Description

This New Dill Pickle Cake is a surprisingly delightful dessert that combines the tangy flavor of dill pickles with a moist, fluffy cake base, topped with a creamy dill pickle-infused frosting. Perfect for adventurous eaters who love a unique twist on traditional cakes, this recipe balances sweet and savory elements with optional add-ins like fresh dill and nuts for extra texture and flavor.

Ingredients

Scale

For the cake:

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)

For the frosting:

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)

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
Cream butter, oil, and sugar: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable or avocado oil, and granulated sugar until the mixture is light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional garlic powder for a bold savory note.
Combine wet and dry ingredients in parts: Add one-third of the dry mixture to the wet mixture and mix gently to combine.
Add pickles and juice: Stir in the finely chopped dill pickles and dill pickle juice thoroughly.
Continue adding dry mix and nuts: Add the next third of the dry mixture followed by the optional chopped walnuts or pecans. Then add the last of the flour mixture and stir until just combined, being careful not to overmix.
Fold in fresh dill: If using, gently fold in the fresh chopped dill to evenly distribute.
Divide and bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake in the oven for 35 minutes or until a toothpick inserted comes out clean or with moist crumbs.
Cool the cakes: Allow the cakes to cool in the pans for 10–15 minutes before transferring them to a wire rack to cool completely to room temperature.
Make the frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add dill pickle juice and optional sugar, then beat again until the frosting is light and fluffy.
Frost and garnish: Spread the frosting evenly over the cooled cake layers. Garnish with extra chopped pickles and dill sprigs on top if desired.

Notes

Use high-quality ingredients for the best flavor results.
Do not overmix the batter to keep the cake light and fluffy.
Ensure cakes are completely cooled before frosting to prevent melting.
Fresh dill enhances the flavor but can be omitted if unavailable.
Adjust sugar in frosting according to your preferred sweetness level.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1.5 g
Protein: 4 g
Cholesterol: 70 mg