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Dill Pickle Layer Cake Recipe

4.5 from 11 reviews

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There's something oddly delightful about a cake that balances tang and sweetness at once. This Dill Pickle Layer Cake Recipe is exactly that surprise treat—a bakery-worthy confection that celebrates dill pickles in the most unexpected way. Trust me, it’s worth every bite, especially if you love a little twist in your desserts.

A slice of three-layer cake with light yellow sponge and white creamy frosting between each layer sits on a white plate with speckles, beside a silver fork. The top layer of the cake slice is decorated with three small green pickle slices and some crushed green crumbs. In the background, the full cake, frosted in white with the same small green pickles on top, is on a beige cake stand with a wooden base, all set on a gray surface with a white marbled texture. A white cup and a crumpled beige napkin lay nearby. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I've always been fascinated by how unconventional ingredients like pickle brine can bring so much depth to a dessert. This Dill Pickle Layer Cake Recipe isn't just a gimmick — it's a thoughtfully crafted dessert that combines a tender crumb with a creamy tangy frosting, all infused with the subtle zip of dill pickles. It's fun, flavorful, and surprisingly addictive!

  • Unique Flavor Profile: The subtle tang from dill pickle brine adds a surprising brightness that keeps every bite interesting.
  • Moist, Tender Layers: Sour cream and pickle brine combine to create an incredibly moist cake that won't dry out.
  • Rich, Creamy Frosting: The cream cheese frosting balances the tang of the pickles perfectly with a smooth, luscious finish.
  • Great Conversation Starter: It’s a showstopper that always gets people talking—and loving it.
The image shows a three-layer white cake slice on a white plate, each layer separated by creamy white frosting that looks smooth and thick. The cake itself is light in color with small green pieces inside, which might be bits of pickle. The top layer is covered with more white frosting, decorated with small swirls and sprinkled with finely chopped green herbs. On top of the cake sits a whole small green pickle, adding a bright contrast to the creamy texture below. The background is a white marbled surface with some blurred pickles behind the cake. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Dill Pickle Layer Cake Recipe lies in the harmony between classic cake ingredients and the unexpected addition of pickles and their brine. Here’s a quick rundown of why each element shines:

Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, four whole brown eggs with clean shells, a few sprigs of fresh dill, a small pile of finely chopped sweet dill pickles, a smooth slab of unsalted butter, a block of cream cheese, a small white bowl of sour cream, a small white bowl of whole milk, a small white bowl filled with dill pickle brine, a small white bowl containing lemon zest, and a small white bowl of powdered sugar, all arranged symmetrically around a clean white ceramic plate, 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 structure and the perfect crumb without weighing the cake down.
  • Baking powder & baking soda: These leavening agents ensure your cake layers rise beautifully and stay fluffy.
  • Unsalted butter: Adds richness and moisture—always go for quality here!
  • Granulated sugar: Sweetens without overpowering the subtle pickle notes.
  • Large eggs: Essential for binding and giving the cake a tender crumb.
  • Vanilla extract: Rounds out the flavors, creating warmth and balance.
  • Sour cream: Keeps the cake luscious and soft, while adding a mild tang.
  • Whole milk: Adds moisture and helps blend flavors evenly.
  • Dill pickle brine: This secret ingredient introduces that characteristic pickle tang, elevating the cake to something memorable.
  • Sweet dill pickles (finely chopped): They add texture and bursts of flavor without sogginess—just be sure to pat them dry!
  • Cream cheese: The base of the frosting, adding creaminess and a subtle tang that complements the cake layers.
  • Lemon zest: Lifts the frosting with a fresh citrus note, preventing it from feeling heavy.
  • Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
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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

I’ve found that this Dill Pickle Layer Cake Recipe is pretty forgiving and open to your personal tweaks. I love adding a bit more pickle brine to the frosting when I want an extra tang, but if you prefer to dial it down, that’s totally fine — the cake still rocks without being too pickle-forward.

  • Variation: Once, I swapped the sweet dill pickles for spicy garlic pickles to add heat, and it was surprisingly awesome—depends on your flavor vibe!
  • Dietary tweaks: You can swap sour cream for Greek yogurt if you want a lighter tang and fewer calories.
  • Presentation tweaks: Try adding crushed dill pickle potato chips on top for crunch and an extra pickle punch.

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

Step 1: Prep Like a Pro

First things first, get your oven warmed up to 350°F (175°C). Greasing and lining your three 8-inch cake pans with parchment paper will save you frustration later—cakes come out cleanly without sticking. I've made this cake enough to know this step is non-negotiable for perfect layers.

Step 2: Whisk Those Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Doing this ensures even distribution of leaveners and salt, which means your cake will rise evenly and have balanced flavor — a detail that really makes a difference.

Instructions

  1. 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 prevent sticking.
  2. Make the cake batter: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In a large bowl, cream softened unsalted butter and granulated sugar until the mixture is 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. Gradually add the dry ingredients to the wet mixture, folding in gently. Finally, fold in the finely chopped sweet dill pickles, making sure they're well distributed.
  3. Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to wire cooling racks to cool completely.
  4. Make the frosting: Beat cream cheese and unsalted butter together until smooth and creamy. Add pickle brine, lemon zest, and a pinch of salt, mixing well. Gradually beat in powdered sugar until the frosting becomes fluffy and spreadable. Taste and adjust the amount of pickle brine or lemon zest to your preference.
  5. Assemble: If necessary, level the cooled cake layers with a knife to create even surfaces. Stack the cake layers, spreading a layer of frosting between each. After stacking, frost the top and sides of the cake evenly. Decorate with optional crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs for a festive touch.

Notes

  • Ensure pickles are patted dry to avoid adding excess moisture to the batter.
  • You can substitute sour cream with Greek yogurt if preferred.
  • For extra tang, adjust pickle brine quantity in frosting cautiously.
  • Use room temperature ingredients for best mixing results.
  • Allow the cake to cool completely before frosting to prevent melting.
  • Store the cake in the refrigerator due to the cream cheese frosting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 420 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 90 mg

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