Description

Dill Pickle Birthday Layer Cake is a unique and flavorful twist on a classic layer cake, featuring moist vanilla cake layers infused with dill pickle brine and chopped pickles, layered and frosted with tangy cream cheese pickle frosting, and garnished with crunchy dill pickle potato chips, candied pickle slices, and fresh dill sprigs for a surprising and delicious celebration treat.

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

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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 ensure the cakes release easily after baking.
Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the dry ingredients. In a large bowl, cream the softened butter and granulated sugar using a stand mixer or electric mixer for 3 to 4 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, whole milk, and dill pickle brine. Gradually add the dry ingredients and fold in gently. Finally, fold in the finely chopped sweet dill pickles, ensuring they are patted dry to avoid excess moisture.
Bake the cakes: Divide the batter evenly among the three prepared pans and smooth the tops with a spatula. Bake the cakes 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, then transfer them to wire racks to cool completely.
Make the frosting: Beat the softened cream cheese and butter together until smooth and creamy using a mixer. Add the dill pickle brine, lemon zest, and a pinch of salt. Gradually add the powdered sugar and beat until the frosting is fluffy. Taste the frosting and adjust the pickle brine or lemon zest if needed to balance the flavor.
Assemble the cake: If necessary, level the cooled cakes with a serrated knife to ensure flat layers. Stack the cakes with a generous amount of frosting between each layer, then frost the top and sides evenly. Decorate the cake with crushed dill pickle potato chips, candied pickle slices, and fresh dill sprigs as desired for added texture and presentation.

Notes

Pat dry the chopped pickles to prevent adding excess moisture to the batter, which could affect cake texture.
If you prefer a stronger pickle flavor, increase the dill pickle brine slightly in the cake batter and frosting.
For easier cake slicing, chill the cake for 20 minutes before cutting.
Use parchment paper to line pans to avoid sticking and ensure easy removal of cakes.
Store the cake refrigerated due to the cream cheese frosting and consume within 3 days for best freshness.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 320 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 90 mg