Can I use pre-cooked bacon bits instead of cooking my own bacon?

You sure can! Just make sure your bacon is crispy before crumbling it, and add it to the batter just before baking.

Can I use store-bought maple syrup for the frosting?

Yep! If you're short on time, a good quality store-bought maple syrup will do the trick. Just make sure it's real maple syrup, not pancake syrup.

Can I omit the cocoa powder from the chocolate cake layers?

I wouldn't recommend it. The cocoa powder adds a depth of flavor that complements the maple and bacon perfectly. But if you really have to, you could try substituting with an equal amount of flour, but it won't taste the same.

How do I prevent the bacon in the frosting from making the cake soggy?

To avoid a soggy cake, make sure your bacon crumbles are crispy and not too oily. Pat them dry with a paper towel before adding them to the frosting. Also, store the cake in an airtight container in the refrigerator.

Can I freeze the cake layers ahead of time?

Yes, you can freeze the cake layers individually after they've cooled completely. Wrap them tightly in plastic wrap and then in foil. They can be stored in the freezer for up to 2 months. Let them thaw completely before frosting.

Can I make this cake vegan?

Absolutely! You can use a vegan butter substitute and non-dairy milk in the cake and frosting. For the bacon, you can use a plant-based bacon alternative. There are some surprisingly good options out there now.

Oh, my dear friends, let me tell you about a cake that’s not just a dessert, it's an adventure! Picture this: rich, moist chocolate cake layers, infused with the smoky allure of bacon, all swathed in a luscious maple-infused frosting. Does this sound like something from a fantastical, slightly mad baker? Maybe. But trust me, it works. It really works. One of my friends, a total foodie, described it as "a symphony of sweet and savory that just makes sense!"

I know, I know, chocolate, maple, and bacon together might sound like a dare, but hear me out. The deep, dark cocoa balances the sweetness of the maple syrup, while the crispy, salty bacon adds a delightful crunch and an unexpected twist. My grandfather used to say, “Don’t knock it ‘til you try it!” And believe me, this cake is worth trying.

I first conceived this recipe after a particularly frustrating Tuesday. You know those days? When nothing seems to go right, and you just need something… more than a regular dessert? So, I raided my pantry, grabbed the most decadent ingredients I could find, and this masterpiece was born. It’s a cake that says, “Hey, life might be crazy, but at least you’ve got cake…and bacon!”

Chocolate Maple Bacon Layer Cake: Sweet Salty and Totally Irresistible

Name: Chocolate Maple Bacon Layer Cake: Sweet Salty and Totally Irresistible
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 12
Cuisine: Layer-Cakes
Ingredients: 3 cups All-Purpose Flour; 1 cup Unsweetened Cocoa Powder; 2 cups Granulated Sugar; 1 1/2 tsp Baking Powder; 1 1/2 tsp Baking Soda; 1 tsp Salt; 1 1/2 cups Buttermilk; 3/4 cup Vegetable Oil; 3 Large Eggs; 2 tsp Vanilla Extract; 1 1/2 cups Hot Coffee (or Water); 1 cup (2 sticks) Unsalted Butter; 4 cups Powdered Sugar; 1/2 cup Pure Maple Syrup; 2 tbsp Milk or Cream; 12 slices Bacon

Indulge in the extraordinary! This Chocolate Maple Bacon Layer Cake combines rich chocolate cake, decadent maple frosting, and crispy bacon for a sweet and savory experience that's utterly irresistible. A flavor adventure in every bite!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 27 minutes

Total Time: 57 minutes

📖 Instructions

First, get your bacon ready: Cook bacon until crispy. Aim for the kind that shatters when you poke it with a fork. Let it cool on a paper towel-lined plate to drain excess grease. Chop (or crumble) it finely. Set aside. You'll want about a cup, give or take.
Time to preheat: Preheat your oven to 350°F (175°C). This is crucial! Make sure your oven is actually at that temp! You can also prep three 9-inch cake pans by greasing them, lining the bottoms with parchment paper circles, and then dusting them with cocoa powder. This prevents sticking.
Dry ingredients, assemble!: In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Make sure everything is evenly distributed.
Wet ingredients, engage!: In another bowl, whisk together 1 1/2 cups of buttermilk, 3/4 cup of vegetable oil, 3 large eggs, and 2 teaspoons of vanilla extract. You might be tempted to skip the buttermilk, but don't! It adds a lovely tang and moisture.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix!
Bloom the cocoa: In a heatproof measuring cup, pour 1 1/2 cups of hot coffee (or hot water if you're not a coffee fan). Add it slowly to the batter while mixing on low speed. The batter will be thin – don't panic!
Divide and conquer: Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount. This helps the cakes bake evenly.
Bake time: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; oven times vary.
Cool down: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking and breaking apart.
Make the maple frosting: In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until smooth and creamy. Add 4 cups of powdered sugar, 1/2 cup of pure maple syrup, and 2 tablespoons of milk or cream. Beat on medium speed until light and fluffy. If the frosting is too thick, add a little more milk; if it's too thin, add a little more powdered sugar.
Bacon time again!: Gently fold in about 3/4 cup of the crumbled bacon into the frosting. Reserve the remaining bacon for topping the cake.
Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread with a generous layer of maple bacon frosting. Repeat with the remaining cake layers.
Frost the cake: Frost the entire cake with the remaining maple bacon frosting.
Top it off: Sprinkle the reserved crumbled bacon over the top of the cake.
Chill out: Refrigerate the cake for at least 30 minutes before serving. This helps the frosting set and makes it easier to slice.
Serve and enjoy!: Slice and serve. Get ready for a sweet, salty, smoky flavor explosion!