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My review
Oh Canada Maple Bacon Cake
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CoachJen
"This cake is dedicated to Canadians . . . maple and bacon, two of our favourite flavours!"
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Ingredients
2 h 10 m servings 518 calsOriginal recipe yields 12 servings (1 9-inch cake)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- Stir cake mix, water, oil, and eggs together in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour cake mixture into prepared pans.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes; cool completely, about 30 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble bacon into a small bowl.
- Beat butter until creamy with an electric mixer in a bowl; slowly beat in 2 cups confectioners' sugar until well blended. Beat maple syrup and vanilla extract into butter mixture until smooth and creamy; beat in remaining confectioners' sugar as needed until frosting mixture is a spreadable consistency. Fold crumbled bacon into frosting.
- Place one cake layer on a serving plate; spread about 1/2 cup bacon frosting evenly over cake. Place second cake layer over the first; spread remaining frosting evenly over sides and top of cake.
- Draw or print a maple leaf shape on a piece of paper. Fold the page in half down the center of the leaf; cut along the outline so that you will have a hole in the paper in the shape of a maple leaf. Center the paper on top of the frosted cake; press down slightly on the cut edges. Sprinkle the open area with red sugar; gently remove the paper stencil.
Footnotes
- Cook's Notes:
- If you prefer to make your cake from scratch, I recommend Simple White Cake.
- You can add 1/4 to 1/2 teaspoon maple extract to the frosting for more intense maple flavour. You could do the same to the cake batter. I would recommend cutting the bacon in half or thirds before wrapping it on!
- You can make this as a 4-layer cake also. Slice cake layers horizontally in half using a long piece of dental floss or strong thread. You will also need to increase the amount of frosting you make by 50%.
- I've wrapped bacon around the outside of the cake for decoration. You'll need an additional 5 slices bacon. I recommend cutting the bacon strips in half or in thirds to make cutting the cake easier.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 518 calories; 28.5 g fat; 62.3 g carbohydrates; 5.1 g protein; 92 mg cholesterol; 366 mg sodium. Full nutrition