Description

This Dill Pickle Birthday Layer Cake is a unique and flavorful twist on a classic layered cake, combining tangy dill pickle brine and chopped pickles within a moist vanilla cake. It's topped with a creamy, tangy cream cheese frosting infused with pickle brine and lemon zest, perfect for pickle lovers looking for an unforgettable dessert experience.

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 easy removal of the cakes after baking.
Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine. In a large bowl, use a stand mixer or handheld electric mixer to cream the softened butter and granulated sugar until light and fluffy, around 3 to 4 minutes. 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 until fully incorporated. Gradually add the dry ingredients to the wet ingredients, folding gently. Finally, fold in the finely chopped sweet dill pickles, ensuring they are well embedded in the batter.
Bake the cake layers: Divide the batter evenly between the three prepared cake pans and smooth the tops with an offset spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them onto wire cooling racks to cool completely.
Prepare the frosting: In a clean mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the pickle brine, lemon zest, and a pinch of salt, mixing well to combine. Gradually beat in the powdered sugar until the frosting is fluffy and spreadable. Taste the frosting and adjust the pickle brine and lemon zest if desired to enhance the tangy flavor.
Assemble the cake: Once the cake layers are completely cool, level the tops with a serrated knife if needed. Place the first cake layer on a cake stand or plate and spread a generous amount of frosting over the surface. Repeat with the second and third layers. Frost the top and sides of the entire cake evenly. Decorate with crushed dill pickle potato chips, candied pickle slices, or fresh dill sprigs as desired for a festive finish.

Notes

Ensure the chopped pickles are patted dry to avoid excess moisture in the batter which could affect cake texture.
Use room temperature ingredients such as butter, cream cheese, and eggs for better mixing and a smoother batter and frosting.
Parchment paper lining helps in removing the cake layers easily without breaking.
Adjust the amount of pickle brine in frosting according to your taste preference for tanginess.
Store leftovers covered in the refrigerator to preserve freshness and prevent frosting from softening too much.

Nutrition

Serving Size: 1 slice
Calories: 430 kcal
Sugar: 35 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg