Authentic Italian Hangover Cake (DeFazio's Copycat Recipe)

Name: Authentic Italian Hangover Cake (DeFazio's Copycat Recipe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2½ cups All purpose flour; 2 tsp Baking powder; ½ tsp Salt; 3 Eggs (large); 1¼ cups Sugar; ¾ cup Butter (unsalted, melted); ½ cup Sour cream; 1 cup Milk (whole or 2%); 2 tsp Vanilla extract; 2 tsp Almond extract; 2 tbsp Honey; 2 tbsp White rum; 2 tbsp Triple Sec; 3 tbsp Amaretto

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My Authentic Italian Hangover Cake is a moist, citrusy sponge cake inspired by the viral DeFazio’s Pizzeria classic that earned a legendary 9.4 score from Dave Portnoy. This decadent dessert is deeply infused with a “boozy trio” of amaretto, rum, and triple sec, creating a sophisticated twist on a traditional Italian rum cake. It’s an incredibly easy-to-make Bundt cake that tastes even better the next day—perfect for brunch or a festive celebration!

An Italian Hangover cake Bundt cake being brushed with liquour.

Table of Contents

Italian Hangover Cake Recipe Snapshot

Origin: Inspired by DeFazio’s Pizzeria (Troy, NY).
Skill Level: Easy (Simple Bundt cake method).
Total Time: 45 Minutes (Plus soaking time).
The Boozy Trio: Amaretto, White Rum, and Triple Sec.
Flavor Profile: A light, spongey crumb with a deep, citrusy soak and a warm almond finish.

Why You’ll Love It: This isn’t just a “hangover cure”—it’s a sophisticated, boozy sponge cake that tastes better the longer it sits. Perfect for coffee or a holiday dessert!

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DeFazio’s 9.4 CAKE

Have you ever heard of an Italian Hangover Cake? Me either…at least not until recently. It has become a popular recipe since being featured on David Portnoy’s review of DeFazio’s Pizzeria in Troy, New York. Italian Hangover cake is a family recipe that is on the menu at the pizzeria.

Since the original recipe is a Defazio family secret, I made my own version based on what I know about the cake. Authentic Italian hangover cake is an orange-flavored cake infused with amaretto, rum, and vodka. In my version, the orange flavor comes from swapping out triple sec for the vodka. Then I upped the almond flavor to make it characteristic of traditional Italian cakes that I grew up with.

The result is a sweet cake that pairs perfectly with a cup of espresso on lazy Sunday mornings, or at the end of a holiday dinner. You don’t actually have a hangover to enjoy this boozey cake!

It is a great make-ahead dessert because the flavors infuse into the cake as it sits, and it tastes even better the next day.

Italian Hangover Cake Ingredient Notes

Cake Ingredients

All-purpose flour, baking powder, salt, eggs, and :

Sour cream: This provides additional moisture and a little acidity to the cake. You can easily substitute full-fat Greek yogurt.
Unsalted butter: If you use salted butter, I suggest leaving the salt out of the recipe.
Milk: I use whole milk, but you can also use 2% milk. I have not tried making the cake with low-fat or fat-free milk, so I cannot recommend it.
Almond extract: An orange-flavored extract, such as Fiori di Sicilia, can be used as a substitute for almond flavoring if you prefer a more citrusy flavor.
Vanilla extract: Similar to the above, you can either leave this out or replace it with orange-flavored extract

Syrup Ingredients

Honey, amaretto, rum and:

Triple Sec: Any orange-flavored liqueur, such as Grand Marnier or Cointreau, works well.

The “9.4 Cake” Step-by-Step Instructions

This Italian Hangover Cake comes together in a few simple steps.

Step 1. Make the Syrup: In a small saucepan, combine the honey, amaretto, triple sec and rum. Set the pan over medium heat and stir just until the honey has completely melted. Remove from heat and allow it to cool to room temperature.

Step 2. Make the Batter: Combine the all-purpose flour, baking powder, and salt in a medium bowl, and set aside.

In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture is fluffy. Add the melted butter, milk, sour cream, and extracts to the eggs. Slowly add the flour mixture to the wet ingredients. Beat on medium speed until the cake batter is smooth.

Italian Hanogover cake batter in a Bundt pan.

Step 3. Bake the Cake: Pour batter into a lightly greased and floured Bundt cake pan and bake at 350°F for 30-35 minutes. When the cake starts to turn a light golden brown, I begin checking for doneness. The cake is done when a toothpick inserted in the center of the cake comes out clean.

Step 4. Add Syrup to the Cake: When the cake is done, remove it from the oven and use a toothpick to poke holes in the top of the cake. Brush half of the syrup over the top of the cake.

A Bundt cake on a square white dish being brushed with syrup.

Step 5. Finish and Cool the Cake: Let the cake cool slightly and invert it onto a serving plate. Brush the remaining syrup all over the cake. Let the cake cool to room temperature before serving.

Baking Tips

The cake will absorb the syrup better if it is warm and the syrup is cool. This will allow the syrup to penetrate the cake better.
Make sure the ingredients are at room temperature before you start to mix the batter.
Don’t over mix the batter after you have added the dry ingredients to the wet ingredients.

A slice of cake with the whole cake in the background.

SERVING SUGGESTIONS

This incredibly moist cake is perfect on it’s own, but these are a few of my favorite ways to serve it:

Top each piece of cake with some fresh berries for a refreshing summer treat.
Add a spoonful of homemade whipped cream to each slice of cake.
Make this a layer cake and spread Italian pastry cream between the layers. Then top it with whipped cream.
- To do this, use two 8-inch cake pans instead of a Bundt pan and bake for 25-30 minutes.

STORING AND FREEZING THE CAKE

The cake can be stored in a covered cake plate or tented with aluminum foil and placed in the refrigerator for several days. It can also be wrapped in plastic wrap and foil or placed in an airtight container and stored in the freezer for up to 2 months.

Italian Hangover Cake FAQs

Does the alcohol bake out of the Hangover Cake?

No, because the “boozy trio” of rum, amaretto, and triple sec is added as a soak after the cake is baked so it does not bake off. This keeps the flavors bright and bold.

Can I make this cake without a Bundt pan?

Yes! While the Bundt shape is traditional for maximum soaking surface area, you can use a 9×13 baking dish. Just be sure to poke plenty of holes so that delicious syrup can reach the center.

Why is it called an “Italian Hangover Cake”?

It was made famous by DeFazio’s Pizzeria in Troy, NY. While it’s not a medical cure, the bright citrus and sweet syrup make it the ultimate “pick-me-up” dessert.

MORE FAMILY FAVORITE DESSERT RECIPES

If you are interested in more Italian desserts, here are some of our family favorites. My Apple Cake (Torta di Mele, Almond Cake, and Orange Cake are always a big hit. They are so easy to make and unbelievably moist! If you have chocolate lovers in your life then you will want to try our Mousse Al Cioccolato – Italian Chocolate Mousse or Chocolate Budino. Both are intensely chocolatey, smooth, and decadent!