Pickle Cake Recipe
This pickle cake recipe is a unique twist on traditional dessert, combining the tanginess of pickles with the sweetness of cake. The recipe is simple, requiring just a few basic ingredients like flour, sugar, eggs, and pickles. Baked to perfection, it’s a deliciously moist treat with a surprising burst of flavor. Whether you frost it or enjoy it plain, this quirky cake is sure to be a conversation starter at your next gathering!
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9-inch round cake pan
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 2 eggs
- ½ cup pickle juice
- ½ cup vegetable oil
- 1 cup dill pickles chopped
- 1 tsp vanilla extract
- 1 pinch salt optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the eggs, pickle juice, oil, and vanilla.
- Combine the wet ingredients into the dry ingredients, stirring until smooth.
- Fold in the chopped pickles gently.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Celery can be added as a unique twist to enhance the cake’s texture and flavor. Chop it finely and fold it into the batter for a subtle crunch and freshness.
- This pickle cake is perfect for those who love experimenting with savory and sweet flavors.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices for later enjoyment.