Sun-Dried Tomato Basil Olive Oil Cake Mix

Savory, unexpected, and deeply comforting, this olive oil cake blurs the line between bread and cake in the most delicious way. Sun-dried tomato flakes infuse every bite with rich, slow-roasted sweetness, while fragrant basil, a hint of garlic, and cracked black pepper bring a subtle, herb-forward warmth. Made with olive oil for a tender, moist crumb, this cake bakes up beautifully golden with a soft interior and gently crisp edges. It’s equally at home alongside a bowl of soup, served warm with whipped butter, or sliced and paired with cheese, olives, or a simple salad. Rustic yet refined, this Mediterranean-inspired bake turns everyday ingredients into something special—perfect for cozy dinners, sharing at the table, or savoring just because.

You add: 2 eggs, 1/3 cup olive oil, 3/4+1 tbsp cup Greek yogurt. Bake: 30–35 minutes at 350°F. Serve as a side with soups and salads, or cube it for the best croutons you’ll ever make.