Name: Dill Pickle Layer Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups 315g all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup 170g unsalted butter, softened; 1 ¾ cups 350g granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup sour cream; ¼ cup whole milk; 3 tbsp dill pickle brine; ¾ cup finely chopped sweet dill pickles, patted dry; 8 oz 225g cream cheese, softened; ½ cup 113g unsalted butter, softened; 1 tbsp pickle brine; ½ tsp lemon zest; 4 cups 480g powdered sugar; Pinch of salt; Crushed dill pickle potato chips; Candied pickle slices; Fresh dill sprigs

There's nothing quite like the surprising tang and moist texture you get from my Dill Pickle Layer Cake Recipe. It’s a fun twist that always starts conversations and ends with joyful smiles. Trust me, it’s worth giving this quirky delight a spot at your next celebration.

The image shows a three-layer cake slice on a white plate with a fork beside it. Each layer is light yellow sponge cake with white creamy frosting between and around them. The top of the cake slice is decorated with small green pickle slices and tiny green crumbs scattered over the white frosting. In the background, the rest of the cake on a wooden cake stand has the same white frosting with green pickle slices placed on top in a circle. The setting is on a white marbled surface with a beige cloth and a white cup nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dill Pickle Layer Cake Recipe
Top Tip
How to Serve Dill Pickle Layer Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dill Pickle Layer Cake Recipe

Why You'll Love This Recipe

I still remember the first time I baked the Dill Pickle Layer Cake Recipe for a friend’s birthday. It’s that unexpectedly delicious blend of sweet, tangy, and savory that turns a simple cake into an unforgettable treat. Plus, it’s easier than it sounds!

Unique Flavor Fusion: The dill pickle brine adds a subtle tang that upgrades the cake’s flavor without overpowering it.
Moist and Tender: Sour cream and pickle brine keep the layers super moist and tender, perfect for a layered cake.
Cream Cheese Pickle Frosting: This frosting balances tangy and sweet, tying the entire cake together beautifully.
Conversation Starter: This cake is a hit at gatherings—guests love the story and the unexpected yum factor.

A slice of three-layer white cake with small green pieces inside each layer, separated by thick white creamy frosting, is placed on a white plate. The outside is smooth with white frosting coating the entire slice. On top, there are small swirls of white frosting sprinkled with finely chopped green herbs. A whole small pickle is placed standing upright in the center on the top layer. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Dill Pickle Layer Cake Recipe plays a part in balancing flavor and texture—unlike your typical vanilla cake. I always recommend using good-quality butter and fresh dill pickles to get the best result.

Flat lay of a small mound of pale all-purpose flour, a neat pile of clean white granulated sugar crystals, three whole brown eggs with smooth uncracked shells, a few small sticks of softened unsalted butter, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of whole milk, a small white ceramic bowl containing pale green dill pickle brine, a handful of finely chopped sweet dill pickles with moist texture, a small white ceramic bowl of softened cream cheese, a small white ceramic bowl of powdered sugar, a small white ceramic bowl with bright yellow lemon zest, and a few fresh green dill sprigs arranged symmetrically around the center—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-Purpose Flour: The base for our cake, providing structure without heaviness.
Baking Powder and Baking Soda: These leaveners ensure a light and fluffy crumb.
Unsalted Butter: Using unsalted lets you control the saltiness perfectly, giving a rich flavor.
Granulated Sugar: Sweetens the cake and helps create a tender texture.
Eggs: Bind everything together and add moisture.
Vanilla Extract: Adds warmth and helps mellow the pickle tang.
Sour Cream: Keeps the cake moist and gives a slight tang that complements the pickle brine.
Whole Milk: Adds creaminess and helps with smooth batter consistency.
Dill Pickle Brine: The star ingredient that adds that delightful pickle punch without being overpowering.
Finely Chopped Sweet Dill Pickles: Adds texture and bursts of pickle flavor throughout the cake layers.
Cream Cheese: For the frosting, lending tanginess and creaminess.
Powdered Sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
Lemon Zest: Brightens the frosting with a fresh citrus note that wakes up the flavors.
Salt: Enhances all the flavors, making the sweet and tangy notes shine.

📝

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 making this cake just as written, but there’s room to play around with the flavors and textures, which keeps things fun. Feel free to tweak the dill intensity or swap out the sweet pickles for spicy ones if you’re feeling adventurous!

Variation: Once, I swapped dill pickle brine for a dash of hot sauce and added smoky paprika, turning the cake into a mildly spicy, smoky treat that my family couldn’t get enough of.
Dairy-Free: Use dairy-free cream cheese and milk substitutes for a lighter, allergy-friendly version—just be sure to keep the moisture balance.
Mini Cakes: Try making cupcakes with this batter for a portable snack that’s just as impressive.

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

Step 1: Prepping for Success

I always start by preheating the oven to 350°F (175°C) and prepping the pans right away. Grease three 8-inch cake pans and line them with parchment paper—you want that perfect non-stick release later. I’ve found this early step saves so much hassle when flipping out the finished layers.

Step 2: Mixing the Dry Ingredients

Whisk together your flour, baking powder, baking soda, and salt in a medium bowl. This step ensures even distribution so your cake rises evenly—something I didn’t appreciate on my first try when I skipped this!

Step 3: Creaming Butter and Sugar

Using a mixer, beat the softened butter and sugar for 3 to 4 minutes until light and fluffy. This aerates the mixture, giving the cake that lovely, tender crumb. Resist the urge to rush—trust me, this step is worth the time.

Step 4: Adding Eggs and Wet Ingredients

Add the eggs one at a time, beating well after each addition. Then stir in vanilla extract, sour cream, milk, and the magic—pickle brine. The sour cream and brine are key for keeping the cake moist and lending that unique flavor twist.

Step 5: Combine Dry & Wet, Then Add Pickles

Gradually add the dry ingredients to the wet mixture, mixing gently until combined. The goal is a smooth batter without overmixing, which can make the cake tough. Lastly, fold in the finely chopped sweet dill pickles, making sure they’re patted dry to avoid sogginess.

Step 6: Baking and Cooling

Divide the batter evenly into your prepared pans and smooth the tops. Bake for about 35 to 40 minutes, checking with a toothpick—when it comes out clean, it’s done. Let cakes cool in the pans for 10 minutes, then carefully transfer to wire racks to cool completely before frosting.

Step 7: Crafting the Cream Cheese Pickle Frosting

Beat cream cheese and softened butter until super smooth. Add pickle brine, lemon zest, and a pinch of salt, mixing well. Gradually beat in powdered sugar until you get a fluffy, spreadable frosting. Taste as you go—I often tweak the pickle brine and lemon zest to get just the right tang.

Step 8: Assembly and Decoration

Level the cakes if needed, then stack with frosting between each layer. Apply a thin crumb coat, chill briefly, then finish frosting the top and sides. I love topping it with crushed dill pickle potato chips and fresh dill sprigs for texture and that fresh herbal note.

Top Tip

After several attempts, I learned these tips really make the Dill Pickle Layer Cake Recipe a guaranteed hit every time.

Pat Your Pickles Dry: Excess moisture from pickles can make your cake soggy—so blot with paper towels before folding them in.
Use Fresh Pickle Brine: The brine is your flavor booster—make sure it's fresh and not overly salty or sour.
Don’t Overmix Batter: Mix until just combined after adding dry ingredients to keep a tender crumb.
Cool Completely Before Frosting: Warm cake + cream cheese frosting = melty mess. Trust me on this one!

How to Serve Dill Pickle Layer Cake Recipe

Garnishes

I like to adorn the cake with crushed dill pickle potato chips and candied pickle slices for a little crunch and extra pickle punch. Fresh dill sprigs add a pretty, herby touch that ties together the flavors perfectly.

Side Dishes

Serve this with classic salty treats like kettle-cooked chips or a creamy cucumber salad for a picnic or potluck. It’s also surprisingly lovely alongside a glass of crisp, chilled white wine or sparkling water with a lemon twist.

Creative Ways to Present

For a birthday party, I’ve stacked the layers tall and added a ring of pickle spears around the base with edible flowers on top. It’s a quirky centerpiece that kicks off the festivities. Individual mini cakes with a dollop of frosting and a pickle chip can make fun party favors, too!

Make Ahead and Storage

Storing Leftovers

Once layered and frosted, I store the cake in an airtight container in the fridge. It stays delicious for up to 3 days. If you find the frosting a bit firm from chilling, let it sit at room temperature for about 20 minutes before serving for that perfect creamy texture.

Freezing

I’ve successfully frozen individual cake layers wrapped tightly in plastic wrap and foil for up to a month. Just thaw them in the fridge overnight before assembling and frosting. The texture stays moist, and the pickle flavor holds up surprisingly well.

Reheating

This cake is best served chilled or at room temperature. If you want to “warm it up,” gently bring it to room temp before eating, but avoid microwaving as it can alter the cream cheese frosting texture. A little patience here really pays off.

Frequently Asked Questions:

Can I use bread and butter pickles instead of sweet dill?

You absolutely can! Bread and butter pickles will add a sweeter, tangier note to the cake. I recommend reducing the added sugar slightly to keep the balance so the cake doesn’t become too sweet.

How important is the pickle brine in the recipe?

The pickle brine is crucial—it provides that unmistakable dill pickle flavor without being too intense. It also helps keep the cake moist. If you omit it, the cake will lose some of its unique character.

Can I make this cake vegan?

To make this cake vegan, you can substitute dairy ingredients with plant-based alternatives such as vegan cream cheese, non-dairy butter, and milk. Use flax eggs or another egg replacer. However, the texture and flavor may vary slightly.

How long does the Dill Pickle Layer Cake keep?

It stays fresh in the refrigerator for up to 3-4 days. For longer storage, freeze the cake layers separately for up to a month. Always keep the cake covered tightly to prevent drying out.

Final Thoughts

This Dill Pickle Layer Cake Recipe is one of those fun kitchen experiments that turned into a beloved staple in my recipe repertoire. It’s got that perfect quirky vibe that brings smiles and surprise to any gathering. I encourage you to give it a try—you might just create a new favorite for your family and friends, just like I did.