Introduction

This Maple Bacon Apple Cake is a delightful blend of sweet, savory, and spicy flavors. Moist apple cake layers are infused with crispy bacon bits and warm spices, then topped with a creamy maple-bacon frosting. It’s a unique treat perfect for special occasions or whenever you want to impress your guests.

The image shows a tall layered cake with three visible layers of moist brown cake separated by two thick layers of creamy white frosting. The frosting covers the sides slightly thin, allowing specks of the cake to show through for a semi-naked look. The top of the cake is smooth with a ring of soft, piped rosettes or swirls around the edge in the same creamy frosting. The cake sits on a simple white cake stand, and the background features a white marbled texture, adding a clean and elegant look. 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 applesauce, chunky preferred
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 (for cheesecake)
1/4 cup maple syrup (for cheesecake)
1 cup heavy cream
1/2 cup unsalted butter
4 cups powdered sugar
1-2 tablespoons maple syrup (for frosting)
1/2 pound bacon, cooked (for frosting)

Instructions

Step 1: Preheat oven to 350°F (175°C). 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 grease and pat dry. Chop into pieces and pulse in a food processor until finely diced. Set aside.
Step 3: In a large bowl, mix the sugar, vegetable oil, applesauce, eggs, vanilla extract, and 2 tablespoons maple syrup until combined. Add flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and half of the finely chopped bacon. Stir gently until just combined and smooth. Avoid over-mixing.
Step 4: Divide the batter evenly between the prepared pans. Bake for 37-45 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 30 minutes to 1 hour. Run a knife around edges before removing cakes. Level the tops using a cake leveler or knife.
Step 5: To make the cheesecake layer, beat 3 packages cream cheese and 1/2 cup sugar together until smooth. Mix in 1/4 cup maple syrup.
Step 6: In a separate bowl or stand mixer, whip heavy cream until thick peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Step 7: Spray a 9-inch cake pan with non-stick spray and line the bottom with parchment paper. Pour cheesecake mixture evenly into pan and refrigerate for 4 hours or overnight. Before assembly, freeze cheesecake layer for 20 minutes to firm up.
Step 8: For the frosting, beat 1/2 cup butter and 8 ounces cream cheese until creamy. Gradually add powdered sugar until you reach desired frosting consistency. Mix in remaining chopped bacon and 1-2 tablespoons maple syrup.
Step 9: To assemble, place one cake layer top side down on a cake plate. Spread a small amount of frosting over it, then carefully place the chilled cheesecake layer on top. Trim any overhang with a knife for an even edge.
Step 10: Add a bit of frosting on the cheesecake layer, then top with the second cake layer, also top side down. Finish frosting the entire cake as desired.

Tips & Variations

Use chunky applesauce for added texture or blend smooth if preferred.
For extra maple flavor, drizzle maple syrup over each cake layer before assembling.
Substitute smoked bacon for a bolder, smokier taste.
Ensure cream cheese and butter are softened to avoid lumps in frosting.
Chill the assembled cake briefly before slicing for cleaner cuts.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Leftovers can be wrapped tightly and frozen for up to 2 weeks. To reheat, thaw overnight in the fridge and serve chilled or at room temperature—this cake is best enjoyed cool.

How to Serve

The image shows a layered cake with three visible layers: the bottom cake layer is medium brown with some texture, the middle layer is thick and creamy white frosting, and the top cake layer is thinner and covered with a thin, light brown speckled frosting giving a semi-naked effect. Around the top edge, there are evenly spaced piped cream swirls with a light brown tint. The cake sits on a white plate against a white marbled textured surface. The 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 sweeter apple cake. The bacon adds a savory contrast, but the cake and frosting will still be delicious without it.

How do I avoid a soggy cake with the cheesecake layer?

Chilling the cheesecake layer thoroughly before assembling helps it stay firm and prevents excess moisture from affecting the cake layers. Freezing it briefly before assembly also improves stability.