Description
A unique and flavorful New Dill Pickle Cake combining the tangy zest of dill pickles with a moist, sweet cake base, topped with a creamy dill pickle juice-infused frosting. Perfect for adventurous bakers looking to try a savory-sweet dessert.
Ingredients
Scale
Cake 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)
Frosting Ingredients
- 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 and Prep: Preheat 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 unsalted butter, vegetable or avocado oil, and granulated sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and garlic powder if using.
- Combine Wet and Dry Ingredients Partially: Add one-third of the dry mixture to the wet ingredients and mix gently to avoid overmixing.
- Add Pickles and Juice: Stir in finely chopped dill pickles and dill pickle juice until evenly incorporated.
- Add Remaining Dry Ingredients and Nuts: Add another third of the dry mix, then fold in chopped walnuts or pecans if using, followed by the rest of the flour mixture. Stir until just combined to keep the batter light.
- Fold in Dill: Gently fold in fresh chopped dill if using, ensuring even distribution.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Cool Cakes: Let the cakes cool in the pans for 15 minutes, then transfer them onto a wire rack to cool completely before frosting.
- Make Frosting: In a mixing bowl, beat softened cream cheese and unsalted butter until smooth and creamy. Add dill pickle juice and sugar if using, and beat until the frosting is light and fluffy.
- Frost and Garnish: Spread the frosting evenly over the cooled cake layers. Optionally, garnish with extra chopped pickles and dill sprigs for a decorative touch.
Notes
- Use high-quality ingredients, especially for the pickles and cream cheese, to enhance flavor.
- Do not overmix the batter to ensure a light and fluffy cake texture.
- Make sure the cakes are completely cooled before applying frosting to prevent melting.
- Optional ingredients like garlic powder and nuts add bold flavor and texture, but can be omitted if preferred.
- Adjust the sugar in the frosting based on your sweetness preference.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
