Pickle Birthday Cake

Ingredients

---FOR THE CAKES---
2 boxes yellow cake mix
Eggs, oil, and water as called for on the boxes, but substitute half the water with chopped pickles (Example: If one box calls for 1 cup water, use ½ cup water + ½ cup finely chopped pickles)
2 cups finely chopped Kosher Dill pickles total (usually covers both mixes’ liquid substitution)
2 Tbsp Pickle Juicers or Kosher Dill pickle juice (add directly to the batter)
Nonstick spray or parchment circles for pans
---FOR THE PICKLE CREAM CHEESE FROSTING---
16 oz (2 blocks) cream cheese, softened
1 cup unsalted butter, softened
5–6 cups powdered sugar
1–2 Tbsp Pickler Juicers or Kosher Dill pickle juice, to taste
2–3 Tbsp fresh chopped dill
1–2 drops green food coloring (optional, for a pickle-tinted hue)
Pinch of salt
---FOR THE FILLING---
About 1 cup thinly sliced Kosher Dill pickles (for the middle layer)

Instructions

1. ---BAKE THE CAKES---
2. Preheat oven to 350°F (175°C).
3. Grease and line four 8-inch round cake pans.
4. In a large bowl, prepare both cake mixes together. Add the eggs and oil as directed. For the water, use half the amount of water the boxes call for and replace the other half with finely chopped pickles.
5. Stir in the 2 Tbsp dill pickle juice.
6. Mix until smooth. Small pickle bits are fine.
7. Divide batter evenly among the four pans.
8. Bake 22–28 minutes, or until the tops are lightly golden and a toothpick comes out clean.
9. Cool in pans 10 minutes, then turn out onto racks to cool completely.
10. ---MAKE THE PICKLE CREAM CHEESE FROSTING---
11. Beat the cream cheese and butter together until smooth and fluffy.
12. Add pickle juice 1 teaspoon at a time (you only need enough for a light tang).
13. Add powdered sugar, mixing until frosting is thick and spreadable.
14. Beat in fresh chopped dill and a tiny pinch of salt.
15. Tint with green food coloring if desired.
16. Chill 10–15 minutes to firm up if needed.
17. ---ASSEMBLE THE CAKE---
18. Level each cake layer if necessary.
19. Place the first cake layer on a board and spread a generous layer of dill cream cheese frosting.
20. Repeat for the second layer.
21. For the third layer: Frost the layer lightly. Add an even layer of thinly sliced pickles (pat them dry to avoid sliding). Add a little more frosting on top of the pickles to help the next cake layer stick.
22. Add the fourth cake layer.
23. Frost the outside and top of the cake with the remaining frosting.
24. Finish with optional garnish: chopped dill, pickle chips arranged like “roses,” or a dramatic pickle spear on top.
25. Chill the cake at least 1 hour before cutting so the pickle slices set firmly.

Servings: 12

Ready in: 185

Course: Dessert

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