Description
A fun and unique cake that combines warm spices and the tangy flavor of dill pickles, creating a surprisingly delicious dessert.
Ingredients
- 2 and 1/2 cups all purpose flour
- 1 and 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 cup pickle juice (from dill pickles)
- 1/2 cup neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 cup finely chopped dill pickles, patted dry
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3 and 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
- Optional: 1 to 2 teaspoons pickle juice for extra tang
Instructions
- Heat your oven to 350 F. Grease your pan and line it with parchment if you are feeling fancy.
- In a big bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk eggs, pickle juice, oil, and vanilla. Pour wet into dry and stir just until you do not see dry flour.
- Fold in the chopped pickles. This is where it starts smelling interesting, but trust the process.
- Pour into the pan. Bake 28 to 35 minutes for a 9 by 13, or 22 to 28 minutes for rounds. A toothpick should come out with a few moist crumbs.
- Cool completely before frosting. If you rush it, the frosting will melt and slide.
- Beat cream cheese and butter until smooth. Add powdered sugar slowly, then vanilla and salt. Add a little pickle juice only if you want a brighter tang.
Notes
Storage tip: this cake is even better the next day. Cover it and keep it in the fridge if frosted. The flavor mellows and turns into a cozy sweet tang.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American