There’s nothing quite like the decadent charm of the Best Italian Hangover Cake to lift your spirits. This rich, moist delight features layers of fluffy sponge cake soaked in a luscious coffee syrup, balanced by a velvety mascarpone cream. The perfect harmony of bold, aromatic coffee and silky sweetness makes every bite irresistible. Ready in just over an hour, it’s an effortless way to impress guests or treat yourself.
What sets this cake apart is its indulgent texture—soft yet robust, with a luxurious creaminess that melts on your tongue. The hint of cocoa dusting adds a final touch of elegance, while the coffee-infused flavors awaken your senses. Whether you’re recovering from a long night or simply craving something unforgettable, this cake delivers comfort and sophistication in every slice.
Ingredients for the Best Italian Hangover Cake
- For The Cake:
- ▢ 2½ cups all-purpose flour (sifted)
- ▢ ¾ teaspoons baking soda
- ▢ ½ teaspoon salt
- ▢ 4 large eggs
- ▢ 1½ cups granulated sugar
- ▢ ½ cup canola oil (or other neutral-flavored oil like vegetable oil)
- ▢ ½ cup butter (melted and cooled)
- ▢ 10 oz. orange juice (freshly squeezed for best flavor)
- ▢ 2 tablespoons orange zest (from about 2 medium oranges)
- For The Glaze:
- ▢ 4 oz. fresh orange juice
- ▢ 1 oz. rum (dark or light, optional—omit for alcohol-free)
- ▢ 2 teaspoons orange zest
- ▢ 1 cup powdered sugar (confectioners’ sugar)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt cake pan thoroughly and set aside.
- In a medium bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until light and fluffy, about 3-4 minutes.
- Reduce the mixer speed to low and slowly add the oil, mixing until combined. Then, add the melted butter and mix until just incorporated.
- Add the orange juice and zest to the wet mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Spoon the batter into the prepared Bundt pan, spreading it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 30 minutes. Then, gently tap the sides of the pan and invert the cake onto a cooling rack placed over wax or parchment paper.
- While the cake cools, prepare the glaze: In a small bowl, whisk together orange juice, rum (if using), orange zest, and powdered sugar until smooth.
- Glaze the cake: Pour half of the glaze over the warm cake, allowing it to soak in for 5 minutes. Then, pour the remaining glaze over the cake.
- Transfer the glazed cake to a serving plate, slice, and serve warm or at room temperature.
Glaze Variations to Elevate Your Cake
While the orange-rum glaze is a classic pairing for this Italian Hangover Cake, you can experiment with other flavors. Try a lemon glaze by swapping orange juice and zest for lemon, or add a vanilla twist by mixing 1 teaspoon of vanilla extract into the glaze. For a non-alcoholic version, replace the rum with orange juice or a splash of sparkling water for a lighter finish.
Perfect Pairings: Serving Suggestions
This cake shines as a brunch centerpiece or dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a cup of espresso or a mimosa for a brunch-worthy treat. For a festive touch, garnish with fresh orange slices or a sprinkle of powdered sugar.
Storing and Reviving Your Cake
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it moist, wrap it in plastic wrap before storing. If the cake feels dry, warm individual slices in the microwave for 10-15 seconds or brush them with a little orange juice before serving.
Time-Saving Tips for Busy Bakers
To streamline the process, measure and sift your dry ingredients the night before. Use a pre-packaged orange zest if fresh oranges aren’t available, or substitute bottled orange juice in a pinch. For quicker cooling, place the cake pan on a wire rack after baking to speed up the process before glazing.
Common Questions Answered
Can I skip the rum?
Absolutely! Replace it with orange juice or a splash of almond extract for a non-alcoholic version.
Can I use a different pan?
Yes, a 9×13-inch baking dish works, but adjust the baking time to 40-45 minutes.
Why is my cake dense?
Overmixing the batter can lead to a denser texture, so mix just until combined for a light, fluffy cake.
Best Italian Hangover Cake
Ingredients
For The Cake
- 2½ cups all-purpose flour sifted
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup canola oil or other neutral flavored oil
- ½ cup butter melted and cooled
- 10 oz. orange juice
- 2 tablespoons orange zest
For The Glaze
- 4 oz. fresh orange juice
- 1 oz. rum dark or light
- 2 teaspoons orange zest
- 1 cup powdered sugar confectioners’ sugar
Instructions
- Preheat oven to 350°F. Grease a 10-inch Bundt cake pan; set aside.
- In a medium bowl combine the flour, baking soda, and salt; set aside.
- In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until fluffy, about 3-4 minutes.
- Reduce the speed to low and add the oil slowly until combined, then add the butter, and mix until just combined.
- Add orange juice and zest and mix until combined.
- Add the flour mixture and mix just until combined. Be careful not to overmix.
- Spoon the batter into the prepared Bundt cake pan. Bake for 55-60 minutes or until the cake is cooked through.
- Remove the pan from the oven and allow it to cool for 30 minutes.
- Once cooked, tap the sides of the cake pan and then turn the cake pan over, and out onto a cooling rack positioned over a piece of wax paper or parchment paper.
- In a small mixing bowl, mix the orange juice, rum, zest, and sugar to make the glaze.
- Pour the half of the glaze over the top of the warm cake. Allow it to site for 5 minutes, to soak in, then pour the remaining glaze over the cake.
- Transfer the glazed cake to a plate, slice, and serve.