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Basil Olive Oil Cake with Strawberry Glaze

Course: Dessert
Cuisine: Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Entertaining, Husband-approved, Make-ahead, Nut-free, Shabbat, Summer
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 487kcal
A surprisingly light, spongy cake, this Basil Olive Oil Cake with Strawberry Glaze is a bakery-quality cake that you can make at home!
Print Recipe


  • Bundt Pan
  • Stand Mixer
  • Cooling Rack


  • 1-½ Cups Sugar
  • 5 Eggs
  • 3 Yolks
  • 1-¼ teaspoons Kosher Salt
  • 1-¼ Cups Olive Oil
  • 2-¾ Cups Flour
  • 2-½ teaspoons Baking Powder
  • About 10 leaves Fresh Basil
  • 1-½ Cups Powdered Sugar
  • ¼ Cups Freeze-dried Strawberries ground to powder
  • 3 Tablespoons Non-dairy Milk


  • Preheat Oven to 325. Spray bundt pan and dust lightly with flour, or spray with baking spray. Quickly chiffonade the basil and measure ¼ cup. It takes approximately 10 leaves.
  • Place the Sugar, Eggs, Yolks and Kosher Salt in the bowl of a stand mixer. Using the whip attachment, whip on the highest setting until pale and fluffy.
  • While the mixer is going, slowly drizzle in the Olive Oil. Don’t rush, keep a slow, steady drizzle until it’s all incorporated, then turn off the mixer and remove your bowl.
  • Flour and Baking Powder should be incorporated by folding in 3 additions. So, first sprinkle 1 cup of flour and 1 teaspoon of baking powder over the surface of your batter, then gently fold in with a rubber spatula. Then repeat with another 1 cup flour and 1 teaspoon baking powder. Lastly, fold in the remaining flour and baking powder.
  • Sprinkle the Fresh Basil over the batter, careful to break up the pieces of basil so it isn’t all clumped in one place. Fold in gently.
  • Pour the batter into your prepared bundt pan. Spread it out evenly. Bake at 325 for 50-60 minutes until a cake tester comes out clean.
  • Allow the cake to cool in the pan for 5-10 minutes. Then flip the pan over on a cooling rack. Allow the cake to cool fully on the cooling rack.
  • Once the cake is cooled, prepare the glaze. Place Powdered Sugar, Freeze-dried Strawberry Powder (Freeze-dried strawberries can be pulsed in a food processor to create a powder), and Non-dairy Milk into a small mixing bowl and whisk thoroughly. The glaze will be very thick. Glaze should slowly run off the whisk when lifted. If it stays stuck in the whisk, add 1 more teaspoon of non-dairy milk and whisk it in.
  • Allow the glaze to sit for 5 minutes. This lets the strawberries rehydrate a bit in the liquid. After 5 minutes, whisk the glaze briefly.
  • Now evenly spread the glaze over the top of the bundt cake. The glaze will not immediately run down the sides. Allow the cake to sit for 5-10 minutes for the glaze to slowly run down and then set.



Serve at room temperature. This cake can be frozen and allowed to come to room temperature on the counter before serving. Cake lasts for 5-7 days in the refrigerator.


Sodium: 128.2mg | Sugar: 38.1g | Cholesterol: 61.6mg | Calories: 487kcal | Fat: 26g | Protein: 4.3g | Carbohydrates: 62.4g