Why You’ll Love This Recipe

• Incredibly moist and tender crumb that stays fresh for days
• Bright, sunny citrus flavor perfectly balanced with warm vanilla
• Uses a simple cake mix hack for a foolproof, easy-to-make dessert
• A fun, retro-chic cake that’s a guaranteed conversation starter

Equipment You’ll Need

• 10-inch (12-cup) Bundt pan
• Electric stand mixer or hand mixer
• Large mixing bowl
• Small bowl for glaze
• Liquid and dry measuring cups
• Measuring spoons
• Silicone spatula
• Whisk
• Wire cooling rack

Ingredients

• For the Cake:
• 1 (15.25 ounce) box yellow cake mix
• 1 (3.4 ounce) box instant vanilla pudding mix
• 4 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup fresh orange juice
• 1/4 cup vodka
• 1/4 cup Galliano L’Autentico liqueur
• For the Glaze:
• 2 cups powdered sugar, sifted
• 2 tablespoons fresh orange juice
• 1 tablespoon vodka
• 1 tablespoon Galliano L’Autentico liqueur

Instructions

1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure to get into every crevice. You can also use a baking spray that contains flour.
2. In the large bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer, combine the yellow cake mix and the instant vanilla pudding mix on low speed.
3. In a separate medium bowl, whisk together the room temperature eggs, vegetable oil, orange juice, vodka, and Galliano until well combined.
4. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until just combined, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. The batter will be smooth and thick.
5. Carefully pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula.
6. Bake for 50 to 60 minutes, or until a long wooden skewer or cake tester inserted into the center of the cake comes out clean or with a few moist crumbs attached.
7. Let the cake cool in the pan on a wire rack for exactly 15 minutes. This is the magic number! Any less and it might fall apart, any more and it might stick.
8. After 15 minutes, carefully invert the cake onto the wire cooling rack. Lift the pan off and let the cake cool completely before glazing, which usually takes about 2 hours.
9. While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, orange juice, vodka, and Galliano until smooth and pourable. If it’s too thick, add a tiny bit more orange juice; if it’s too thin, add a bit more powdered sugar.
10. Once the cake is completely cool, place the wire rack over a sheet of parchment paper to catch drips. Slowly drizzle the glaze over the top of the cake, allowing it to drip down the sides.
11. Let the glaze set for about 20-30 minutes before slicing and serving. Garnish with orange zest if desired.

Expert Cooking Tips

• The secret to a Bundt cake that never sticks is a generous coating of shortening followed by a dusting of flour. Use a pastry brush to get the shortening into all the nooks and crannies, then tap the flour all around and shake out the excess.
• Bringing your eggs to room temperature helps them incorporate into the batter more evenly, creating a lighter, more uniform crumb. You can quickly warm them by placing them in a bowl of warm water for 5-10 minutes.
• Do not overmix the batter! Mix on medium speed for just two minutes as instructed. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake instead of a light and tender one.
• Don’t skip the Galliano! It’s the signature flavor of a Harvey Wallbanger. It has a unique sweet herbal flavor with notes of vanilla and anise that truly makes this cake special.

Substitutions and Variations

For an alcohol-free version, you can replace the vodka and Galliano in the cake with an equal amount of orange juice (for a total of 1 cup of OJ). Add 1 teaspoon of vanilla extract and 1/4 teaspoon of anise extract to mimic the Galliano flavor. For the glaze, simply use more orange juice and the extracts. You can substitute the vegetable oil with canola oil or melted unsalted butter for a richer flavor.

Common Mistakes to Avoid

The most common mistake is not preparing the Bundt pan properly, causing the beautiful cake to stick and break upon release. Be meticulous with greasing and flouring! Another frequent issue is overbaking, which will dry out the cake. Start checking for doneness at the 50-minute mark, as oven temperatures can vary. Finally, don’t glaze a warm cake; the heat will melt the glaze, causing it to slide right off and become a thin, transparent mess instead of a beautiful opaque drizzle.

Serving Suggestions

This cake is a showstopper all on its own, but it’s absolutely divine served with a dollop of fresh whipped cream or a scoop of high-quality vanilla bean ice cream to complement its flavors. For a beautiful presentation, garnish each slice with a curl of fresh orange zest or a thin, candied orange slice. For an adult-themed dessert night, pair it with its namesake Harvey Wallbanger cocktail or a hot cup of coffee.

Storage and Reheating Tips

Store the cake in an airtight cake carrier or cover it loosely with plastic wrap at room temperature for up to 4 days. The cake’s flavor actually deepens and it becomes even moister on the second day! For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature before enjoying.

Frequently Asked Questions

What is Galliano and is there a good substitute?

Galliano L’Autentico is a sweet, golden Italian herbal liqueur with a prominent vanilla-anise flavor and hints of citrus and woodsy herbs. It’s the key ingredient in a Harvey Wallbanger cocktail and this cake. If you absolutely cannot find it, you could try another vanilla or anise-flavored liqueur like Licor 43 or Sambuca, but the final taste will be different.

Can I make this Harvey Wallbanger Cake from scratch instead of a box mix?

Absolutely! You can adapt your favorite scratch-made yellow butter cake recipe. Simply substitute the liquid ingredients (like milk or buttermilk) with the combination of orange juice, vodka, and Galliano listed in this recipe. Just be sure your scratch recipe yields enough batter for a 12-cup Bundt pan.

My glaze is too thin/thick. How can I fix it?

Glaze consistency is easy to adjust! If it’s too thin and runny, whisk in more sifted powdered sugar, one tablespoon at a time, until it reaches your desired thickness. If it’s too thick to drizzle, add more orange juice or Galliano, 1/2 teaspoon at a time, until it’s a smooth, pourable consistency.

Can I bake this in a different type of pan?

Yes, you can. This recipe will make two 8 or 9-inch round cake layers or one 9×13-inch sheet cake. Be sure to adjust the baking time accordingly. Round layers will take around 30-35 minutes, and a 9×13-inch cake will take about 35-40 minutes. Start checking for doneness early.

Conclusion

There you have it – a taste of sunshine and 70s nostalgia baked into one delightful cake. This Harvey Wallbanger Cake is a wonderfully unique dessert that’s as fun to make as it is to eat. I hope you and your loved ones enjoy every last crumb! If you try this recipe, I’d be thrilled to see it. Please share a photo on Pinterest or Instagram and tag me so I can see your beautiful creation!