Name: Dill Pickle Layer Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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; Crushed dill pickle potato chips; Candied pickle slices; Fresh dill sprigs

There’s something wildly delightful about a cake that surprises you in the best possible way. This Dill Pickle Layer Cake Recipe is exactly that—a fun twist on your classic layer cake, combining tangy pickle flavor with creamy frosting to make a party-worthy dessert that’s as curious as it is delicious.

A slice of three-layer cake with light yellow sponge and white creamy frosting between each layer sits on a white plate with speckles, beside a silver fork. The top layer of the cake slice is decorated with three small green pickle slices and some crushed green crumbs. In the background, the full cake, frosted in white with the same small green pickles on top, is on a beige cake stand with a wooden base, all set on a gray surface with a white marbled texture. A white cup and a crumpled beige napkin lay nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Dill Pickle Layer Cake Recipe
Top Tip
How to Serve Dill Pickle Layer Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Dill Pickle Layer Cake Recipe

Why You'll Love This Recipe

This Dill Pickle Layer Cake Recipe is a total conversation starter—and a treat for those who love flavors that break the mold. Its unique blend of sweet, tangy, and savory elements hits just the right note to surprise and delight your taste buds.

Unexpected Flavor Fusion: You get classic cake sweetness balanced with the bright tang of dill pickle brine and chunks, which keeps every bite interesting.
Moist & Tender Layers: The combination of sour cream and pickle brine keeps the cake impeccably moist without being overpowering.
Cream Cheese Frosting with a Twist: Adding pickle brine and lemon zest into the frosting lifts it to a whole new level of flavor.
Fun and Festive Presentation: Topped with crushed dill pickle chips and fresh dill, this cake is as fun to look at as it is to eat.

The image shows a three-layer white cake slice on a white plate, each layer separated by creamy white frosting that looks smooth and thick. The cake itself is light in color with small green pieces inside, which might be bits of pickle. The top layer is covered with more white frosting, decorated with small swirls and sprinkled with finely chopped green herbs. On top of the cake sits a whole small green pickle, adding a bright contrast to the creamy texture below. The background is a white marbled surface with some blurred pickles behind the cake. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Dill Pickle Layer Cake Recipe has a purpose in creating a perfectly balanced cake. The interplay between the classic baking staples and the unique pickle elements is what really makes this recipe shine.

Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, four whole brown eggs with clean shells, a few sprigs of fresh dill, a small pile of finely chopped sweet dill pickles, a smooth slab of unsalted butter, a block of cream cheese, a small white bowl of sour cream, a small white bowl of whole milk, a small white bowl filled with dill pickle brine, a small white bowl containing lemon zest, and a small white bowl of powdered sugar, all arranged symmetrically around a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-Purpose Flour: Provides structure for the cake but stays tender with the right balance of wet ingredients.
Baking Powder & Baking Soda: These leaveners give the cake a light, airy texture—especially important since the mix includes dense ingredients like sour cream and pickles.
Unsalted Butter: Adds richness and flavor; using unsalted lets you control the salt level precisely, which is crucial when pairing with salty pickle flavors.
Granulated Sugar: Sweetness balances the tang from the pickles and brine.
Eggs: Give structure and moisture; beating them well helps create a fluffy batter.
Vanilla Extract: Adds warmth and depth, complementing the pickle's tang.
Sour Cream: Keeps the cake amazingly moist and adds a slight tang that harmonizes with the brine.
Whole Milk: Adds fluidity to the batter, keeping it smooth and easy to work with.
Dill Pickle Brine: The star of the show—adds that unmistakable dill pickle tang surprisingly well in cake form.
Chopped Sweet Dill Pickles: Gives bursts of crunch and flavor inside the cake without sogginess when patted dry.
Cream Cheese (for Frosting): Adds creamy tanginess that pairs perfectly with the pickles.
Unsalted Butter (for Frosting): Creates a fluffy, spreadable frosting texture.
Lemon Zest: Brightens the frosting, balancing the savory notes.
Powdered Sugar: Sweetens and stabilizes the frosting, making it luscious yet light.
Salt (Pinch): Enhances all the flavors without making it taste salty.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Dill Pickle Layer Cake Recipe is how adaptable it is. Whether you want to amp up the pickle punch or go lighter with the brine, you can easily tweak the flavors to suit your crowd’s preferences.

Variation: I’ve tried using bread-and-butter pickles instead of sweet dill for a milder, sweeter twist that my family loved—try it if you prefer something less tangy!
Dietary Mod: For a gluten-free version, swap regular flour for a blend that can substitute cup-for-cup—just be careful not to overmix to keep things light.
Spicing It Up: Adding a tiny pinch of smoked paprika to the batter gives the cake a subtle smoky note that pairs wonderfully with the dill.

Step-by-Step: How I Make Dill Pickle Layer Cake Recipe

Step 1: Prep Your Pans and Oven

I always preheat my oven to 350°F (175°C) and grease my three 8-inch cake pans really well before lining them with parchment paper. This step saves you from any panic later when you try to unmold your perfect layers. If you forget to grease, the parchment might slip or the cake could stick.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leaveners are evenly distributed, which gives you that consistent rise throughout your cake.

Step 3: Cream Butter and Sugar

I use my stand mixer (but handheld works fine, too) to beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes. The mixture should become light and fluffy—this aeration helps make your cake tender and picks up the flavors beautifully.

Step 4: Incorporate Eggs and Wet Ingredients

Add eggs one at a time to the butter-sugar mix, beating thoroughly after each. Then stir in the vanilla extract, sour cream, milk, and dill pickle brine. The brine is the secret ingredient here, so don’t skip it—it brings that signature tang you want!

Step 5: Combine Dry and Wet Mixtures & Add Pickles

Gradually fold the dry ingredients into the wet batter until just combined. Overmixing can make the cake tough, so gentle is the key. Then fold in your finely chopped sweet dill pickles, which have been patted dry—this step ensures the batter doesn’t get watery and the pickles keep their texture.

Step 6: Bake and Cool

Divide the batter evenly between the three prepared cake pans. I like to smooth the tops with a spatula to help them rise evenly. Bake at 350°F for 35 to 40 minutes—use a toothpick test to check doneness. Once out, let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely. Never rush this step as frosting warm cake leads to melting messes.

Step 7: Prepare Cream Cheese Pickle Frosting

Beat softened cream cheese and butter until smooth and creamy. Then add pickle brine, lemon zest, and a pinch of salt. Gradually mix in the powdered sugar until the frosting is fluffy and spreadable. Taste and adjust the pickle brine or lemon zest—you want a noticeable but balanced tang.

Step 8: Assemble the Cake

Level your cake layers with a serrated knife if needed to keep everything flat for stacking. Spread a generous layer of frosting between each cake layer, then frost the entire outside. For some visual flair and texture, sprinkle crushed dill pickle potato chips, candied pickles, or fresh dill sprigs on top.

Top Tip

Making this Dill Pickle Layer Cake Recipe has taught me a few things that really help the baking process go smoothly and yield the best results. Here are the tips I swear by so you avoid common pitfalls:

Dry Your Pickles Thoroughly: Soggy pickles can water down your batter and affect the cake texture, so pat them well before folding in.
Don’t Skip the Brine: It’s subtle but essential for that signature tang—in my experience, using less makes the cake bland.
Cool Layers Completely Before Frosting: Frosting warm cake causes sliding layers or melting cream cheese—waiting is worth it.
Use Fresh Lemon Zest in Frosting: It brightens the flavor and balances the pickle’s sharpness beautifully.

How to Serve Dill Pickle Layer Cake Recipe

Dill Pickle Layer Cake - Serving Suggestion

Garnishes

I like to finish this cake with a scatter of crushed dill pickle potato chips for crunch and a few candied pickle slices for sweetness. Fresh dill sprigs on top add a beautiful herbal note and make the cake look extra special. These garnishes invite curiosity and are super tasty alongside each forkful.

Side Dishes

When I serve this cake at gatherings, I usually pair it with lighter, fresh sides like cucumber salad or a simple green salad with lemon vinaigrette to echo the bright flavors. It also works surprisingly well as a quirky dessert option after a rich, creamy main course.

Creative Ways to Present

For special occasions, I've stacked this Dill Pickle Layer Cake Recipe on a rustic wooden board and surrounded it with extra pickles and fresh dill sprigs. Another fun idea is to serve individual mini cakes or cupcakes decorated with miniature pickle chip toppers—perfect for casual parties or picnic-style brunches.

Make Ahead and Storage

Storing Leftovers

Leftover cake keeps beautifully in an airtight container in the fridge for up to 4 days. I recommend slicing before storing to easily grab a piece without dragging the whole cake out. Keep it covered well to prevent it from drying out or absorbing fridge odors.

Freezing

I’ve frozen both the cake layers (wrapped tightly in plastic wrap then foil) and the frosted assembled cake with good results. For best texture, thaw frozen cake in the refrigerator overnight. The cream cheese frosting holds up well, though it’s best eaten within a month of freezing.

Reheating

No need to reheat this cake! It's best enjoyed chilled or at room temperature so the flavors and frosting texture remain perfect. If you prefer room temp, just let slices sit out for about 20 minutes before eating.

Frequently Asked Questions:

Can I use other types of pickles in the Dill Pickle Layer Cake Recipe?

Absolutely! While dill pickles provide the signature tang, sweet pickles or bread-and-butter varieties can be swapped in for a milder, sweeter flavor. Just remember to dry them thoroughly so they don’t water down your batter.

What does the pickle brine do in the cake?

Pickle brine adds a subtle tang and saltiness that sets this cake apart from traditional sweet cakes. It enhances the pickle flavor overall without making the cake taste salty or sour. It’s a key ingredient for that unexpected flavor balance.

Can I make this cake gluten-free?

Yes! Using a good gluten-free all-purpose flour blend that measures cup-for-cup will work. Just be careful to mix gently and don't overwork the batter to maintain a tender crumb. You may notice a slightly different texture, but the flavor will still shine.

How far in advance can I make the cake?

You can bake the cake layers up to 2 days in advance—wrap and store them tightly in the fridge. Frosting and assembling on the day you plan to serve keeps everything freshest. Alternatively, bake and freeze layers up to a month ahead and thaw overnight before assembling.

Final Thoughts

This Dill Pickle Layer Cake Recipe is a quirky, fun way to shake up your dessert game—whether you’re celebrating a birthday or just love bold flavors. It’s not your everyday cake, but that’s exactly what makes it special. I highly recommend giving it a try if you want to surprise your guests (or yourself!) with a cake that’s truly one of a kind. Trust me, once you taste it, you’ll understand why I keep going back to this recipe.