Harvey Wallbanger Cake
This retro 1970s Harvey Wallbanger cake is a boozy bundt cake that combines the classic cocktail flavors of vodka, Galliano liqueur, and fresh orange juice with a tender yellow cake base. Starting with a cake mix and instant pudding, the batter comes together in minutes, and a soak-in glaze keeps every slice incredibly moist for days. With its vibrant citrus flavor, subtle herbal notes from the Galliano, and stunning bundt presentation, this showstopper is the ultimate make-ahead dessert for adult gatherings and brunch parties alike.
Equipment
- 10-cup bundt pan - Essential for the classic shape and even baking
- Large mixing bowl - For combining all cake ingredients
- Electric hand mixer or stand mixer - For beating the batter to the right consistency
- Medium bowl - For preparing the glaze
- Whisk - To ensure a smooth, lump-free glaze
- Toothpick or cake tester - For checking doneness
- Wire cooling rack - Allows air circulation for even cooling
- Small knife or offset spatula - For loosening the cake from the pan
- Skewer or fork - For poking holes in the cake before glazing
- Measuring cups and spoons - For accurate measurements
- Rubber spatula - For scraping batter from bowl and smoothing the top
Ingredients
For the Cake
- 1 box yellow cake mix - 15.25 oz / 432g
- 1 package instant vanilla pudding mix - 3.4 oz / 96g
- 4 large eggs - at room temperature
- 3/4 cup vegetable oil - 180ml
- 3/4 cup fresh orange juice - 180ml; freshly squeezed, not from concentrate
- 1/4 cup vodka - 60ml
- 1/4 cup Galliano liqueur - 60ml; Galliano L'Autentico preferred
For the Glaze
- 1 cup powdered sugar - 120g, sifted
- 2 tablespoons fresh orange juice - 30ml
- 1 tablespoon Galliano liqueur - 15ml
- 1 tablespoon vodka - 15ml
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the center position. Generously grease and flour a 10-cup bundt pan, coating every crevice, or use a baking spray that contains flour.
- In a large mixing bowl, whisk together the yellow cake mix and instant vanilla pudding mix until evenly distributed.
- Add the eggs one at a time, then pour in the vegetable oil, orange juice, vodka, and Galliano liqueur. Mix on low speed until just combined, scraping down the bowl as needed.
- Increase mixer speed to medium and beat for 2 full minutes until the batter is smooth, thick, and slightly lighter in color. Scrape down the sides halfway through.
- Pour the batter into the prepared bundt pan, then tap the pan firmly on the counter 3–4 times to release air bubbles. Smooth the top with a spatula.
- Bake for 45–50 minutes without opening the oven for the first 40 minutes. The cake is done when a toothpick inserted in the thickest part comes out clean and the edges pull away from the pan.
- Cool in the pan on a wire rack for exactly 20 minutes, then run a thin knife around the edges, invert onto a serving plate, and allow to cool for another 30 minutes before glazing.
- Sift the powdered sugar into a medium bowl, then whisk in the orange juice, Galliano, and vodka until completely smooth. The glaze should be thin enough to drizzle but thick enough to coat a spoon.
- Poke holes about 1 inch (2.5cm) deep all over the top of the warm cake, then slowly drizzle all of the glaze over the surface in two layers, letting it soak in between applications.
- Allow the glazed cake to sit at room temperature for at least 1 hour before slicing so the glaze sets and the flavors meld together.
Notes
- Room temperature eggs: Remove eggs from the fridge 30 minutes before baking for a smoother, more uniform batter that won't curdle.
- Fresh orange juice is key: Always use freshly squeezed and strained OJ—not concentrate—for the brightest citrus flavor.
- Don't overmix: Beat only as long as directed; overmixing develops gluten and produces a tough, dense crumb.
- Greasing the pan thoroughly: Pay special attention to every ridge and the center tube of your bundt pan to ensure a clean release.
- Cooling time matters: 20 minutes is the sweet spot—less and the cake breaks apart; more and it sticks to the pan.
- Poke holes deeply: Insert your skewer about 1 inch (2.5cm) deep so the glaze soaks into the cake, not just the surface.
- Galliano substitution: Grand Marnier, Cointreau, or Triple Sec can substitute for Galliano, though the herbal flavor will differ. For a non-alcoholic version, replace all alcohol with orange juice plus 2 tsp vanilla extract and 1 tsp orange extract.
- Make-ahead tip: This cake tastes even better the next day as the flavors meld; store covered at room temperature for up to 3 days.
- Freezing: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Pan alternative: No bundt pan? Use a 9x13-inch pan or two 9-inch round pans and reduce baking time to 30–35 minutes.