How to Make a Harvy Walbanger Cake (Vodka Cake)

Three Methods:Make the BatterBake and Plate the CakeAdd the Glaze and Serve

A Harvey Wallbanger cake utilizes vodka and Galliano liqueur in both the cake mix and the glaze. Orange zest in the batter and orange juice in the glaze gives the cake additional flavor.

Ingredients:

Servings: 8

Cake

  • 1 3/4 cups (350 g) granulated sugar
  • 1/2 cup (120 g) unsalted butter, softened at room temperature
  • 3/4 tsp. (3 g) kosher salt
  • 1/3 cup (80 ml) vegetable oil
  • 2 tsp. (10 ml) vanilla extract
  • 4 large eggs, room temperature
  • 3 cups (220 g) flour
  • 3 tbsp. (20 g) cornstarch
  • 4 tsp. (7 g) baking powder
  • 3/4 cup (175 ml) orange juice
  • 1/4 cup (60 ml) vodka
  • 1/4 cup (60 ml) Galliano liqueur
  • 2 tbsp. (8 g) orange zest, grated
  • Cooking spray

Glaze

  • 1 cup (100 g) confectioner’s sugar, sifted
  • 1 tbsp. (30 ml) orange juice, freshly squeezed
  • 1 tbsp. (30 ml) Galliano liqueur
  • 1 tsp. (5 ml) vodka

Method 1
Make the Batter

Make sure that your butter and eggs are at room temperature. If they are cold, then you can place them in a bowl and run warm water over them until they come to room temperature. Just keep the butter in its wrapper, and dry the wrapper and eggshells off before you add the ingredients.

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    As you preheat your oven to 350 °F (177 °C) (180 C), spray a 9-cup (2 liter) Bundt pan with nonstick cooking spray.
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    Combine the sugar, butter and salt in a mixing bowl. Mix them together using a mixer with a flat paddle attachment.
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    Beat in the oil and vanilla.
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    Beat in the eggs, one at a time, until well combined.
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    In another bowl, combine the flour, cornstarch and baking powder using a whisk.
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    Combine the orange juice, Galliano liqueur, vodka and 1 tablespoon (4 grams) of orange zest in a measuring cup. If the liquid is cold, then microwave it for 30 seconds to bring it to room temperature.
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    Add 1/3 of the flour mixture to the mixing bowl that contains the butter mixture. Mix the flour mixture in until you can no longer see the dry ingredients.
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    Using a flat plastic spatula, scrape the bowl to make sure that none of the dry ingredients have drifted to the bottom.
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    Add the other tablespoon of fresh orange zest to the mixture.
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    Add half of the vodka mixture and blend it in well.
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    Add another 1/3 of the flour mixture to the bowl. Mix it in and scrape the bowl.
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    Add the rest of the vodka mixture to the bowl and blend it in well.
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    Finish by mixing in the remainder of the flour mixture and scrape off the sides of the bowl with your spatula if you need to.

Method 2
Bake and Plate the Cake

Make certain that you did not forget to spray your Bundt pan with cooking spray before you pour the batter into it. If you don’t grease the pan, then the baked cake will adhere and will fall out in pieces when you try to extract it from the pan.

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    Transfer the batter to the Bundt pan and smooth out the top using the back of a tablespoon.
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    Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the cake comes out clean.
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    Allow the cake to cool in the pan for 20 minutes. It will have cooled down just enough to be warm to the touch, but not oven-hot.
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    Once the cake is cooled, use a butter knife or a plastic spatula to gently separate the cake from the sides of the pan.
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    Place an inverted cake plate on the top of your Bundt pan. Using a cake stand might make this action difficult for one person to complete alone.
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    Flip the cake plate and the Bundt pan over until the cake plate is resting on the counter with the inverted Bundt pan on top.
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    Gently lift the Bundt pan to release the cake. If the cake doesn’t dislodge from the pan easily, tap the inverted Bundt pan a few times with your hand and try again.

Method 3
Add the Glaze and Serve

When you are ready to add the glaze, the cake should still be warm. This will help the glaze to roll down the sides for a more professional look. It’s best to prepare the glaze while your cake is cooling.

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    Combine the confectioner’s sugar, orange juice, Galliano liqueur and vodka in a bowl using a whisk. The glaze will be thick.
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    Drizzle the glaze over the top of the Bundt pan using a tablespoon, moving in a circle around the top of the cake.
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    When the cake has cooled entirely, cut the cake with a cake slicer or a butter knife and serve it.
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    Cover the cake in plastic wrap once the glaze has set, and store it either at room temperature or in the refrigerator. Make sure that the plastic wrap is in contact with the cut sides; this will keep the cut sides from drying out.
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    Finished.

Tips

  • For a more intense orange flavor, make the glaze from 1 cup (100 grams) powdered sugar and 1/2 cup (120 milliliters) orange juice.
  • You can also garnish the cake with orange slices. Simply cut an orange in half and cut half-moon shaped slices that are about 1/4” (1/2 centimeter) thick. Lay the slices on the top of the inverted cake after the glaze is dry.

Things You'll Need

  • 9-cup Bundt pan
  • 2 large bowls
  • 1 small bowl
  • Mixer with paddle attachment
  • Large measuring cup
  • Flat plastic spatula
  • Tablespoon
  • Cake slicer or butter knife
  • Plates for serving
  • Plastic wrap for storage

Article Info

Categories: Cakes