Food and Recipes Desserts Cakes Bundt Cakes Maple-Bacon Bundt Cake 5.0 (3) 1 Review Because everything is better with bacon. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on May 24, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 1 hrs Cool Time: 3 hrs Total Time: 5 hrs Servings: 10 If bacon makes burgers and pasta dishes better, certainly a bacon cake is further proof that this savory meat is meant to go in just about any other dish you can dream of. And we certainly never dreamed of a bacon cake this incredible. The Southern Living Test Kitchen was tasked with creating a bacon cake every bit as decadent and special as our Millionaire Bacon—but of course it had to be in a presentation worthy of company and family dinners alike. It wouldn't hurt if it could also be so impressive it would win the big bucks at a church auction. The result is this incredible Bundt cake that has eight slices of bacon divided between the cake, topping, and even the frosting. And because bacon is a breakfast meat, we'd have no issue suggesting you eat this for breakfast if you want. How to Cook Bacon in the Oven Test Kitchen Reviews "This cake is similar to a pound cake—soft and super moist, rich and decadent. The flavor reminds me of those brown sugar Pop-Tarts, but with a tiny bit of smokey, salty bacony flavor. The candied bacon/pecans are ... salty, sweet, and nutty, with just the faintest kick from the cayenne." "This cake carries nostalgia, while also introducing some new exciting techniques: Making these candied pecans and bacon with a hint of heat would be a really cool party trick for any reason." Ingredients Bacon Cake 8 oz. bacon (about 8 slices), chopped (about 1 cup) Baking spray with flour 2 1/2 cups (about 10 5/8 oz.) all-purpose flour 1 1/2 tsp. kosher salt 1 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. baking soda 3/4 cup (6 oz.) unsalted butter, at room temperature 2/3 cup packed light brown sugar 3/4 cup pure maple syrup 3 large eggs, at room temperature 1 cup whole buttermilk, at room temperature Candied Bacon and Pecans 1 Tbsp. unsalted butter 1/3 cup packed light brown sugar 2 Tbsp. water 1/2 cup roughly chopped pecans 1/8 tsp. cayenne pepper Maple-Bacon Frosting 1 Tbsp. unsalted butter 1 Tbsp. pure maple syrup 1 cup (about 4 oz.) powdered sugar 2 Tbsp. whole buttermilk 1/2 tsp. kosher salt Directions Gather your ingredients and cook bacon: Caitlin Bensel; Food Stylist: Torie Cox Place chopped bacon in a large nonstick skillet. Cook over medium-low, stirring occasionally, until bacon is crispy and all the fat has rendered, about 15 minutes. Caitlin Bensel; Food Stylist: Torie Cox Remove skillet from heat. Using a slotted spoon, transfer bacon to a paper-towel lined plate; set aside. Caitlin Bensel; Food Stylist: Torie Cox Carefully pour 4 tablespoons bacon drippings into a small heatproof bowl. Discard remaining drippings. Do not wipe skillet clean. Let reserved drippings in bowl cool at room temperature until ready to use. Caitlin Bensel; Food Stylist: Torie Cox Prepare Bacon Cake: Preheat oven to 350°F. Generously coat a 12-cup Bundt pan with baking spray; set aside. Caitlin Bensel; Food Stylist: Torie Cox Whisk together flour, salt, baking powder, cinnamon, and baking soda in a medium bowl. Set aside. Caitlin Bensel; Food Stylist: Torie Cox Place butter, brown sugar, and 3 tablespoons of the cooled bacon drippings in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and light in color, 4 to 5 minutes, stopping to scrape down sides and bottom of bowl as needed. Caitlin Bensel; Food Stylist: Torie Cox Add maple syrup to butter mixture; beat on medium speed until incorporated, about 1 minute. Caitlin Bensel; Food Stylist: Torie Cox Add eggs 1 at a time, beating on medium speed until just incorporated after each addition, 30 seconds to 1 minute per addition. Caitlin Bensel; Food Stylist: Torie Cox Reduce mixer speed to low. Beat flour mixture into butter mixture alternately with buttermilk in thirds, beginning with flour mixture and ending with buttermilk, beating until just combined after each addition. Caitlin Bensel; Food Stylist: Torie Cox Fold 1/2 cup of the cooked bacon into cake batter. Caitlin Bensel; Food Stylist: Torie Cox Spoon into prepared Bundt pan, and smooth top. Caitlin Bensel; Food Stylist: Torie Cox Bake the Cake: Bake on center rack of preheated oven until a wooden pick inserted in center of Cake comes out mostly clean, 45 to 50 minutes. Remove pan from oven, and let cool in pan on a wire rack for 10 minutes. Caitlin Bensel; Food Stylist: Torie Cox Invert cake onto wire rack, and let cool completely, about 3 hours. Caitlin Bensel; Food Stylist: Torie Cox Meanwhile, prepare the Candied Bacon and Pecans: Add butter to nonstick skillet used to cook bacon; melt over medium. Caitlin Bensel; Food Stylist: Torie Cox Add brown sugar and water; cook, stirring constantly, until sugar has dissolved and mixture is bubbling vigorously, about 2 minutes. Caitlin Bensel; Food Stylist: Torie Cox Add chopped pecans and remaining cooked bacon (about 2/3 cup) to butter mixture in skillet. Caitlin Bensel; Food Stylist: Torie Cox Cook, stirring constantly, until liquid has evaporated, mixture has darkened and thickened, and pecans and bacon are coated, about 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Transfer candied bacon mixture to a baking sheet lined with parchment paper. Caitlin Bensel; Food Stylist: Torie Cox Immediately sprinkle with cayenne. Let stand until set and completely cooled, 1 to 2 hours. Break into 1/2- to 3/4-inch pieces, and set aside. Caitlin Bensel; Food Stylist: Torie Cox Prepare the Maple-Bacon Frosting: Melt butter and remaining 1 tablespoon reserved bacon drippings in a medium saucepan over medium-low. Caitlin Bensel; Food Stylist: Torie Cox Stir in maple syrup until combined. Remove from heat. Caitlin Bensel; Food Stylist: Torie Cox Add powdered sugar, buttermilk, and salt. Caitlin Bensel; Food Stylist: Torie Cox Whisk vigorously until completely smooth, 30 seconds to 1 minute. Caitlin Bensel; Food Stylist: Torie Cox Pour warm Maple-Bacon Frosting over cooled Bacon Cake. Caitlin Bensel; Food Stylist: Torie Cox Immediately sprinkle frosting with 1 cup Candied Bacon and Pecans, decorating as desired. (Reserve remaining Candied Bacon and Pecans in an airtight container for another use; store in an airtight container in refrigerator up to 4 days.) Caitlin Bensel; Food Stylist: Torie Cox Serve. Bacon Cake may be stored, wrapped in plastic wrap or in an airtight container, in refrigerator up to 5 days. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print