Name: Dill Pickle Layer Cake Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 55 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

You might think a cake with dill pickles sounds a little out there, but trust me, this Dill Pickle Layer Cake Recipe is a delightful surprise that’s tangy, creamy, and downright addicting. It’s sweet with a zing that’ll have your friends talking long after the party’s over.

The image shows a three-layer cake slice on a white plate with a fork beside it. Each layer is light yellow sponge cake with white creamy frosting between and around them. The top of the cake slice is decorated with small green pickle slices and tiny green crumbs scattered over the white frosting. In the background, the rest of the cake on a wooden cake stand has the same white frosting with green pickle slices placed on top in a circle. The setting is on a white marbled surface with a beige cloth and a white cup 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

I stumbled on this Dill Pickle Layer Cake Recipe when looking for a unique birthday cake idea and instantly fell for its surprisingly harmonious flavors. It’s a cake that’s not just dessert — it’s a conversation starter that’s perfect for anyone who loves a bit of savory with their sweet.

Unexpected Flavor Combo: The tang of dill pickle brine and pickles mixed into tender cake layers creates a flavor you usually don’t get in desserts, making it both playful and sophisticated.
Cream Cheese Frosting with a Twist: This frosting is laced with pickle brine and lemon zest, adding a fresh zing to balance the creaminess perfectly.
Perfect for Pickle Lovers & Adventurous Eaters: If you enjoy bold flavors, this cake is an irresistible treat to surprise and delight your guests.
Beautiful and Festive: With crushed dill pickle chips and candied pickles as garnishes, it’s a showstopper at any celebration.

A slice of three-layer white cake with small green pieces inside each layer, separated by thick white creamy frosting, is placed on a white plate. The outside is smooth with white frosting coating the entire slice. On top, there are small swirls of white frosting sprinkled with finely chopped green herbs. A whole small pickle is placed standing upright in the center on the top layer. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

From creamy sour cream to tangy pickle brine, the ingredients in this cake all play a role in creating that perfect balance of sweet, salty, and zesty. Here’s why each one matters and some tips on choosing them to get the best results.

Flat lay of a small mound of pale all-purpose flour, a neat pile of clean white granulated sugar crystals, three whole brown eggs with smooth uncracked shells, a few small sticks of softened unsalted butter, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of whole milk, a small white ceramic bowl containing pale green dill pickle brine, a handful of finely chopped sweet dill pickles with moist texture, a small white ceramic bowl of softened cream cheese, a small white ceramic bowl of powdered sugar, a small white ceramic bowl with bright yellow lemon zest, and a few fresh green dill sprigs arranged symmetrically around the center—all 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: The backbone of our cake, all-purpose flour gives the right structure without making the cake too dense.
Baking powder & baking soda: These leavening agents help the layers rise light and fluffy.
Unsalted butter: Using unsalted butter lets you control the salt level, which is crucial with salty pickle brine in the mix.
Granulated sugar: Sweetness balances the tangy notes from pickles and brine.
Eggs: Bind everything together and add richness.
Vanilla extract: Adds warmth and depth, rounding out the flavors beautifully.
Sour cream: Keeps the cake moist and tender while adding a subtle tang that complements the pickles.
Whole milk: Adds richness and helps thin the batter to the perfect consistency.
Dill pickle brine: The star ingredient — it brings that unmistakable pickle tang to the cake and frosting.
Sweet dill pickles: Finely chopped and patted dry so they don’t sog the cake, they add texture and bursts of flavor.
Cream cheese: Creates that luscious frosting base that’s creamy but tangy and the perfect counterbalance to the cake layers.
Powdered sugar: Sweetens and thickens the frosting for easy spreading.
Lemon zest: Brightens the frosting with a fresh citrus note.
Salt: Enhances all the other flavors without overpowering the cake.

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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

I love adding my own touch to this Dill Pickle Layer Cake Recipe depending on the occasion — sometimes tossing in a bit of fresh dill right into the layers or swapping out sweet pickles for spicy ones if I want a little heat. Don’t be afraid to play around with the level of brine you add — just go slow and taste as you go for the perfect zing.

Variation: Once, I tried using bread-and-butter pickles instead of sweet dill and it gave the cake a sweeter, milder tang that some family members preferred — definitely worth experimenting with!

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

Step 1: Prep your pans and preheat

Start by heating your oven to 350°F (175°C). I always grease my pans and line the bottoms with parchment paper—it saves me from cake heartbreak later. Three 8-inch round cake pans are perfect here. While you get this ready, your oven will come up to temperature so it’s perfectly hot when the batter hits the pans.

Step 2: Mix dry ingredients

In a bowl, whisk together your flour, baking powder, baking soda, and salt. Whisking helps them distribute evenly, so your cake rises uniformly and tastes consistent every bite.

Step 3: Cream butter and sugar

Using a mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 to 4 minutes until the mixture becomes light and fluffy. This step is key to a tender cake texture, so don’t rush it.

Step 4: Add eggs and wet ingredients

Add the eggs one at a time, beating well after each addition to keep the batter smooth. Stir in vanilla, sour cream, milk, and most importantly, the dill pickle brine. The brine might sound odd here, but it’s the secret punch of tang your cake needs.

Step 5: Combine dry and wet, then fold in pickles

Gradually add your dry flour mixture into the wet, folding carefully to avoid overmixing which can toughen the cake. Finally, gently fold in the finely chopped dill pickles that you've patted dry to keep moisture in check. This adds those delightful pickle bits throughout.

Step 6: Bake & cool

Divide the batter evenly among your three pans and smooth the tops with a spatula. Pop them in the oven, baking for 35 to 40 minutes. Use a toothpick to test—if it comes out clean, they’re ready. Let the cakes cool in the pans for 10 minutes, then move them to wire racks to cool completely before frosting.

Step 7: Make the cream cheese pickle frosting

Beat the softened cream cheese and butter until silky smooth. Stir in pickle brine, lemon zest, and a pinch of salt. Gradually blend in powdered sugar until you get a fluffy frosting. Don’t hesitate to taste-test—if you want more tang, a splash more brine can be magic here.

Step 8: Assemble and decorate

Level your cooled cake layers with a serrated knife so they stack evenly. Spread a thick layer of frosting between each layer, then cover the top and sides. For garnish, I love crushed dill pickle chips for crunch, candied pickle slices for sweetness, and fresh dill sprigs for a pop of green and extra aroma.

Top Tip

I’ve made this Dill Pickle Layer Cake Recipe several times, and trust me, these tips will save you a headache or two and ensure your cake turns out just right.

Patting Dry Pickles: Always pat your chopped pickles dry with paper towels before folding them into the batter to avoid soggy spots in your cake.
Adjusting Brine: Add the pickle brine gradually both in the batter and frosting, tasting as you go, so the tang doesn’t overpower the cake.
Cream Cheese Temperature: Make sure your cream cheese and butter are truly softened at room temperature — this makes frosting smooth and easy to spread.
Cool Completely: Don’t rush frosting. Let your cake layers cool fully — otherwise, the frosting melts and the layers can slide.

How to Serve Dill Pickle Layer Cake Recipe

Garnishes

I’m a fan of combining textures here — crushed dill pickle potato chips add a salty crunch, candied pickle slices give sweetness and flair, and sprigs of fresh dill bring a burst of herbal aroma that makes each slice feel extra special.

Side Dishes

Because this cake is such a unique sweet-and-savory treat, I like serving it alongside lighter bites like cucumber salad or even classic charcuterie boards with cheeses, pickles, and crackers for a party that’s all about bold flavors.

Creative Ways to Present

For special occasions, try piping the frosting into fun swirls between each layer or drizzle a little pickle brine reduction glaze on the plate around the slices. It’s unexpected and always a hit with guests who appreciate something adventurous.

Make Ahead and Storage

Storing Leftovers

I like to keep any leftover Dill Pickle Layer Cake refrigerated, tightly covered with a cake dome or plastic wrap. It stays fresh and flavorful for up to 4 days, though it’s usually gone before then in my house!

Freezing

This cake freezes surprisingly well. I wrap individual slices tightly in plastic wrap then place them in a freezer bag. When you’re ready to enjoy, thaw in the fridge overnight to keep the texture just right.

Reheating

Since this cake is best served chilled or at room temp, I usually let refrigerated leftovers sit out 15-20 minutes before serving. For a warm twist, try a quick 10-second zap in the microwave to soften the frosting without melting it completely.

Frequently Asked Questions:

Does the dill pickle flavor come through strongly in this cake?

The dill pickle flavor is noticeable but balanced — the sweetness of the cake and cream cheese frosting with lemon zest smooth things out, so it’s tangy but not overwhelming.

Can I make this cake dairy-free?

Making this Dill Pickle Layer Cake Recipe dairy-free is a bit tricky due to the cream cheese frosting, but you could try a vegan cream cheese alternative and plant-based butter. The cake itself can be adjusted with non-dairy yogurt instead of sour cream and non-dairy milk.

How do I store leftover cake?

Store leftovers covered in the refrigerator for up to 4 days. Wrapping slices individually in plastic wrap before refrigerating helps them stay moist longer.

Can I use jarred pickle slices or homemade pickles?

You can use either! Just make sure to finely chop your pickles and pat them dry to avoid excess moisture in the batter. Homemade pickles add a lovely personal touch.

Final Thoughts

This Dill Pickle Layer Cake Recipe is one of those rare gems that blends curiosity with deliciousness. I love how it surprises everyone in the best way — proving that adventurous flavors really do pay off. If you’re ready to wow your friends (or just treat yourself!), give it a try—you might just end up baking it again sooner than you think.