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
Scale
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
