Indulge in the decadent flavors of this Italian Hangover Cake infused with Disaronno, Gran Marnier, Vodka, and Orange Juice. This copycat recipe allows you to bring the irresistible taste of this renowned dessert from Defazio Pizza into your own kitchen. Follow along for easy-to-follow instructions on re-creating this world-famous cake that has captured the hearts of dessert lovers everywhere!
💌 Want to Save This Recipe?
I'll email this recipe to you, so you can come back to it later!
Ya'll know how I love a good cake, right? So when I saw the Italian Hangover Cake blowing up on TikTok and remembered watching Dave Portnoy's hilarious pizza review where he tried this cake, I knew I had to try a copycat recipe at home. With its boozy flavors similar to my favorite rum cake, I just had to get a taste of this famous dessert for myself.
Jump to:
What is the Italian Hangover Cake?
Defazio's Pizza is a beloved pizzeria in Troy, New York, renowned for its delectable pizzas and the legendary Italian Hangover Cake.
The Italian Hangover Cake is a homemade cake from Defazio's. It features a flavorful combination of Disaronno, Gran Marnier, Vodka, and Orange Juice. It's a classic soaked bundt cake, just like my salted caramel Kentucky butter cake with bourbon.
Dave Portnoy, the creator of the One Bite Pizza Reviews on YouTube, stumbled upon this remarkable cake during his visit to Defazio's and helped propel its popularity.
The TikTok trend surrounding the Italian Hangover Cake has led to a surge of people flocking to the restaurant to experience this coveted dessert firsthand.
Why you'll love this recipe
- Elevate your adult dinner parties with a moist and flavorful treat soaked in not one-but three liqueurs!
- Indulge in the citrusy goodness of orange zest and juice, adding freshness to this decadent dessert. It's like my orange-bourbon pecan tart but in a cake form!
- Enjoy a stress-free baking experience using this one-pan recipe that will impress your guests.
- Save yourself the trip to NY, and master this copycat recipe so you can enjoy this cake anytime you desire!
Key ingredients
This recipe uses simple pantry ingredients, so all you'll need is a quick trip to the grocery store, and you'll be set to start baking!
Let's take a look at some key ingredients and why they're important in making this dish:
Cake Flour: Crucial for creating a delicate and tender crumb in this cake, ensuring a light and airy texture. Did you know you can make homemade cake flour if you don't have any at home?!
Brown Sugar: Adds a rich depth of flavor and moistness to the cake, enhancing its overall taste and sweetness. Remember, brown sugar does go bad, so make sure you check the expiration and use our tips for storage!
Disaronno + Gran Marnier + Vodka: This liqueur combination used for soaking infuses the cake with a unique flavor profile. Pro Tip: purchase the mini bottles if you're like me and don't frequently purchase these liquors.
Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding a warm and aromatic note that complements the other ingredients. If you don't have vanilla extract on hand, these substitutions will save you the trip to the grocery store!
Whole Milk: Whole milk contributes to the cake's moist and creamy texture, creating a velvety consistency. While whole milk is preferable, we have a guide to alternatives, and I'd recommend 2% milk or half and half if you're in a pinch.
Heather's helpful hints
To make the perfect copycat cake, just like the real thing, here are a few tips and tricks from me to you:
- Don't forget to wash your pan with the glaze right away to avoid a sticky situation later on!
- Make sure to spray the bundt pan with baking spray before adding the batter to remove the cake easily later. Check out more tips for removing a cake from a bundt pan.
- For maximum flavor absorption, let the cake sit in the pan overnight, covered with foil, for a deliciously moist and tasty treat the next day!
Step-by-step instructions
Now, we're diving into the fun part - creating your own cake! Just follow these easy steps:
1) After mixing the wet ingredients and setting them aside, add the dry ingredients and butter to a mixing bowl and cream together.
2) In thirds, add your wet ingredients to the bowl and mix for 2 minutes after each addition. Your batter will look creamy.
3) To make the glaze, melt butter over low on the stove. Then, add brown sugar, white sugar, and water to the pot.
4) Simmer the mixture for 5 minutes while stirring constantly. Add the liqueurs once removed from the stove.
5) Cool your cake on a wire rack, and then poke holes to allow the glaze to soak into the cake.
6) Invert the cake and use the remainder of the rum glaze to brush over the top.
our favorite
Cake Recipes
Our cakes are perfect for a crowd!
Not sure what to try? Check out our complete recipe index to search for recipes, baking tips, and more!
Make ahead and storage
This cake can be made one day in advance. Pour the glaze over the cake (leaving it in the pan) and cover with aluminum foil. Keep the cake at room temperature.
If you are having trouble releasing the cake the next day, place it in a 325-degree oven for 5-10 minutes. This should warm things up enough for the cake to release.
You can also freeze your unglazed cake for up to three months in your freezer. Just make sure it's tightly wrapped.
The cake is best enjoyed within five days of baking. I actually find that it's better on the second day, as the flavors are more pronounced.
Baking techniques
This cake uses the reverse creaming (or paste) method. Instead of starting by creaming your butter and sugar, you instead mix the dry ingredients (flour and sugar) with the butter and then add the eggs in batches. I like this method in this recipe for two main reasons:
- It creates less of a "dome shape" on top. With a bundt cake, you want a minimal rise.
- The cake's crumb is softer, which makes it perfect for soaking up the glaze at the end.
Variations and Substitutions
Want to put your own spin on this recipe? Here are a few ideas to get you started and make this bundt cake your own:
- If you don't have orange juice, you can use these orange zest substitutions in the recipe. You can even swap it out and use just milk.
- You can play around with the liqueur combinations in this recipe. I like using rum in my cakes around the holidays!
- Also, feel free to double the amount of glaze for an extra-boozy effect! You can even leave it out completely.
Frequently asked questions
This is a classic bundt cake made with cake flour, butter, eggs, and sugar. It is made using the reverse creaming method. The cake is flavored with orange zest and soaked with a brown sugar and liqueur glaze.
Yes, you can absolutely omit the liquor from the glaze, and this cake will be just as delicious. There's no need to substitute anything else. Simply leave it out and enjoy!
I actually recommend storing this cake at room temperature for the best taste results. It will stay fresh for up to five days and should be stored in an airtight container.
Recipe
Italian Hangover Cake
Equipment
- fluted bunt pan (12 cup capacity)
Ingredients
For the Cake
- 4 large eggs
- 3 large egg yolks
- ¼ cup whole milk
- ¼ cup orange juice fresh squeezed
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 2½ cups cake flour 300 grams
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons salt
- 1 cup unsalted butter room temperature
For the Glaze
- ½ cup unsalted butter
- ¼ cup water
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons vodka
- 2 tablespoons Grand Marnier
- 2 tablespoons Disaronno
Instructions
Making the Cake
- Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray the pan thoroughly with baking spray and set aside.
- In a medium mixing bowl, whisk together your wet ingredients (eggs, egg yolks, milk, orange juice, orange zest, and vanilla extract). Set the bowl aside.
- Add cake flour, brown sugar, granulated sugar, baking powder, and salt to the bowl of an electric mixer with the paddle attachment, and mix on low for 30 seconds. Beat in butter on low speed for 1-2 minutes until well combined.
- Gradually add one-third of the liquid ingredients to the mixture and mix on low speed until just mixed in. Beat for 2 minutes on medium speed. Scrape down the sides of the mixer. Repeat this process two more times with the remaining ⅔ of the liquid mixture. You will beat the batter for a total of 6 minutes and it will be light creamy when you are finished.
- Spoon the batter into the prepared pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for approximately 60-70 minutes. Halfway through the baking time, loosely cover the pan with aluminum foil to prevent over-browning. Once a toothpick inserted into the middle comes out clean, your cake is done.
Making the Glaze
- First, melt the butter in a medium saucepan over low heat. Add water, granulated sugar, and brown sugar. Bring everything to a boil and then simmer for five minutes, stirring constantly. Remove the pan from the heat, and pour in all three liqueurs.
Glazing the Cake
- Once the cake is finished, set the pan on a cooling rack for 10 minutes. Use a long skewer to poke holes all over the warm cake (it should still be in the pan). Very slowly, pour ¾ of the sauce over the cake, allowing it to soak in. Cover the pan loosely with aluminum foil and let the cake to sit at room temperature for another 10 minutes.
- Invert the pan onto your wire cooling rack. Using a silicone brush, spread the remaining ¼ glaze over the top of the cake.
Video
Notes and Tips
- Baking Spray: Use a nonstick cooking spray with flour added, such as Baker's Joy or Pam with Flour.
- Cleanup: Make sure you immediately wash your pan after glazing your cake. It hardens up quickly, making cleanup difficult later.
- Glazing the Cake: I like to transfer my glaze into a measuring cup with a handle and spout. This makes pouring much easier!
- Brown Sugar: This recipe uses ½ brown sugar and ½ white sugar, so it's slightly darker than the original cake. Feel free to substitute and use 100% white sugar for a lighter cake.
Debbie Marie Mazzonne says
Curious....why does your cake darker than the restaurants?
Heather says
Hi Debbie, that's a great question! I used 1 cup brown sugar (hence the darker cake) and one cup white sugar. I love using both sugars in my cakes, just because I think they taste better. I'm actually going to add a note to the recipe, because I think other's will have the same question!
Sarah says
Ahhh!!! I'd been looking high and low for a legit copycat recipe and this one totally gets it right. Thanks Heather! A made a few changes, I doubled the amount of glaze for an extra boozy flavor, and I used just white sugar in the recipe and I think that gives it more of that "yellow cake" look that is more like the authentic recipe. Otherwise, it was great.
Heather says
Thanks for the recipe feedback, Sarah. I'm so glad this worked out for you!