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· 4.4 from 9 reviews

Alright, friend, if you’re someone who loves a little twist in classic desserts, this Dill Pickle Cake Recipe is going to surprise you in the best way. It’s that oddly delightful combination of sweet, tangy, and a little savory that just dances on your taste buds. I’ve tried a bunch of versions, but this one? It hits the spot every time. Stick with me, and I’ll walk you through everything so your cake turns out perfectly moist, flavorful, and yes, pickle-powered!

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Why This Recipe Works

Balance of Flavors: The sweetness from the sugar and the tang from the dill pickles create a unique flavor that’s neither too sweet nor too sour.
Moisture Boost: Using both butter and oil, plus pickle juice, keeps the cake incredibly moist and tender.
Creamy Dill Frosting: That cream cheese frosting with pickle juice ties the whole cake together with a perfect tangy finish.
Optional Savory Notes: Garlic powder and fresh dill add a subtle savory depth that’s unexpected yet totally addictive.

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Ideas, Sweet and Savory Cakes, Pickle Flavored Desserts - 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 is all about blending textures and flavors that normally wouldn’t meet in a cake but somehow just click. Each ingredient brings its own magic, and I’ll share my favorite picks to make this recipe really shine.

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Ideas, Sweet and Savory Cakes, Pickle Flavored Desserts - 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 butter adds richness and helps create a tender crumb without overpowering the delicate pickle flavor.
Vegetable or avocado oil: I love adding oil for extra moisture — it keeps the cake soft even days after baking.
Granulated sugar: The classic sweetener here balances the tang from the pickles perfectly.
Large eggs: Room temperature eggs help the batter come together smoothly and contribute to the cake’s structure.
Vanilla extract: A subtle background flavor that enhances the overall taste.
All-purpose flour: The base of the cake — make sure to measure carefully to avoid a dry or dense texture.
Baking powder: Gives the cake its lift and light texture.
Salt: Just a pinch to balance and bring out all those flavors.
Finely chopped dill pickles: The star player here — drained but still moist to infuse every bite with juicy tang.
Dill pickle juice: It’s key for that signature pickle tang in both the cake and frosting.
Fresh dill (optional): Adds a lovely herbal kick; I highly recommend it if you’re feeling adventurous.
Chopped walnuts or pecans (optional): For that crunch and nutty contrast, which I personally love.
Garlic powder (optional): Just a hint brings an unexpected savory punch — it might sound wild but trust me, it works.
Cream cheese and butter (for frosting): Classic creamy frosting base that gets a fabulous twist with pickle juice.
Sugar (for frosting): Optional, depending on your sweet tooth and how tangy your pickle juice is.

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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

I like keeping this Dill Pickle Cake Recipe as is for the perfect balance, but sometimes I play around depending on the occasion. Don’t be shy to make it your own – after all, that’s part of the fun!

Less tang, more sweet: If you’re new to pickle-flavored desserts, start by reducing the pickle juice in the frosting or skip the garlic powder to keep it milder.
Add spice: I sometimes sprinkle a pinch of cayenne or smoked paprika in the batter for an unexpected depth that pairs surprisingly well with the pickles.
Nut-free version: Simple to omit the nuts if you’re serving allergy-sensitive guests — the texture stays fabulous.
Dill-free: If you don’t have fresh dill, no worries! The cake still tastes great without it, but the fresh herb adds a lovely burst of flavor.

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

Step 1: Prep Your Pans and Oven

First things first, preheat your oven to 350°F (175°C). I like to line my two 8-inch round cake pans with parchment paper and then lightly grease the sides. This little extra step makes it way easier to release your cakes later without breaking them — trust me, you don’t want any stress at the finish line.

Step 2: Cream Butter, Oil & Sugar

In a large bowl or stand mixer, beat together the softened butter, oil, and sugar until everything is light and fluffy. This usually takes about 3-4 minutes. The fluffier this mixture gets, the better the texture of your cake will be. Patience here pays off!

Step 3: Add Eggs and Vanilla

Add your eggs one at a time, making sure to beat well after each addition. This slow incorporation helps the eggs blend smoothly without curdling the batter. Stir in the vanilla extract last so it doesn’t evaporate with overmixing.

Step 4: Mix Dry Ingredients Separately

Whisk together your flour, baking powder, salt, and garlic powder (if you’re using it) in another bowl. Keeping this dry mix separate ensures even distribution when you add it to the wet ingredients.

Step 5: Combine and Add Pickles

Add about one-third of the dry mix into your wet mixture and mix gently. Then, fold in the chopped dill pickles and pickle juice — this is where the magic happens! A gentle stir keeps the batter light. Follow with the rest of the flour in two more additions, folding in nuts and fresh dill along the way if you’re using them.

Step 6: Bake ’Til Perfect

Divide the batter evenly between your two pans and smooth the tops. Bake in the center rack for about 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes rest in their pans for 10-15 minutes before turning them out onto a wire rack to cool completely.

Step 7: Whip Up the Dill Pickle Frosting

Beat your softened cream cheese and butter until super smooth. Then add the pickle juice and sugar, beating until the frosting is light and fluffy — give it a quick taste and add a little more sugar if you want sweeter frosting. Patience here will reward you with a dreamy, tangy spread.

Step 8: Frost, Garnish & Enjoy!

Spread a generous layer of frosting on one cake layer, top with the second, and frost the outside. Garnish with extra chopped pickles and dill sprigs if you want to impress your friends with how pretty it looks. Then slice and savor — this cake’s flavor just keeps getting better as it sits.

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Pro Tips for Making Dill Pickle Cake Recipe

Moisture Is Key: Don’t skip the pickle juice — it adds moisture and the signature tang that makes this cake unforgettable.
Don’t Overmix: Once you add the flour, stir just enough to combine; overmixing can make the cake tough.
Drain Pickles Well: Chop pickles finely but keep them slightly moist — too wet and the batter gets soupy, too dry and you lose that burst of flavor.
Cool Fully Before Frosting: Frosting melts if the cake is warm; patience here keeps a neat and delicious finish.

How to Serve Dill Pickle Cake Recipe

Dill Pickle Cake, Dill Pickle Cake Recipe, Unique Cake Ideas, Sweet and Savory Cakes, Pickle Flavored Desserts - 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

Since you’ve got dill and pickles in the cake, I love topping mine with a few extra chopped dill pickles sprinkled right on the frosting for crunch and color. A couple of fresh dill sprigs not only look gorgeous but add a fresh herbal touch that makes each bite even more memorable.

Side Dishes

This cake is such a fun conversation starter that I like serving it alongside classic tea sandwiches or a light charcuterie board — think mild cheeses and crackers. It also pairs surprisingly well with a crisp cucumber salad when you want a refreshing contrast.

Creative Ways to Present

For a party, I’ve served this Dill Pickle Cake Recipe as mini cupcakes or in a trifle bowl layered with extra cream cheese frosting and chopped pickles — guests loved diving in fork-first! The key is to keep it playful and unexpected.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Dill Pickle Cake wrapped in plastic wrap or stored in an airtight container in the fridge. It stays fresh and moist for up to 3 days, but honestly, it rarely lasts that long!

Freezing

I’ve successfully frozen the unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. When I’m ready to use them, I let them thaw overnight in the fridge before frosting. Freezing does a great job preserving texture and flavor.

Reheating

If you do have leftovers with frosting, I recommend eating it cold or at room temperature. If you want to “freshen” the cake without heating the frosting, unwrap a slice and warm it in the microwave for 10 seconds—just enough to bring back that fresh-baked feel without melting the frosting.

FAQs

Does the dill pickle flavor come through strongly in the cake?

The dill pickle flavor is noticeable but perfectly balanced with sweetness and creaminess. It won’t taste like a deli sandwich — more like a pleasantly tangy, slightly savory cake.
Can I use sweet pickles instead of dill pickles?

You can, but the flavor profile will change—the cake will be sweeter and less tangy. Dill pickles are preferred for that classic tangy punch that makes this recipe unique.
Is this cake suitable for kids?

Absolutely! While the flavor is different, many kids enjoy the fun tangy taste, especially with the creamy frosting. You might want to reduce or omit the garlic powder if you’re concerned about stronger savory notes.
Can I make this cake gluten-free?

Yes, swapping the all-purpose flour for a gluten-free flour blend that’s suitable for baking should work well. Just check that the blend includes xanthan gum or a binder for structure.

Final Thoughts

Honestly, this Dill Pickle Cake Recipe has become one of those cheeky “secret weapon” recipes I pull out when I want to wow guests without doing anything too complicated. It’s fun, unexpected, and surprisingly comforting. If you’re curious about pickle-flavored treats or just want to try something truly different, give this cake a whirl. I promise you’ll end up with a slice (or three) that makes you smile — and maybe even converts a pickle skeptic into a fan!