Description
This unique Dill Pickle Birthday Layer Cake combines the tangy crunch of dill pickles with a moist vanilla cake, all layered with a creamy, zesty cream cheese pickle frosting. Perfect for a fun and unexpected celebration dessert that will surprise and delight pickle lovers and cake enthusiasts alike.
Ingredients
Scale
Cake:
- 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
Cream Cheese Pickle Frosting:
- 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
Optional Garnishes:
- Crushed dill pickle potato chips
- Candied pickle slices
- Fresh dill sprigs
Instructions
- Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. In a large bowl, use a mixer to cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, whole milk, and dill pickle brine until smooth. Gradually add the dry ingredients and fold gently until just combined. Finally, fold in the finely chopped dill pickles, ensuring they are patted dry to avoid excess moisture.
- Bake the cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the dill pickle brine, lemon zest, and a pinch of salt and continue beating to combine. Gradually add the powdered sugar, beating until light and fluffy. Taste the frosting and adjust the pickle brine or lemon zest according to your preference to balance tanginess.
- Assemble the cake: If needed, level the tops of the cakes with a serrated knife. Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the second and third layers. Frost the top and sides of the entire cake with the remaining frosting. Decorate the cake with optional crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs for added texture and visual appeal.
Notes
- Make sure to pat the chopped pickles dry to prevent excess moisture from affecting the cake texture.
- Adjust the amount of pickle brine in the frosting to suit your taste for tanginess.
- If you don’t have sour cream, Greek yogurt can be substituted for a similar effect.
- For easier cake removal, chill the cake layers slightly before frosting.
- This cake is best served at room temperature to enjoy the full flavor of the pickles and frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
