Greetings, from Naznins Kitchen! I’m excited to introduce Italian Hangover Cake Recipe today.
This cake offers a mix of flavors and mouthwatering textures making it an ideal treat, for any gathering.
Featuring layers infused with rum and a luscious filling this cake is sure to become a favorite that you’ll want to bake over and over.
Italian Hangover Cake Recipe
Recipe Overview
- Course: Dessert
- Cuisine: Italian
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Yield: 12 servings
- Calories: 320 per serving
Ingredients
For The Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/4 cup dark rum
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For The Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup dark rum
For The Filling:
- 2 cups pastry cream (store-bought or homemade)
- 1/2 cup chopped walnuts
For The Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Maraschino cherries for garnish
Instructions
Step 1: Prepare The Cake Batter
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 inch cake pan, with butter and flour.
- Cream together the butter and sugar in a mixing bowl until it becomes light and fluffy.
- Add the eggs one by one making sure to beat after each addition.
- Incorporate the vanilla extract and a hint of rum, into the mixture.
- Combine the baking powder, salt and flour in a bowl.
- Slowly incorporate the ingredients into the mixture alternating with milk beginning and ending with the flour mixture. Mix until just blended.
- Transfer the batter into the prepared cake pan smoothing out the top evenly before baking.
Step 2: Bake The Cake
- Place, in the oven and bake for 40 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make The Rum Syrup
- Put the sugar and water in a saucepan. Heat it until it boils stirring to dissolve the sugar.
- Take it off the heat. Mix in the rum. Allow it to cool down a bit.
Step 4: Assemble The Cake
- After the cake has cooled down entirely carefully slice it in horizontally.
- Put the layer on a serving dish. Generously coat it with the rum syrup.
- Smooth out the pastry cream, over the layer. Sprinkle some chopped walnuts on top.
- Add the layer on top. Brush it with the rest of the syrup.
Step 5: Make The Whipped Cream Topping
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the top and sides of the cake.
Step 6: Garnish And Serve
- Put some maraschino cherries on top.
- Keep the cake in the fridge an hour at least before it’s brought out for eating.
Tips For Perfection
- Chilling: Allowing the cake to chill helps the flavors to meld beautifully.
- Variations: You can add a layer of chocolate ganache between the cake layers for an extra indulgent treat.
- Serving Suggestions: This hangover cake pairs wonderfully with a cup of espresso or a glass of milk.
I hope the delicious Italian Hangover Cake will be to your liking. Please remember to send me pictures of what you cooked for feedback on social networks like Facebook or Twitter. Enjoy your time in the kitchen.
Italian Hangover Cake Recipe: Simple And Delicious
Ingredients
For The Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 4 large eggs
- 1/2 cup milk
- 1/4 cup dark rum
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For The Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup dark rum
For The Filling:
- 2 cups pastry cream store-bought or homemade
- 1/2 cup chopped walnuts
For The Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Maraschino cherries for garnish
Instructions
Step 1: Prepare The Cake Batter
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 inch cake pan, with butter and flour.
- Cream together the butter and sugar in a mixing bowl until it becomes light and fluffy.
- Add the eggs one by one making sure to beat after each addition.
- Incorporate the vanilla extract and a hint of rum, into the mixture.
- Combine the baking powder, salt and flour in a bowl.
- Slowly incorporate the ingredients into the mixture alternating with milk beginning and ending with the flour mixture. Mix until just blended.
- Transfer the batter into the prepared cake pan smoothing out the top evenly before baking.
Step 2: Bake The Cake
- Place, in the oven and bake for 40 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make The Rum Syrup
- Put the sugar and water in a saucepan. Heat it until it boils stirring to dissolve the sugar.
- Take it off the heat. Mix in the rum. Allow it to cool down a bit.
Step 4: Assemble The Cake
- After the cake has cooled down entirely carefully slice it in horizontally.
- Put the layer on a serving dish. Generously coat it with the rum syrup.
- Smooth out the pastry cream, over the layer. Sprinkle some chopped walnuts on top.
- Add the layer on top. Brush it with the rest of the syrup.
Step 5: Make The Whipped Cream Topping
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the top and sides of the cake.
Step 6: Garnish And Serve
- Put some maraschino cherries on top.
- Keep the cake in the fridge an hour at least before it’s brought out for eating.
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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