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Treat your guests to a slice of adult-friendly deliciousness with this scrumptious Harvey Wallbanger Cake! This unique recipe blends the zest of a classic cocktail with a moist, flavorful cake that’s easy to make and perfect for parties!
Harvey Wallbanger Cake Recipe
The Harvey Wallbanger cake is an ingenious fusion of the 1970s cocktail and cake. Remarkably easy to make, my recipe combines the elements of the cocktail with vanilla cake mix and instant pudding to create a wonderfully moist and flavorful cake. Then for a boozy finish, it’s drizzled with a glaze of vodka, Galliano liqueur, and zesty orange juice!
Why You’ll Love This Harvey Wallbanger Cake
- Super Easy Dessert! This cake is an impressive dessert that anyone can make! It’s as simple as combining a few pantry staples like cake mix, instant pudding, orange juice, and a little booze.
- Outstanding Flavor! It’s a blend of sweet and citrusy flavors that will tantalize your taste buds. The tang of orange juice beautifully balances the sweetness of the vanilla and the subtle warmth of the Galliano liqueur.
- Adult Friendly Favorite! Infused with the essence of the classic Harvey Wallbanger cocktail, this subtle boozy flavor profile adds an adult touch to this dessert, making it perfect for parties and festive gatherings.
Ingredients You’ll Need
- Yellow Cake Mix: This is the foundation of your Harvey Wallbanger cake, providing a light and fluffy texture. You can make your own cake mix using my recipe here.
- Vanilla Instant Pudding: Enhances the cake’s moisture and adds a hint of vanilla.
- Eggs: They act as a binder, giving structure and richness to the cake.
- Vegetable Oil: Provides the fat that ensures your cake remains moist and tender.
- Vodka: A key component added to the cake batter and glaze that brings a unique twist to the cake, echoing the original cocktail’s flavor.
- Galliano Liqueur: Used in both the cake and glaze, this sweet herbal liqueur adds depth and complexity to the cake’s flavor.
- Fresh Orange Juice: It infuses the cake and glaze with a fresh, citrusy zing.
- Powdered Sugar: Used to both sweeten the glaze and give it structure.
This cake recipe is foolproof! By using cake mix and basic pantry ingredients you don’t need any fancy baking skills or expensive equipment, making it a super easy dessert!
Mix The Batter
To begin, combine the cake mix, pudding mix, eggs, vegetable oil, vodka, Galliano, and orange juice in a large bowl. You need to beat the mixture until it’s completely smooth and lump-free.
Next, pour the prepared cake batter into a greased and floured bundt pan or 9×13-inch baking pan.
Bake The Cake
Transfer the pan to a preheated oven set to 350°F (175°C) and allow the cake to bake for 40 to 45 minutes. When done, a toothpick inserted into the center of the cake will come out clean.
Make The Glaze
While the cake is in the oven, mix the powdered sugar together with the orange juice, vodka, and Galliano liqueur until smooth. If the glaze seems too thick just add a little more orange juice to thin it out.
Glaze The Cake
Once baked, let the cake cool for about 10 minutes, and then turn it out onto your serving platter. Next, poke holes across the top using a skewer or fork. Then slowly drizzle the glaze over the top of the cake, allowing it to seep into the holes. Now, let your Harvey Wallbanger cake cool completely before slicing and serving.
Frequently Asked Questions
What is a Harvey Wallbanger?
Known for its unique combination of herbal and citrus flavors, the Harvey Wallbanger is a cocktail that originated in the 1970s made from a combination of vodka, Galliano liqueur, and orange juice.
Does Galliano taste like licorice?
Yes, Galliano does have a licorice-like flavor as it contains anise. But don’t worry if this isn’t to your liking. You can easily use an orange liqueur, such as Grand Marnier or Cointreau in its place.
How to tell when a cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Additionally, if the cake springs back when lightly pressed and the edges are pulling away from the pan, it has finished baking.
Expert Tips
- Choose high-quality ingredients. Use a higher-end vodka and Galliano liqueur for the best flavor. The quality of these ingredients can significantly affect the taste of the cake.
- Use room temperature ingredients. For the best results, ensure your eggs and orange juice are at room temperature. This helps them blend more smoothly with the other ingredients.
- Grease the pan well. If using a bundt pan, make sure to grease and flour every nook and cranny to prevent sticking.
- Remove the cake from the pan. You only need to let the cake cool in the pan for about 10 minutes before inverting it onto a plate. Cooling too long in the pan could make it difficult to remove.
- Pour the glaze properly. Poke the holes and drizzle the glaze while the Harvey Wallbanger cake is still warm so it absorbs into the cake better, adding moisture and enhancing the flavor.
Storage
You can keep your Harvey Wallbanger cake at room temperature for up to 3 days covered with a cake dome or in an airtight container. For longer storage, keep it in the fridge for up to a week or in the freezer for up to 2 months.
Discover More Delicious Cakes
- Chocolate Swiss Roll Cake
- New York Cheesecake
- Condensed Milk Pound Cake
- Burnt Basque Cheesecake
- Caramel Apple Cake
- Black Velvet Cake
Harvey Wallbanger Cake
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 3.4 ounces vanilla instant pudding mix 1 package
- 4 large eggs
- ½ cup vegetable oil
- ¼ cup vodka
- ¼ cup Galliano liqueur
- ¾ cup fresh orange juice
Glaze
- 1 cup powdered sugar sifted
- 1 tablespoon orange juice
- 1 tablespoon vodka
- 1 tablespoon Galliano liqueur
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan or a standard 9×13-inch cake pan.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, vegetable oil, vodka, Galliano, and orange juice. Beat until the mixture is smooth and well combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, orange juice, vodka, and Galliano until smooth. If the glaze is too thick, you can add a little more orange juice to reach the desired consistency.
- Once the cake has finished baking and has cooled for a few minutes, poke several holes in the top with a skewer or fork. Slowly drizzle the glaze over the cake, allowing it to seep into the holes and cover the top.
- Let the cake cool completely before slicing and serving. Enjoy the delightful flavors reminiscent of the classic Harvey Wallbanger cocktail!
Tips & Notes:
- Substitutions: If you can’t find Galliano liqueur, Grand Marnier, Cointreau, anisette or a citrus-flavored liqueur can be used as a substitute. However, keep in mind that this may slightly alter the flavor profile.
- Non-Alcoholic Version: For a non-alcoholic version of this cake, you can replace the vodka and Galliano with orange juice or a non-alcoholic vanilla extract. This will keep the citrus flavor while making it suitable for all ages.
- Glaze Tip: If you prefer a thicker glaze, gradually add more powdered sugar until the desired consistency is reached. For a thinner glaze, add a bit more orange juice.
- Cake Pan Options: While a bundt pan is traditional, you can also use a 9×13-inch cake pan. Just be aware that the baking time might vary slightly.
- Check for Doneness: Every oven is different, so start checking the cake for doneness around the 35-minute mark to avoid overbaking.
