# Components:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 cup whole milk, room temperature
→ For the Pickle Buttercream
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2 tablespoons dill pickle juice
13 - 1 tablespoon finely chopped dill pickles, blotted dry
14 - 1/4 teaspoon salt
15 - 1-2 tablespoons heavy cream, as needed
→ For Decoration
16 - Sliced cornichons or dill pickle chips (optional)
17 - Fresh dill sprigs (optional)
# Method:
01 - Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 minutes.
04 - Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
05 - Add the dry ingredients to the wet mixture in three alternating additions with the milk, beginning and ending with the dry ingredients. Mix until just combined.
06 - Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
08 - In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until well incorporated. Incorporate the dill pickle juice, finely chopped dill pickles, and salt. Beat to combine. Add heavy cream, 1 tablespoon at a time, until a spreadable consistency is achieved.
09 - Place one cake layer on a serving plate. Generously spread a layer of the pickle buttercream on top. Position the second cake layer over the first and apply the remaining buttercream to the top and sides of the cake.
10 - Decorate the cake with sliced pickles or fresh dill sprigs as desired. Chill the cake for 20 minutes before serving to ensure clean slices.
