Moist and Easy Italian Hangover Cake Recipe
If you’re on the lookout for a dessert that brings together vibrant citrus, warm amaretto notes, and boozy charm, then you absolutely need to dive into this Moist and Easy Italian Hangover Cake. It’s one of those cakes that tastes like a celebration in every bite but somehow manages to be simple enough for any home cook to master. The tender crumb soaked in a trio of liqueurs makes it uniquely indulgent, while the zesty orange glaze adds that perfect bright finish. Whether you’re nursing a real hangover or just craving something wonderfully nostalgic and comforting, this cake hits the spot every single time.
Ingredients You’ll Need
The beauty of whipping up this Moist and Easy Italian Hangover Cake lies not only in its delightful flavors but also in its straightforward ingredients. Each component plays a pivotal role, whether in lending moisture, boosting flavor, or creating that iconic tender crumb and glossy glaze. Here’s what you’ll gather before you start baking magic.
- ½ cup unsalted butter: Softened for easy creaming with sugar to create a light base texture.
- 1 cup white sugar: Sweetens perfectly without overpowering the delicate citrus and boozy hints.
- ½ cup oil: A neutral-flavored oil keeps the crumb moist and tender.
- 4 large eggs: The trusty binders that also add richness and structure.
- ½ cup orange juice: Freshly squeezed for natural citrus brightness and moisture.
- ¼ cup Grand Marnier: Adds a luxurious orange-liqueur depth.
- ¼ cup Disaronno (or amaretto): Brings that unmistakable sweet almond flavor that’s pure Italian comfort.
- ¼ cup vodka: Helps mellow and meld the other spirits while ensuring a tender crumb.
- 2 ½ cups all purpose flour: Provides the sturdy foundation without weighing down the cake.
- ¾ tsp baking soda: Leavens the cake for a light rise and soft texture.
- ½ tsp kosher salt: Balances sweetness and enhances all flavors.
- 1 ½ cup powdered sugar: For the sweet, creamy glaze that makes every bite shine.
- ½ tbsp Disaronno: Incorporated into the glaze for extra almond indulgence.
- 2 tbsp cream: Creates a luscious texture for the glaze perfection.
- 2 tsp orange zest: Adds fresh aromatic zing as the finishing touch.
How to Make Moist and Easy Italian Hangover Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F. Spray a 10-cup bundt pan with baking spray to ensure your cake will release smoothly, setting the stage for that perfect golden bundt shape everyone loves. Proper prep here saves you from any cake dramas later!
Step 2: Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment, cream together the softened butter and white sugar on medium speed for about one minute. This step is the secret to a tender crumb—combining air into the mix for that irresistible fluffiness.
Step 3: Add Oil
Slow your mixer to low and pour in the oil. Mix for 30 more seconds to let it incorporate smoothly. The oil is what keeps this cake moist and gives it that slightly indulgent mouthfeel that stands out.
Step 4: Incorporate Eggs
Add the eggs one at a time, mixing well after each addition. This process helps maintain the batter’s smooth consistency and prevents curdling. Don’t forget to scrape down the bowl to catch all those flavorful bits.
Step 5: Mix in Liquids
With your mixer on low, pour in the orange juice, Grand Marnier, Disaronno, and vodka. Beat everything together until combined and slightly thickened, about one minute. The combination of these spirits gives the cake its signature boozy warmth without overpowering the citrus.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures even distribution and a uniform rise in your cake.
Step 7: Add Dry Ingredients to Wet
Slowly add the flour mixture into your wet batter with the mixer on low. Keep mixing for an additional 1-2 minutes until fully incorporated, resulting in a smooth, thick batter that promises a perfectly tender cake.
Step 8: Bake the Cake
Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes. You’ll know the cake is ready when the edges pull away from the sides and the top turns a gorgeous golden brown. That aroma wafting through your kitchen already signals happy times ahead!
Step 9: Cool and Invert
Once baked, allow the cake to cool in the pan for 20 to 25 minutes. Then invert it onto a wire rack to cool completely. This step helps the cake set perfectly, and it’s essential before glazing.
Step 10: Make the Glaze
In a small bowl, whisk together powdered sugar, Disaronno, and cream to create a luscious glaze. Adjust cream quantities if needed until you achieve a pourable consistency. This glaze is what transforms the cake into a stunning centerpiece and a delicious conclusion.
Step 11: Glaze and Garnish
Pour the glaze evenly over the cooled cake, letting it drizzle down the sides. Before the glaze sets, sprinkle on the fragrant orange zest to add a burst of color and citrus aroma that will awaken every bite.
How to Serve Moist and Easy Italian Hangover Cake
Garnishes
Beyond the classic orange zest topping, freshly sliced almonds can be scattered on the glaze for a pleasant crunch. A dusting of powdered sugar can also add a delicate snowy effect that elevates the cake’s presentation and sweetness.
Side Dishes
Serve a slice alongside a dollop of freshly whipped cream or a scoop of vanilla bean gelato to complement the boozy, citrus flavors. A cup of strong espresso or rich black coffee can make this bite feel like a cozy, indulgent cafe moment in your own home.
Creative Ways to Present
The Moist and Easy Italian Hangover Cake looks stunning garnished with fresh orange slices or mint leaves arranged around the serving platter. For a festive touch, drizzle some extra glaze in a zigzag pattern on each plate or serve mini individual portions in pretty ramekins for a charming party treat.
Make Ahead and Storage
Storing Leftovers
Once glazed and cooled, keep the cake covered tightly at room temperature or in an airtight container to preserve moisture. It should stay fresh and delicious for up to 3 days—perfect for savoring throughout the week.
Freezing
You can freeze this cake either before or after glazing. Wrap it tightly in plastic wrap followed by aluminum foil to protect from freezer burn. It freezes beautifully for up to 2 months. Thaw overnight in the fridge and finish with glaze fresh if frozen unglazed.
Reheating
If you prefer a cozy warm slice, gently reheat individual portions in the microwave for about 15-20 seconds. This softens the cake and enhances those layered flavors without drying out the texture.
FAQs
Can I make this cake without alcohol?
Absolutely! While the spirits add distinctive flavor and moistness, you can substitute the Grand Marnier, Disaronno, and vodka with equal amounts of fresh orange juice or a combination of orange juice and almond extract for a non-alcoholic version that’s still wonderfully tasty.
What if I don’t have a bundt pan?
You can use a standard tube pan or even a regular 9×13 inch baking pan. Just adjust the baking time accordingly, checking for doneness by inserting a toothpick until it comes out clean.
Is there a way to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different but still delicious and moist.
Can I use other citrus juices?
Orange juice is key for that classic flavor, but you could experiment with blood orange or tangerine juice to add a unique twist to your Moist and Easy Italian Hangover Cake.
How long does the glaze take to set?
Depending on your kitchen temperature, the glaze usually takes about 20-30 minutes to firm up. It should be slightly sticky but not runny when touched gently.
Final Thoughts
There’s something truly special about the Moist and Easy Italian Hangover Cake that keeps me coming back to it again and again. It’s an effortless blend of vibrant citrus, nutty amaretto notes, and that dreamy moist crumb that never fails to impress both at casual gatherings and upscale dinners. I hope you enjoy baking and sharing this delicious slice of Italian-inspired happiness as much as I do!
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Moist and Easy Italian Hangover Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist and Easy Italian Hangover Cake is a wonderfully rich and flavorful bundt cake enhanced with a medley of orange juice and classic Italian liqueurs like Grand Marnier, Disaronno, and vodka. Perfectly moist with a sweet amaretto glaze and zesty orange topping, it’s a delicious treat ideal for brunch, dessert, or any festive occasion.
Ingredients
Cake
- ½ cup unsalted butter, softened
- 1 cup white sugar
- ½ cup neutral oil (such as vegetable or canola)
- 4 large eggs
- ½ cup orange juice
- ¼ cup Grand Marnier
- ¼ cup Disaronno (or other amaretto liqueur)
- ¼ cup vodka
- 2 ½ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp kosher salt
Glaze
- 1 ½ cups powdered sugar
- ½ tbsp Disaronno (amaretto)
- 2 tbsp cream
- Additional cream as needed for consistency
- 2 tsp orange zest
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and thoroughly grease a 10-cup bundt pan with baking spray to prevent sticking.
- Cream butter and sugar: In a stand mixer fitted with the paddle attachment, combine the softened butter and white sugar. Beat on medium speed for 1 minute until light and fluffy.
- Add oil: Reduce mixer speed to low and slowly add the neutral oil. Mix for an additional 30 seconds to incorporate.
- Incorporate eggs: Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure even mixing.
- Add liquids and liqueurs: With mixer still on low, pour in the orange juice, Grand Marnier, Disaronno, and vodka. Mix for about 1 minute on medium speed until fully blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Combine dry and wet: Gradually add the dry mixture to the wet ingredients while mixing on low speed. Continue mixing for 1-2 minutes until the batter is smooth and uniform.
- Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes. The cake is ready when the edges begin to pull away from the pan and the top is golden brown. A toothpick inserted should come out clean.
- Cool the cake: Allow the cake to cool in the pan for 20-25 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, Disaronno, and cream. Adjust the consistency by adding more cream ½ teaspoon at a time until pourable.
- Glaze the cake: Pour the glaze evenly over the cooled cake and immediately sprinkle with fresh orange zest before the glaze sets.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you prefer a less boozy cake, reduce the liqueur quantities slightly.
- The glaze consistency can be adjusted to your liking; thinner glaze will soak slightly into the cake, while thicker will create a firmer topping.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a hot cup of espresso or a light dessert wine.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Italian cake, hangover cake, amaretto cake, bundt cake, moist cake, orange glaze, Grand Marnier dessert
