Maple Bacon Cake

This Maple Bacon Cake recipe is THE perfect fall dessert. Moist spice cake with a homemade maple buttercream frosting and topped with candied bacon!

Does anything say fall more than maple and bacon?? This easy maple cake recipe using cake mix makes this the perfectly easy dessert to enjoy this fall.

Ingredients Needed

• One super moist spice cake mix (15.25 oz.) be sure to also note additional ingredients required on the cake mix box.
• 2 cup unsalted butter – softened
• 5 cups powdered sugar
• 11 Tbsp. pure maple syrup – divided
• 2 tsp. pure vanilla extract
• 1 pound thick-cut bacon
• 2 Tbsp. brown sugar

How to make a maple bacon cake

1. Prepare the candied bacon. For a quick recipe, use this air fryer candied bacon recipe.
   • Air Fryer directions –
   • Lay about 1/2 the bacon into the air fryer basket. (It’s okay for them to overlap) Season with coarse black pepper and cook at 400 degrees F. for 5 minutes.
   • While the bacon is cooking, add 5 Tbsp. maple syrup and brown sugar to a bowl and stir to combine.
   • After 5 minutes, open the air fryer and flip the bacon. Cook for an additional 5 minutes.
   • Open the air fryer and brush the bacon with the maple syrup mixture. Cook another 5 minutes then transfer to a cooling rack to set. Let sit for at least 5 minutes. 
   • Repeat the same process with the other 1/2 of the bacon.
   • Oven directions –
   • Preheat oven to 350 degrees F.
   • Line a cookie sheet with foil, then place a cooling rack on top of the lined baking sheet.
   • Combine 5 Tbsp. maple syrup and brown sugar and stir to combine.
   • Line the bacon across the cooling rack, season with pepper, then brush each slice with the maple brown sugar sauce. Bake for 15 minutes. Remove from oven, flip the bacon, brush again with the maple brown sugar sauce and bake for an additional 15 minutes or until the bacon is crisp. Remove from oven and set aside to cool.
2. While the candied bacon sets, mix the spice cake mix according to the box directions. Bake in two round greased cake pans, 8 or 9 inches, according to the box directions.
3. While the cakes are baking, prepare the maple buttercream. In a large bowl or stand mixer, combine the softened butter, powdered sugar, 6 Tbsp. maple syrup, and vanilla. Beat on medium speed until smooth.
4. Once the cakes have finished baking, remove from the oven and set the pans onto a cooling rack. Let cool for 5 minutes. Then, carefully place another cooling rack on top of each pan and flip to transfer to the cake to the cooling rack outside of the pan. Let completely cool.
5. Once the cakes have cooled, you can assemble the cake and frost with the maple buttercream.
6. Place a small dab of the buttercream frosting onto the center of your cake stand, then place one of the cake layers onto the cake stand. Add a big dollop of the maple buttercream on top of that layer and spread the frosting evenly over the top of the cake out to the edge. You can have a slight bit of overhand of frosting, which will help when icing the sides of the cake.
7. Next, place the second layer of cake onto the frosting and gently press it down just to make sure it sticks. From here, frost a thin layer of frosting all of the cake, top and sides. This will help seal in the crumbs, also known as a crumb coat. Once you have your crumb coat, begin to frost the cake from the top, then down the sides. Be generous with your frosting, continuing to smooth as you go around the cake.
8. Finally, chop the candied bacon into small pieces and pile onto the top of the cake in the middle.

Recipe FAQs and Notes

What brand cake mix is the best?

I’ve tested both name brand cake mixes, like Betty Crocker and Duncan Hines, and also store/generic brands, too. What I’ve found is that the name brand mixes perform much better than the generic. I would suggest going for the brand name cake box mix.

Does buttercream need to be refrigerated?

Yes, it’s best if the buttercream is refrigerated if storing beyond one day. If you do not plan on eating the cake within a day, I would recommend refrigerating your maple bacon cake.

Maple Bacon Cake Recipe Notes

• To cut down on time, prepare the candied bacon ahead of time and refrigerate until ready to chop and top the cake.
• You can also bake the cakes ahead of time and cover at room temperature for no more than a day until ready to ice.
• If the icing seems too thick, add additional maple syrup one tablespoon at a time. If it seems too thin, add additional powdered sugar one tablespoon at a time.

Recommended kitchen resources for this recipe.

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Try these additional maple recipes!

• Maple Roasted Parsnips
• Maple Pecan Twice-Baked Sweet Potatoes
• Maple Aioli
• Chicken Wings with Maple Syrup
• Maple Bacon Spice Cupcakes
• Thanksgiving Maple Herb Turkey

Maple Bacon Cake Recipe