Slowly pour a little more than half of the glaze over the cake, allowing it to soak in. Let it sit for about 10-15 minutes, then loosen the cake around the edges of the pan and invert it onto either a cooling rack or serving plate.
Use a pastry brush or silicone brush to brush the remaining glaze over the top of the cake. Once the cake is cooled, cut into slices and enjoy!

Notes

Bundt Pan: make sure are greasing the pan well before pouring in the batter. You can use a nonstick spray that has flour added to it for extra protection. Or just grease the pan with butter and dust with flour before using.

Serving: I like to dust powdered sugar on the cooled cake before serving. You can also serve with a side of whipped cream.

Storage: store leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate for up to a week or freeze for up to a month.

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