Description
This unique New Dill Pickle Cake combines the tangy zest of dill pickles with a moist, fluffy cake base, topped with a creamy dill pickle juice-infused cream cheese frosting. Perfect for adventurous bakers looking to impress with a savory-sweet treat that balances bold pickle flavors with traditional cake elements.
Ingredients
Scale
Cake 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)
Frosting Ingredients
- 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)
Instructions
- Preheat and Prepare Pans: Preheat the 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 and Sugar: In a large mixing bowl or stand mixer, cream together unsalted butter, vegetable or avocado oil, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation. 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 to distribute leavening agents and seasoning evenly.
- Combine Dry and Wet Mixtures in Portions: Add one-third of the dry ingredients to the wet mixture and mix gently to combine. Avoid overmixing to keep the batter light.
- Add Pickles and Juice: Stir in the finely chopped dill pickles and dill pickle juice until evenly distributed throughout the batter.
- Add Remaining Ingredients: Add the next third of the dry mixture, then fold in the chopped walnuts or pecans if using. Finally, add the remaining dry ingredients and fold in fresh dill if desired, mixing just until combined.
- Divide and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 35 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool Cakes: Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely. Cooling fully is critical for frosting application.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add dill pickle juice and sugar (if using) and continue beating until light and fluffy.
- Frost the Cake: Once the cakes are completely cool, spread the frosting evenly over one layer, then top with the second cake layer and frost the top and sides. Garnish with extra chopped pickles and dill sprigs if desired.
Notes
- Use high-quality dill pickles and fresh dill for the best flavor profile.
- Do not overmix the batter to maintain a light and fluffy cake texture.
- Ensure the cake layers are completely cooled before frosting to prevent melting.
- Optional garlic powder adds a bold savory note but can be omitted for a milder taste.
- Chopped nuts add texture but can be left out for nut-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
