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

Scale

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

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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.