By Kelly Cahoon
This cake is far from ordinary and tastes extraordinary. Moist Traeger-baked yellow cake is layered with creamy chocolate frosting and topped with candied bacon. It's a sweet and savory flavor celebration.
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|As Needed||Nonstick cooking spray, for greasing|
|1||(15.25 oz) box yellow cake mix|
|1 Whole||(3.4 oz) box of instant vanilla pudding mix|
|1 Whole||(3.4 oz) box of instant white chocolate pudding mix|
|4 Large||eggs, room temperature|
|3/4 Cup||(1 1/2 sticks) Unsalted butter, melted|
|1 Pound||cold bacon, strips halved crosswise|
|2 Tablespoon||maple syrup|
|3 Tablespoon||brown sugar|
|2 Cup||(4 sticks) unsalted butter, room temperature|
|4 Cup||powdered sugar|
|1/2 Cup||cocoa powder|
|1 Tablespoon||vanilla extract|
Make the cake: When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Grease three 7-inch round cake pans with nonstick spray.
350 ˚F / 177 ˚C
As Needed Nonstick cooking spray, for greasing
Combine the cake mix, vanilla pudding mix, and white chocolate pudding mix in the bowl of a stand mixer fitted with the paddle attachment (alternatively, use a large bowl and an electric hand mixer). Add the eggs, milk, and melted butter and mix on medium-low speed until smooth.
1 (15.25 oz) box yellow cake mix
1 Whole (3.4 oz) box of instant vanilla pudding mix
1 Whole (3.4 oz) box of instant white chocolate pudding mix
4 Large eggs, room temperature
1 Cup milk
3/4 Cup (1 1/2 sticks) Unsalted butter, melted
Divide the batter evenly between the prepared pans. Place the pans on the grill grates, close the lid, and bake the cakes until golden and a toothpick inserted in the center of a cake comes out clean, about 30 minutes. Remove from the grill and let cool completely.
350 ˚F / 177 ˚C
While the cakes cool, make the candied bacon: Increase the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
In a large bowl, combine the bacon, maple syrup, and brown sugar and stir until the bacon is well coated.
1 Pound cold bacon, strips halved crosswise
2 Tablespoon maple syrup
3 Tablespoon brown sugar
Arrange the bacon strips directly on the grill grates. Close the lid and cook for 25 minutes, until the bacon is cooked through. Transfer to a wire rack and let cool completely. Chop most of the bacon into small pieces, leaving a few longer pieces for garnish.
375 ˚F / 191 ˚C
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat together the butter and sugar until fluffy, 3-4 minutes. Add cocoa powder and vanilla and mix until fluffy and smooth, 3-4 minutes more. Add the milk, 1 tablespoon at a time, and beat until your desired consistency is reached.
2 Cup (4 sticks) unsalted butter, room temperature
4 Cup powdered sugar
1/2 Cup cocoa powder
1 Tablespoon vanilla extract
3 Tablespoon milk
Assemble the cake: Place one layer of cake on a platter or cake stand. Spread a layer of frosting on top and sprinkle with chopped candied bacon. Repeat with another cake layer, then place the third cake layer on top and cover the entire cake with a thin layer of frosting. Refrigerate for 30 minutes.
Remove the cake from the refrigerator and cover with another layer of frosting. Press the remaining chopped candied bacon into the frosting around the bottom half of the cake. Arrange the longer bacon strips on top.
Slice and serve. Enjoy!