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Harvey Wallbanger Cake Recipe

Harvey Wallbanger Cake

iamwinfred
Harvey Wallbanger Cake is a gloriously retro Bundt cake inspired by the iconic 1970s cocktail made with vodka, Galliano liqueur, and orange juice. This moist, golden cake comes together easily with a box of yellow cake mix and instant vanilla pudding, then gets a boozy, citrusy glaze that soaks right into the surface. The result is a tender, flavor-packed dessert that tastes just like the classic cocktail in cake form — bright, herbal, and completely irresistible.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 447 kcal

Equipment

  • 10-inch Bundt pan 9-cup or 10-cup capacity
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Citrus juicer For fresh orange juice; manual or electric
  • Wire cooling rack
  • Small mixing bowl For making the glaze
  • Whisk
  • Rubber spatula
  • Toothpick or cake tester For checking doneness
  • Baking spray or pastry brush For greasing the Bundt pan

Ingredients
  

For the Cake

  • 1 box yellow cake mix 15.25 oz; orange-flavored cake mix can be substituted for more citrus flavor
  • 1 package instant vanilla pudding mix 3.4 oz
  • 4 large eggs at room temperature
  • 1/2 cup vegetable oil 120ml
  • 3/4 cup fresh orange juice 180ml; freshly squeezed strongly recommended
  • 1/4 cup vodka 60ml
  • 1/4 cup Galliano liqueur 60ml; Grand Marnier or Cointreau can be substituted in a pinch

For the Glaze

  • 1 cup powdered sugar 113g, sifted
  • 1 tablespoon fresh orange juice 15ml
  • 1 tablespoon vodka 15ml
  • 1 tablespoon Galliano liqueur 15ml

Optional Garnish

  • powdered sugar for dusting; optional
  • orange slices thin, for garnish; optional
  • white sprinkles optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure to coat every groove and crevice to ensure a clean release.
  • Add the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, orange juice, vodka, and Galliano liqueur to a large mixing bowl. Make sure the eggs are at room temperature for the best batter consistency.
  • Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 2 to 3 minutes until the batter is smooth. Scrape down the sides and bottom of the bowl halfway through.
  • Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Lift the pan a few inches and drop it firmly onto the counter 2 to 3 times to pop any air bubbles.
  • Bake on the center rack for 45 to 50 minutes, until a toothpick inserted in the thickest part comes out clean and the top springs back when lightly pressed. Do not open the oven door during the first 35 minutes.
  • Remove the cake from the oven and place it on a wire rack. Let the cake cool in the pan for exactly 10 minutes — no longer, as the steam can cause it to stick.
  • Run a thin knife around the edges and center chimney to loosen the cake, then invert confidently onto a wire rack or serving plate. Allow the cake to continue cooling for 15 to 20 minutes before glazing.
  • Whisk together the sifted powdered sugar, orange juice, vodka, and Galliano in a small bowl until completely smooth. Adjust the consistency by adding more powdered sugar to thicken or more orange juice to thin.
  • Place the cooled cake over a sheet pan lined with parchment to catch drips, then slowly pour the glaze over the top, letting it drizzle naturally down the sides. Allow the glaze to set for 15 to 20 minutes before serving, and garnish with powdered sugar, orange slices, or white sprinkles if desired.

Notes

  • Use freshly squeezed orange juice for the best flavor — it makes a noticeable difference over carton juice in both the batter and glaze.
  • Bring your eggs to room temperature before mixing. Cold eggs can cause the batter to curdle and mix unevenly.
  • Do not skip the instant pudding mix — it is the secret ingredient that keeps the crumb incredibly moist and tender.
  • Grease every crevice of the Bundt pan thoroughly using baking spray with flour (like Baker's Joy) or softened butter and flour. This is the key to a clean, picture-perfect release.
  • Unmold the cake after exactly 10 minutes in the pan — too little time and it may break; too long and the steam will cause sticking.
  • Apply the glaze while the cake is still slightly warm so it absorbs into the surface rather than just sitting on top.
  • For the best flavor, make the cake one day ahead and store it covered at room temperature overnight. The citrusy, boozy flavors deepen beautifully.
  • To make this cake alcohol-free, replace the vodka and Galliano with additional orange juice and 1 teaspoon of pure vanilla extract.
  • If you cannot find Galliano liqueur, Grand Marnier, Cointreau, or anisette can work as substitutes, though the signature herbal-vanilla flavor will be slightly different.
  • Store leftovers covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 3 months.

Nutrition

Serving: 1SliceCalories: 447kcalCarbohydrates: 71gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 67mgSodium: 370mgPotassium: 95mgSugar: 53gVitamin A: 3IUVitamin C: 8mgCalcium: 6mgIron: 5mg
Keyword boozy cake, bundt cake recipe, Galliano cake, Harvey Wallbanger Cake, retro cake recipe
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