Description
A unique and festive Dill Pickle Birthday Layer Cake featuring moist layers studded with sweet dill pickles and a tangy cream cheese pickle frosting, perfect for adventurous palates and celebratory occasions.
Ingredients
Scale
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
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
Instructions
- 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 ensure the cakes release easily after baking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, milk, and dill pickle brine. Gradually add the dry ingredients, folding gently until just combined. Finally, fold in the chopped sweet dill pickles, ensuring they are well distributed without overmixing.
- Bake: Divide the batter evenly among 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. Remove from oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
- Make the frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the pickle brine, lemon zest, and a pinch of salt, blending well. Gradually beat in the powdered sugar until the frosting is fluffy and has reached your desired consistency. Taste and adjust the amount of pickle brine or lemon zest if desired for extra tang.
- Assemble: If necessary, level the cooled cakes to create flat layers. Place one cake layer on your serving plate and spread a layer of frosting on top. Repeat with the remaining cake layers and frosting. 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
- Be sure to pat dry the chopped pickles to avoid adding excess moisture to the batter, which can affect the cake's texture.
- Use sweet dill pickles for a balanced flavor that complements the cake’s sweetness without overpowering it.
- If you prefer a less tangy frosting, reduce the amount of pickle brine or lemon zest to taste.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For easier slicing, chill the cake in the refrigerator for 30 minutes before serving.
- Parchment paper lining helps with easy removal and clean edges on cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
