Real Recipes From Real Home Cooks ®

italian liqueur cake

(2 ratings)
Blue Ribbon Recipe by
Patti Petty
Norfolk, VA

This is not the easiest or the quickest cake to make. The end result, however, is simply wonderful. Over the years I have gotten many RAVE reviews. I do not make it often...but when I do I am always glad I did.

Blue Ribbon Recipe

This is a layer cake you'd expect to buy at a restaurant or be served at a nice restaurant. We used Frangelico in this Italian liqueur cake, and the hazelnut flavor was delightful. The layers are soaked with liqueur that complements the firm pudding-like filling. This impressive cake does take a while to make, but it is not hard. Top with whipped cream, and you have a dessert great for any special occasion. If you don't like Frangelico, Amaretto or Grand Marnier would also work. Just make sure to use something high-quality because the flavor is noticeable.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For italian liqueur cake

  • 1 box
    yellow cake mix
  • 1 pkg
    unflavored gelatin
  • 1/4 c
    cold water
  • 3/4 c
    granulated sugar, divided
  • 2 Tbsp
    corn starch
  • 2 c
    milk, divided
  • 4 lg
    egg yolks
  • 2 oz
    unsweetened chocolate squares
  • 2 tsp
    pure vanilla extract
  • 1/2 - 1 c
    Italian liqueur (Frangelico or Amaretto; Grand Marnier would work too)
  • 2 c
    whipping cream, cold
  • 1/4 c
    powdered sugar
  • 1 Tbsp
    hazelnut liqueur
  • chocolate curls
  • chocolate drizzle
  • fresh berries

How To Make italian liqueur cake

Test Kitchen Tips
To cut a cake horizontally, pop it in the freezer, and it will be easier to cut with a serrated knife. We used about 1/2 cup of hazelnut liqueur.
  • 2 vanilla cakes cut into 4 layers.
    Cook cake in 2-9" round pans according to box directions. Cool completely. Pull string horizontally through the cake to make 4 layers.
  • Softening gelatin.
    Sprinkle gelatin over water in a small cup. Let soften for 5 min.
  • 4 beaten egg yolks in a bowl.
    Beat 4 egg yolks in a small bowl and set aside.
  • Sugar, corn starch, and milk in a small bowl.
    Combine 1/2 c of the sugar, corn starch, and 1/4 c of the milk in a small bowl. Stir until smooth. Set aside.
  • Heat the remaining saucepan until bubbles appear.
    Heat the remaining 1 3/4 c milk in a saucepan until bubbles appear around the edges. Remove from heat.
  • Stir in corn starch mixture until smooth.
    Stir in corn starch mixture until smooth. Cook on med heat and stir constantly until the mixture thickens and bubbles. Cook for 1 minute more.
  • Adding tempered egg to the saucepan.
    Temper the eggs by stirring in a little of the hot milk mixture to the eggs. Stir the egg yolk mixture back into the milk mixture in a saucepan. Cook the custard mixture for 2 minutes, stirring constantly.
  • Stir in softened gelatin and vanilla extract.
    Remove from heat. Stir in softened gelatin and vanilla extract.
  • Melted chocolate stirred into some of the vanilla custard.
    Melt chocolate in the microwave. Add 1 1/2 cups of the vanilla custard mixture to the melted chocolate. Stir until combined.
  • Refrigerating custards.
    Refrigerate the vanilla and chocolate filling until it firms up.
  • A layer of cake with chocolate custard on top.
    To assemble the cake, lay 1 layer of the cake down. Coat with half of the chocolate mixture.
  • Drizzling liqueur over 2nd layer of cake.
    Add the 2nd cake layer. Sprinkle generously with liqueur.
  • Vanilla custard spread over 2nd layer of cake.
    Then top with all of the vanilla mixture.
  • Drizzling liqueur over 3rd layer of cake before adding chocolate custard.
    Add the 3rd layer of cake. Sprinkle generously with liqueur. Then top with the remaining chocolate mixture.
  • Last layer of cake added.
    Add the last layer.
  • Making the whipped cream.
    Make the whipped cream by beating together cold whipping cream, powdered sugar, and liqueur until soft peaks form.
  • Italian Liqueur Cake topped with whipped cream and berries.
    Top with whipped cream and your choice of garnishes.
  • Chocolate syrup drizzled over Italian Liqueur Cake.
    COMMENTS: -Be liberal with the liqueurs or you won't taste it. -Best made 1 day before serving for liqueur to soak in completely. -Must be refrigerated and covered. -Set out approximately 1 hour before serving.