Description
A unique and savory Dill Pickle Cake featuring moist layers infused with chopped dill pickles and pickle juice, topped with a tangy cream cheese frosting enhanced by dill pickle juice. This inventive cake blends sweet and savory flavors for a surprising treat perfect for adventurous bakers.
Ingredients
Scale
For the cake:
- 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)
For the frosting:
- 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)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Cream butter, oil, and sugar: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable or avocado oil, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract until combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder if using, ensuring even distribution of leavening and seasonings.
- Combine dry and wet mixtures in parts: Add one-third of the dry ingredient mixture to the wet ingredients and mix gently to combine without overmixing.
- Add pickles and pickle juice: Stir in the finely chopped dill pickles and dill pickle juice until evenly incorporated into the batter.
- Add remaining dry ingredients and nuts: Add the next one-third of the dry mixture, then fold in chopped walnuts or pecans if using. Add the final third of the dry ingredients, stirring until just combined to maintain a light texture.
- Fold in fresh dill: Gently fold in the fresh chopped dill if using, distributing it evenly through the batter.
- Divide batter and bake: Divide the cake batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool the cakes: Allow the cakes to cool in the pans for 10 to 15 minutes before transferring them to a wire rack to cool completely to avoid melting the frosting.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add pickle juice and sugar to frosting: Beat in the dill pickle juice and sugar (if using) until the frosting is light and fluffy, adjusting sweetness to taste.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake layers. Garnish with extra chopped pickles and dill sprigs if desired for a decorative touch.
Notes
- Use high-quality ingredients for the best flavor balance.
- Do not overmix the batter to keep the cake light and tender.
- Make sure cakes are completely cooled before frosting to prevent the frosting from melting.
- Optional ingredients like garlic powder and nuts add depth, but can be omitted for a simpler cake.
- You can adjust the amount of sugar in the frosting to balance the savory and sweet flavors to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
