Go Back
Close-up texture of Southern Hangover Cake showing buttery glaze sheen and tender crumb beneath the golden crust.

Southern Hangover Cake

Southern Hangover Cake
Southern Hangover Cake is a rich, ultra-moist bourbon Bundt cake soaked in a buttery limoncello tea glaze. The crumb is velvety and tender thanks to cake flour and the reverse creaming method, while the bold bourbon flavor delivers a warm Southern finish. It’s designed as an indulgent brunch or celebratory dessert with a pronounced boozy character.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting Time/Cooling Time 1 hour 10 minutes
Total Time 2 hours 30 minutes
Servings: 12 Slices
Course: Cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cake
  • 1/2 cup bourbon
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 6 large eggs room temperature
  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • Glaze
  • 1 cup unsalted butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/3 cup bourbon
  • 1/3 cup limoncello
  • 1/4 teaspoon salt
  • 2 family-size tea bags

Equipment

  • 10-cup Bundt pan
  • Stand mixer or electric mixer
  • Mixing bowls
  • Wire cooling rack
  • Saucepan
  • Wooden skewer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F. Thoroughly coat a 10-cup Bundt pan with baking spray containing flour.
  2. In a medium bowl, whisk together bourbon, oil, vanilla, and eggs until fully combined.
  3. In a large bowl, combine cake flour, granulated sugar, dark brown sugar, baking powder, and salt.
  4. Add softened butter to dry ingredients and beat until mixture resembles damp sand or cookie dough.
  5. With mixer on low speed, add egg mixture in three additions, mixing after each addition.
  6. Increase speed to medium and beat for about 2 minutes until batter is smooth, pale, and creamy.
  7. Spoon batter evenly into prepared Bundt pan and smooth the top.
  8. Bake for 55–60 minutes, until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
  9. While cake bakes, melt butter with water in a saucepan. Stir in sugar until dissolved.
  10. Add bourbon, limoncello, salt, and tea bags. Allow to steep, pressing tea bags occasionally.
  11. Remove hot cake from oven and immediately poke holes across the surface with a skewer.
  12. Pour about 3/4 cup glaze evenly over the cake and let rest in pan for 10 minutes.
  13. Carefully invert cake onto a wire rack. Poke holes over top and sides.
  14. Brush remaining glaze over cake until fully absorbed.
  15. Allow cake to cool completely before slicing.

Notes

  • Bring eggs and butter to room temperature before mixing to ensure smooth batter consistency.
  • Use cake flour for the most tender crumb; substituting improperly may result in a denser texture.
  • Avoid overmixing once liquid ingredients are added to prevent toughness.
  • Thoroughly grease the Bundt pan to guarantee clean release and defined edges.
  • Soak the cake while it is still hot for maximum glaze absorption.
  • Press tea bags gently while steeping to extract full flavor into the glaze.
  • A skewer works better than a fork for evenly distributed glaze holes.
  • Allow the cake to cool completely before slicing to prevent crumbling.
  • Store tightly covered at room temperature for up to 4 days.
  • Wrap individual slices for freezing up to 2 months and thaw at room temperature before serving.
  • Use a quality bourbon you enjoy drinking, as its flavor remains prominent.
  • Internal temperature should reach approximately 205°F for ideal doneness.
Nutrition Information (Per Serving – Estimated)
  • Calories: 620
  • Carbohydrates: 72g
  • Protein: 7g
  • Fat: 32g
  • Saturated Fat: 20g
  • Sugar: 50g
  • Fiber: 1g
  • Sodium: 260mg
  • Cholesterol: 165mg