Pickle cake surprised me in the best way, and I can’t wait for you to try it. Because I wanted a plush crumb with a bright, briny whisper, I folded in a bit of homemade sour cream and a splash of dill pickle juice, and the result was a moist, tender slice that’s sweet with a cheeky tang. And yes, I taste-tested more than I should. So grab your mixing bowl, raid the pickle jar, and let’s make something fun that totally works.
Table of Contents
So, What Is Pickle Cake?
Basically, it’s a soft vanilla-spice cake that sneaks in finely chopped pickles and a touch of brine for a salty-sweet twist, then finishes with dreamy cream cheese frosting kissed with dill. While it sounds wild, the vibe is similar to carrot or zucchini cakes that balance sweet and savory. And if you’re a fan of buttery crumb like a classic pound cake, you’ll appreciate how tender this one turns out. Plus, the dill perfume is gentle, not loud, so it stays dessert-y and playful.
Ingredients Overview for Pickle Cake
As always, I keep things pantry-friendly with a few smart twists. And yes, you can tweak a couple items based on what you have. For a shape change, a tube pan like a classic vanilla Bundt cake works beautifully, but I usually bake it in a simple 9-inch round.
- All-purpose flour – Gives structure while keeping the crumb soft. Or use a blend from this guide on alternative flours if you want to play.
- Granulated sugar – Sweetens without overpowering the dill notes.
- Brown sugar – Adds moisture and a caramel hint that loves the briny vibe.
- Baking powder – Lifts the batter for a gentle rise.
- Baking soda – Reacts with the acid in pickle juice for extra fluff.
- Fine salt – Balances sweetness and highlights the dill.
- Ground cinnamon – A little warmth, similar to a light spice cake.
- Eggs – Bind and add richness. Or swap with ideas from how to substitute eggs in baking.
- Sour cream – Moisture and tang. Greek yogurt works too.
- Neutral oil – Keeps the crumb tender longer than butter alone.
- Vanilla extract – Rounds out the flavor.
- Dill pickles – Finely chopped. Bread and butter pickles work for sweeter notes, while classic dill makes the tang pop.
- Pickle juice – Just a splash for that bright finish.
- Cream cheese – For the frosting. It pairs like a dream with briny bits, much like it cuddles up to cocoa in this chocolate cake recipe.
- Butter – Softened, for a creamy, fluffable frosting.
- Powdered sugar – Sweetness and structure for the frosting.
- Fresh dill or chives – Optional in the frosting for an herby nudge.
Step-by-Step Instructions: How To Make Pickle Cake
First, set your stage. And because this cake stores beautifully, read up on smart stashing with this guide to store and freeze baked goods so slices stay tender all week.
- Preheat and prep – Preheat oven to 350°F. Grease and line a 9-inch round pan with parchment, or use a tube pan like a vanilla Bundt cake style if you’re feeling fancy. This Pickle cake loves even heat and a solid release.
- Mix dry ingredients – Whisk flour, baking powder, baking soda, salt, and cinnamon. For a soft crumb reminiscent of a lemon loaf cake, avoid packing the flour when measuring. This helps Pickle cake stay light.
- Whisk wet ingredients – In another bowl, whisk eggs, sugar, brown sugar, sour cream, oil, vanilla, and pickle juice until smooth. Because we want moisture without heaviness, this balance keeps Pickle cake plush.
- Stir in pickles – Fold in very finely chopped dill pickles. And if you want a sweeter twist, use half bread and butter pickles. The tiny pieces give Pickle cake little juicy pops.
- Combine – Gently fold dry into wet until just combined. While a few streaks are fine, stop mixing once incorporated so Pickle cake stays tender.
- Bake – Pour into the pan, smooth the top, and bake 28 to 34 minutes, until a toothpick comes out with a few moist crumbs. And yes, Pickle cake will smell faintly dilly and warm-spiced, which is a treat.
- Cool – Rest 10 minutes in the pan, then move to a rack. Meanwhile, I whip a quick frosting by habit much like prepping topping for a chocolate mousse cake. Let Pickle cake cool completely before frosting.
- Make frosting – Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, then a teaspoon or two of pickle juice and a pinch of fresh dill or chives. Because the briny note is delicate, taste as you go so it complements Pickle cake rather than taking over.
- Frost and chill briefly – Spread frosting over the top, and chill 15 minutes for clean slices. Then slice Pickle cake and serve.
Serving Ideas That Totally Work
Honestly, this playful cake loves simple sides. So I like a small spoon of a berry fruit compote, which adds jewel-toned sweetness. And because the crumb is tender, a dollop of softly whipped cream using these tips on how to whip cream feels perfect. Plus, a few thin dill pickle slices on top look cheeky and cute for serving.
Tips For The Perfect Pickle Cake
Before you bake, I’ve got a few notes that helped me nail the texture and flavor. And since I tested this a bunch, these quick tweaks save time. For presentation inspo later, I peeked at fun ideas like pie crust designs to guide simple garnish vibes.
- Dry the pickles lightly with a paper towel so Pickle cake doesn’t go soggy.
- Chop very fine, almost relish-like, so Pickle cake has even texture without big chunks.
- Start with 1 tablespoon pickle juice in the batter, then taste crumbs before adding more next time so Pickle cake stays balanced.
- Use room temp ingredients, especially the dairy, so the batter blends fast and Pickle cake bakes evenly.
- Frost lightly first, then go back with more. This helps avoid crumbs and keeps Pickle cake looking neat.
- Chill the frosted cake for 15 minutes, which makes slicing Pickle cake clean and tidy.
- Store airtight; the flavor blooms by day two. Check tips on freezing and storing for make-ahead magic.
- Consider a half batch as cupcakes, like switching formats with a single-serve red velvet cake. The flavor still shines.
Q&A Section
Because questions always pop up, I pulled together the ones I hear most. And I kept the answers short, friendly, and useful. For pan swaps, I used notes from this Bundt cake guide while testing.
Can I use relish instead of chopped pickles?
Yes, but choose a dill relish without added sugar so the cake stays balanced. And if relish is very wet, blot it first to keep the crumb tender, similar to moisture control in a mango crepe cake. This keeps Pickle cake from baking up dense.
What frosting works besides cream cheese?
Buttercream with a tiny splash of pickle juice is lovely, or go plain vanilla and let the cake shine. Also, a mascarpone whip from techniques used in layered desserts like layers in no-bake dessert feels silky. Still, cream cheese frosting is my favorite with Pickle cake.
How do I make it egg-free?
Swap each egg with a tested option like yogurt, flax, or commercial replacer. And check this clear guide to substitute eggs in baking to pick the right fit. The batter stays sturdy, and Pickle cake remains moist.
Can I bake it as cupcakes?
Absolutely. Bake 14 to 18 minutes, then frost once cool. For a molten-center twist on dessert fun, I took notes from red velvet molten lava cakes when testing mini versions. And the same batter-to-pan ratio keeps Pickle cake light.
Why This Recipe Feels So Worth It
It’s nostalgic yet new, and the crumb stays tender for days. Plus, the tangy-sweet balance keeps you going back for another bite. And while it sounds quirky, it lands squarely in comfort food territory like a slice of lemon loaf or a simple vanilla cake. So once you try it, you might start bringing Pickle cake to potlucks just to see faces light up.
More Recipe Ideas
While you’re in a baking mood, these treats fit the same cozy dessert lane. And they all bring a different kind of fun to the table, just like a creative crumb crust such as this cheesecake crust does for pies and bars.
- Classic Pound Cake – Buttery, dense, and perfect with berries.
- The Best Chocolate Cake – Deep cocoa flavor with a tender crumb.
- Mango Chantilly Swiss Roll – Light sponge, fluffy cream, tropical finish.
- Chocolate Mousse Cake – Silky, airy, and totally indulgent.
- Pumpkin Spice Cake – Cozy spices with a soft, moist bite.
Behind the Mixing Bowl
I’m usually a savory breakfast kind of gal, so I didn’t expect to crush on this. But after three test rounds, a pinch more cinnamon and blotting the pickles made it click. And a tiny splash of brine in the frosting sealed the deal. For styling, I dotted the top with dill fronds, taking cues from playful bakes like this fun Labubu cake design. You can peek at the test slices and messy notes on my Pinterest boards here: MyRecipeCast on Pinterest. Now I’m officially on team Pickle cake.
Pickle Cake with Tangy Dill Cream Cheese Frosting
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Electric mixer for frosting
- 9-inch round cake pan or Bundt pan
- Parchment paper
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup neutral oil (such as canola or vegetable)
- 1 tsp vanilla extract
- 1 Tbsp dill pickle juice
- 3/4 cup finely chopped dill pickles (about 2–3 pickles)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tsp pickle juice (for frosting)
- 1 Tbsp fresh dill or chives, optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment, or prepare a Bundt/tube pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until combined.
- In another bowl, whisk eggs, granulated sugar, brown sugar, sour cream, oil, vanilla, and pickle juice until smooth.
- Fold in finely chopped dill pickles, then gently fold dry ingredients into wet until just combined.
- Pour batter into prepared pan. Smooth top and bake for 28–34 minutes, until a toothpick comes out with a few moist crumbs.
- Cool 10 minutes in the pan, then transfer to a wire rack. Let cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, pickle juice, and fresh dill (if using). Beat until creamy.
- Spread frosting over cooled cake. Chill for 15 minutes before slicing for neat pieces. Garnish with dill sprigs or thin pickle slices if desired.
