Harvey Wallbanger Cake

12 Servings
1 hr 10 min

The Harvey Wallbanger Cake is a throwback to the ‘70s. It’s a deliciously moist, boozy cake with the flavors of the classic cocktail. Throw on your bell bottoms, download ‘Saturday Night Fever’ onto your ROKU, and kick back with a slice of this boozy cake.

What could be better than a citrus cake that's flavored with orange, vodka, and Galliano? Then the cake is brushed with even more Galliano and vodka and topped off with a glaze made with even more, you guessed it...Galliano and vodka. Definitely a cake for the adults.


The Harvey Wallbanger is a classic cocktail that originated in the ‘50s in California by the bartender, Duke Antone. It is said to have first been made for a surfer named Harvey who always ordered a Screwdriver with a shot of Galliano. He once got so intoxicated that he kept banging into walls...hence ‘Harvey Wallbanger’. Isn’t that a fun story?


Galliano is an Italian liquor that is sold in a tall, thin bottle. It has a sweet vanilla flavor with hints of anise, herbs, and citrus.


  • A box of cake mix. I like using lemon or orange, but a white or yellow cake works just fine.
  • Oil - vegetable, peanut, canola...you get the drift. Don’t use olive oil.
  • Eggs - large, at room temperature so they mix into the batter better.
  • Galliano and vodka
  • Instant pudding - I use vanilla, but I’ve tried French vanilla, cheesecake, and lemon. All of them were delicious.
  • Orange juice - Mandarin is sweeter and less acidic, but any orange juice works.
  • Powder sugar, vanilla, and orange extract - used to make the glaze.

I think you'll love this vintage cake recipe.

Recipe details
  • 12  Servings
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
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For the cake:
  • 1 (18.75 ounce) box lemon cake mix
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • ¼ cup Galliano liqueur
  • ¼ cup vodka
  • 1 (3-ounce) package vanilla instant pudding mix
  • ¾ cup mandarin orange juice (can also use traditional orange juice)
For the soak:
  • ⅛ cup Galliano liqueur
  • ⅛ cup vodka
For the glaze:
  • 1 cup sifted powder sugar (you may need more)
  • 2 tablespoons Galliano liqueur
  • 2 tablespoons vodka
  • 1 teaspoon clear vanilla
  • ½ teaspoon orange extract
Make the cake.
Preheat the oven to 325 degrees.
Grease and flour a 10-cup Bundt pan or use a Baker’s spray.
In the bowl of an electric mixer, combine the cake mix, oil, eggs, Galliano, vodka, pudding mix, and orange juice. Beat on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Use a spatula to smooth the top of the batter. Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. Don’t over bake or the cake will be dry.
Use a small, thin spatula to gently loosen the cake edges from the pan. Invert the cake onto a cake platter.
Make the soak.
Use a toothpick to poke holes on the top of the cake.
Allow the cake to cool completely.
While the cake is still hot, use a pastry brush to slather the top of the cake with the soaking liquid, allowing the cake to absorb what you brushed on before brushing more liquid on. Continue until all of the liquid has been brushed onto the cake.
Combine the ⅛ cup Galliano and ⅛ cup vodka in a small bowl.
Make the glaze.
In a medium bowl, stir the powdered sugar, Galliano, vodka, vanilla, and orange extract together until smooth. The consistency should be thicker than syrup, but still pourable. If it is too thick, add water, a teaspoon at a time. If it is too thin, add more powdered sugar, a teaspoon at a time.
Drizzle the glaze over the cake, allowing it to run down the sides.
Allow the glaze to harden before slicing the cake.
Eats By The Beach (Millie Brinkley)
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