Name: Dill Pickle Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, softened; ½ cup (120 ml) vegetable or avocado oil; 1 ½ cups (300 g) granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups (375 g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup finely chopped dill pickles (drained but still moist); ¼ cup dill pickle juice; 1 tablespoon fresh dill, finely chopped (optional but recommended); ¼ cup chopped walnuts or pecans (optional); ½ teaspoon garlic powder (optional – for bold savory flavor); 8 oz (225 g) cream cheese, softened; ¼ cup (57 g) unsalted butter, softened; 2 tablespoons dill pickle juice; 1–2 teaspoons sugar (optional – adjust to taste)

Jump to Recipe· 4.9 from 21 reviews

If you’ve ever been curious about quirky dessert ideas that actually work, this Dill Pickle Cake Recipe is going to surprise you—and delight your taste buds! Don’t let the idea of pickles in cake throw you off; this cake is moist, tangy, and downright addictive. I first tried making it on a whim for a family gathering, and believe me, it was the unexpected hit of the party. Stick around, and I’ll walk you through this fun, unique cake that you’ll soon want to serve at every celebration!

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Why This Recipe Works

Balance of Sweet and Tangy: The sugar and dill pickle juice create a perfect harmony that surprises your palate in the best way.
Moisture and Texture: The combination of oil and softened butter keeps the cake tender, while the chopped pickles add subtle texture.
Unique Flavor Layers: Fresh dill and optional garlic powder give a gentle savory twist that elevates the classic dessert experience.
Versatile Frosting: Cream cheese frosting infused with pickle juice ties the whole recipe together, making it creamy with a hint of zest.

Dill Pickle Cake, unique cake recipes, tangy dessert ideas, pickle flavored cake, surprising dessert recipes - A smooth, pale yellow layered cake with four visible layers is placed on a white plate. The cake is covered evenly with creamy frosting that has faint specks and gentle ridges around the sides. On top, there is a pile of small, greenish-yellow cube-shaped pieces with a few sprigs of fresh dill arranged around them and scattered at the base of the cake. A woman's hand holding a small knife is gently slicing into the top of the cake. The setup is on a white marbled surface with a soft white cloth in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Dill Pickle Cake Recipe combines everyday baking staples with some surprising twists to create a moist, flavorful cake. Each ingredient plays its part in balancing sweetness, tang, and texture—so attention to quality really pays off here.

Dill Pickle Cake, unique cake recipes, tangy dessert ideas, pickle flavored cake, surprising dessert recipes - Flat lay of a small mound of softened unsalted butter, a small white ceramic bowl of golden vegetable oil, a neat pile of granulated sugar crystals, four large whole brown eggs with clean shells, a small white ceramic bowl with pale amber vanilla extract, a heap of all-purpose flour, a small white ceramic bowl holding baking powder, a small white ceramic bowl with fine salt, a small white ceramic bowl of garlic powder, a small white ceramic bowl filled with finely chopped dill pickles glistening with moisture, a small white ceramic bowl containing pale green dill pickle juice, a handful of chopped walnuts, and a few sprigs of fresh bright green dill, 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

Unsalted butter: Softened to room temp, it creams beautifully with sugar and adds rich flavor without extra salt.
Vegetable or avocado oil: Keeps the crumb moist and tender, which butter alone can’t always do.
Granulated sugar: Sweetens the cake perfectly and assists with the fluffy texture during creaming.
Large eggs: They provide structure and help bind the cake while adding moisture.
Vanilla extract: Adds depth and rounds out the flavors.
All-purpose flour: The backbone of the cake, giving it just the right density.
Baking powder: Ensures the cake rises nicely for a light bite.
Salt: Balances sweetness, enhancing all flavors without being obvious.
Dill pickles (finely chopped): Yes, really! These provide that iconic tang and fun texture—make sure to drain but keep a bit of moisture.
Dill pickle juice: Adds zing that infuses right into the batter and frosting.
Fresh dill (optional): Brings herbal brightness, making the cake more layered in flavor.
Chopped walnuts or pecans (optional): Adds crunch and warmth without overpowering the pickle theme.
Garlic powder (optional): For the daring – a subtle savory note that’s surprisingly good.
Cream cheese (for frosting): Provides tangy creaminess that complements the cake beautifully.
Unsalted butter (for frosting): Softens frosting for easy spreading and smooth texture.
Sugar (optional, for frosting): Adjust sweetness to your liking, especially since the pickle juice adds tartness.

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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.

Tweak to Your Taste

One of the great things about this Dill Pickle Cake Recipe is how easy it is to adjust for your own preferences. Whether you want it bolder, nuttier, or a bit more traditional, small tweaks can make a big difference.

Less tangy: If the idea of pickle juice intrigues you but you’re wary of too much zing, reduce the pickle juice in the cake and frosting by half—still delicious but gentler.
Nut-free: I’ve made this without nuts several times for family members with allergies—it still has wonderful texture without them.
Garlic powder explosion: For a savory twist perfect for adult palates, I add the optional garlic powder—this one’s a hit at weekend parties.
Extra dill: Adding fresh dill to the batter and as garnish makes the flavors brighter and fresher, which I recommend if you love herbs.

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

Step 1: Gather and Prep Like a Pro

Start by preheating your oven to 350°F (175°C) and prepping two 8-inch cake pans with parchment paper and a little greasing on the sides. This step ensures your cakes release easily later. Meanwhile, set out all your ingredients—room temperature eggs, softened butter, and your pickles pre-chopped and drained (but keep them a bit moist, as that moisture is flavor gold!). Trust me, organizing while the oven warms up saves you headaches later.

Step 2: Cream Butter, Oil & Sugar

In a large mixing bowl or stand mixer, beat the softened butter together with the oil and granulated sugar until it’s light, fluffy, and just a little pale. This usually takes a good 3-5 minutes and is crucial for the fluffy texture you’ll love. Don’t rush it—this is where air gets incorporated into your cake batter.

Step 3: Eggs and Vanilla Join the Party

Add your eggs one at a time, making sure each is fully mixed in before the next goes in. This slow addition prevents the batter from curdling and helps with structure. Then, stir in the vanilla extract for that warm undertone that balances the pickle punch.

Step 4: Dry Ingredients Meet Wet

In another bowl, whisk your flour, baking powder, salt, and optional garlic powder. Add a third of this dry mix to your wet mixture gently — no overmixing here, or you’ll toughen up the cake. Fold in the chopped pickles and pickle juice next, stirring just enough to distribute them evenly. Adding in the nuts now (if using) before the last third of flour helps keep them suspended instead of sinking to the bottom. Finally, fold in fresh dill for that delightful herbal lift if you’re going that route.

Step 5: Bake and Cool with Care

Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for around 30–35 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs—don’t overbake, or it dries out. Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before frosting. I usually make the frosting while the cakes cool.

Step 6: Frosting That’s Creamy with a Zing

Beat your cream cheese and softened butter until smooth and fluffy. Add pickle juice and sugar if you want a touch of sweetness, beating again until light. When your cakes are fully cooled, spread a generous layer between layers and on the top. Garnish with extra chopped pickles and dill sprigs—that little extra touch always gets compliments.

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Pro Tips for Making Dill Pickle Cake Recipe

Moist Pickles are Key: Don’t over-dry your chopped pickles—some moisture keeps the cake tender and flavorful.
Don’t Overmix Batter: Stir gently when combining wet and dry ingredients to avoid a dense cake.
Cool Completely Before Frosting: Frosting warm cake melts into a messy glaze, so patience really pays off here.
Use Fresh Dill When Possible: It brightens the flavor and appearance, but if you can’t find fresh, dried will do in a pinch.

How to Serve Dill Pickle Cake Recipe

Dill Pickle Cake, unique cake recipes, tangy dessert ideas, pickle flavored cake, surprising dessert recipes - A two-layer round cake with light yellow-green sponge that has small green herb pieces inside is shown on a white plate. Between the layers is a thin layer of smooth off-white frosting, which also covers the outside of the cake evenly with soft swirls. On top of the cake there is a pile of small diced green pickles and a few sprigs of fresh green dill. More diced pickles and dill pieces are scattered artfully on the white plate around the cake, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple yet fun—usually a few sprigs of fresh dill on top paired with finely chopped extra pickles. Sometimes I add a light sprinkle of chopped toasted nuts for crunch and color contrast. These garnishes make the cake look pretty while reinforcing the flavors inside.

Side Dishes

Because this cake is playful and a little savory, I often serve it alongside a tangy fruit salad or light tea sandwiches for a fun brunch or shower. It also pairs surprisingly well with a simple cucumber salad dressed with lemon and dill—a fresh echo of the cake flavors.

Creative Ways to Present

For birthday parties and special occasions, I’ve laid this cake out as mini cupcakes topped with tiny pickle slices and dill—never fails to get surprised smiles. Another idea is to turn it into a layered dessert trifle with pickle cake cubes, cream cheese frosting swirls, and crushed nuts between layers for textural fun.

Make Ahead and Storage

Storing Leftovers

Leftover Dill Pickle Cake holds up nicely when wrapped tightly or stored in an airtight container in the fridge. I usually slice the cake first and keep portions covered — it stays moist and flavorful for up to 4 days. Just make sure to bring it to room temp before serving.

Freezing

If you want to keep some longer, I recommend freezing the un-frosted cake layers wrapped individually in plastic wrap, then tinfoil. When you’re ready, thaw in the fridge overnight, then frost as usual. I’ve frozen this cake several times and it retains both flavor and texture beautifully.

Reheating

For leftover slices, I like to warm them gently in the microwave for about 15 seconds to take the chill off before serving. If frosting has hardened in the fridge, letting the slice sit at room temperature for 10-15 minutes also softens that creamy layer without melting it.

FAQs

Does the cake taste like pickles?

Great question! While the cake definitely has a tangy undertone from the dill pickles and pickle juice, it doesn’t taste overwhelmingly like a pickle. Instead, the flavors are balanced with sweetness and creaminess, giving you a unique but deliciously approachable flavor profile.
Can I use sweet pickles instead of dill pickles?

Technically, you can, but it will change the flavor significantly. Dill pickles bring that perfect savory tang essential for this recipe’s balance. Sweet pickles might make your cake taste more like a dessert jam with a hint of pickle, which might be too sweet or confuse the flavor profile.
Is the cream cheese frosting necessary?

The cream cheese frosting complements the tang in the cake and adds that creamy texture that makes every bite feel indulgent. You could experiment with a plain buttercream, but the pickle juice in the cream cheese frosting is what really sets this Dill Pickle Cake Recipe apart.
How can I make this cake nut-free?

Simply omit the walnuts or pecans entirely. The cake’s texture will still be tender and flavorful without the nuts. You can even add extra chopped pickles or fresh dill instead if you want to keep things interesting.

Final Thoughts

Honestly, the first time I told friends I was baking a dill pickle cake, they gave me some pretty skeptical looks. But when they tasted it, those looks turned into curious smiles and then into requests for seconds. This recipe is a fun conversation starter and a delicious experiment that delivers every single time. I hope you’ll try this Dill Pickle Cake Recipe soon—you might just discover your new favorite unexpected dessert to share with family and friends!