Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Slice of pickle cake topped with frosting and pickle chip

Dill Pickle Cake with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This soft pickle cake combines finely chopped dill pickles and pickle brine with a tender sour cream crumb and smooth cream cheese frosting. It is a sweet-and-tangy one-layer dessert that can also be made as 12 cupcakes.

  • Total Time: 60 minutes
  • Yield: 10 slices

Ingredients

Scale

Ingredients section: Pickle Cake

  • 180 g (1 1/2 cups) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 113 g (1/2 cup) unsalted butter, softened
  • 150 g (3/4 cup) granulated sugar
  • 2 large eggs, at room temperature
  • 120 g (1/2 cup) full-fat sour cream, at room temperature
  • 3 tablespoons dill pickle brine from the jar
  • 1 teaspoon vanilla extract
  • 50 g (1/3 cup) finely chopped dill pickles, well drained and patted dry

Ingredients section: Cream Cheese Frosting

  • 57 g (1/4 cup) unsalted butter, softened
  • 113 g (4 ounces) full-fat block cream cheese, softened but still cool
  • 180 g (1 1/2 cups) powdered sugar, sifted if lumpy
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon dill pickle brine, plus up to 1 teaspoon more if needed
  • Fresh dill or one well-drained pickle chip for garnish, optional

Instructions

  1. Preheat the oven to 350°F. Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment.

  2. Finely chop the pickles, spread them on paper towels, and press gently to remove excess surface moisture.

  3. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

  4. In a large bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until lighter and slightly fluffy.

  5. Beat in the eggs one at a time. Mix in the sour cream, 3 tablespoons pickle brine, and vanilla.

  6. Add the dry ingredients and mix on low only until most of the flour disappears. Fold in the drained chopped pickles with a spatula.

  7. Spread the batter evenly in the prepared pan. Bake for 32 to 36 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.

  8. Cool in the pan for 15 minutes. Turn the cake onto a wire rack, remove the parchment, and cool completely.

  9. For the frosting, beat the softened butter until smooth. Add the cream cheese and beat just until combined. Gradually mix in the powdered sugar, then add the vanilla and 1 teaspoon pickle brine.

  10. If the frosting is soft, chill it for 15 to 20 minutes. If it is too firm, mix in no more than 1 additional teaspoon of brine.

  11. Frost the cooled cake. Add fresh dill or a well-drained pickle chip immediately before serving, if desired.

Notes

  • For a milder cake, replace 1 tablespoon of the batter’s pickle brine with 1 tablespoon of milk.

  • Pat the chopped pickles dry to prevent wet pockets in the cake.

  • For cupcakes, divide the batter among 12 lined muffin cups and bake for 18 to 22 minutes.

  • Refrigerate the cake after adding cream cheese frosting and do not leave it at room temperature for more than 2 hours.

  • Nutrition is an estimate and varies with the pickle, brine, and dairy brands used.

  • Author: Adam Moretti
  • Prep Time: 25minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://www.healthyamericanbites.com/pickle-cake/