Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
prep:
15 mins
Servings:
8
Yield:
1 fluted tube cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Generously grease a fluted tube pan (such as a Bundt®).

  • 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.

  • Pour batter into prepared pan.

  • 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.

  • Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.

  • 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.

  • Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

Nutrition Facts

587 calories; protein 7.3g; carbohydrates 75.4g; fat 29.4g; cholesterol 105.7mg; sodium 656.5mg. Full Nutrition
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