Maple Bacon Texas Sheet Cake is a delicious dessert that combines the rich flavors of maple, the savory goodness of bacon, and the classic appeal of a Texas sheet cake. This cake is perfect for serving a crowd, and its sheet pan size makes it a great choice for potlucks, parties, or family gatherings.
Here we go, another sheet cake recipe that I love! The sweetness of maple syrup beautifully complements the salty, meaty goodness of bacon. You'll have a moist and tender sheet cake, with the warm and sweet notes of pure maple syrup. The finishing touch of crispy bacon bits scattered on top not only adds a nice crunch but also introduces a savory twist that elevates this dessert to a whole new level of deliciousness.
Let us know if you try this recipe, in the comments and ratings below.
Try some of our other favorite sheet cakes, such as Lemon Blueberry Sheet Cake, Funfetti Sheet Cake, Mississippi Mud Sheet Cake, or Pumpkin Sheet Cake.
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What ingredients do I need for Maple Cake and Maple Frosting?
Maple Bacon Texas Sheet Cake
- unsalted butter, softened
- water
- granulated sugar
- eggs
- all purpose flour
- baking soda
- salt
- maple syrup
- sour cream or plain/vanilla Greek yogurt
Maple Frosting
- unsalted butter
- milk
- real maple syrup
- maple extract
- powdered sugar
- salt
- cooked slices of bacon
FAQs
A Maple Bacon Texas Sheet Cake combines the traditional elements of a Texas sheet cake with the flavors of maple syrup and crispy bacon. The addition of maple and bacon creates a sweet and savory twist on the classic dessert.
Yes, you can use turkey bacon or a plant-based bacon alternative. Keep in mind that the flavor and texture may differ slightly from traditional pork bacon.
Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week or freeze it for up to 3 months. Let it come to room temperature before serving.
Top Tips
- Allow eggs to come to room temperature before mixing. This ensures a smoother batter.
- Cook the bacon until it's crispy but not overly crunchy. Chop it into small, bite-sized pieces.
- Don't overmix the batter: Overmixing the batter can cause the cake to become tough and dense. Mix just until the ingredients are combined and smooth.
- Keep a close eye on the baking time. Overbaking can result in a dry cake. Use a toothpick to check for doneness; it should come out with a few moist crumbs attached.
- Allow the finished cake to chill in the refrigerator for a short time before serving. This can enhance the flavors and make the cake easier to cut.
- If you happen to have leftovers (lucky you!), store the cake covered with plastic wrap or in an airtight container at room temperature for up to three days. To extend its shelf life, you can refrigerate the cake for up to a week.
How do I make Maple Sheet Cake with Maple Bacon Frosting?
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large bowl with a hand mixer or the bowl of a stand mixer, combine on medium speed granulated sugar, eggs, sour cream/Greek yogurt.
- Whisk all purpose flour, salt, baking soda in a medium bowl until smooth. Add dry ingredients to wet ingredients, mixing until just combined.
- In a medium saucepan, combine butter and water over medium heat and bring to a boil. Pour the butter mixture over the flour mixture in the mixing bowl, until well combined, but do not overmix. Spread cake batter into the prepared sheet pan. Bake 20-24 minutes or until a toothpick in the center comes out clean.
- In a saucepan, boil butter and milk together. Remove from heat and add to powdered sugar in a large bowl or stand mixer bowl.
- Mix in maple syrup, salt, and maple extract, until smooth.
- Spread onto the hot cake.
- Sprinkle the crumbled bacon evenly over the frosting while it's still soft. This will help to make the bacon stick to the top. Slice and enjoy!
Maple Bacon Texas Sheet Cake Recipe
Ingredients
Maple Cake
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 1 ½ cups granulated sugar
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- ½ cup sour cream or plain Greek yogurt
- 2 teaspoon maple extract
Maple Frosting
- 4 cups powdered sugar
- ½ cup (1 stick) unsalted butter
- ¼ cup milk
- 2-3 tablespoon maple syrup
- 1 tablespoon maple extract
- ¼ teaspoon salt
- ½ pound bacon, cooked and crumbled (for topping)
Instructions
Maple Cake
- Preheat oven to 350°F. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large mixing bowl or stand mixer, combine granulated sugar, eggs, sour cream/Greek yogurt.
- Add dry ingredients (all purpose flour, salt, baking soda) to wet ingredients, mixing until just combined.
- In a saucepan, combine butter and water. Bring to a boil, then remove from heat. Pour the hot liquid over the cake batter in the mixing bowl until well combined, but make sure not to overmix. Spread into the prepared sheet pan. Bake 20-24 minutes or until a toothpick in the center comes out clean.
Maple Frosting
- Add powdered sugar to a mixing bowl or stand mixer. In a saucepan, bring butter and milk to a boil, then remove from heat. Pour the liquid over the powdered sugar.
- Add maple syrup, salt, and maple extract into the mixing bowl, then mix until smooth.
- Spread the frosting onto the hot cake.
- Sprinkle the crumbled bacon evenly over the frosting while it's still soft. This will help to make the bacon stick to the top. Slice and enjoy!
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