Description

This whimsical Dill Pickle Birthday Layer Cake combines the tangy zest of dill pickles with a moist, fluffy vanilla cake and a creamy cream cheese pickle frosting. Perfect for adventurous eaters and pickle lovers, this unique cake features chopped sweet dill pickles in the layers and a hint of pickle brine in both the batter and frosting. Decorated with crushed dill pickle potato chips and fresh dill sprigs, it’s a fun and surprising centerpiece for any celebration.

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

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Instructions

Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
Make the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl using a stand mixer or handheld electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add eggs and wet ingredients: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, whole milk, and dill pickle brine until fully incorporated.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine.
Fold in pickles: Gently fold in the finely chopped sweet dill pickles that have been patted dry, taking care not to overmix.
Divide batter and bake: Evenly divide the batter among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer to wire cooling racks to cool completely.
Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the pickle brine, lemon zest, and a pinch of salt, mixing well. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Taste and adjust the pickle brine or lemon zest if desired.
Assemble the cake: Level the cakes if needed to ensure flat tops. Place the first layer on a serving plate, spread a layer of frosting over it, then add the second layer and repeat. Finally, place the third cake layer on top and cover the entire cake with the remaining frosting.
Decorate: Garnish the frosted cake with crushed dill pickle potato chips, candied pickle slices, and fresh dill sprigs to add texture and visual appeal.

Notes

Ensure the chopped pickles are well-patted dry to prevent excess moisture from affecting the cake texture.
Use room temperature ingredients for better mixing and a smoother batter.
If you prefer a less tangy frosting, reduce the amount of pickle brine and lemon zest.
For a stronger dill flavor, add a small pinch of dried dill to the cake batter.
Store the cake refrigerated due to the cream cheese frosting and consume within 3-4 days for best freshness.
Allow the cake to come to room temperature before serving for optimal flavor.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 70 mg