Name: Dill Pickle Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, softened; ½ cup (120 ml) vegetable or avocado oil; 1 ½ cups (300 g) granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups (375 g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup finely chopped dill pickles (drained but still moist); ¼ cup dill pickle juice; 1 tablespoon fresh dill, finely chopped (optional but recommended); ¼ cup chopped walnuts or pecans (optional); ½ teaspoon garlic powder (optional – for bold savory flavor); 8 oz (225 g) cream cheese, softened; ¼ cup (57 g) unsalted butter, softened; 2 tablespoons dill pickle juice; 1–2 teaspoons sugar (optional – adjust to taste)

Jump to Recipe·5 from 18 reviews

If you’re searching for a dessert that’s as quirky as it is delicious, you’ve just hit the jackpot with this Dill Pickle Cake Recipe. Yes, you read that right — a cake infused with dill pickles and pickle juice that creates an unexpectedly moist, flavorful treat. It sounds unusual, but trust me, this cake brings a fun tangy twist to your usual sweet recipes, and it’s surprisingly addictive. I can’t wait to share all the ins and outs so you can nail it right in your own kitchen.

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Why This Recipe Works

Unique Flavor Balance: The dill pickles and juice add a subtle tang that perfectly balances the sweetness without overpowering the cake.
Moist Yet Fluffy Texture: The combo of oil and butter ensures the cake stays tender and moist, with just the right crumb.
Versatile Frosting: Cream cheese frosting enhanced with pickle juice gives that signature tang and creamy finish that pulls the whole cake together.
Flavor Customization: Optional add-ins like fresh dill, nuts, and garlic powder let you tweak the savory notes to match your personal taste.

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Recipes, Savory Sweet Desserts, Pickle Infused Cake - A smooth, pale yellow layered cake with four visible layers is placed on a white plate. The cake is covered evenly with creamy frosting that has faint specks and gentle ridges around the sides. On top, there is a pile of small, greenish-yellow cube-shaped pieces with a few sprigs of fresh dill arranged around them and scattered at the base of the cake. A woman's hand holding a small knife is gently slicing into the top of the cake. The setup is on a white marbled surface with a soft white cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Dill Pickle Cake Recipe plays a starring role, mixing to create a taste that’s fresh, tangy, and a little unexpected. Picking quality ingredients, like fresh dill and crunchy pickles, really elevates the final cake. Plus, opting for complementary flavors like walnuts or pecans adds texture and a hint of earthiness.

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Recipes, Savory Sweet Desserts, Pickle Infused Cake - Flat lay of a small mound of softened unsalted butter, a small white ceramic bowl of golden vegetable oil, a neat pile of granulated sugar crystals, four large whole brown eggs with clean shells, a small white ceramic bowl with pale amber vanilla extract, a heap of all-purpose flour, a small white ceramic bowl holding baking powder, a small white ceramic bowl with fine salt, a small white ceramic bowl of garlic powder, a small white ceramic bowl filled with finely chopped dill pickles glistening with moisture, a small white ceramic bowl containing pale green dill pickle juice, a handful of chopped walnuts, and a few sprigs of fresh bright green dill, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Helps create a rich texture without added salt – you want control over seasoning here.
Vegetable or avocado oil: Keeps the cake moist and light; oil does wonders for tender crumb.
Granulated sugar: Sweetens evenly and balances the tang from the pickles.
Eggs: Provide structure and richness; room temperature helps in better blending.
Vanilla extract: Adds warmth and rounds out the flavors so that tanginess isn’t too sharp.
All-purpose flour: The foundation of the cake batter; measured carefully to keep texture spot on.
Baking powder: Leavens the cake to perfect height without heaviness.
Salt: Enhances overall flavor, balancing sweet and savory.
Dill pickles (finely chopped): The star ingredient – choose good-quality crunchy pickles, not mushy ones, for texture and zest.
Dill pickle juice: Adds moistness and that unmistakable vinegar tang deep inside the cake.
Fresh dill (optional): Provides a bright herbal note that complements the pickles perfectly.
Walnuts or pecans (optional): Adds crunch and a nutty depth that pairs beautifully with the acidity.
Garlic powder (optional): For those who want to push the savory angle; use sparingly!
Cream cheese: For tangy, smooth frosting that echoes the cake’s flavors.
Unsalted butter for frosting: Adds creaminess and stability to your icing.
Sugar (optional for frosting): Tweak sweetness here to balance the tang from pickle juice in the frosting.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Dill Pickle Cake Recipe is – you can dial up the dill for an herbier bite, add nuts for crunch, or even sneak in a bit of garlic powder if you want to be bold. There’s no wrong way here, so feel free to tinker until it sings for you.

Variation: I often add a bit of fresh lemon zest along with the dill for a bright citrus note that complements the tang perfectly.
Diet-friendly adjustment: Try swapping half the all-purpose flour for whole wheat flour for a heartier cake; it still works beautifully but adds a nutty depth.
Seasonal touch: In summer, fresh garden dill can make this cake taste downright luxurious, a lovely surprise at potlucks or BBQs.

Step-by-Step: How I Make Dill Pickle Cake Recipe

Step 1: Cream the Butter, Oil, and Sugar Until Fluffy

Start by softening your butter so it blends easily without lumps — room temperature is key here. Using a stand mixer or a hand mixer, beat butter, oil, and sugar on medium speed. You’ll know you’ve gone far enough when the mixture is pale, light, and fluffy — this aeration sets the base for a tender cake.

Step 2: Incorporate Eggs & Vanilla

Add your eggs one at a time, beating well after each to keep the batter smooth and emulsified. This helps avoid curdling and ensures even texture. After the eggs, pour in the vanilla extract and mix just until combined; you want that sweet warmth coating every bite.

Step 3: Mix Dry Ingredients Separately and Add in Portions

Whisk together flour, baking powder, salt, and garlic powder if using, in a separate bowl. Adding your dry ingredients gradually — about a third at a time — to the wet mix helps avoid overmixing, which can toughen the cake. After the first addition, fold in chopped pickles and pickle juice so that tang gets evenly distributed early on.

Step 4: Finish Batter and Bake

Add the rest of your dry ingredients in two batches, stirring gently. Toss in nuts and fresh dill at this stage for texture and herbal brightness. Don’t overmix — stop as soon as no dry streaks remain. Divide the batter evenly into two 8-inch round pans lined with parchment, then bake at 350°F (175°C) for 30 to 35 minutes. A toothpick inserted should come out clean or with just a few moist crumbs clinging to it.

Step 5: Make the Cream Cheese Pickle Frosting and Assemble

While your cakes cool completely on a wire rack, whip together cream cheese and butter until silky smooth. Beat in pickle juice and sugar to taste, whipping until light and fluffy. This creamy frosting complements the tang and moisture inside the cake perfectly. Once your layers are cooled, spread frosting generously between layers and on top. I like to garnish with chopped pickles and a sprig of fresh dill for a pretty, thematic finish.

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Tips from My Kitchen

Drain Pickles Well: Even though you want the pickles moist, too much liquid can weigh down the batter; drain them but keep a little pickle juice for flavor.
Don’t Skip Room Temp Eggs: Cold eggs can cause your batter to curdle; they mix better and result in a smoother texture if room temperature.
Use Fresh Dill: It makes a noticeable difference in flavor versus dried — it brightens the entire cake with an herbaceous lift.
Cool Completely Before Frosting: Frosting warm cakes melts into a mess — patience here pays off for a picture-perfect finish.

How to Serve Dill Pickle Cake Recipe

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Recipes, Savory Sweet Desserts, Pickle Infused Cake - A two-layer round cake with light yellow-green sponge that has small green herb pieces inside is shown on a white plate. Between the layers is a thin layer of smooth off-white frosting, which also covers the outside of the cake evenly with soft swirls. On top of the cake there is a pile of small diced green pickles and a few sprigs of fresh green dill. More diced pickles and dill pieces are scattered artfully on the white plate around the cake, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top the frosted cake with a few extra diced dill pickles and a sprig or two of fresh dill — it adds a festive pop of color and hints at the unique flavor inside. Thin slices of pickles arranged neatly or small dollops of frosting piped around the edges can also make it look extra special.

Side Dishes

This Dill Pickle Cake pairs surprisingly well with savory sides like charcuterie boards, sharp cheeses, or even alongside a cup of spicy tomato soup. If you’re serving it at a barbecue, a cool cucumber salad or even classic coleslaw balances the tang nicely.

Creative Ways to Present

For birthdays or quirky celebrations, I’ve tried turning the Dill Pickle Cake into a layered “sandwich” cake with extra pickles between layers, cut into fun shapes using cookie cutters, or served as individual cupcakes topped with a swirl of the pickle frosting. It always surprises guests and sparks fun conversation!

Make Ahead and Storage

Storing Leftovers

I store leftover Dill Pickle Cake tightly wrapped in the fridge — cream cheese frosting is perishable, so refrigeration is a must. I usually wrap each slice individually if I want to grab a piece later; it keeps the cake moist and prevents it from absorbing fridge odors.

Freezing

If you want to freeze the cake, I recommend freezing the unfrosted layers wrapped well in plastic wrap and foil. Thaw in the fridge overnight before frosting and serving. I’ve had good luck with this method preserving texture and flavor, and it’s perfect for prepping ahead.

Reheating

Since it’s a cake best served chilled, I usually don’t reheat slices. But if you want to warm it slightly, let it come to room temperature first and then toast briefly in a low oven (around 300°F) for a few minutes—avoid microwaving as it can make the frosting separate or the cake soggy.

FAQs

Does the cake taste overwhelmingly like pickles?

No, the dill pickles and pickle juice add a subtle tang that balances sweetness rather than creating a strong pickle flavor. It’s a delightful twist on classic cake that surprises but doesn’t overwhelm.
Can I use sweet pickles instead of dill?

You can, but it will change the flavor profile significantly. Sweet pickles will make the cake sweeter and less tangy, which might hide the savory undertones that make this recipe unique.
How do I store leftover Dill Pickle Cake?

Store leftovers in an airtight container in the fridge because of the cream cheese frosting. It keeps well up to 3-4 days and should be covered tightly to avoid drying out.
Can I make this cake dairy-free?

Yes, substituting dairy-free cream cheese and butter alternatives works, but choose versions that whip up well for frosting to maintain a creamy texture. The cake itself can also use vegan butter.
Is the garlic powder necessary?

Not at all! Garlic powder is optional and adds a bold, savory edge if you’re aiming for a more complex flavor profile. If you prefer more straightforward tangy sweetness, feel free to skip it.

Final Thoughts

This Dill Pickle Cake Recipe is one of those rare dishes that turns curious skepticism into genuine delight—trust me, your friends and family will be asking for seconds. The combination of tangy pickles, creamy frosting, and tender crumb turns an unexpected ingredient into a standout dessert. It’s fun, surprising, and an absolute joy to slice into. So next time you want to try something different that’s bound to be a conversation starter, give this recipe a whirl. I promise it warms my heart to see the smiles it brings every time I bake it.