Maple Bacon Apple Cake with No-Bake Cheesecake Layer and Maple Bacon Frosting

Servings 12


Cake Ingredients

  • ½ pound bacon
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups chunky cinnamon applesauce*
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Maple No-Bake Cheesecake Ingredients

  • 3 8 ounce packages cream cheese softened
  • ½ cup granulated sugar
  • ¼ cup maple syrup
  • 1 cup heavy whipping cream

Maple Bacon Frosting Ingredients

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened to room temp
  • 4 cups powdered sugar
  • 1-2 tablespoons maple syrup
  • ½ pound bacon cooked, drained, and chopped in food processor


  • 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 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 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 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 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.