# List of Ingredients:
→ Savory pickle cake layers
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
07 - 4 large eggs
08 - 1/2 cup sour cream
09 - 1 cup buttermilk
10 - 1/2 cup dill pickle brine
11 - 1 cup finely diced dill pickles (about 150 g)
12 - 1/2 cup finely chopped fresh dill
→ Dill cream frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup (1 stick) unsalted butter, softened
15 - 1/2 cup sour cream
16 - 2 tablespoons fresh dill, finely chopped
17 - 1 tablespoon dill pickle brine
18 - 1/4 teaspoon garlic powder
19 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
20 - Sliced baby pickles
21 - Fresh dill sprigs
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment paper; grease the parchment as well to ensure easy release.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt and black pepper until evenly distributed; set aside.
03 - In a large mixing bowl, beat the room-temperature unsalted butter until smooth and slightly fluffy. Add the eggs one at a time, beating briefly after each addition to incorporate.
04 - Add the sour cream, dill pickle brine and buttermilk to the butter and egg mixture; mix until homogenous but avoid overbeating.
05 - Add the dry ingredient mixture to the wet ingredients in two additions, mixing just until combined. Fold in the diced dill pickles and chopped fresh dill with a spatula.
06 - Divide the batter evenly between the prepared pans and smooth the tops. Bake 28 to 32 minutes, or until a toothpick inserted into the centers comes out clean and the tops are lightly golden.
07 - Allow layers to rest in their pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Cool completely before assembling to prevent the frosting from sliding.
08 - Beat together the softened cream cheese and butter until light and smooth. Add the sour cream, chopped dill, pickle brine and garlic powder; season lightly with salt and pepper and beat until the mixture is creamy and spreadable.
09 - Place one cooled layer on a serving plate, spread with one-third of the frosting, then top with the second layer. Cover the top and sides with the remaining frosting, smooth as desired, garnish with baby pickle slices and dill sprigs if using, and chill at least 30 minutes to set before slicing.
