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 5 reviews

If you’ve never heard of a Dill Pickle Cake, let me be the first to tell you that this unique treat is a total game-changer. My Dill Pickle Cake Recipe combines tangy, savory, and sweet flavors in a way that feels totally unexpected—but trust me, it works like a charm. If you’re curious (and maybe a little skeptical, as I was at first), stick with me—this cake will surprise you in all the best ways.

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Why This Recipe Works

Balance of Flavors: The tang from dill pickles and pickle juice cuts through the sweetness, creating a uniquely refreshing taste.
Moist Texture: Combining oil and butter keeps the cake wonderfully moist and tender.
Cream Cheese Frosting Twist: Adding a little pickle juice to the frosting ties the whole flavor profile together with a gentle zing.
Simple Ingredients: Uses pantry staples plus easily found pickles and dill – no exotic shopping required.

Dill Pickle Cake, savory sweet cake with pickles, unique pickle dessert, tangy dill cake, best Dill Pickle Cake recipe - 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 crucial role in balancing the unexpected pickle flavor with classic cake elements, ensuring every bite is delicious. Here’s what I look for when picking ingredients, plus a few tips to help you get the best results.

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Unsalted butter: Softened butter adds richness and helps with a tender crumb; make sure it’s room temp for easier mixing.
Vegetable or avocado oil: Keeps the cake moist without adding strong flavors that compete with the pickles.
Granulated sugar: Sweetness balances the savory pickle notes perfectly.
Eggs: They bind the cake and help with structure; use room temperature eggs for best incorporation.
Vanilla extract: A warm, sweet hint that rounds out the flavors without overpowering.
All-purpose flour: The base of the cake, provides structure.
Baking powder: Leavens the cake, helping it rise nice and fluffy.
Salt: Enhances all flavors, especially important here to balance the sweet and tang.
Finely chopped dill pickles: The star ingredient! Make sure they’re chopped finely so they distribute evenly without sogginess.
Dill pickle juice: Adds tang and moisture; it’s magic in both the cake and frosting.
Fresh dill (optional): Adds bright herby notes, making the flavor pop even more.
Chopped walnuts or pecans (optional): Gives a crunchy texture contrast that I personally love.
Garlic powder (optional): For the brave, a hint of garlic amps up the savory profile without taking over.
Cream cheese (for frosting): Its tangy creaminess complements the pickle flavor perfectly.
Unsalted butter (for frosting): Softens and adds richness.
Sugar (for frosting): Optional, depending on whether you want sweeter or more savory 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 that this Dill Pickle Cake Recipe invites you to play around with it and make it your own. Over the years, I’ve tweaked a few elements depending on who I’m baking for and what’s in season—feel free to do the same!

Savory lovers’ twist: Try adding that optional garlic powder and a pinch of black pepper in the batter for a bolder, almost cheesy vibe—I always get compliments when I do this!
Nut-free option: Simply skip the nuts if you or your guests have allergies—this cake holds together beautifully without them.
Extra dill: If you adore fresh dill’s aroma like I do, don’t hesitate to add a bit more both in the batter and as a garnish.
Sweetness level: Adjust the sugar in the frosting based on how tangy you want it; I find a little sugar balances the pickle juice nicely, but it’s completely up to your taste.

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

Step 1: Prepping for Success

Before you start, preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, then lightly grease the sides. This helps the cake come out cleanly, preserving those beautiful edges. I like to use parchment rounds that I cut myself—it’s a small step that prevents any sticking surprises.

Step 2: Creaming the Butter, Oil & Sugar

In your mixing bowl, use a stand or hand mixer to cream together the softened butter, oil, and sugar until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is key because it incorporates air, giving your cake that tender rise. Make sure your butter is properly softened; if it’s too cold it won’t cream well, but if it’s melted, you’ll lose that fluffy texture.

Step 3: Adding Eggs and Vanilla

Add the eggs one at a time, beating after each addition so they blend smoothly without curdling. Then stir in the vanilla extract. If your eggs aren’t room temperature, this is often where your batter might seize up a bit, so take the time to warm them gently by placing them in a bowl of warm water before cracking.

Step 4: Mixing Dry Ingredients and Pickle Magic

Whisk together the flour, baking powder, salt, and garlic powder if you’re using it. Add about a third of this mixture to the wet ingredients and mix gently—don’t overdo it here, or your cake can get tough. Then stir in your finely chopped pickles and the dill pickle juice, which gives the batter a pleasant tang and keeps it wonderfully moist.

Step 5: Finishing the Batter

Add the second third of the dry ingredients, then toss in those chopped nuts if you’re adding them, followed by the rest of the flour. Stir just until combined. Finally, fold in fresh dill if you opted for it. If you like, swipe the batter around with a spatula to make sure the pickles distribute evenly—this is the part where you’ll see the batter transform into something truly special.

Step 6: Baking Time

Divide the batter evenly between your two pans and smooth the tops. Pop them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs—not wet batter. I usually start checking at 30 minutes to prevent overbaking, since every oven is a little different.

Step 7: Cooling and Frosting

Let the cakes cool in their pans for about 10 to 15 minutes—this helps them firm up so transferring is easier—then turn them out onto a wire rack to cool completely. Frosting a warm cake can make a mess, so don’t rush this! For the frosting, beat together cream cheese and butter until smooth, then add pickle juice and sugar if you like a touch of sweetness. Beat it all until light and fluffy before slathering over your cooled cakes.

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Tips from My Kitchen

Don’t Overmix: Once you add the flour, mix just until ingredients are combined to keep your cake tender and light.
Pickle Prep Matters: Drain the pickles well but don’t dry them completely; a little moisture helps the cake stay juicy.
Frosting Chill Time: If your frosting gets too soft, pop it in the fridge for 15 minutes before spreading to prevent it from sliding off.
Use Fresh Ingredients: Fresh dill really brightens this cake, so I recommend it if you can find it.

How to Serve Dill Pickle Cake Recipe

Dill Pickle Cake, savory sweet cake with pickles, unique pickle dessert, tangy dill cake, best Dill Pickle Cake recipe - 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 love topping this cake with extra chopped dill pickles and a few sprigs of fresh dill—they not only look pretty but boost the flavor. For a playful touch, sometimes I sprinkle a few toasted walnuts for extra texture, which always gets guests curious before they take a bite.

Side Dishes

This Dill Pickle Cake pairs wonderfully with a simple cup of black coffee or an herbal tea like chamomile or mint to complement the tangy flavors. If you’re serving it at a brunch or party, I recommend fresh fruit to add some natural sweetness and balance.

Creative Ways to Present

For celebrations, I’ve iced the cake with a thinner layer and layered it with savory cream cheese spread and thin cucumber slices for a tea-party inspired twist. Plating slices with pickled veggie skewers adds a fun, thematic flair that guests love—plus it’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover Dill Pickle Cake covered in an airtight container in the fridge to keep the cream cheese frosting fresh. It stays moist and flavorful for about 3 to 4 days, making it a great make-ahead dessert for events.

Freezing

If you want to freeze this cake, I recommend freezing the unfrosted layers wrapped tightly in plastic wrap and foil. When you’re ready to serve, thaw overnight in the refrigerator and then frost. This way, the cake keeps its texture, and your frosting stays fresh.

Reheating

While I usually enjoy this cake chilled because of the cream cheese frosting, if you prefer it slightly warm, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as the frosting can become runny.

FAQs

What does dill pickle cake taste like?

It’s a surprising blend of sweet and tangy with a subtle hint of savory from the pickles. The cream cheese frosting with pickle juice balances the flavors perfectly, making the cake moist and refreshing without being overpowering.
Can I use sweet pickles instead of dill pickles?

While you can, sweet pickles will change the flavor profile quite a bit, making it sweeter and less tangy. I recommend sticking to dill pickles or bread-and-butter pickles if you want to experiment.
Is this cake suitable for kids?

Kids with adventurous palates might enjoy it, but because of the pickle flavor, some might find it unusual. If you’re serving to kids, consider offering a small piece alongside a more traditional dessert.
Can I make this as cupcakes?

Absolutely! Just adjust baking time to about 18-22 minutes, checking for doneness with a toothpick. Cupcakes can be a fun, bite-sized way to enjoy this unique cake.
What’s the best way to chop pickles for the cake?

Finely chop your pickles into small pieces so they mix evenly into the batter without making it soggy. I usually use a sharp knife and chop on a cutting board rather than a food processor to control size and texture.

Final Thoughts

This Dill Pickle Cake Recipe is one of those fun kitchen adventures that really pays off. It’s playful, unexpected, and downright delicious—a conversation starter whenever I bring it out. If you love baking and aren’t afraid to try something new, I truly recommend giving this cake a whirl. You might just find your new favorite flavor combo hiding in the jar of pickles you’ve got in your fridge!