Have you seen that wild pickle cake trend online and thought, “There is no way that actually tastes good”? 🤨
You’re curious, but you’re also worried it would be a soggy, vinegary disaster. I totally get it, and I was skeptical too, which is why I was determined to create one that worked! 🧪
Well, get ready to be amazed, because this recipe is the real deal. We’ve cracked the code to create a perfectly balanced, tender, and surprisingly delicious cake that will be the talk of any party. 🥳
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 12 servings
- Nutrition (per serving): Nutrition information is an estimate and may vary based on ingredients used.
Why You’ll Love This Pickle Cake 🍽️
I know it sounds wild, but once you try it, I promise you’ll understand the hype. Here’s why this recipe is a total winner:
- The Ultimate Conversation Starter: Show up to your next get-together with this cake. I guarantee it will be the one thing everyone is talking about, and they’ll be shocked by how good it is!
- Surprisingly Delicious Flavor Fusion: We worked hard to get this just right. The tang from the pickle brine cuts through the sweetness of the vanilla cake and cream cheese frosting for a truly unique and yummy flavor.
- A Simple, No-Fuss Method: If you’ve ever made a simple vanilla cake from scratch, you can absolutely make this. The steps are easy to follow, with no complicated techniques.
- It Actually Tastes Good: A lot of internet recipes are just for show. I designed this one to be more than a gimmick—it’s a genuinely palatable and fun dessert experience.
Ingredient & Equipment Notes 🍽️
The secret to this cake’s success lies in using the right ingredients. Let’s talk about the most important ones.
- The Star Ingredient: Dill Pickles & Brine. The type of pickle you use here really matters. I found that a quality, crunchy dill pickle gives the best flavor and texture. The brine, which is the juice from the jar, is our secret weapon! It replaces some of the liquid in the cake to give it that signature tang. Please do not use sweet or bread-and-butter pickles, as they will throw off the whole flavor.
- Essential Equipment: You can definitely mix this by hand with a whisk and some elbow grease. However, using an electric or stand mixer will make the job much easier. It helps create a light, fluffy cake and a perfectly smooth cream cheese frosting.
Note: For the best flavor, I recommend using the brine from a jar of refrigerated dill pickles. It often tastes fresher and more potent than the shelf-stable kinds.
Pro-Tips for Success 🍽️
Here are a few key tips I learned while testing this recipe that will guarantee your pickle cake is a huge success.
How to Balance Sweet and Savory 👨🍳
The magic of this cake is all in the balance. The recipe calls for just enough pickle brine to add a clear tangy note without making it taste like you’re eating a pickle. The cream cheese frosting is so important here! Its natural tartness is the perfect bridge between the savory dill and the sweet cake.
Chef’s Tip: The ‘pickle-ness’ of different brines can vary. I suggest starting with the amount in the recipe. You can taste the batter and add a little more, maybe a teaspoon at a time, but only if you want a much stronger pickle flavor.
Getting the Right Pickle Texture 👨🍳
Nobody wants a soggy cake, and that was one of my biggest fears with this recipe. To avoid this, chop your pickles up finely. Then, and this is the most important step, pat them completely dry with a paper towel before you fold them into the batter. This trick removes the extra water but keeps all that great pickle flavor.
Serving Suggestions & Pairings 🍽️
This cake is more than a dessert; it’s an event! I think it’s absolutely perfect for:
- April Fool’s Day celebrations
- Quirky birthday parties for the pickle-lover in your life
- Potlucks where you want to bring something unforgettable
- When it comes to drinks, I love pairing it with a crisp lager beer, a savory Bloody Mary, or a simple, tart lemonade.
Recipe FAQs 🍽️
Can I use sweet pickles instead of dill? 👨🍳
For this specific recipe, I really don’t recommend it. The entire flavor profile is built around the tangy, savory taste of dill pickles. If you used sweet pickles, you would need to completely change the sugar amounts in both the cake and frosting.
Does this cake need to be refrigerated? 👨🍳
Yes, it absolutely does. Because we use a delicious cream cheese frosting, the cake must be stored in an airtight container in the refrigerator to stay fresh and safe to eat (according to food safety guidelines).
Can I make this recipe into cupcakes? 👨🍳
Yes, and they are so fun! This recipe will make about 18-24 cupcakes. Just be sure to reduce the baking time. Check them after 18 minutes, and they should be done in about 18-22 minutes, or when a toothpick you insert comes out clean.
The Ultimate Pickle Cake with Dill Cream Cheese Frosting
A surprisingly delicious and tender cake infused with dill pickle tang and topped with a creamy, savory-sweet dill cream cheese frosting. This is the ultimate conversation-starting dessert you’ve been looking for!
- Prep Time: 20 mins
- Cook Time: 35 mins
- Servings: 12
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 cup dill pickle brine
- 1/2 cup finely chopped dill pickles, patted dry
- 2 tbsp fresh dill, chopped
- For the Frosting:
- 8 oz full-fat block cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp dill pickle brine
- 1 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed with an electric mixer until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and 1/2 cup of dill pickle brine.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. Do not overmix!
- Gently fold in the finely chopped (and dried!) pickles and the fresh dill.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy.
- Beat in the 2 tbsp of pickle brine and the fresh dill until smooth.
- Once the cake layers are completely cool, place one layer on a serving plate and spread about a third of the frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Notes
Chef’s Tip: Pat the chopped pickles dry with a paper towel to avoid adding excess moisture to the cake batter. This is the key to a perfect crumb!
Note: The cake layers can be baked a day in advance. Let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature before frosting.
Nutrition
Nutrition information is an estimate and may vary based on ingredients used. The accuracy of this information is not guaranteed.
So, what’s the verdict? Are you brave enough to try it? If you dared to bake this pickle cake, I would absolutely love to hear what you think! Please drop a comment and a rating below to let us know how your sweet and savory baking adventure turned out!
Sources & References 📚
- TODAY. (2023). “This dill pickle cheesecake is the viral recipe you have to try.” Today.com.
- U.S. Department of Agriculture. (n.d.). “Is it safe to leave a cake with cream cheese frosting out overnight?” AskUSDA.
