This perfectly moist Italian Hangover Cake is the ultimate hangover cure you didn't know you needed. This cake is soaked in an orange and rum glaze that's tart, sweet, and a little boozy.
It's basically a rum cake, but better. Pair this with our easy Tuscan chicken or crispy chicken fritta.
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Why you'll love this recipe
- The Perfect Adult Cake- The rum in this cake delivers an extra kick to your party or brunch. If you enjoy brunch as much as we do, give this recipe for Almond Flour Scones a try.
- A Fresh Take - Bring it to your next gathering for a unique treat and a fun conversation starter.
- It's Moist, Tart, and Sweet - This citrusy version is soaked with orange juice, rum, orange zest, and sugar glaze for a perfectly balanced dessert with a zing. For another citrus dessert try our keto lemon bars.
Key ingredients
FOR THE CAKE
All-Purpose Flour - All-purpose flour provides the structure for this cake and gives it the perfect crumb texture.
Eggs - This recipe calls for 4 large eggs. Eggs build volume in the cake and help it to stabilize.
Orange Juice - Fresh orange juice is always the best choice in a dessert where the orange is the hero of the cake. This recipe requires about 6 oranges.
Orange Zest - Zest your oranges before juicing for added ease when making this cake.
FOR THE GLAZE
Rum (dark or light) - Rum provides the "hair of the dog" that makes this a hangover cure. Dark or light rum will work great.
Powdered Sugar - This brings sweetness and body to the glaze. Powdered sugar is a must here.
Substitutions
Butter - Swap out the butter for a non dairy butter spread of your choice. Coconut oil could also be used, but it may change the texture and flavor slightly. For a simple dairy free dessert, try our avocado chocolate pudding.
How to make an Italian hangover cake
Step 1: 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.
Step 2: 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.
Step 3: Add orange juice and zest and mix until combined.
Step 4: Add the flour mixture and mix just until combined. Be careful not to overmix.
Step 5: Spoon the batter into the prepared Bundt cake pan. Bake for 55-60 minutes or until the cake is cooked through.
Step 6: In a small mixing bowl, mix the orange juice, rum, zest, and sugar to make the glaze.
Remove the pan from the oven and allow it to cool for 30 minutes.
Once cooled, 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.
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 your moist Italian hangover cake to a plate, slice, and serve.
Try serving topped with our candied pecans. Or keep the party going and make our green tea shots or white tea shots.
Expert tips
You can use dark rum or light rum.
Fresh orange juice is best. This recipe calls for juice from about 6 oranges.
When combining the flour mixture and the wet ingredients, do not overmix as this may cause the cake to be dense.
It's much easier to zest oranges before you juice them. You can zest the oranges and set it aside until you're ready to use it.
For a fruity side dish, try our pineapple salad.
FAQs
This cake is traditionally made in a bundt cake pan, but if you don't have one, don't worry. Use a 9 inch round cake pan or make cupcakes. Simply use what you have, they will all taste great.
You can switch the rum out for bourbon. You can also use grand marnier liquer, which is cognac brandy blended with bitter orange. Its orange flavor will go perfectly with this cake.
Not at all. There is only 1 ounce of rum in the entire recipe. It's more of a flavoring, similar to how you would add vanilla extract to baked goods.
Storage recommendations
Fridge: Store leftover cake in the refrigerator in an airtight container for up to 5 days.
Freezer: Freeze this cake for up to 30 days. We find it best to freeze individual slices, that way you can defrost only what you need. Place in freezer bags, removing the air before sealing for the best result.
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📖 Recipe
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.
Notes
- You can use dark rum or light rum.
- Fresh orange juice is best. This recipe calls for juice from about 6 oranges.
- When combining the flour mixture and the wet ingredients, do not overmix as this may cause the cake to be dense.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- It's much easier to zest oranges before you juice them. You can zest the oranges and set it aside until you're ready to use it.
Amber
Taste was great! I did a dark rum for the glaze, it was quite boozy. May try a light rum next time or replace it with Amaretto. The cake is dense, I prefer to measure out my ingredients and am careful not to over mix. It is worth a try though.
Four Score Living
Hi Amber, we're so glad you like this cake. Thank you for taking the time to stop back by to let us know.
The Four Score Living Team