Description
This unique Pickle Cake recipe combines the tangy crunch of chopped pickles and the sharpness of pickle juice with a moist, tender cake base. Enhanced with a creamy bourbon cream cheese frosting and garnished with pickle slices, this cake offers an unexpected fusion of sweet and savory flavors perfect for adventurous bakers and pickle lovers alike.
Ingredients
Scale
Cake
- ¼ cup chopped pickles
- 1 ½ cups all-purpose flour
- ¼ cup pickle juice
- ½ tsp kosher salt
- ½ cup sugar
- 2 eggs
- ½ cup sour cream
- ½ cup butter, softened
Frosting
- ½ cup butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 3 tbsp bourbon
- Pinch salt
- Pickle slices, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a cupcake pan with cupcake liners to prepare for baking the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder (from context, likely about 1 ½ tsp), and kosher salt to evenly distribute the leavening and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy, ensuring good texture for the cake.
- Add Eggs: Beat in the two eggs one at a time until fully combined, to help bind the batter and add structure.
- Add Sour Cream and Pickle Juice: Mix in the sour cream and pickle juice until the batter is smooth, adding moisture and tanginess.
- Combine Dry Ingredients and Pickles: Fold the dry flour mixture and chopped pickles into the wet ingredients until just combined to avoid overmixing and maintain the cake’s tenderness.
- Fill Cupcake Liners and Bake: Spoon approximately ¼ cup of batter into each cupcake liner, then bake for 20 to 25 minutes at 350°F. Use a toothpick to check doneness—it should come out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent melting.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until light and fluffy. Gradually add powdered sugar, bourbon, and a pinch of salt, beating until the frosting is smooth and creamy.
- Frost and Garnish: Spread the bourbon cream cheese frosting on the cooled cupcakes and garnish each with a pickle slice for a decorative and flavorful finish.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can adjust the amount of pickle juice based on your taste preference for tanginess.
- For a non-alcoholic version, substitute bourbon with vanilla extract or omit entirely.
- If you prefer less saltiness, reduce the kosher salt slightly in the batter.
- Use fresh, good-quality pickles for the best texture and flavor in the cake.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
