Besto Birthday Cake: Olive Oil Cake with Cream Cheese & Besto FIlling

The side dish your Thanksgiving table’s been missing. Pesto-Glazed Carrots, the Besto way — sweet, herby, and unforgettable.

Cook Time: 30 minutes

Servings: 5 people

Created By: @elliegrubs

Ingredients:

Cake

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp baking powder
• Pinch of salt
• 1 large egg
• 2 tbsp olive oil
• 2 tbsp milk
• 1 tbsp Besto Nut-Free Pesto
• 4-5 fresh basil leaves, finely chopped
• 1/4 tsp vanilla extract 

Frosting

• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• 1/4 cup powdered sugar

Filling

• Besto (as much as you want)

Decor

• Basil

Directions:     

1. Preheat oven to 350°F. 
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk egg, olive oil, milk, vanilla, and lemon zest.
4. Stir in the Besto Pesto and chopped basil.
5. Add wet ingredients to dry, mix until just combined.
6. Pour into a greased 4-5 inch mini cake pan.
7. Bake 18-22 minutes or until set and lightly golden.
8. Let cool fully.
9. Make the frosting: Beat cream cheese and butter until smooth.
10. Add powdered sugar and beat again.
11. Assemble: Slice the mini cake in half.
12. Spread Besto Pesto on the bottom layer.
13. Add a layer of frosting. Top with the second cake layer. Frost the outside lightly or fully. 
14. Add a small basil sprig on top. Enjoy!