• Modern Hippie

Maple Bacon Cake

Updated: Nov 3, 2019

Maple flavor is such a staple of fall, and nothing goes better than bacon! This recipe was originally intended to be blondie-style cookie bars, but it turned out much more cake-like, so I went with it and what does maple bacon cake need? Maple frosting of course.

The sweet and salty combination is wonderful on the palate and the savory seasonings add just the right amount of flavor. This cake is a true indulgence in that it's made with real sugar and white flour, so if you are gluten-free, dairy-free, paleo, or sugar-free, this recipe will need to be adjusted according to your needs. I did use all organic and properly sourced ingredients.

Maple Bacon Cake with

Maple Buttercream Frosting

{I get commissions for purchases made through links in this post.}

Ingredients for Maple Bacon Cake:

1/4 cup unsalted butter

1 cups light brown sugar, lightly packed

1/4 cup maple syrup

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

2 ounces real bacon bits, or 2 slices of cooked bacon, chopped

(OPTIONAL) crystallized maple sugar

Ingredients for Maple Buttercream Frosting

1/2 cup unsalted butter, at room temperature

1 1⁄2 cups powdered sugar

1 1/2 tablespoons maple syrup

1 teaspoon vanilla extract

1/2 ounce real bacon bits (for decoration)

cake Directions

Preheat oven to 350°F/175°C.

Line a 7" x 11" baking dish with parchment paper and set aside.

In large mixing bowl, melt butter.

Once slightly cooled, stir in brown sugar, maple syrup, and vanilla.

Add the eggs, one at a time, fully incorporating the first before adding the next.

Add dry ingredients and stir until fully incorporated.

Fold in bacon.

Spread mixture evenly in lined baking dish and sprinkle liberally with crystallized maple sugar if you opt to use it.

Bake for 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

(OPTIONAL) If you added the crystallized maple sugar to the top, put the cake under a broiler for 30 seconds after baking to give the top a nice crunchy glaze.

Let cool completely before cutting or frosting.

Frosting Directions

Using a hand mixer or stand mixer, whip butter on high until very light and fluffy, for approximately 5 minutes, scraping down the sides of the bowl a few times.

Turn the speed down to low and add the powdered sugar a little at a time, incorporating completely before adding more.

Scrape down the sides of the bowl, turn speed up to medium-high and whip until fluffy, 1-2 minutes.

Add maple syrup and vanilla and continue to whip for 1 more minute.

Frost cake or cut and frost individual pieces.

Sprinkle with remaining bacon pieces.


Yummmm, the perfect fall cake.

Check out these other awesome desserts:

Dairy Free Yogurt Coffee Cake from Fits A Mama Bear

Healthy Pumpkin Pie from The Pistachio Project

Easy Keto Low Carb Pumpkin Pie from Wholesome Yum

Maple Pecan Pie (No Refined Sugar) from Learning and Yearning

Raw Pumpkin Cheesecake from Small Footprint Family

Homemade Cinnamon Pumpkin Whipped Cream from Homestead Lady

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