Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup sour cream
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dill pickle juice
1/3 cup finely chopped dill pickles
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: Cream cheese frosting for topping
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, then stir in sour cream and vanilla.
4. In a separate bowl, combine flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Stir in pickle juice and chopped pickles until evenly distributed.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool completely, then top with cream cheese frosting and garnish with a pickle chip if desired.
Notes
Use bread and butter pickles for a sweeter flavor twist.
To reduce pickle intensity, start with 2 tablespoons juice and taste.
Pairs well with citrus frosting or herb-infused cream cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Experimental