Introduction

This Maple Bacon Apple Cake is a delightful combination of sweet, savory, and spicy flavors. Tender apple cake layers are studded with crispy bacon bits and layered with rich cream cheese and maple frosting, creating a unique and delicious treat perfect for any occasion.

The image shows a round cake with two layers covered in creamy frosting that has tiny bits inside. The frosting is light beige with small brown specks. There is a thick layer of frosting around the side and top of the cake. On top, a row of large, swirled frosting decorations runs around the edge, adding texture and height to the cake. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound bacon, cooked crisp
1 1/2 cups granulated sugar
1 cup vegetable oil
2 cups chunky applesauce
4 large eggs
2 teaspoons vanilla extract
2 tablespoons maple syrup
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1/4 cup maple syrup
1 cup heavy cream
1/2 cup unsalted butter
4 ounces cream cheese, softened (for frosting)
4 cups powdered sugar
1-2 tablespoons maple syrup (for frosting)
1/2 pound bacon, cooked (for frosting)

Instructions

Step 1: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper circles.
Step 2: Cook 1 pound of bacon until crispy, using your preferred method. Drain, pat dry, chop into pieces, then pulse in a food processor until finely diced.
Step 3: In a large bowl, mix the granulated sugar, vegetable oil, applesauce, eggs, vanilla extract, and 2 tablespoons maple syrup until combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Add the dry ingredients and half of the chopped bacon to the wet ingredients. Stir gently until just combined and smooth—do not overmix.
Step 5: Divide the batter evenly between the prepared pans and bake for 37–45 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 30 minutes to an hour. Run a knife around the edges before removing the cakes. Level the tops with a cake leveler, saving the trimmings for another use.
Step 7: For the cheesecake layer, beat together 3 packages of cream cheese and 1/2 cup sugar until smooth using a hand mixer. Mix in 1/4 cup maple syrup.
Step 8: In a standing mixer, whip the heavy cream until thick and stiff peaks form. Fold the whipped cream gently into the cream cheese mixture.
Step 9: Spray a 9-inch cake pan with non-stick spray, line with parchment, and pour in the cheesecake batter evenly. Refrigerate for at least 4 hours or overnight. Before assembling, freeze the cheesecake layer for 20 minutes for easier handling.
Step 10: To prepare the frosting, beat together the butter and 4 ounces cream cheese until creamy. Gradually add the powdered sugar until smooth and fluffy. Stir in the remaining cooked bacon and 1–2 tablespoons maple syrup.
Step 11: Assemble the cake by placing one cake layer top side down on a serving plate. Spread a small amount of frosting over it, then set the cheesecake layer on top. Trim any overhang for an even edge.
Step 12: Spread frosting over the cheesecake layer, then top with the second cake layer, top side down. Finish frosting the top and sides as desired.
Step 13: Chill the assembled cake before serving. Makes about 12 servings.

Tips & Variations

Use chunky applesauce to add texture and a natural sweetness to the cake.
For a milder bacon flavor, reduce the amount in the cake batter and add more to the frosting instead.
Try substituting pecans or walnuts for part of the bacon for a nutty twist.
Make the cake layers a day ahead and wrap tightly to save time on assembly day.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The frosting and cheesecake layers keep well chilled. Let the cake sit at room temperature for about 15-20 minutes before serving for easier slicing. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a close-up view of a tall cake with light beige cream frosting that has small brown specks throughout. The cake has multiple visible layers covered smoothly with frosting, showing a slightly rustic texture as some of the cake inside peeks through. Around the top edge, there is a decorative border of piped cream shaped in soft swirls, evenly spaced. The cake sits on a white marbled surface. The lighting is soft, highlighting the creamy texture and subtle colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without bacon?

Yes, you can omit the bacon for a vegetarian-friendly version, but keep in mind the cake will lose its signature smoky, savory flavor.

What kind of applesauce works best?

Chunky applesauce adds nice texture and moisture, but smooth applesauce can be used if preferred. Avoid flavored varieties to keep the cake balanced.