Italian Hangover Cake Recipe (2024)

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What is Italian Hangover Cake

This recipe is a copycat cake to the popular dessert at Defazio’s pizzeria located in New York. The delicious cake is a boozy version of the original recipe of traditional Italian cake, AKA Ciambellone, a simple cake with simple ingredients.

Instead of lemon zest and lemon juice, this recipe uses orange and is soaked with alcoholic sweet syrup, and by alcoholic, I mean a generous portion of Cointreau (orange liquor), Amaretto (Almond Liquor), and vodka. But worry not; there is also a non-alcoholic version. (For the lemony version of this cake, check out this Limoncello Cake).

As for the name of the cake… I would guess that you’re either gonna get a hangover after you eat it, or you’ll eat it to get over your hangover after a wild night of partying.

To turn this moist cake into a decadent dessert, top it with Italian Pastry Cream, Orange Curd, or homemade whipped cream. If you can’t get enough orange flavor, check out my Orange Cream Cheese Cake and this Orange Chocolate Cake.

Ingredients

For the Cake

• All-purpose flour. For gluten-free alternatives, use 1:1 gluten-free flour.
• Baking powder
• Granulated sugar
• Medium orange. We will zest the orange and use its juice.
• Unsalted softened butter
• Olive oil or vegetable oil
• Large Eggs at room temperature
• Milk. Whole or skim, at room temperature.
• Cointreau. Or, Grand Marnier. It’s optional. You can replace it with two teaspoons of vanilla extract. The liquor adds another layer of flavor, like in this Gin Chocolate Cake.

For the Soak Syrup

• Water
• Sugar
• Cointreau
• Amaretto
• Vodka

How to Make Italian Hangover Cake

Make the syrup

1. Place the sugar, water, and alcohol in a medium-sized saucepan and bring to a boil over medium heat.
2. Once the sugar has dissolved and the water reaches a boil, reduce the heat to a simmer and cook for about 3-4 minutes while stirring.
3. Remove from heat, pour into a large measuring cup, or refrigerate in an airtight container.

Make The Cake

1. Zest the orange and squeeze the juice. In a medium bowl, sift the flour and baking powder. Mix the milk, orange juice, and Cointreau in a separate measuring cup.
2. Place the sugar and orange zest in a bowl of a standing mixer or a large bowl and use a fork to rub the zest into the sugar.
3. Add the butter and beat on medium speed until light and fluffy, about 3-4 minutes. Slowly drizzle in the oil.
4. With the mixer on medium-high, add the eggs, one at a time.
5. Reduce speed to low, then add the dry ingredients, alternating with the wet ingredients in three additions, starting and ending with the flour mixture.
6. Pour the cake batter into your prepared bundt pan and bake.

Soaking the cake

1. As soon as the cake comes out of the oven, pour the cold syrup over the warm cake.
2. Allow the cake to cool in the pan for 15-20 minutes, then invert the cake over a wire rack or serving plate.

Tips

• For the cake to absorb the syrup, make sure the cake and the syrup are in opposite temperature. One has to be warm, while the other should be cold. So plan ahead. (I started with the syrup and refrigerated it until the cake was ready)
• Make sure all of the ingredients are at room temperature.
• The alcohol flavor comes from the syrup and mostly from the Vodka, which is yours to manipulate. For the alcohol-free cake, skip the alcohol; you can replace it with orange juice or milk. You can also dust the cake with powdered sugar, drizzle orange glaze, or even Chocolate Ganache.
• To master pound cake, check out my Tips For The Perfect Pound Cake post.

Storage

Hangover Cake is best enjoyed fresh and should be covered at room temperature for up to three days. To freeze, gently wrap the cake in plastic wrap or aluminum foil, place it in a bag, and freeze for up to four weeks.

FAQ

More Cake Recipes You Might Enjoy

Maple Cake, Jewish Apple Cake, Almond Cake

Don’t forget to tag@OneSarcasticBakeron Instagram whenever you bake this recipe. I would love to see your creations!