Pancake and Bacon Cake?! I have died and gone to Heaven!  Sharndell Lowe is speaking my love language. Try her FULL RECIPE below!

• 2 cups cake flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups granulated sugar, divided in half
• 2 1/2 sticks unsalted butter at room temperature
• 1 cup (8 oz) sour cream at room temperature
• 1 tablespoon maple extract
• 1/2 tablespoon of butter extract
• 6 egg whites, at room temperature

• Preheat the oven to 325°F
• Line two 8 inch cake pans with wax paper or parchment paper or you can oil and flour pans
• Sift dry ingredients then add in 3/4 cup granulated sugar
• Mix the dry ingredients on low speed for 30 seconds to distribute the leavening
• With the mixer on low speed, add half the sour cream and then add in butter a tablespoon at a time
• Scrape the sides and bottom of the bowl to ensure that all ingredients are mixed in
• With the mixer running on low speed, add the remaining sour cream, maple and butter extracts
• Increase the speed to medium and beat until the batter lightens in texture and becomes aerated
• In another bowl, whip the egg whites on medium high until they form soft peaks
• Turn the mixer to medium low and slowly add the other 3/4 cup sugar
• Turn the mixer to medium high and whip the whites to full peak
• Fold the whites into the base adding a little at a time Note: don’t over mix
• Divide the batter evenly between the 2 pans and spread so it’s level.
• Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean
• Cool 10 minutes in the pan and then turn out onto a cooling rack
• Fill with a mixture of vanilla buttercream and chopped bacon
• Frost the entire cake with vanilla buttercream and top the cake with bacon and drizzle with maple syrup