Description
The New Dill Pickle Cake is a unique dessert that beautifully blends sweetness and tanginess with the unexpected flavor of dill pickles.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) vegetable or avocado oil
- 1½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup finely chopped dill pickles (drained but moist)
- ¼ cup dill pickle juice
- 1 tbsp chopped fresh dill (optional)
- ¼ cup chopped walnuts or pecans (optional)
- ½ tsp garlic powder (optional, for a savory kick)
Instructions
- Prep Your Oven & Pans: Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, lightly greasing the insides.
- Cream Together Butter & Sugar: In a bowl, cream the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add eggs one at a time and mix well. Incorporate vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and garlic powder.
- Merge Wet & Dry Mixtures: Gradually add dry ingredients to the wet mixture, mixing gently. Stir in chopped dill pickles and dill pickle juice.
- Fold in Fresh Dill (Optional): If desired, fold in chopped fresh dill.
- Bake Your Cake: Divide batter into prepared pans and bake for 30-35 minutes. Check doneness with a toothpick.
- Make the Frosting: Beat together softened cream cheese and butter, adding dill pickle juice and sugar to taste until fluffy.
- Frost & Serve: Frost between layers and on top and sides of cakes, adding chopped pickles or fresh dill for garnish, if desired.
Notes
This cake is a delightful experience that pairs sweetness with savory notes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 kcal per slice
- Sodium: 250 mg
- Protein: 4 g