On Sunday I baked a  bacon and jalapeno cake for my good friend Ray’s birthday. Most of the cakes I make tend to be on the girly side so I wanted to do something a bit more manly. Also with Ray being one of Seoul’s most innovative bar tenders, I wanted to be a bit more creative than my usual chocolate or lemon. So therefore the bacon jalapeno cake was born! I first thought of pairing the jalapeno and bacon in a dessert when I was making my bacon encrusted doughnuts, though honestly I was rather concerned about how it would actually taste,  right up until the moment it was cut, but in the end I think it turned out well and everyone seemed to enjoy it, or at least that’s what everyone told me.


300g of butter
300g of white sugar
300g of all purpose flour (I use the buksul one for noodles and dumplings)
4 eggs
1 1/2 teaspoons of baking powder
200mls of beer
8-10 jalapenos
5 rashers of bacon

400g of cream cheese
3 sticks of butter
300g of icing sugar
100mls of maple syrup

5 rashers of bacon
8 jalapenos
3 tablespoons of sugar


1.  Preheat your oven to 190 degrees Celsius, and grease three shallow baking tins for the layers. If you only have one like I do you will just have to bake them one at a time. Next fry or oven bake all of your bacon until it’s very crispy and all the fat has been rendered. Once it’s done blot away excess oil then leave to cool before braking into small shards. Then chop your first batch of jalapenos very finely. With your second batch of jalapenos mix them with the sugar and bake in the oven for a bout 10 minutes until the sugar has caramalized then leave to cool until you need them later to decorate with.

2. The cake is pretty much just a very simple sponge, start off by creaming together your butter and sugar until it’s light and fluffy. Then beat in the eggs one at a time. In separate bowl sift the flour and and baking powder together. Fold in roughly a third of the flour mixture with a metal spoon until incorporated then add half of the beer. Repeat and fold in the second third of the flour, before adding the least half of the beer then the remaining flour.

3.Once the cake mix is ready, fold in the chopped jalapenos and half of the bacon that you prepared earlier, then spoon the cake mixture into your prepared tins and bake for 15 to 20 minutes until a tooth pick comes out clean and they are lightly golden brown. Remove from the tins and leave to cool completely before frosting.

4. To make the frosting, allow the butter and cream cheese to come to room temperature which isn’t hard in this heat, then mix together in a bowl until combined. Add the maple syrup and mix before adding the icing sugar a bit at a time until you get it to a sweetness you are happy with.

5. To assemble place your cake on your stand then pipe a ring of frosting around the edge of the cake before filling in the middle then placing the next cake on top. repeat this step with the second layer, then top the third layer with frosting then decorate with bacon and your caramelized jalapenos. Voilà a very manly birthday cake.




9 comments on “Bacon Jalapeño Cake”

  1. This looks amazing! I love sweet and spicy together! Question, do you mean 8-10 whole jalapenos or 8-10 slices? I’m thinking probably slices, but maybe the sweet cake tempers more? I’m so going to make this for the BF!

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