Dill Pickle Birthday Layer Cake. Tangy. Sweet. Totally unexpected
I know what you’re thinking — “Pickles? In a birthday cake?” But trust me when I say: this cake is so much more than a gimmick. It’s soft, sweet, and buttery with just the right amount of tang. The pickles don’t overpower — they highlight. They add a surprising crunch, a little vinegar brightness, and that unique, herbal dill flavor that keeps each bite interesting.
I love to take familiar flavors and flip them on their heads — especially when the result is actually tasty. Think of this cake like carrot cake’s funnier, sassier cousin. Both use unexpected vegetables (or fruits, in the case of cucumbers-turned-pickles), but the goal is the same: create moisture, contrast, and a cake that’s unforgettable.
Equipment
- 3 x 8-inch round cake pans
- Stand mixer or handheld electric mixer
- Offset spatula (for frosting)
- Parchment paper (to line pans)
- Wire cooling racks
Ingredients
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
Instructions
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.
Make the cake batter
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well. Stir in vanilla, sour cream, milk, and pickle brine.
- Gradually add dry ingredients. Fold in chopped pickles gently.
Bake
- Divide batter between pans and smooth tops.
- Bake 35–40 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Make the frosting
- Beat cream cheese and butter until smooth.
- Add brine, zest, and salt.
- Gradually beat in powdered sugar until fluffy. Taste and adjust brine/zest as needed.
Assemble
- Level cakes if needed. Stack with frosting between each layer, then frost top and sides.
- Decorate with crushed chips, candied pickles, or fresh dill.
Notes
Storage & Make-Ahead
Store covered at room temp for 1 day, or refrigerated up to 4 days.
Bring to room temp before serving for best flavor.
Cake layers can be frozen (unfrosted) up to 2 months.
Substitutions
Stick with sweet or mild dill — spice clashes with frosting. Will people actually like this?
YES! It’s surprising but balanced — a must-try for adventurous eaters.
- Gluten-free: Use a 1:1 GF baking flour. Add 1 tsp xanthan gum if not included.
- Dairy-free: Use plant-based butter, dairy-free cream cheese, and unsweetened almond milk.
- Egg-free: Replace each egg with ¼ cup applesauce or 1 tbsp flax meal + 3 tbsp water.
Stick with sweet or mild dill — spice clashes with frosting. Will people actually like this?
YES! It’s surprising but balanced — a must-try for adventurous eaters.
Nutrition
Calories: 490kcalCarbohydrates: 63gProtein: 5gFat: 24gSodium: 380mgSugar: 45g
Tried this recipe?Let us know how it was!
