The combination of homemade spice cake with no-bake cheesecake filling in this Maple Bacon Cake is going to be the star of the year. With all the flavors of Fall plus BACON, everyone is going to love this cake.
Apple Maple Bacon Cake with Cheesecake Filling
When it comes to the PERFECT fall dessert, Apple Maple Bacon Cake with homemade cheesecake filling is more than you can ask for. The homemade spice cake is tender and moist and the no bake spiced cheesecake filling is to die for. It is also so easy to make. Seriously only 4 ingredients. It is frosted with a delicious maple frosting and then, the cake is taken over the top with the addition of bacon. It is heaven in a bite.
This cake is similar in flavor to my Maple Bacon Cupcakes Recipe, but with an added bonus of cheesecake. If this recipe has your mouth watering but you rather have individual cakes, give them a try!
Key Ingredients You’ll Need
- Bacon: You can use any kind that you want, but I prefer maple for this recipe.
- Sugar: I like to use granulated sugar and powdered sugar for the frosting.
- Applesauce: I prefer using chunky cinnamon applesauce for texture and additional flavor.
- Pure Maple Syrup: This is used for the batter, the filling, and the frosting.
- Flour: I use all-purpose flour along with baking powder and baking soda to allow the recipe to rise in the oven.
- Spices: I use a combination of cinnamon, cloves, and nutmeg for additional flavor.
- Dairy: I use cream cheese, heavy whipping cream, and unsalted butter to make the cheesecake filling and frosting.
How To Make Maple Bacon Cake Recipe
- Prepare the pans. Set the oven to 350 degrees and use non-stick cooking spray to grease (2) 9-inch round cake pans. Use parchment paper to line the base of each pan.
- Cook the bacon. Make enough bacon by cooking 1/2 of a pound for the cake and using the other 1/2 a pound for the frosting. Cook until crispy and pat dry with paper towels to absorb the excess grease. Cut into small pieces and dice into tiny pieces using a food processor.
- Combine the batter ingredients. Add the wet into the dry ingredients along with 1/2 of the prepared bacon and combine until smooth. Make sure to not overmix.
- Bake the cake. Pour the prepared batter into the prepared pans and place in the oven for 37-45 minutes to bake or until a tester toothpick comes out clean. Let the cake cool for 30 minutes before removing from the pans using a knife. Use a cake leveler to remove the domes of the cake. You can discard them or use them for a different recipe.
- Prepare the mixture. Add the cream cheese and sugar into a bowl and combine using a hand-held mixer. Put in the maple syrup and combine again. Put the heavy cream into a standing mixer and whip until thick. Fold the whipped cream into the cream cheese and sugar mixture until smooth.
- Freeze the filling. Use non-stick cooking spray to grease a 9-inch pan and line the base of the pan using parchment paper. Pour the prepared mixture into the pan and spread evenly. Place in the fridge for 4 hours or overnight for best results, then place in the freezer for 20 minutes before building the cake.
- Make the frosting. Add the butter and cream cheese into a bowl and combine. A little at a time, add in the powdered sugar and combine until smooth. Pour in the bacon and maple syrup and combine again.
- Assemble the cake. Put one cake on a cake board with a small amount of the prepared frosting on top, then add a layer of the cheesecake filling. Scrape away any excess cheesecake filling using a knife, so that the cake is even. Place some more of the frosting on top of the cheesecake layer, then place the second cake top side down on top. Repeat with the frosting and coat the cake entirely. Serve and enjoy!
How to Store
To store the Apple Maple Bacon Cake with Cheesecake Filling properly, you want to make sure it is kept in the refrigerator. Once the cake is fully assembled and frosted, cover it loosely with plastic wrap or place it in a cake storage container with a lid. Before serving, let the cake come to room temperature for a few minutes for the best texture.
It’s best to use the cake within 3 days. The cake can also be frozen for up to 3 months. Wrap it well in plastic wrap or in a freezer bag. I like to place the cake on a plate, first, to freeze the maple buttercream frosting in place. This prevents it from sticking to the plastic wrap. Then, once it is frozen, wrap it well. When you are ready to eat the cake, thaw it in the refrigerator overnight. Be sure to remove the plastic wrap first so the frosting doesn’t stick.
Tips & Tricks For The Best Maple Bacon Cake
- Cook the Bacon to Perfection: For that perfect combination of sweet and salty, use maple-flavored bacon and cook it until it’s crispy. Pat dry the cooked bacon with paper towels to remove excess grease, and then chop it into small pieces using a food processor. This will ensure even distribution of bacon throughout the cake.
- Applesauce for Moisture: Applesauce not only adds a delicious apple flavor but also keeps the cake moist. Opt for chunky cinnamon applesauce as it provides both texture and extra taste to the spice cake.
- Maple Syrup in Every Layer: Embrace the fall flavors by using maple syrup in the batter, filling, and frosting. This will tie all the elements together and enhance the overall taste of the cake.
- Don’t Overmix the Batter: When combining wet and dry ingredients for the spice cake, make sure not to overmix. Overmixing can lead to a dense and tough cake. Mix just until everything is combined to achieve a tender and moist crumb.
- Use Parchment Paper for Easy Removal: To ensure the cake doesn’t stick to the pans, line the base of each 9-inch round cake pan with parchment paper. This will make it easier to remove the cakes once they are done baking.
More Maple Fall Desserts
- Apple Blondies with Maple Glaze
- Maple Walnut Fudge
- Maple Chai Sugar Cookies
- Butternut Squash Cake with Maple Cream Cheese Frosting
- Maple Buttermilk Pie
- Maple Snickerdoodles
Apple Maple Bacon Cake with Cheesecake Filling
Maple No-Bake Cheesecake
- 24 oz. cream cheese softened
- ½ cup granulated sugar
- ¼ cup maple syrup
- 1 cup heavy whipping cream
- Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
- Cook 1 pound of bacon (1/2 for the cake and ½ for the frosting), until crispy, using your favorite bacon cooking method. Drain grease, patting dry with paper towels. Chop into manageable pieces, and then process in a food processor with a dicing option into tiny pieces.
- Mix wet ingredients and then add all the dry ingredients and ½ of the bacon and stir to combine until just mixed but smooth. Do not overmix.
- Divide batter evenly between the two cake pans and bake for 37-45 minutes (mine was right at 40), or until a toothpick inserted into the middle of the cake comes out clean.
- Set the cake aside to let it cool in the pans for 30 minutes to an hour, and then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan. Level the cakes using a leveler to remove the curved top. Toss top, or use in another recipe like cake pops or cake truffles.
- Cream together cream cheese and sugar until smooth, with a hand-held mixer. Mix in maple syrup. In a standing mixer, whip heavy cream until thick. Stir whipped cream into the cream cheese and sugar mixture until smooth.
- Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan. Pour the cheesecake batter into the pan and spread out evenly. Refrigerate the cheesecake layer for 4 hours or overnight, and then put it in the freezer for 20 minutes before assembling the cake.
- To make the frosting, beat the butter and cream cheese together. Add the powdered sugar a little at a time until it reaches a frosting consistency. Add in bacon and maple syrup and mix in.
- To assemble the cake, start with one of the layers top side down on a cake plate. Add a small amount of frosting over the cake layer, and then add the cheesecake layer. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake. Add a small amount of frosting to the top of the cheesecake layer and then top with the remaining cake layer, top side down, and finish frosting the cake as desired.
Last Step:Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
- Cake leveler
- Cake/frosting scraper