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.

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.

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.