Ingredients
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup brown sugar
1/2 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 cup finely chopped dill pickles (squeeze out excess moisture)
Optional: 1/2 cup chopped walnuts or pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter, oil, and sugars until fluffy. Add eggs one at a time, then mix in sour cream and vanilla.
Gradually add dry ingredients. Stir in chopped pickles and nuts if using.
Pour into pan and bake for 35–40 minutes or until a toothpick comes out clean.
Let cool completely.
For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread over cooled cake.
- Prep Time: 20 mins
- Cook Time: 40 minutes
Nutrition
- Calories: 320 per slice
- Sodium: 240mg per slice
- Fat: 18g per slice
- Carbohydrates: 37g per slice
- Protein: 4g per slice