Italian Hangover Cake

Indulge in the decadent flavors of the 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.

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings: 16 slices

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 sprayand 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

Heather's Helpful Hints

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.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!