Name: Dill Pickle Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 2 large eggs; 1 1/4 cups granulated sugar; 1/2 cup vegetable oil; 1/2 cup sour cream; 1 tsp vanilla extract; 1 cup finely chopped dill pickles; 1/2 cup pickle juice; 1/2 cup chopped walnuts or pecans (optional); Cream cheese frosting (optional, for topping)

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A unique savory-sweet cake made with dill pickles and pickle juice, balanced with sugar and warm spices for an unexpectedly delicious flavor combination. This isn’t just a quirky dessert—it’s a conversation starter that delivers flavor in every bite. I was skeptical at first too, but one slice turned me into a believer.

Why You’ll Love This Recipe

I love how this recipe pushes the boundaries of traditional desserts. The tangy dill pickles mellow during baking, blending surprisingly well with cinnamon and nutmeg to create a sweet, spiced cake with just enough zip to keep things interesting. The moist texture, thanks to sour cream and pickle juice, pairs perfectly with a thick layer of cream cheese frosting. If I'm being honest, this cake is a hit at every gathering—not just because it’s different, but because it’s downright delicious.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
1 ¼ cups granulated sugar
½ cup vegetable oil
½ cup sour cream
1 teaspoon vanilla extract
1 cup finely chopped dill pickles
½ cup pickle juice
½ cup chopped walnuts or pecans (optional)
Cream cheese frosting (optional, for topping)

directions

I preheat the oven to 350°F (175°C) and grease and flour either a 9x13-inch pan or two 8-inch round pans.
In a medium bowl, I whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, I beat the eggs and sugar until light and fluffy, then mix in the oil, sour cream, and vanilla.
I stir in the chopped dill pickles and pickle juice until well combined.
Then I gradually mix in the dry ingredients until just incorporated.
I fold in the nuts if I’m using them.
I pour the batter into the prepared pan(s) and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
After letting the cake cool completely, I frost it with cream cheese frosting (if I'm going for the full experience).

Servings and timing

This recipe makes 12 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

When I want to play around with this recipe, I switch things up in a few ways:

I swap the walnuts for pecans or leave the nuts out altogether for a smoother texture.
For a spicier note, I add a pinch of ground ginger or clove.
I’ve even used bread-and-butter pickles once for a sweeter twist—it worked surprisingly well.
If I want to skip the frosting, I dust the cooled cake with powdered sugar for a lighter finish.

storage/reheating

I store this cake covered in the refrigerator for up to 5 days. The flavors deepen over time, so I actually prefer it the next day.
For reheating, I let a slice sit at room temperature for 15–20 minutes. If I want it slightly warm, a quick 10–15 seconds in the microwave does the trick. Just be mindful if it’s frosted—it might melt.

FAQs

What do pickles taste like in a cake?

Once baked, the pickles add a tangy brightness that’s subtle—not overpowering. I find it balances the sweetness and spices in the best way.

Can I use sweet pickles instead of dill?

Yes, I can swap in sweet pickles, but it’ll change the flavor profile. The cake will still be tasty, just sweeter and without that savory bite dill provides.

Is the frosting necessary?

Not at all. I’ve had this cake both ways. Cream cheese frosting adds richness, but I sometimes skip it for a more understated treat.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance and refrigerate it overnight. It actually tastes better the next day as the flavors meld.

Can I freeze dill pickle cake?

Yes, I can freeze it (unfrosted) for up to 2 months. I wrap slices in plastic wrap and store them in a freezer bag. When I’m ready, I thaw it in the fridge or at room temperature.

Conclusion

This dill pickle cake is the definition of “don’t knock it until I try it.” It's an adventurous dessert with a balance of sweet, tangy, and spice that keeps everyone guessing—and coming back for seconds. Whether I serve it frosted or plain, it always sparks curiosity and conversation. If I’m in the mood to surprise and delight, this is the recipe I reach for.

Dill Pickle Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A unique savory-sweet cake made with dill pickles and pickle juice, balanced with sugar and warm spices for an unexpectedly delicious flavor combination.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 8-inch round pans.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat eggs and sugar until light and fluffy. Mix in oil, sour cream, and vanilla extract.
Stir in chopped dill pickles and pickle juice.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in nuts if using.
Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting with cream cheese frosting, if desired.