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Bacon Biscoff Toffee Cake

  • Author: Katie
  • Total Time: 2 Hrs 30 Mins
  • Yield: 14 Slices 1x


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!




  • ⅓ cup bacon fat, room temperature

  • 1 ½ cups granulated sugar

  • ½ cup egg whites (approx 4 egg whites), room temperature

  • ¼ cup dairy-free yogurt, room temperature

  • 1 tbsp. vanilla extract

  • 2 ½ cups cake flour, sifted

  • 2 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. fine sea salt

  • ⅔ cup dairy-free milk

  • 1 cup toffee bits


  • ⅓ cup dairy-free milk

  • ½ cup dairy-free salted butter

  • ½ cup brown sugar

  • 1 tbsp. fancy molasses

  • 2 tsp. vanilla extract

  • ½ tsp. fine sea salt


  • 1 cup dairy-free salted butter, room temperature

  • 1 cup vegetable shortening

  • 2 tbsp. bacon fat

  • 6 cups icing sugar

  • 2 cups biscoff cookie crumbs

  • 2 tsp. fine sea salt

  • 1 tbsp. vanilla extract




  1. Preheat oven to 350 degrees and prepare two 8-inch round cake pans.

  2. In the bowl of a stand mixer cream bacon fat and sugar on high for 1 minute.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add the yogurt and vanilla extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low.

  6. While the mixer is on low slowly pour in the milk and mix until combined. Be careful to not overmix the batter.

  7. Add in the toffee bits and mix by hand until just incorporated.

  8. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  9. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. In a pot over medium-high heat combine all the ingredients and, while continually stirring, bring to a roiling boil.

  2. Reduce heat to medium and allow it to simmer for 5-8 minutes or until it begins to thicken.

  3. Remove mixture from heat and allow it to fully cool. The toffee sauce will further thicken as it cools.


  1. 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.

  2. Add the icing sugar, Biscoff cookie crumbs, salt, and vanilla extract and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.


  1. Place one leveled layer of bacon toffee cake on a cake board or plate. Top with approximately 2 cups of buttercream.

  2. 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.

  3. Cover the cake with another layer of buttercream and smooth sides.

  4. 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!

  • Prep Time: 2 Hrs
  • Cook Time: 30 Mins
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Keywords: baking, cake, bacon biscoff cake recipe, dairy-free bacon biscoff toffee cake recipe, dairy-free bacon toffee cake recipe, dairy-free bacon cake