Originating from the renowned Defazio’s restaurant, this moist and easy-to-make Italian Hangover Cake combines the delightful essence of three distinct liqueurs – Grand Marnier, Disaronno, and Vodka. Made in a bundt pan, this cake has aromatic orange undertones and orange glaze that adds a perfect finishing touch.
Italian hangover cake, also known as “Torta del Mattino” in Italian, is a bright and liquor infused cake that has deep orange and amaretto undertones. Its been super popular in the last few years with the original recipe coming from Defazio’s Pizzeria in New York.
Since I am not in NY to get the real thing, I came up with a just as delicious copycat version! As a trained pastry chef, this is like a game to me- figuring out what flavors and how much of each to add is the best part!
This cake is not like all cakes because it uses 3 types of alcohol- Grand Marnier, Disaronno (or other amaretto liqueur), and Vodka. The 3 flavors combined bring out a unique deep cake flavor with orange undertones.
Topped with an amaretto glaze, this cake is a great dessert to bring to a shower, pot luck or bbq! To make the glaze alcohol free, you can make this orange glaze or even a bright lemon glaze to bring out more citrus flavor.
You can totally also opt to leave out all the alcohol and make this similar orange bundt cake.
WHY YOU SHOULD MAKE THIS RECIPE
- The combination of Grand Marnier, Disaronno, and Vodka creates a unique and unforgettable taste in this delicious cake.
- Impress your friends and family with a dessert that looks as good as it tastes – the golden brown crust and the shimmering glaze with vibrant orange zest make this cake a stunning centerpiece for any occasion.
- With simple instructions and readily available ingredients, this recipe allows even novice bakers to create a mouthwatering cake with a touch of boozy indulgence.
For the cake:
- Unsalted Butter – Adds richness and moisture to the cake, resulting in a tender and flavorful crumb.
- White Sugar – Provides sweetness and aids in the creaming process, contributing to the cake’s structure and texture.
- Vegetable Oil – Imparts moisture and tenderness to the cake while maintaining a neutral flavor profile. Use canola oil, grapeseed oil, or avocado oil with a neutral flavor profile.
- Eggs – Act as a binding agent, providing structure and helping the cake rise and set properly.
- Orange Juice – Infuses the cake with a bright citrus flavor, adding a refreshing taste.
- Liquor (Grand Marnier, Vodka, Disaronno) – These three alcohol products introduce complex and distinct flavors to the cake, creating a unique depth of taste.
- All-Purpose Flour – Forms the base of the cake, providing structure and contributing to the cake’s texture.
- Baking Soda – Acts as a leavening agent, helping the cake rise by creating air bubbles when combined with acidic ingredients.
- Salt – Balances the sweetness and enhances the overall flavor of the cake.
For the glaze:
- Powdered Sugar – Forms the base of the glaze, creating a smooth and sweet coating that adds a smooth finishing touch to the cake.
- Disaronno – Infuses the glaze with a subtle almond amaretto flavor.
- Cream – Adds richness and a creamy texture to the glaze, ensuring a velvety consistency.
- Orange Zest – Sprinkled over the glaze, orange zest brings a burst of citrus aroma and a vibrant visual appeal, accentuating the cake’s citrus notes while adding a touch of freshness.
HOW TO MAKE ITALIAN HANGOVER CAKE
Prepare for baking: Preheat the oven to 350° F and spray a 10-cup bundt pan with baking spray. Set aside while preparing the cake batter.
Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute.
Add remaining wet ingredients: Moving to low speed, add in the oil and mix again for 30 seconds. Then, add the eggs in one at a time, mixing in between each addition. Stop and scrape down the bowl. Next, with the mixer on low, add in the orange juice, Grand Marnier, Disaronno, and vodka. Mix until well combined for one minute on medium speed.
Combine with the dry ingredients: In a separate bowl, whisk the flour, baking soda, and kosher salt together, then add them to the mixer while it’s on low. Mix for 1-2 minutes or until the batter is well combined without overworking.
Bake and cool: 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. Cool the cake for 20-25 minutes. Remove the bundt cake properly by inverting over a wire cooling rack to cool completely.
Make the glaze: In a small bowl, combine the powdered sugar, Disaronno, and 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. Sprinkle with orange zest immediately before the icing hardens. Slice and enjoy!
TIPS FOR RECIPE SUCCESS
- When creaming the butter and sugar, ensure that the butter is softened at room temperature. Learn how to soften butter quickly for best results.
- To prevent the cake from sticking to the bundt pan, thoroughly spray the pan with baking spray, making sure to coat every crevice.
- When adding the eggs to the batter, do so one at a time, ensuring each egg is fully incorporated before adding the next. This step helps create a homogeneous batter and prevents any potential curdling.
- Be mindful not to overmix the batter once the dry ingredients are added. Overmixing can result in a denser texture. Mix until the dry ingredients are just incorporated for a tender crumb.
- Ensure the cake is completely cooled before pouring it over. A warm cake may absorb the glaze unevenly and melt through.
- When sprinkling the orange zest over the glaze, do so immediately after pouring the glaze to ensure it adheres well. The moisture from the glaze will help the zest stick.
STORAGE AND FREEZING
Storing: Once cooled, cover it tightly with plastic wrap or place it in an airtight container. Store the cake at room temperature for up to 2-3 days.
Freezing: Allow the cake to cool completely, then wrap it tightly with plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe container or zip-top bag, ensuring it is well-sealed. The cake can be frozen for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight and prepare the glaze separately to pour over the thawed cake before serving.
Can I substitute the liquors with non-alcoholic alternatives?
Yes, if you prefer a non-alcoholic version, you can substitute the liquors with their non-alcoholic counterparts or use extracts like orange extract or almond extract for flavor. Adjust the quantities based on your taste preferences.
Can I use a different type of pan instead of a bundt pan?
While a bundt pan is traditional for this recipe, you can use a regular round cake pan or a loaf pan. Just note that the baking time may vary, so keep a close eye on the cake and adjust the baking time accordingly.
How can I add additional texture to the cake?
If you want to add some texture, consider incorporating chopped nuts, such as toasted almonds or walnuts, into the batter before baking. Sprinkle some of the chopped nuts on top of the glaze for an additional crunchy element.
WAYS TO ENJOY
- Bring to an Italian themed party along with Italian Ricotta Cookies.
- Enjoy for brunch with a glass of Vanilla Iced Coffee.
- Drizzle with Bourbon Caramel Sauce for an additional boozy twist with a deep sweet flavor.
Moist and Easy Italian Hangover Cake
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
- Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray.
- 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.
- Moving to low speed, add in the ½ cup oil and mix again for 30 seconds.
- Add the 4 eggs in one at a time, mixing in between each addition. Stop and scrape down the bowl.
- 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.
- 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.
- With the mixer on low, slowly add in the dry ingredients. Continue mixing for 1-2 more minutes until the batter is well combined.
- 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.
- Cool the cake for 20-25 minutes and then invert over a wire cooling rack to cool completely.
Make the glaze
- 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.
- Sprinkle with orange zest immediately before the icing hardens.