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 something unmistakably fun and utterly unique about a Dill Pickle Layer Cake Recipe. The blend of tangy, savory pickle flavor with sweet, creamy frosting creates a surprising twist that sparks curiosity and delights every bite. Trust me, it’s worth your kitchen time!

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 can’t help but smile every time I slice into this Dill Pickle Layer Cake Recipe. It hits that perfect balance of savory and sweet, and it’s a total conversation starter. Plus, it’s surprisingly approachable for bakers of all levels!

Unexpected Flavor Fusion: Combines tangy dill pickle brine with classic cake ingredients for a flavor adventure.
Moist, Tender Cake Layers: The addition of sour cream and pickle brine keeps the cake moist and full of character.
Cream Cheese Pickle Frosting: The creamy, slightly tangy frosting complements the cake perfectly.
Fun to Customize: You can play around with garnishes or tweak the tanginess to fit your taste buds.

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

The ingredients in this Dill Pickle Layer Cake Recipe come together in a way that's both familiar and delightfully unexpected. Each contributes to balancing savory tang with comforting sweetness, making the results uniquely memorable.

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: Provides the perfect structure without heaviness.
Baking powder & baking soda: Work together for a light, springy crumb.
Unsalted butter: Adds richness and moisture, crucial for tender cake layers.
Granulated sugar: Sweetens the cake but allows the pickle notes to shine.
Eggs: Bind everything and contribute to the cake’s lift.
Vanilla extract: Softens the sharpness of pickle flavors with warmth.
Sour cream: Keeps the cake moist and adds a gentle tang to enhance pickle brine.
Whole milk: Adjusts batter consistency and contributes to moistness.
Dill pickle brine: The star ingredient that infuses a zingy, savory punch.
Finely chopped sweet dill pickles: Little bursts of texture and flavor throughout each bite.
Cream cheese: Creates a smooth, tangy frosting base that pairs perfectly with the cake.
Lemon zest: Adds a fresh brightness, balancing the richness.
Powdered sugar: Sweetens and thickens the frosting for that luscious, spreadable texture.

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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.

Make It Your Way

One of my favorite things about the Dill Pickle Layer Cake Recipe is how you can tweak it to your liking. I love dialing the pickle brine up or down depending on my mood, and you can swap sweet dill pickles for spicy ones if you like things with a bit of a kick.

Variation: Adding a little chopped fresh dill into the frosting gives an extra herby freshness that’s pretty magical.
Dietary swaps: You can substitute sour cream with Greek yogurt for a lower-fat option without losing tang.
For crunch lovers: Try topping the cake with crushed dill pickle potato chips for a salty-sweet crunch that wakes up every bite.

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

Step 1: Prep the Pans and Oven

Heat your oven to 350°F (175°C) and get three 8-inch round cake pans ready. I always grease with butter and then line the bottoms with parchment paper. It’s a small step but it saves so much stress when you’re ready to unmold the cakes later.

Step 2: Mix Your Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. I like to do this early to avoid messy lumps in the batter later. It also ensures your cake rises evenly.

Step 3: Cream Butter and Sugar Until Fluffy

Using a stand mixer or handheld beaters, cream your softened butter with sugar for about 3-4 minutes. When it’s pale and fluffy, you know you’re on the right track—that’s the magic for light layers.

Step 4: Add Eggs and Liquids

Beat in the eggs one at a time so they incorporate smoothly. Follow that with the vanilla, sour cream, milk, and the star of the show—pickle brine. The brine might sound crazy, but it adds a subtle tang that lifts the whole cake.

Step 5: Fold in Dry Ingredients and Pickles

Gently fold your dry ingredients into the wet until combined. Then carefully fold in the finely chopped sweet dill pickles. You want even distribution but don’t overmix or your layers might get tough.

Step 6: Bake and Cool

Divide the batter evenly among the three pans and smooth the tops with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes before removing to wire racks.

Step 7: Make the Cream Cheese Pickle Frosting

Beat cream cheese and butter until smooth. Add pickle brine, lemon zest, and a pinch of salt. Then gradually blend in powdered sugar until fluffy and spreadable. Taste here and add more brine or zest depending on your pickle passion!

Step 8: Assemble Your Cake

If needed, level your cooled cake layers with a serrated knife for even stacking. Spread frosting between each layer, then cover the top and sides generously. For my final touch, I love sprinkling crushed dill pickle potato chips and fresh dill sprigs on top—it’s such a fun twist!

Top Tip

I’ve learned a few things over my many attempts at this cake that you’ll find super helpful to nail it every time.

Pickle Brine Balance: Start with less brine and add more to frosting gradually—too much can overpower.
Dry Pickles Well: Pat your chopped pickles dry with paper towels to avoid thinning the batter.
Don’t Overmix: Fold pickles in gently to keep the cake light and tender.
Room Temperature Ingredients: Softened butter and cream cheese blend better and create smoother cakes and frosting.

How to Serve Dill Pickle Layer Cake Recipe

Garnishes

I adore garnishing with crushed dill pickle potato chips for that salty crunch and a few candied pickle slices that add a subtle sweetness. Fresh dill sprigs also add a pop of green and a fresh aroma that brings the whole experience to life.

Side Dishes

This cake pairs wonderfully with savory sides like a lightly dressed cucumber salad or smoked meats if you’re making it for a party. It’s also fantastic simply alongside a glass of iced tea or even a sharp cheddar cheese board for snack time.

Creative Ways to Present

For birthdays, I’ve decorated this cake with festive pickle-shaped fondant cutouts and bright edible flowers. Another time, I layered smoked salmon and dill around the cake for a quirky brunch centerpiece that everyone loved. It really encourages creativity!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake loosely with plastic wrap and refrigerate it. It stays fresh for up to 4 days. Just bring it to room temperature before serving so the frosting regains its creamy softness.

Freezing

Freezing the assembled cake is doable, but I recommend freezing the layers separately without frosting. Wrap each layer tightly in plastic wrap then foil for up to a month. Thaw in the fridge overnight before frosting and assembling.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t usually needed. But if your cake feels too cold, let it sit out for 20-30 minutes. This allows the frosting to soften so every bite is perfectly creamy.

Frequently Asked Questions:

Can I use a different type of pickle for this cake?

Yes! You can experiment with spicy pickles or bread-and-butter pickles. Just keep in mind that sweeter pickles may add more sugar to the flavor profile, and spicy ones can add extra heat. Adjust the brine amount accordingly so the cake isn’t too tart or overpowering.

Will the cake taste overwhelmingly like pickles?

Not at all. The pickle flavor is subtle and balanced by the sugar, cream cheese frosting, and vanilla. It’s a unique twist rather than an intense pickle punch. The brine adds a gentle tang that plays nicely with the sweetness.

Can I make this cake vegan or dairy-free?

You can try using vegan butter, non-dairy cream cheese alternatives, and plant-based milk. Swap sour cream for a vegan yogurt option. Keep in mind, textures and tanginess might differ slightly, but these substitutions can still yield a delicious cake.

How do I prevent the cake from drying out?

Use room temperature ingredients for better mixing and moisture retention. Don’t overbake; start checking for doneness at 35 minutes with a toothpick. Also, the sour cream and pickle brine help keep the cake tender and moist. Store leftovers covered in the fridge.

Final Thoughts

This Dill Pickle Layer Cake Recipe holds a special place in my kitchen because it’s a delicious surprise that breaks the mold of traditional cakes. It’s always a hit whether for a quirky birthday or a fun get-together. I hope you enjoy making it just as much as I do—it's a one-of-a-kind experience that brings a smile with every slice!