Basil Cake with Balsamic Strawberries

Basil Cake with Balsamic Strawberries

JennM

"I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well."
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Ingredients

1 h 55 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Generously grease a fluted tube pan (such as a Bundt(R)).
  3. Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
  4. Pour batter into prepared pan.
  5. Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
  6. Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
  7. Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
  8. Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I tried this recipe because it was so different from other cake recipes. My husband likes it so much he had two pieces. The only thing I did different was to add Splenda to the strawberries an...

Most helpful critical review

I was hesitant about this cake. I am sorry but IMO, basil does not belong in cake. The basil does come through in the flavor but my friends and I did't care for it. And am not sure why everyone ...

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I tried this recipe because it was so different from other cake recipes. My husband likes it so much he had two pieces. The only thing I did different was to add Splenda to the strawberries an...

I made a sour cream pound cake from scratch, using the same number of eggs, butter, vanilla, and the basil, then made the balsamic strawberries as directed. It was delicious. I really liked that...

I was hesitant about this cake. I am sorry but IMO, basil does not belong in cake. The basil does come through in the flavor but my friends and I did't care for it. And am not sure why everyone ...

This is divine! I was so skeptical. Basil in cake? 2/3 cup of balsamic vinegar? Well I followed to the letter even bought the fresh basil plant. This is so good! I did use a powdered sugar...

My mom loves strawberry shortcake...I will be making this cake for her next birthday. The basil gives it a lemony flavor, it's very moist and the tangy strawberries are very refreshing. I tried...

Very nice moist cake, not too sweet. The basil and balsamic vinegar flavours were unique and tasty.

The Basil cake was delicious. I could eat it without the strawberries as well as with the balsamic berries. Definitely will do this again.

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