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  • 1 Package Orange Cake Mix
  • 1 Package Instant Vanilla Pudding
  • 1/2 Cup Cooking Oil / Vegetable Oil
  • 3/4 Cup Orange Juice
  • 2 oz. Vodka
  • 2 oz. Galliano
  • 4 Eggs
  • A spray Cooking Spray
  • 1 Cup Powdered Sugar
  • 1 Tablespoon Orange Juice
  • 1 Tablespoon Vodka
  • 1 Tablespoon Galliano

Harvey Wallbanger Cake

A boozy, light cake that's perfect for a brunch dessert


Serves: 8


A light cake from my Grandma's recipe book that's got a little kick!

Oooooooooooh this cake is a doozy!! And it’s boozy -it’s a boozy doozy. 🙂 And delicious. I had never had a Harvey Wallbanger cocktail before but after buying a bottle of Galliano (not cheap, unfortunately), and while making this cake, Scott and I tried one. It was delicious and I knew if this cake tasted anything like that, we were in for a treat! Here’s a recipe for the cocktail: and follow along below for the recipe for the cake!

This cake is rather simple to make if you have all the ingredients. The only one that was tricky to acquire of course, was the Galliano. You could skip it, replace it with vodka and call is a Screw Driver cake, but you’d really be missing out on the unique botanical flavors of the Galliano. The liquor will last though, so once you buy a bottle, you can make this cake many times in the future!

Another ingredient that wasn’t easy to find was Orange Cake Mix – so I just faked it by using a regular Classic Yellow Cake Mix (from Duncan Hines) and adding a teaspoon of Orange Extract and the zest of one orange. I’ve included that option in the recipe below in case you need to do the same.

Here’s Grandma Jackie’s original hand-written recipe. I got a little more detailed in mine as Grandma knew what she was doing and didn’t need to write down every step. I asked her about this cake and she said she had forgotten about it. I mentioned how much booze it had in it and she said that might be why she forgot!

If you try this cake be sure to let me know how it turned out in the comments and send in a picture!!


  • Preheat the Oven to 350º 
  • Combine Dry Ingredients 

    Combine the orange cake mix and the instant pudding in a large bowl or the bowl of a stand mixer. If you don't have the orange cake mix and are using the substitute method, do NOT add the orange extract or orange zest at this time.

  • Combine Wet Ingredients 

    Combine the cooking oil, orange juice, 2 oz. of vodka and 2 oz. of Galliano (add the orange extract and zest at this point if using) in a separate bowl. Stir together to combine.

  • Combine Wet & Dry 

    With the mixer going on slow, gently pour the wet ingredients into the dry until just combined.

  • Add the Eggs 

    With the mixer still going on slow, add each egg one at a time making sure each is fully incorporated before adding the next. Because the batter is still pretty wet at this point, it's a good idea to make sure each yolk is broken before dropping it in. Mix on slow until all eggs are fully incorporated. Since I didn't have the orange cake mix, at this point I added about three drops or red and one drop of yellow food coloring, just to get the batter nice and orange.

  • Pour and Bake 

    Once the ingredients are all combined, pour the batter into an angel food pan or bundt pan that has been sprayed with cooking spray. Pop it in the oven and cook for 45-50 minutes.

  • Make the Frosting 

    Right before the cake is done baking, make the frosting by whisking together the powdered sugar, 1T of orange juice, 1T vodka and 1T of Galliano.

  • Frost the cake 

    Once the cake is out of the oven, let it cool for about 5-10 minutes and then pour the frosting over the top letting it soak into the cake and form a glaze over top. Let cool completely and serve!



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