# What You’ll Need:
→ 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
→ 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
→ Garnish
20 - Sliced baby pickles
21 - Fresh dill sprigs
# Method:
01 - Preheat oven to 350°F. 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 and 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.
06 - 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.
07 - 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.
08 - Garnish with sliced baby pickles and fresh dill sprigs if desired. Chill at least 30 minutes before slicing for neat layers.
