why make this recipe
Pickle Cake is a fun mix of sweet and salty. It surprises guests and starts good talks at parties. The cake is easy to make and uses simple pantry items. If you like trying odd but tasty combos, you may enjoy this, like some people who try an apple cinnamon German pancake easy oven baked pancake for a change.
introduction
This recipe makes small cupcakes with pickle bits inside and a tangy cream cheese frosting. The pickle juice and chopped pickles add a mild sour note. The bourbon in the frosting adds a warm flavor that balances the sweet powdered sugar.
how to make Pickle Cake
Follow the steps below to make the cupcakes and the frosting.
Ingredients :
¼ cup Chopped pickles, 1 ½ cup All-purpose flour, ¼ cup Pickle juice, ½ tsp Kosher salt, ½ cup Sugar, 2 Eggs, ½ cup Sour cream, ½ cup Butter, softened, Pickle slices, for garnish, ½ cup Butter, softened, Pinch salt, 3 tbsp Bourbon, 8 oz Cream cheese, softened, 2 cup Powdered sugar
Directions :
Preheat your oven to 350°F and prepare a cupcake pan with liners., In a medium bowl, whisk together the flour, baking powder, and salt., In a large bowl, cream the butter and sugar., Beat in the eggs until well combined., Add sour cream and pickle juice, mixing until smooth., Fold in the flour mixture and chopped pickles until just combined., Fill each cupcake liner with approximately ¼ cup of batter., Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean., Allow the cupcakes to cool completely., For the frosting, beat the butter and cream cheese together in a large bowl until light and fluffy., Add the powdered sugar, bourbon, and salt, and beat until smooth., Frost each cooled cupcake and garnish with a pickle slice.
You can use the same simple oven timing as in other easy baked treats like the apple cinnamon German pancake when you want a quick test batch.
how to serve Pickle Cake
Serve these cupcakes at room temperature. Put one cupcake on a small plate and add a pickle slice on top for a bright look. They work well with coffee or a cold drink. These cupcakes make a playful snack or a party finger food.
how to store Pickle Cake
Keep the frosted cupcakes in an airtight container in the fridge for up to 4 days. Bring them to room temperature before serving for the best taste. You can freeze unfrosted cupcakes in a sealed bag for up to 2 months; thaw and then frost.
tips to make Pickle Cake
- Use full-fat sour cream for moist cupcakes.
- Chop the pickles small so they spread through the batter.
- Cool cupcakes fully before frosting to avoid a runny icing.
- Taste the frosting and add more powdered sugar if you want it sweeter.
variation (if any)
- Replace bourbon with vanilla extract for a non-alcohol version.
- Use dill pickles or sweet pickles to change the flavor profile.
- Make a full-size cake by doubling the batter and baking in a 9-inch pan at the same temperature until a toothpick comes out clean.
FAQs
Q: Will the cake taste very pickley?
A: No. The pickles add a mild tang and texture. The cake stays mostly sweet with a hint of sour.
Q: Can I skip the bourbon?
A: Yes. Use 1 tsp vanilla instead if you prefer no alcohol.
Q: Do I need to rinse the pickles?
A: You can rinse them lightly if you worry about extra salt, but drained pickles work fine.
Q: Can I make these gluten free?
A: Yes. Use a 1:1 gluten-free flour blend and watch baking time; it may change slightly.
Q: Can I turn this into a loaf cake?
A: Yes. Use the same batter and bake in a greased loaf pan. Check doneness with a toothpick.
Pickle Cake
Ingredients
For the cupcakes
- ¼ cup Chopped pickles
- 1 ½ cup All-purpose flour
- ¼ cup Pickle juice
- ½ tsp Kosher salt
- ½ cup Sugar
- 2 large Eggs
- ½ cup Sour cream Use full-fat for moister cupcakes.
- ½ cup Butter, softened
- Pickle slices for garnish
For the frosting
- ½ cup Butter, softened
- Pinch Salt
- 3 tbsp Bourbon Can be replaced with vanilla extract for non-alcohol version.
- 8 oz Cream cheese, softened
- 2 cup Powdered sugar Add more for sweetness if desired.
Instructions
Preparation
- Preheat your oven to 350°F and prepare a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together.
- Beat in the eggs until well combined.
- Add sour cream and pickle juice, mixing until smooth.
- Fold in the flour mixture and chopped pickles until just combined.
Baking
- Fill each cupcake liner with approximately ¼ cup of batter.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Frosting
- In a large bowl, beat the butter and cream cheese together until light and fluffy.
- Add the powdered sugar, bourbon, and salt, and beat until smooth.
- Frost each cooled cupcake and garnish with a pickle slice.