Pickle Cake
Pickle cake is the perfect dessert for anyone who loves to mix things up in the kitchen. It's not only fun to make but also delicious to eat. The cake’s tangy bite from the pickles and its sweet, moist texture come together in the most surprising way.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Mixer or Whisk
- Cake Pan
- Spatula
- Knife
- Cooling Rack
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 large egg
- ½ cup pickle juice the brine from your pickle jar
- ½ cup vegetable oil
- 1 cup chopped pickles dill works best!
For the Frosting:
- 8 oz cream cheese softened
- ¼ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish (optional):
- Extra chopped pickles for topping
- A sprinkle of dill seasoning or fresh dill
Instructions
Preheat the Oven:
- Start by preheating your oven to 350°F (175°C).
- Grease your cake pan with butter or cooking spray and lightly dust it with flour, or use parchment paper for an easy removal.
Prepare the Dry Ingredients:
- In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
Mix the Wet Ingredients:
- In another bowl, whisk together the sugar, egg, pickle juice, vegetable oil, and vanilla extract. Make sure everything is well combined.
Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Add the Pickles:
- Gently fold in the chopped pickles. They’ll add that special flavor and moisture to the cake.
Bake the Cake:
- Pour the batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.
Prepare the Frosting:
- While your cake is cooling, beat the softened cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract, continuing to mix until fluffy and creamy.
Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly on top. You can garnish with extra chopped pickles or a sprinkle of dill if you like.
Serve and Enjoy:
- Slice and enjoy the unique and delicious flavors of your pickle cake!
Notes
Nutritional Value (Per Slice, based on 10 servings)
- Calories: ~320 kcal
- Carbohydrates: ~45g
- Protein: ~4g
- Fat: ~14g
- Saturated Fat: ~6g
- Cholesterol: ~45mg
- Sodium: ~300mg (varies depending on the pickles used)
- Sugar: ~30g
- Fiber: ~1g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.