Description
This Dill Pickle Birthday Layer Cake is a unique and tangy twist on the classic celebration cake, featuring moist layers infused with dill pickle brine and chopped pickles, topped with a creamy cream cheese pickle frosting. Perfect for adventurous food lovers looking for a savory-sweet dessert.
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. In a large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, whole milk, and dill pickle brine. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Finally, fold in the finely chopped dill pickles, ensuring they are evenly distributed without overmixing.
- Bake: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire cooling racks to cool completely.
- Make the frosting: Using an electric mixer, beat together the softened cream cheese and butter until smooth and creamy. Add the pickle brine, lemon zest, and a pinch of salt, mixing well. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Taste and adjust the pickle brine and lemon zest as needed to balance sweetness and tang.
- Assemble the cake: If needed, level the cooled cake layers with a serrated knife. Place one layer on a serving plate, spread a layer of frosting evenly on top, then repeat with the second and third layers. Use the remaining frosting to cover the top and sides of the cake smoothly. Decorate with crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs for a festive touch.
Notes
- Ensure the chopped pickles are well-patted dry to prevent excess moisture in the cake batter.
- You can substitute sour cream with Greek yogurt for a tangier flavor and reduced fat.
- Adjust the amount of pickle brine in the frosting to taste, starting with less and adding more gradually.
- For easier cake removal, chill the pans briefly after greasing and parchment lining.
- The cake layers can be prepared a day ahead and wrapped tightly in plastic wrap, then frosted on the day of serving.
- If you prefer less tang, reduce the amount of dill pickle brine in the batter to 2 tablespoons.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 32 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
