Description
A unique and flavorful Dill Pickle Birthday Layer Cake featuring moist layers infused with dill pickle brine and chopped sweet dill pickles, layered with tangy cream cheese pickle frosting and garnished with crunchy dill pickle potato chips, candied pickle slices, and fresh dill sprigs.
Ingredients
Scale
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
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.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients evenly. In a large bowl, use a stand or handheld mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, whole milk, and dill pickle brine until just combined. Gradually add the dry ingredients to the wet mixture, folding gently. Carefully fold in the finely chopped sweet dill pickles, ensuring they are evenly distributed.
- Bake: Divide the cake batter evenly between the three prepared pans and smooth the tops with an offset spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Add the pickle brine, lemon zest, and a pinch of salt, mixing until combined. Gradually beat in the powdered sugar until the frosting is fluffy. Taste the frosting and adjust the pickle brine or lemon zest if needed for desired flavor.
- Assemble: Level the cooled cakes if necessary. Stack the layers by spreading frosting between each cake layer before frosting the top and sides of the assembled cake. Decorate with optional crushed dill pickle potato chips, candied pickle slices, and fresh dill sprigs as desired to add texture and visual appeal.
Notes
- Make sure to pat the chopped pickles dry to prevent excess moisture in the cake batter.
- Use full-fat sour cream and whole milk for the best texture and richness in the cake.
- Adjust the amount of pickle brine in the batter and frosting to your taste preference for tanginess.
- Allow the cake to cool completely before frosting to prevent melting and sliding.
- For a cleaner slice, chill the cake after frosting for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
