Authentic Italian Hangover Cake Recipe: Moist, Liqueur-Infused Bundt Perfection
Discover the legendary Italian Hangover Cake, a decadent creation reportedly originating from the famed Defazio’s restaurant. This incredibly moist and surprisingly easy-to-make bundt cake is a true masterpiece, harmoniously blending the rich notes of three distinct liqueurs: Grand Marnier, Disaronno, and a touch of Vodka. Every slice promises aromatic orange undertones, crowned with a vibrant orange glaze that delivers the perfect sweet and zesty finish. Whether you’re seeking a unique dessert for a special occasion or simply craving an extraordinary treat, this liqueur-infused Italian bundt cake is guaranteed to impress.
The Italian Hangover Cake, affectionately known as “Torta del Mattino” in its homeland, is far more than just a cake; it’s a celebration of vibrant flavors and luxurious textures. This liquor-infused delight has captivated dessert enthusiasts in recent years, largely thanks to its rumored origins at Defazio’s Pizzeria in New York, where it gained legendary status for its rich orange and distinct amaretto undertones. The cake’s intriguing name, while playful, hints at its potent and delightful combination of spirits, which impart a complex depth that sets it apart from traditional recipes.
As an avid baker and trained pastry chef, recreating this iconic dessert became an exciting challenge. Not being able to visit New York for the original, I meticulously developed a copycat version that rivals the authentic experience. This process involved carefully deciphering the intricate flavor profiles and balancing the quantities of each liqueur to achieve a harmonious and equally delicious result. It’s truly a rewarding game to perfect such a beloved recipe!
What truly distinguishes this Italian Hangover Cake from other bundt recipes is its audacious use of three specific types of alcohol: Grand Marnier, Disaronno (or your preferred amaretto liqueur), and Vodka. This trio isn’t merely for an alcoholic kick; each liqueur plays a crucial role in developing a profound, multi-layered flavor. Grand Marnier contributes a bright, sweet orange essence, Disaronno adds a warm, nutty almond characteristic, and the Vodka, while subtle, serves to enhance and carry these flavors throughout the cake without adding its own distinct taste. The result is a uniquely deep cake flavor, beautifully complemented by pronounced orange undertones that linger on the palate.
Topped with a silky, rich amaretto glaze, this cake transcends a simple dessert. It’s an ideal showstopper for any gathering, be it a bridal shower, a family potluck, or a casual barbecue. For those who prefer an alcohol-free option, the glaze can easily be adapted. Consider using this bright orange glaze or even a zesty lemon glaze to emphasize the citrus notes. You can also omit all alcohol from the cake batter entirely, creating a delightful orange bundt cake that still boasts incredible flavor and moisture.
For an authentic Italian culinary experience, consider serving this cake alongside classic Italian Ricotta Cookies. The light, delicate texture of the cookies provides a lovely contrast to the dense, moist bundt cake, creating a perfect pairing for any dessert spread or coffee break.
Key Ingredients for the Italian Hangover Cake
Crafting this remarkable cake requires a selection of high-quality ingredients, each playing a vital role in achieving its signature flavor and moist texture. The beauty of this recipe lies in how these simple components come together to create something truly extraordinary. Below is a detailed look at what you’ll need and why each ingredient is essential:
For the Cake Batter:
- Unsalted Butter: The foundation of many great cakes, unsalted butter contributes significantly to the cake’s richness and luxurious moisture. Using unsalted butter allows you to control the total salt content of the recipe, ensuring a perfectly balanced flavor and a tender, melt-in-your-mouth crumb.
- White Sugar: Beyond merely providing sweetness, granulated white sugar plays a crucial role in the creaming process with butter, which incorporates air into the batter, contributing to the cake’s light structure and fine texture. It also helps to tenderize the cake and ensures a golden-brown crust.
- Vegetable Oil: Incorporating vegetable oil alongside butter guarantees an incredibly moist cake that stays fresh longer. Oils like canola, grapeseed, or avocado oil are preferred for their neutral flavor profiles, which won’t overpower the delicate orange and liqueur notes. It adds a subtle richness and prevents the cake from drying out.
- Eggs: Eggs are multifunctional in baking. They act as a primary binding agent, holding the cake structure together, and contribute to its richness, color, and flavor. When beaten, eggs also incorporate air, which aids in the cake’s rise and creates a lighter, more tender crumb.
- Orange Juice: Freshly squeezed orange juice is key to infusing the cake with its signature bright, zesty citrus flavor. It adds a natural sweetness and a refreshing tang that beautifully complements the liqueurs, creating a delightful aromatic experience.
- Liquor (Grand Marnier, Vodka, Disaronno): This trio of liqueurs is the heart and soul of the Italian Hangover Cake.
- Grand Marnier: An orange-flavored liqueur that amplifies the cake’s citrus notes, adding a sophisticated sweetness and a hint of warmth.
- Disaronno (Amaretto Liqueur): This almond-flavored liqueur provides a distinct nutty and slightly bitter-sweet undertone that is characteristic of many Italian desserts, adding complexity and depth.
- Vodka: While seemingly unusual, vodka is used not for its flavor but for its ability to extract and enhance the aromatic compounds of the other ingredients. It helps to keep the cake incredibly moist and carries the flavors of the orange and amaretto throughout the batter more effectively.
- All-Purpose Flour: As the primary structural component, all-purpose flour forms the base of the cake. It provides the necessary gluten development for structure while contributing to the cake’s overall tender texture. Ensuring it’s measured correctly is vital for the perfect crumb.
- Baking Soda: This leavening agent works in conjunction with acidic ingredients (like orange juice) to produce carbon dioxide gas, which helps the cake rise, creating a light and airy crumb. It contributes to the cake’s volume and softness.
- Salt (Kosher Salt): A pinch of kosher salt is essential for balancing the sweetness of the cake and enhancing all the other flavors. It brightens the citrus notes and prevents the cake from tasting bland, creating a more well-rounded taste experience.
For the Amaretto Glaze:
- Powdered Sugar: The foundation of any smooth and glossy glaze, powdered sugar dissolves easily to create a velvety, sweet coating that beautifully adorns the cake. Its fine texture ensures a lump-free finish.
- Disaronno (Amaretto Liqueur): Infusing the glaze with a delicate almond amaretto flavor, this liqueur provides a continuation of the cake’s flavor profile, adding a sophisticated, slightly nutty sweetness to the topping.
- Cream (Heavy Cream or Milk): A small amount of cream adds richness and helps achieve a smooth, pourable consistency for the glaze. It ensures the glaze coats the cake evenly and beautifully, adding to its luxurious appeal.
- Orange Zest: Sprinkled generously over the freshly glazed cake, vibrant orange zest provides a burst of fresh citrus aroma and a beautiful visual appeal. It accentuates the cake’s underlying orange notes, adding a refreshing counterpoint to the sweet glaze and a touch of elegance.
Crafting Your Italian Hangover Cake: A Step-by-Step Guide
Creating this delicious Italian Hangover Cake is a straightforward process, but paying attention to each step will ensure a perfect, moist, and flavorful result. Follow these instructions carefully to bring this delightful bundt cake to life in your kitchen.
Step 1: Prepare for Baking. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake goes in, promoting an even rise and bake. Thoroughly spray a 10-cup bundt pan with baking spray, making sure to coat every nook and cranny. This crucial step prevents the cake from sticking and guarantees an easy release. Set the prepared pan aside.
Step 2: Cream the Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and white sugar. Cream them together on medium speed for approximately 1 minute. This process incorporates air into the mixture, which is essential for a light and tender cake texture. The mixture should become pale and fluffy.
Step 3: Incorporate Wet Ingredients. Reduce the mixer speed to low. Add the vegetable oil and mix for another 30 seconds until fully combined. Next, add the large eggs one at a time, mixing well after each addition until fully incorporated. This gradual addition helps emulsify the batter, preventing it from curdling. Stop the mixer occasionally to scrape down the sides and bottom of the bowl with a spatula, ensuring all ingredients are well mixed. With the mixer still on low speed, pour in the orange juice, Grand Marnier, Disaronno, and vodka. Increase the speed to medium and mix for about 1 minute until all the wet ingredients are thoroughly combined and the mixture is smooth and aromatic.
Step 4: Combine with Dry Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dry mixture, leading to a consistent rise and flavor in the cake. With the stand mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix for 1-2 minutes, or just until the batter is well combined and no streaks of dry flour remain. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough or dense cake.
Step 5: Bake and Cool. Gently pour the prepared cake batter into your greased bundt pan. Bake for 50-60 minutes. The cake is done when the edges begin to pull away slightly from the sides of the pan, and the top is a beautiful golden brown. You can also insert a wooden skewer or toothpick into the center; it should come out clean. Once baked, allow the cake to cool in the bundt pan for 20-25 minutes. This cooling period is vital as it allows the cake to firm up before being inverted. After this initial cooling, carefully invert the bundt cake onto a wire cooling rack to cool completely. Ensure it’s fully cooled before applying the glaze.
Step 6: Prepare and Apply the Glaze. In a small bowl, combine the powdered sugar, Disaronno, and cream. Whisk vigorously until the mixture is smooth and lump-free. If the glaze appears too thick, add an additional ½ teaspoon of cream at a time, whisking well after each addition, until you achieve your desired pourable consistency. Once the cake has completely cooled, generously pour the amaretto glaze over the top, allowing it to drip attractively down the sides. Immediately after glazing, sprinkle the fresh orange zest over the cake. The moisture from the glaze will help the zest adhere beautifully, adding both visual appeal and an extra burst of citrus aroma. Slice the cake and enjoy this exquisite Italian treat!
Expert Tips for Recipe Success
Achieving the perfect Italian Hangover Cake is all about attention to detail. These expert tips will help you navigate the baking process with confidence, ensuring a consistently delicious result every time:
- Bundt Pan Preparation is Paramount: To prevent the frustrating experience of your cake sticking to the pan, invest time in thoroughly preparing your bundt pan. Use a high-quality baking spray (one that contains flour is ideal) and ensure every crevice and intricate design of the pan is coated. Don’t just give it a quick spray; use a pastry brush to really work the spray into all the grooves. This creates a non-stick barrier that helps your beautiful cake release cleanly.
- Egg Incorporation Matters: When adding eggs to the batter, always do so one at a time. After adding each egg, mix until it is fully incorporated and no yellow streaks remain before adding the next. This methodical approach is vital for creating a stable emulsion, ensuring a homogeneous batter, and preventing any potential curdling that can occur if eggs are added too quickly or all at once. Proper egg incorporation contributes significantly to the cake’s fine crumb.
- Avoid Overmixing the Dry Ingredients: Once you’ve added the flour and other dry ingredients to your wet mixture, resist the urge to overmix. Overmixing develops the gluten in the flour too much, which can lead to a tough, dense, and chewy cake rather than the desired tender and moist crumb. Mix on low speed just until the dry ingredients are fully incorporated and no streaks of flour are visible. A few small lumps are perfectly acceptable and preferable to overmixing.
- Cool Cake, Perfect Glaze: It is absolutely essential that the cake is completely cooled before you pour the glaze over it. If the cake is even slightly warm, the glaze will melt, be absorbed unevenly, or run off the sides, leaving you with a sticky mess rather than a beautiful, defined coating. Allow the cake to cool on a wire rack for several hours, or even overnight, before proceeding with the glaze.
- Timely Orange Zest Application: For the orange zest to adhere effectively to the glaze, sprinkle it immediately after pouring the glaze over the cooled cake. The glaze will begin to set fairly quickly, and its initial moisture is key to making the zest stick in place. Delaying this step might result in the zest falling off or needing to be pressed into the glaze, potentially marring its smooth finish.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. Room temperature ingredients emulsify better, creating a smoother, more uniform batter. This leads to a finer crumb and a better-textured cake.
- Don’t Rush the Cooling Process: After baking, the cake needs to cool in the pan for the specified time before inverting. This allows the cake’s structure to set. Rushing this step can cause the cake to tear or crumble when removed from the bundt pan.
Storing and Freezing Your Italian Hangover Cake
Proper storage is essential to maintain the freshness and delightful texture of your Italian Hangover Cake. Whether you plan to enjoy it over a few days or save it for a future indulgence, here’s how to store it effectively:
Storing at Room Temperature: Once the cake has fully cooled and the glaze has set, it can be stored at room temperature. To keep it fresh, cover it tightly with plastic wrap, ensuring no air can get in, or place it in an airtight container. Stored this way, the cake will remain moist and delicious for up to 2-3 days. Avoid refrigerating the whole cake if you intend to eat it within this timeframe, as refrigeration can sometimes dry out cakes.
Freezing for Longer Preservation: The Italian Hangover Cake freezes beautifully, allowing you to enjoy a slice whenever a craving strikes. First, ensure the cake is completely cooled after baking. If you plan to freeze it with the glaze, make sure the glaze is fully set. For best results, wrap the cooled cake tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and keeps the cake moist. Place the well-wrapped cake in a freezer-safe container or a large zip-top bag, pressing out as much air as possible before sealing. The cake can be frozen for up to 3 months. When you’re ready to serve, thaw the cake in the refrigerator overnight. If you froze the cake without the glaze, prepare a fresh batch of glaze and pour it over the thawed cake just before serving for the best texture and appearance.
Moist and Easy Italian Hangover Cake
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Ingredients
For the cake
- ½ cup unsalted butter, softened
- 1 cup white sugar
- ½ cup oil, neutral in flavor
- 4 eggs, large
- ½ cup orange juice
- ¼ cup Grand Marnier
- ¼ Cup Disaronno, or other amaretto liqueur
- ¼ cup cup Vodka
- 2 ½ cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
For the glaze
- 1 1/2 cup powdered sugar
- 1/2 tbsp Disaronno, (amaretto)
- 2 tbsp cream
- 2 tsp Orange zest
Instructions
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Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray.
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In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter and 1 cup white sugar and cream together on medium speed for 1 minute.
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Moving to low speed, add in the ½ cup oil and mix again for 30 seconds.
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Add the 4 eggs in one at a time, mixing in between each addition. Stop and scrape down the bowl.
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Next with the mixer on low, add in the ½ cup orange juice, ¼ cup Grand Marnier, ¼ cup Disaronno, and ¼ cup vodka. Mix until combined well about 1 minute on medium speed.
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In a medium sized mixing bowl combine the 2 1/2 cups all purpose flour, ¾ tsp baking soda, and ½ tsp kosher salt. Whisk lightly.
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With the mixer on low, slowly add in the dry ingredients. Continue mixing for 1-2 more minutes until the batter is well combined.
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Pour the batter into the prepared bundt pan and bake for 50-60 minutes. The cake is done when the edges start to pull away from the sides and the top is golden brown.
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Cool the cake for 20-25 minutes and then invert over a wire cooling rack to cool completely.
Make the glaze
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In a small bowl combine the 1 ½ cups powdered sugar, ½ tbsp Disaronno, and 2 tbsp cream. If the glaze is too thick add another ½ tsp at a time of cream until the desired consistency. Whisk together and pour over the cooled cake.
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Sprinkle with orange zest immediately before the icing hardens.
Notes
Read these tips first on how to get a bundt cake out of a pan.