Description
A unique and flavorful Dill Pickle Birthday Layer Cake combining sweet and tangy elements with a moist cake infused with dill pickle brine and chopped pickles, topped with a creamy cream cheese pickle frosting and garnished with savory accents like crushed dill pickle chips and fresh dill.
Ingredients
Scale
For the 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
For the 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 ensure the cakes release easily after baking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, use a stand mixer or handheld electric mixer to cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, whole milk, and dill pickle brine until fully combined. Gradually add the dry ingredients to the wet mixture, folding gently. Finally, fold in the chopped dill pickles, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire cooling racks to cool completely.
- Make the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Add the pickle brine, lemon zest, and pinch of salt, mixing well. Gradually add the powdered sugar while continuing to beat until the frosting is fluffy and smooth. Taste the frosting and adjust the amount of pickle brine or lemon zest if desired for balance.
- Assemble: If needed, level the cakes by trimming the tops to ensure flat layers. Place one cake layer on your cake stand or plate, spread an even layer of frosting on top, then repeat with the remaining layers. Frost the top and sides of the assembled cake completely. Decorate the cake with optional crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs to enhance both flavor and visual appeal.
Notes
- Make sure to pat dry the chopped pickles well to avoid watering down the cake batter.
- Use room temperature ingredients for better mixing and texture.
- If you want a stronger pickle flavor, adjust the amount of pickle brine in both the cake and frosting.
- Allow the cake to chill for at least an hour after frosting to help the frosting set and to blend flavors.
- Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
