Last updated on June 8th, 2026.
My Italian Hangover Cake recipe is a treat slightly different from most traditional Italian desserts you may know. It’s a moist, tender and flavorful orange pound cake soaked with sweet boozy syrup. The syrup not only adds flavor but also an extra layer of moisture, elevating the cake from a simple pound cake to a unique dessert that’s perfect for any celebration.
Why the name hangover cake…? I have my own theory that came to me as I was baking it for the 100th times: as the cake “drinks” up the boozy syrup, its bound to end up with a hang over.
Defazio’s pizzeria in New York, sells this cake by the slice, so for my version I based this cake on the my recipe to the traditional Italian breakfast cake, AKA Ciambellone. I used oranges instead of lemons. Then, I soaked the warm baked cake with a boozy sweet syrup, and by boozy, I mean a generous portion of Cointreau (orange liquor), Amaretto (Almond Liquor), and vodka. But worry not; there is also a non-alcoholic version.
Ingredients Spotlight
The complete recipe, including ingredients list is at the bottom of this post in the recipe card. I do however, wish to take you for a quick behind the scene tour and elaborate on some of the key ingredients that contribute to the texture and flavor of the cake.
- I tested this recipe using unbleached all-purpose flour, which is very different that bleached, or cake flour. Using the later, might yield a drier cake. Take a look at the flour’s label if you are not sure.
- Fresh Orange. One medium orange is all we need to load the cake with bright zesty flavors, no extract or flavoring needed.
- Olive oil and unsalted butter. Since we start with creaming the sugar and butter, the butter has a double role in this recipe: adding light texture (creaming and incorporating air bubbles), and flavor. Same with the olive oil: it adds a unique, classic Italian flavor, and since it does not solidify, it will coat the flour and other dry ingredients adding another layer of moistness to the cake.
- Amaretto, Contrieau, and vodka. The liquor I used for the boozy syrup, the amaretto (almond liquor) and Contrieau (orange liquor) provides the flavor and the vodka adds the final kick. For a virgin option, replace the alcohol with fresh orange juice.
Now For The Fun Part: How to Make Italian Hangover Cake
Make the soak syrup
For the cake to soak in the syrup like its drunk, it needs to be at opposite temperature of the syrup: the cake is hot from the oven, and the syrup is as cold as can be. You can make the syrup up to one week ahead of time and refrigerate, or before you bake the cake, pour it into a container and refrigerate while you make the cake.
I wrote more about this baking principle in my first book Baking Science.
- The boozy flavor comes mainly from the syrup, especially from the vodka, but you can easily adjust it to your taste. It’s hard to say whether the alcohol completely evaporates during cooking, so I don’t recommend serving this version to kids (or operate heavy machinery).
- The syrup yields a large amount, and it is up to you wether you want to soak it all in the cake, or part of it. I like to use about 3/4 of the syrup and serve some in a cute cup for anyone who wants more.
- For an alcohol-free cake, skip the liquor and use orange juice or milk instead You can also dust the cake with powdered sugar, drizzle orange glaze, or even Chocolate Ganache.
Make the cake
The cake is a type of pound cake, and its made like any other: creaming the butter than adding the flour alternating with the liquids. To make sure you get a tall, moist and tender cake, pay attention to he following:
- A moist and tender cake begins with a smooth, cohesive batter, and the best way to ensure it, is by using room temperature ingredients. I highly recommend to start by prepping: measuring the ingredients, then giving them the time to get to room temperature.
- I tested this recipe using electric hand mixer, and a stand mixer, and I recommend using a stand mixer. A stand mixer does work, but because this is a large amount of ingredients, a stand mixer works best.
- Use a rubber spatula to scrape the bottom and sides of the bowl as you go. The spatula collects any bits of ingredients that did not mixed well.
- From experience: baking spay works best for a smooth cake release. I have tried any trick in the book, and highly recommend a baking spray.
- Inverting timing: once the cake is out of the oven, it is still baking and setting from heat residue. Allow the cake to cool in the pan, until the sides of the pan are warm and safe to the touch. If inverting it too soon, it might collapse, and if allowing it to cool completely in the pan, it will get stuck.
Keep In Mind
My oven is different than yours, so pay attention to the cake and not the timer. The cake is ready when the top is cracked with deep golden brown color, and a tooth pick comes out from the center of the cake with a few moist crumbs.
Check the center at a few spots, if one spot the toothpick comes out with some crumbs, and the opposite side is still raw, rotate the pan and bake for a few minutes then check again.
Moist Orange Italian Hangover Cake
Ingredients
For The Soak Syrup
- 1 1/2 Cups (360ml) Water
- 1 Cup (200g) Sugar
- 1/4 Cup (60ml) Coitreau (orange liquor)
- 1/4 Cup (60ml) Amaretto (Almond liquor)
- 1/4 Cup (60ml) Vodka
For the cake
- 3 Cups (360ml) Unbleached All-purpose flour
- 1 Tablespoon Baking powder
- 1 3/4 Cups (350g) Sugar
- 1 Medium Orange
- 3/4 Cup (180ml) Milk at room temperature
- 2 Tablespooms Cointreau
- 1 Cup (225g) Unsalted butter at room temperature
- 1/2 Cup (120ml) Olive oil (or canola)
- 4 Large Eggs, at room temperature
Instructions
Make The Soak Syrup
- Place the water (360ml), sugar (200g), Cointreau (60ml), Amaretto (60ml), and vodka (60ml) in a medium saucepan and place over the stovetops.
- Cook over medium-high heat until the sugar has dissolved and the mixture reached a boil.
- Reduce the heat to a simmer, and cook for an additional 4-5 minutes while stirring occasionally.
- Remove from heat, pour into a large measuring cup, and refrigerate while you make the cake. (or up to one week).
Make The Cake
- Preheat oven to 350F. Grease a ten-cup bundt pan.
- Zest and squeeze the orange. Mix the juice with the milk (180ml) and Cointreau (2 tablespoons). In a separate bowl, mix the flour (360g) and baking powder 1 tablespoon).
- Rub the orange zest into the sugar (350g).
- Using a stand mixer, or an electric mixer, beat the butter (225g) and orange sugar until light and fluffy, about 3-4 minutes. Scrape the bottom and sides of the bowl.
- With the mixer on medium speed, slowly drizzle in the oil (120ml).
- Add the eggs (total 4), one egg at a time, waiting for each egg to completely incorporate before adding the next. Scrape the bottom and sides of the bowl.
- Reduce speed to low, then add the flour mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients.
- Bake over the medium oven rack for 50-55 minutes, or until a toothpick comes out from the center of the cake with a few moist crumbs.
- Remove from the oven, then immediately soak the cake with the now chilled syrup.
- Allow the cake to cool in the pan for 25-30 minutes, or until the sides of the pan are warm then invert it over a wire rack or a serving plate.
Notes
- Store the cake at room temperature, covered for up to five days.
- To freeze, gently wrap the cool cake with plastic wrap, place it in a plastic bag, and freeze for up to four weeks.
- For alcohol-free cakes, replace the liquors with orange juice. Or, replace the syrup with a dust of powdered sugar, a drizzle of ganache, or a citrusy glaze.
The cake came out soft and very flavorful. Only used half the syrup recipe because I wanted it to keep its cake’s texture and tuned out super delicious.
I have a question: usually I don’t put any liquor in my cakes. Is there any substitution for the Cointreau and the Amaretto? Can I use Orange and Almond Extracts?
Thanks for the attention to my questions.
I look forward to your reply.
Yes you can replace the liquor with more water or orange juice and add 1 teaspoons of almond and orange extracts.
Hi,
In step 10., after cooking 50-55 min, you say “Allow the cake to *cook in the pan for 25-30 minutes, then invert it over a wire rack or a serving plate.”.
Do you mean *soak?… Or, cook again for 25-30min?
Thanks!
I meant cool. Allow the cake to cool in the pan before inverting it.
Question: can the recipe be converted to
gluten-free?
I believe you can replace the flour with 1:1 gluten free flour.
Made this last evening and it came out GREAT!!! Pulled cake out and poured cold syrup over it. Seemed to be a lot of syrup but it all went in.. I waited 1/2 hour then flipped over and now the bottom is a mush… Maybe I should have waited a little more before flipping and less syrup. What do you think?
Thanks, Mike
It kind of supposed to be mush, maybe next time add less of the syrup. Leaving it in the pan might get it to stick.
Isn’t the cake basically alcohol free if you’re boiling the alcohol?
It can but it’s hard to say at what point the alcohol gets completely evaporated.I would avoid giving it to kids or anyone who wants to avoid alcohol.
Have you tried a higher fat content dairy product in this cake? Half and Half or buttermilk? Just curious.
Also would say no to canola oil…use the olive oil please. Stay away from the seed oils. Thanks!
Hi Kathryn,
I have not, the cake is rich with butter and oil so not much need for any more fat.