Sweet and salty is my thing. I’m that girl at the kitchen table dipping her breakfast sausage in pancake syrup. Snacking on strawberries and salted peanuts. Seriously..salt and sugar were made for each other. Why do you think pb&j sandwiches are so amazing?! And this Bacon Biscoff Toffee Cake was everything sweet and salty!
It’s only natural to conclude that bacon (salt) would go amazing with cake (sugar!) I’ve created a few bacon cakes before with delicious results but none have topped this cake. This.Cake.Was.Insane. And the secret behind this salty-sweet success was bacon fat. Yep…I said it…bacon fat.
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I’ve Been Dreaming of Bacon
I’ve contemplated the idea of using leftover bacon fat in a cake for a while and decided now was the time to jump. I mean…if you can’t have fun with cake, what’s the point?! So next time you cook up some bacon, don’t discard that bacon grease. Pour it into a cup and let it solidify. Leave in those teeny tiny little flecks of bacon too. They’re like caramelized little pieces of yum.
I wasn’t sure how much of the bacon fat to use. Too little and you lose the flavor. Too much of you end up with a greasy heavy cake. I decided to take my standard vanilla cake recipe and swap out my vegetable shortening for bacon fat 1:1 but reduced the salt seeing as how the bacon fat is pretty salty.
The Bacon Experiment Begins
The very first thing I noticed when using the bacon fat, was that it didn’t get quite as fluffy as the shortening does when I whip it up with the sugar. I’m assuming it has something to do with the melting point (if you’re a scientist please hit me up 😉) but I charged on ahead with the recipe with fingers crossed.
When I had finished adding all the standard ingredients, plus some toffee bits, the batter was certainly thinner than what it usually is. But again…moving forward I baked it up and hot darn the layers baked a dream. Not to mention that my kitchen was filled with the heavenly scent of warm sweet bacon.
Sweet to Balance the Bacon
So we’ve got the salty component on lock. Now let’s bring in the sweet. Biscoff and toffee. There really is no substitution for homemade toffee sauce. And it’s way easy to make. I promise. Really, truly. First, all the toffee sauce ingredients go into a pot, bring it to a boil, and let it simmer for about 5 minutes or until it starts to thicken. Voila…toffee sauce!
I kept the Biscoff component really simple and used cookie crumbs right in the buttercream. Easy, effective, and stupidly scrumptious. Oh, and I added a few tablespoons of bacon fat because I couldn’t resist. Go ahead and drool now. And when you’re done drooling…make this cake. Because it’s everything a salty-sweet lover could possibly want!
Sweet and fluffy layers of bacon toffee cake filled with homemade toffee sauce and covered in the most delicious whipped bacon biscoff buttercream frosting. This cake is sweet and salty perfection and made for the bacon lover in your life!
BACON TOFFEE CAKE
⅓ cup bacon fat, room temperature
1 ½ cups granulated sugar
½ cup egg whites (approx 4 egg whites), room temperature
Preheat oven to 350 degrees and prepare two 8-inch round cake pans.
In the bowl of a stand mixer cream bacon fat and sugar on high for 1 minute.
Add egg whites and mix on high for 2 minutes.
Add the yogurt and vanilla extract and mix on high for 2 minutes.
Combine all the dry ingredients into the mixer and mix on low.
While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.
Add in the toffee bits and mix by hand until just incorporated.
Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.
TOFFEE SAUCE FILLING:
In a pot over medium-high heat combine all the ingredients and, while continually stirring, bring to a roiling boil.
Reduce heat to medium and allow it to simmer for 5-8 minutes or until it begins to thicken.
Remove mixture from heat and allow it to fully cool. The toffee sauce will further thicken as it cools.
BISCOFF BACON BUTTERCREAM:
In the bowl of a stand mixer cream the butter, shortening, and bacon fat on high speed with the paddle attachment until light and fluffy. This should take approximately 10 minutes.
Add the icing sugar, Biscoff cookie crumbs, salt, and vanilla extract and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Place one leveled layer of bacon toffee cake on a cake board or plate. Top with approximately 2 cups of buttercream.
Pipe a border of buttercream around the edge and fill with toffee sauce filling leaving 2 tbsp of sauce for decor if desired. Top with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth sides.
Decorate as you please. I left the top edge raw and unfinished and used leftover Biscoff cookies, toffee bits, and toffee sauce for decoration to create a border. Enjoy!