Description

This Dill Pickle Birthday Layer Cake is a unique and savory twist on the traditional birthday cake, featuring moist layers infused with dill pickle brine and chopped sweet dill pickles. Topped with a creamy cream cheese pickle frosting and garnished with crunchy dill pickle potato chips, candied pickles, and fresh dill sprigs, this cake offers a delightful balance of tangy, sweet, and savory flavors perfect for an adventurous palate.

Ingredients

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For the 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

For the 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

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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 prevent sticking and ensure even baking.
Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. In a large bowl, cream the softened butter and granulated sugar with a mixer for about 3–4 minutes until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, whole milk, and dill pickle brine. Gradually add the dry ingredients to the wet, folding gently until just combined. Carefully fold in the finely chopped sweet dill pickles to avoid breaking them up too much.
Bake the cake layers: Divide the batter evenly among the three 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 of the cakes comes out clean. Remove from the oven and let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Add the dill pickle brine, lemon zest, and a pinch of salt, mixing well to combine. Gradually add the powdered sugar, beating continuously until the frosting is light and fluffy. Taste and adjust the amount of pickle brine or lemon zest if desired for more tang.
Assemble the cake: Level each cooled cake layer if necessary for even stacking. Spread a generous amount of frosting between each layer, then cover the top and sides of the assembled cake with the remaining frosting. Decorate with crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs for added texture and visual appeal.

Notes

Make sure to pat the chopped pickles dry to avoid excess moisture that could affect the cake texture.
If you prefer a stronger pickle flavor, increase the amount of pickle brine in both the batter and frosting slightly.
You can use regular dill pickle chips if candied pickles are not available as garnishes.
Allow the cake to chill for 30 minutes before slicing to help the frosting set and make cutting easier.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 38 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 80 mg