Harvey Wallbanger Cake

This legendary cake was adapted from a specialty cocktail, so you know it’s full of complex flavors and rich, moist texture. Packed with notes of citrus, anise and vanilla, Harvey Wallbanger cake is an easy dessert to whip up when you want to wow your guests with something special. The best part is, this cake relies on store-bought ingredients like boxed cake mix and instant pudding mix, so it’s quicker and easier than making the cake from scratch. Ready in just over an hour, this chic and flavorful cake is a fun option for just about any (adult) occasion.

Ingredients for Harvey Wallbanger Cake

• Orange cake mix: This store-bought boxed cake mix typically has a bright, zesty citrus flavor and pleasant sweetness.
• Instant vanilla pudding mix: Sweet, creamy and decadent, this not-so-secret ingredient helps add flavor and richness to our cake.
• Eggs: In this Harvey Wallbanger cake recipe, eggs help bind together the wet and dry ingredients while adding necessary moisture. Eggs are key to building a cake that’s tender, moist and springy.
• Orange juice: Zesty and sweet, orange juice helps bring vibrant flavor to this cake and also makes the cake super moist and decadent. Orange juice will be used in the glaze as well.
• Vodka: Vodka adds a pop of bold, almost lemony flavor. It’s also a great way to help fat and water bind together in cake batters, which makes the flavors easier to perceive and taste.
• Galliano liqueur: This sweet, herbal liqueur offers flavors of vanilla and hints of anise. It has citrusy, woodsy undertones too, which makes it a great choice for this orange-flavored cake.
• Confectioners’ sugar: When mixed with liquid or fat (like orange juice and butter, in this recipe), confectioners’ sugar makes for a thick and glossy frosting. It’s the key to making a quick and sweet glaze for this Harvey Wallbanger cake.
• Butter: Melted butter combines with sugar and orange juice to make a sweet topping for this cake. A bit of fat is necessary to bind the confectioners’ sugar together, and butter’s rich, savory flavor is just the thing to do it.
• Vanilla extract: Complex and sweet with woodsy, floral flavors, vanilla extract is an easy way to add bold flavor to a glaze like this one.
• Assorted white sprinkles and citrus fruit segments (optional): These garnishes are not a must, but they will make the finished cake appear a little more special when you serve it.

Directions

Step 1: Prepare the cake batter

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Preheat the oven to 350°F. In a large bowl, combine the cake mix, pudding mix, eggs, canola oil, orange juice, vodka and Galliano liqueur. Beat on low speed for 30 seconds, then on medium speed for two minutes. Transfer the batter to a greased and floured 10-inch tube pan.

Step 2: Bake and cool the cake

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Bake the cake until the top springs back when lightly touched, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Step 3: Glaze the cake

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In a small bowl, mix the confectioners’ sugar, orange juice, melted butter and vanilla extract until smooth. Pour the glaze over the cake, letting it drip down the sides. If desired, top the glaze with white sprinkles and serve the cake garnished with segmented citrus fruit.

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Harvey Wallbanger Cake Variations

• Use orange vodka: If you want to double down on the citrusy flavor here, try opting for orange vodka. You’ll get the same complex dimension of flavor from the vodka with an extra kick of citrus.
• Swap out the liqueur: While Galliano is key to making a classic Harvey Wallbanger cake or cocktail, it’s not always easy to find. If you have trouble finding it at your liquor store, you can substitute it for any anise-flavored liqueur and achieve similar results. Some options include yellow chartreuse, amaro, Strega or Licor 43.

How to Store Harvey Wallbanger Cake

To store this cake properly, be sure to wrap any leftovers in plastic wrap, then pop them in the refrigerator. Wrapping cake in plastic wrap helps ensure that it retains its moisture and doesn’t dry out. This cake is easier to wrap if it’s not frosted, so if you think ahead of time that you might have leftovers, try to use the frosting sparingly—only frost the portions you think you’re going to eat, and save the rest for later.

How long does Harvey Wallbanger Cake last?

If this cake is wrapped tightly and stored in the refrigerator, it will last for three to five days. If you want to store it even longer, transfer the wrapped cake to the freezer and store it for up to three months.

Harvey Wallbanger Cake Tips

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I can’t find orange cake mix—what can I use instead?

If you can’t find store-bought orange cake mix, you can absolutely use a standard vanilla or yellow cake mix here. The orange juice, vodka and Galliano liqueur add lots of bold flavor on their own, so it’s okay to use a vanilla base if you can’t find an orange base.

Can I make this cake from scratch instead?

You can absolutely make this Harvey Wallbanger Bundt cake from scratch instead of using a boxed cake mix. To do so, use a standard vanilla or orange sheet cake recipe and add the flavor enhancers (orange juice, vodka and Galliano). Once it’s cooked, glaze the cake as indicated in the recipe above.

When should I serve this Harvey Wallbanger cake?

Thanks to the citrusy flavors, this cake can be served any time of day—even for brunch! It’s a light and moist cake that’s ideal for spring or summer, but it’s just as good in the winter or fall too. Whether you serve it at lunch, brunch, dinner or happy hour, your guests will welcome the chance to dig into this fruity cake.