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Harvey Wallbanger cake
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Harvey Wallbanger Cake

No box mix needed here! A retro Harvey Wallbanger cake from scratch which is super-moist and oh-so-delicious.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12
Author Jen Leigh

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup orange juice
  • 1/4 cup Galliano
  • 1/4 cup vodka
  • 1 tbsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cups granulated sugar, plus more for dusting the bundt pan
  • Zest of one orange
  • 3/4 cup brown sugar
  • 1/2 cup olive or canola oil
  • 4 large eggs, room temperature

For the Glaze:

  • 1 cup confectioners sugar
  • 1 tbsp orange juice
  • 1 tsp Galliano
  • 1 tsp vodka

Instructions

  • Preheat your oven to 350°F. Grease a 10-cup bundt pan and dust well with granulated sugar.
  • In a large bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
  • Mix together the buttermilk, orange juice, Galliano, vodka and vanilla. Set aside.
  • Rub the orange zest into the granulated sugar.
  • In a large bowl with a hand mixer, or in a stand mixer, cream the butter, granulated sugar/orange zest mixture, and brown sugar together until fluffy and lighter in color.
  • Add the oil and mix to incorporate. Scrape down the bowl.
  • Add the eggs one at a time, incorporating each fully before adding the next. Scrape down the bowl. Mixture should be glossy and smooth.
  • Add about a third of the dry flour mixture to the bowl and mix well to incorporate.
  • Add half the liquid buttermilk mixture to the bowl and mix well. Scrape down the bowl.
  • Add another third of the flour mixture and mix well before adding the second half of the liquid mixture. Mix until thoroughly combined.
  • Add in the last third of the flour mixture and mix for about a minute to combine.
  • Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
  • Whisk the confectioners sugar, orange juice, Galliano and vodka together to make a glaze and drizzle, spoon or pipe over cooled cake. For a thicker glaze, use more confectioners sugar and for a thinner glaze, use less confectioners sugar and/or more orange juice.* Cake may be covered and stored at room temperature for up to 5 days.

Notes

*For a very thick glaze, increase confectioners sugar to about 2 1/2 cups, mix with the orange juice, vodka, and Galliano, and thin with boiling water a tablespoon at a time until glaze is thick enough to be piped or spooned and too thick to be poured.