# What You'll Need:
→ For the Savory Pickle Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 2 tsp baking powder
03 - ½ tsp baking soda
04 - 1 tsp fine kosher salt
05 - 1 cup buttermilk
06 - ½ cup pickle brine (from dill pickles)
07 - ¾ cup unsalted butter, room temperature
08 - 4 large eggs
09 - ½ cup sour cream
10 - 1 cup finely diced dill pickles
11 - ½ cup finely chopped fresh dill
12 - 1 tsp ground black pepper
→ For the Dill Cream Frosting
13 - 8 oz cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - ½ cup sour cream
16 - 2 tbsp fresh dill, finely chopped
17 - 1 tbsp pickle brine
18 - ¼ tsp garlic powder
19 - Salt and pepper to taste
→ For Garnish (Optional)
20 - Sliced baby pickles
21 - Fresh dill sprigs
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Set aside.
03 - In a large bowl, cream butter until smooth and fluffy. Beat in eggs one at a time. Add sour cream, pickle brine, and buttermilk, mixing until well combined.
04 - Gradually add dry ingredients into wet ingredients, mixing only until incorporated. Fold in diced pickles and chopped dill.
05 - Divide batter evenly between prepared pans.
06 - Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pans for 10 minutes, then turn out onto racks to cool completely.
07 - For the frosting, beat together cream cheese and butter until light and smooth. Add sour cream, fresh dill, pickle brine, and garlic powder. Season lightly with salt and pepper. Beat until creamy and well combined.
08 - Once cake layers are completely cool, place one layer on a serving plate. Spread with ⅓ of the dill cream frosting. Top with the second layer and frost the entire cake, smoothing as desired.
09 - Garnish with sliced baby pickles and fresh dill sprigs if desired. Chill at least 30 minutes before slicing for neat layers.
