introduction
This Dill Pickle Cake is a quirky, tasty mix of sweet cake and tangy dill pickles. It makes a soft, moist cake with a light cream cheese frosting that has a hint of pickle juice. If you like bold and unusual flavors, you may also enjoy this decadent healthy cheesecake for another try at unique desserts.
why make this recipe
Make this cake when you want a fun, surprising dessert. It is a good choice for potlucks, parties, or when you want to try something new. The pickle gives a tangy twist that people talk about and remember.
how to make Dill Pickle Cake
You will make a simple batter, add chopped pickles and juice, bake two layers, then frost with a light cream cheese frosting. Work in steps and keep the batter from overmixing so the cake stays light.
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)
Directions :
- 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.
- 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, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder if using, ensuring even distribution of leavening and seasonings.
- Add one-third of the dry ingredient mixture to the wet ingredients and mix gently to combine without overmixing.
- Stir in the finely chopped dill pickles and dill pickle juice until evenly incorporated into the batter.
- Add the next one-third of the dry mixture, then fold in chopped walnuts or pecans if using. Add the final third of the dry ingredients, stirring until just combined to maintain a light texture.
- Gently fold in the fresh chopped dill if using, distributing it evenly through the batter.
- Divide the cake batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Allow the cakes to cool in the pans for 10 to 15 minutes before transferring them to a wire rack to cool completely to avoid melting the frosting.
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Beat in the dill pickle juice and sugar (if using) until the frosting is light and fluffy, adjusting sweetness to taste.
- Spread the cream cheese frosting evenly over the cooled cake layers. Garnish with extra chopped pickles and dill sprigs if desired for a decorative touch.
how to serve Dill Pickle Cake
Serve slices at room temperature. Add extra chopped pickles or a small dill sprig on top for color. This cake pairs well with strong coffee or a simple glass of milk. For a different pairing, try it alongside a light fruit dessert such as an easy strawberry shortcake to offer guests a sweet contrast.
how to store Dill Pickle Cake
Keep the frosted cake in an airtight container in the refrigerator. It will stay good for 3–4 days. You can also wrap unfrosted cooled layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before frosting.
tips to make Dill Pickle Cake
- Drain pickles but leave a little moisture so flavor goes into the batter.
- Use room temperature eggs and cream cheese for smooth batter and frosting.
- Do not overmix the batter after adding flour to keep the cake light.
- Taste the frosting as you add pickle juice and sugar so it matches your preferred tang.
- If you use garlic powder, use the small amount listed; it adds depth without making the cake savory.
variation (if any)
- Make a smaller batch in a single 9-inch pan. Adjust baking time to 25–30 minutes.
- Swap nuts for sunflower seeds for a nut-free crunch.
- Skip garlic powder for a milder, sweeter result.
- Turn the batter into cupcakes and bake 18–22 minutes for bite-size treats.
FAQs
Q: Will this cake taste like pickles only?
A: No. The cake balances sweet and tangy. The pickles add a bright note, but the cake still tastes like cake with a hint of pickle.
Q: Can I use sweet pickles instead of dill pickles?
A: You can, but the flavor will change. Sweet pickles will add sweetness and less tang. Dill pickles give the classic tangy taste.
Q: Can I make this dairy-free?
A: For a dairy-free version, use dairy-free butter and cream cheese substitutes. The texture may change slightly, but it still works.
Q: Do I need to wash the pickles before chopping?
A: No. Just drain them well. Rinsing may remove too much flavor.
Q: Can I reduce or skip the nuts?
A: Yes. Nuts are optional. You can leave them out or replace them with seeds for a different texture.
Dill Pickle Cake
Ingredients
For the Cake
- ½ cup unsalted butter, softened
- ½ cup vegetable or avocado oil
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups 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 cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 tablespoons dill pickle juice
- 1–2 teaspoons sugar (optional) adjust to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
- In a large mixing bowl, cream together the softened butter, vegetable or avocado oil, and granulated sugar until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder if using.
- Add one-third of the dry ingredient mixture to the wet ingredients and mix gently to combine without overmixing.
- Stir in the chopped dill pickles and dill pickle juice until evenly incorporated.
- Fold in the next one-third of the dry mixture, then add chopped walnuts or pecans if using. Finish with the last third of the dry ingredients.
- Gently fold in the fresh chopped dill if using.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 to 15 minutes before transferring to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Beat in dill pickle juice and sugar until the frosting is light and fluffy.
- Spread the cream cheese frosting evenly over the cooled cake layers. Garnish with extra chopped pickles and dill sprigs if desired.