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Oh Canada Maple Bacon Cake

Oh Canada Maple Bacon Cake


"This cake is dedicated to Canadians . . . maple and bacon, two of our favourite flavours!"
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2 h 10 m servings 518 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes; cool completely, about 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • 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.

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