Description
Ever wished you could turn a classic cocktail into a dessert? Harvey Wallbanger Cake transforms the iconic drink into a moist, boozy yellow cake infused with Galliano liqueur, vodka, and orange juice, topped with a sweet, tangy glaze
Ingredients
For the Cake:
- 1 (18.25-ounce) package yellow cake mix: The moist, fluffy base.
- 1 (3.5-ounce) package instant vanilla pudding mix: Adds richness and moisture.
- 4 eggs: Provide structure and tenderness.
- ½ cup vegetable oil: Keeps the cake moist.
- 5 fluid ounces Galliano liqueur: Infuses the cake with sweet, herbal flavor.
- 2 fluid ounces vodka: Adds a subtle kick.
- ½ cup orange juice: Brings bright, citrusy notes.
For the Glaze:
- 1 cup confectioners’ sugar: Sweetens and thickens the glaze.
- 1 fluid ounce Galliano liqueur: Enhances the boozy, herbal flavor.
- 1 fluid ounce vodka: Adds a sharp edge to the glaze.
- 1 fluid ounce orange juice: Balances the glaze with tangy citrus.
Why These Ingredients Matter
- Galliano Liqueur: The star of the Harvey Wallbanger, it adds a sweet, anise-like flavor that’s distinctive and aromatic.
- Vodka: Provides a clean, boozy note without overpowering the cake.
- Orange Juice: Brightens the cake and glaze with fresh, citrusy flavor.
- Pudding Mix: Ensures an extra-moist, tender crumb.
Substitutions and Variations
- Galliano Liqueur: Substitute with Licor 43 or another herbal liqueur, though the flavor will differ slightly.
- Vodka: Omit for a non-alcoholic version and replace with more orange juice or water.
- Orange Juice: Use freshly squeezed for the best flavor, or try tangerine juice for a twist.
- Cake Mix: Swap with white cake mix or a homemade yellow cake recipe (about 3 cups dry mix).
- Vegan Option: Use a vegan cake mix, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), plant-based pudding mix, and replace Galliano with a non-alcoholic herbal syrup.
- Gluten-Free: Use a gluten-free yellow cake mix and ensure pudding mix is gluten-free
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan to ensure easy release.
Tip: Use a tube pan with a removable bottom for the best results when removing the cake.
Step 2: Make the Cake Batter
- In a large bowl, combine 1 (18.25-ounce) package yellow cake mix and 1 (3.5-ounce) package instant vanilla pudding mix.
- Add 4 eggs, ½ cup vegetable oil, 5 fluid ounces Galliano liqueur, 2 fluid ounces vodka, and ½ cup orange juice.
- Mix with an electric mixer on medium speed until the batter is smooth and thick, about 2-3 minutes.
Tip: Scrape down the bowl to ensure all ingredients are fully incorporated.
Step 3: Bake the Cake
- Pour the batter into the prepared 10-inch tube pan, spreading it evenly.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a cooling rack.
Tip: If the cake browns too quickly, cover loosely with foil after 30 minutes.
Step 4: Make the Glaze
- In a small bowl, combine 1 cup confectioners’ sugar, 1 fluid ounce Galliano liqueur, 1 fluid ounce vodka, and 1 fluid ounce orange juice.
- Whisk until smooth and glossy, ensuring no lumps remain.
Tip: Adjust with a bit more orange juice if the glaze is too thick, or more confectioners’ sugar if too thin.
Step 5: Glaze the Cake
- While the cake is still warm, spoon the glaze evenly over the top, allowing it to soak in and drip down the sides.
- Let the cake cool completely to set the glaze, about 1 hour.
Tip: Place the cake on a rack over a baking sheet to catch glaze drips for easy cleanup.
Step 6: Serve
- Slice into 12 pieces and serve at room temperature for the best flavor.
Tip: Garnish with an orange zest twist or a sprinkle of confectioners’ sugar for a polished look.