This moist, dense Italian Hangover Cake is made with Greek yogurt, Galliano liqueur, and fresh orange juice, and is ready in 60 minutes. A sweet, boozy glaze soaks into the warm bundt, creating an irresistible sticky crust. I love serving this aromatic dessert for a lazy Sunday brunch.

Why This Classic Works

This cake relies on the chemical reaction between the yogurt’s acidity and baking soda to create a tender, tight crumb. I used to overmix the batter, which made the final texture rubbery instead of soft and velvety.

The secret is folding the dry ingredients gently until just combined to preserve the structure. Using oil instead of butter ensures the cake stays moist on the counter for days, making it perfect for breakfast snacking.

Italian Hangover Cake Ingredients

For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
1 cup plain Greek yogurt
2/3 cup vegetable oil
1/4 cup Galliano or Grand Marnier
1 tablespoon fresh orange zest

For the Glaze:

1 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon Galliano or vodka
1 teaspoon orange zest

How To Make Italian Hangover Cake

Prep the Oven: Preheat your oven to 350°F (175°C) and liberally grease a bundt pan with butter and flour or baking spray.
Mix Dry Ingredients: Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
Whisk Wet Ingredients: In a large mixing bowl, beat the eggs and sugar until pale, then whisk in the yogurt, oil, liqueur, and orange zest.
Combine Batter: Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overwork it.
Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve: Whisk the powdered sugar, orange juice, and liquor until smooth, then drizzle over the cake while it is still slightly warm.

Recipe Tips

Room Temperature Eggs: Cold eggs can seize the oil and break the emulsion, so let them sit on the counter for 30 minutes before mixing.
Grease Generously: Bundt pans are notorious for sticking; use a pastry brush to coat every crevice with shortening or butter before flouring.
Don’t Overbake: Check the cake at the 40-minute mark to keep the texture moist rather than dry and crumbly.

What To Serve With Italian Hangover Cake

Serve this cake with a dollop of unsweetened whipped cream or a side of fresh berries to cut through the sweetness of the glaze. A strong cup of espresso or black coffee pairs perfectly with the citrus and anise notes of the liqueur.

How To Store

Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture. It freezes well for up to 2 months if wrapped tightly in plastic wrap and then foil.

FAQs

Can I use a different alcohol? Yes, Grand Marnier, Sambuca, or even a dark rum work well if you don’t have Galliano.

Can I make this alcohol-free? You can substitute the liquor with additional orange juice, though the flavor profile will be less complex.

Why did my cake sink? Opening the oven door too early or overmixing the batter can cause the structure to collapse during the cooling process.

Nutrition

Calories: 345
Total Fat: 16g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 210mg
Total Carbohydrate: 45g
Protein: 6g

Try More Recipes:

Italian Hangover Cake

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Italian Hangover Cake blends moist, dense textures with Greek yogurt, orange zest, and Galliano liqueur, ready in just 60 minutes. This easy brunch centerpiece is perfect for feeding a crowd and stays fresh for days.

Ingredients

For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
1 cup plain Greek yogurt
2/3 cup vegetable oil
1/4 cup Galliano or Grand Marnier
1 tablespoon fresh orange zest
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon Galliano or vodka
1 teaspoon orange zest

Directions

Prep the Oven: Preheat your oven to 350°F (175°C) and liberally grease a bundt pan with butter and flour or baking spray.
Mix Dry Ingredients: Whisk together the flour, baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
Whisk Wet Ingredients: In a large mixing bowl, beat the eggs and sugar until pale, then whisk in the yogurt, oil, liqueur, and orange zest.
Combine Batter: Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overwork it.
Bake the Cake: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve: Whisk the powdered sugar, orange juice, and liquor until smooth, then drizzle over the cake while it is still slightly warm.