Introduction

This Apple Cake combines the comforting flavors of cinnamon-spiced apples with a surprising twist of crispy bacon both inside the cake and in the frosting. It features a creamy cheesecake layer that adds richness and balances the sweet and savory elements perfectly.

A close-up view of a three-layer cake covered with creamy white frosting that has small brown specks. The frosting is spread evenly on the top and sides but allows parts of the cake layers to show through slightly. Around the top edge, there is a decorative border made of piped swirls of the same frosting, giving it a textured and elegant look. The cake is set against a white marbled background. 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 (divided)
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)

Instructions

Step 1: Preheat the 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, drain excess grease, pat dry, chop into pieces, then process into tiny bits using a food processor.
Step 3: In a large bowl, mix the wet ingredients: granulated sugar, vegetable oil, applesauce, eggs, vanilla extract, and maple syrup until combined.
Step 4: Add all dry ingredients—flour, baking powder, baking soda, cinnamon, cloves, and nutmeg—along with half of the processed bacon. Stir gently until just combined and smooth; avoid over-mixing.
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: Allow the cakes to cool in pans for 30 minutes to an hour. Run a knife around the edges to loosen before removing from the pans. Level the cakes by trimming any domed tops.
Step 7: For the cheesecake layer, beat 3 packages of cream cheese with 1/2 cup granulated sugar until smooth. Mix in 1/4 cup maple syrup.
Step 8: In a separate bowl, whip heavy cream until thick, then fold it into the cream cheese mixture until fully combined and smooth.
Step 9: Spray a 9-inch cake pan with non-stick spray and line with parchment paper. Spread the cheesecake batter evenly in the pan. Refrigerate for 4 hours or overnight, then freeze for 20 minutes before assembling.
Step 10: To make the frosting, beat the butter and 8 ounces cream cheese together until smooth. Gradually add powdered sugar until desired frosting consistency is reached. Stir in the remaining bacon bits and 1-2 tablespoons maple syrup.
Step 11: Assemble the cake by placing one cake layer top side down on a plate. Spread a small amount of frosting on top, then add the cheesecake layer, trimming any overhang. Add a thin layer of frosting on the cheesecake, then place the second cake layer top side down.
Step 12: Finish by frosting the entire cake as desired with the remaining frosting. Serve and enjoy.

Tips & Variations

For a milder bacon flavor, reduce the amount used or substitute with cooked pancetta.
Chunky applesauce adds nice texture, but smooth works well if preferred.
Use cream cheese at room temperature for smooth mixing and frosting.
Add chopped nuts like walnuts or pecans to the batter for extra crunch.
Maple syrup can be adjusted to taste for sweetness balance in frosting and cheesecake layers.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because it contains cream cheese and bacon, refrigeration is important. Bring to room temperature before serving for the best flavor. Leftovers can be sliced and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a close-up of a round cake covered with smooth, light beige frosting that has small brown specks throughout. The cake has at least two visible layers separated by the same frosting. Around the top edge, a woman's hand is piping a decorative border made of swirled rosettes in the same frosting, giving the cake a textured and elegant finish. The cake sits on a white marbled surface, enhancing the soft, creamy tones of the frosting. The lighting highlights the slightly rough texture of the frosting and the careful detail of the piped border. 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 bacon for a classic apple cake and cream cheese frosting. The bacon adds a savory touch but is not essential for the cake’s structure or taste.

Is it necessary to freeze the cheesecake layer before assembling?

Freezing the cheesecake layer for 20 minutes firms it up, making it easier to handle and assemble without smooshing the layers. If you skip this, just be gentle when spreading and layering.