The Bacon Cake

Wright Bacon Cake
Wright Cologne

The Bacon Cake

Introducing the first cake made out of Bacon The Wright Way. Featuring cornbread layers, cream cheese and a hint of hot honey, then topped with savory Wright Brand Bacon Rosettes and adorned with bacon confetti and ribbons, it's a cake unlike anything you've ever tasted. Perfect for celebrating our 100-year anniversary, and your special occasions.
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A Delicious New Way To Enjoy Bacon Made The Wright Way

The Background
To celebrate 100 years of our thick-cut, real wood-smoked bacon, we’ve created a delicious new way to celebrate your important milestones, too. The Bacon Cake, crafted by a world-class chef, honors our flavors and elevates the savory experience by making it the centerpiece of a cake unlike anything you’ve ever tasted.
The Ingredients
Bacon, cheddar and scallion cornbread, held together with bacon stuffing, iced with salted hot honey cream cheese and bacon spread, accented with bacon confetti and ribboning. The Wright Brand Bacon taste you know and loved, served up in a whole new way.
The Recipe


It has been our pleasure to bring Wright Brand Bacon into homes for 100 years. Now, we’re excited to be doing it in a whole new way. Introducing The Wright Brand Bacon Cake. Savory cornbread, thick-cut bacon and hot honey cream cheese all come together to help us celebrate our milestone event by helping you celebrate yours.


This recipe layers two circular loaves of cornbread, which are held together by a layer of stuffing in between the layers. The exterior of the cake is iced with cream cheese and decorated with bacon rosettes, strips of bacon, and chopped bacon pieces.

Please review the entire recipe before baking and constructing.


1/2 cup cooked and chopped Wright Brand Bacon

1 1/3 cups cornmeal

1 1/3 cups flour

2 tsps salt

1 tsp baking soda

1 tsp baking powder

1/8 tsp cayenne pepper

1 cup lard

1/3 cup whole eggs

2 1/4 cups buttermilk

1/3 cup cheddar

1/4 cup scallions


  1. Preheat oven to 325 degrees
  2. Whip egg whites until stiff peaks form and set aside
  3. Combine cornmeal, flour, baking powder, baking soda, salt and cayenne in a large mixing bowl
  4. Place egg yolks and buttermilk into a bowl; mix well
  5. Add the cornmeal mixture into the buttermilk mixture, mixing until just combined, then whisk in the lard
  6. Stir in the cheddar, bacon and scallions
  7. Gently fold in the egg whites
  8. Bake in 2 buttered and floured 6 inch cake pans at 325 degrees for 20-25 minutes
  9. Let cool and set aside


1 1/2 cups shredded white cheddar

1 1/2 cups shredded ghost pepper cheese (or substitute pepper jack cheese)

1 cup honey

1 tbsp filtered water

3/4 cup cream cheese

1/3 cup white cheddar powder

1/2 cup Dijon mustard

2 tsps black pepper

1 tsp creole seasoning


  1. Place all ingredients in a food processor and blend until completely smooth
The Wright® Brand Legacy
The story of our hand-trimmed, thick-cut, real wood-smoked bacon began 100 years ago in a place called Vernon, Texas. Just a small town with small-town values. In the back of their little, rural grocery store, Egbert Eggleston, his son Fay, and his son-in-law Roy Wright set out to make a better slice of bacon. One that was real wood smoked, hand trimmed, thick cut, and full of flavor.

The three relatives got to work right away, hand-selecting every pork belly and trimming it to perfection. They cured each thick-cut piece and smoked it for hours over real hickory wood, enriching it with one-of-a-kind, savory flavor. When they finally tasted their bacon handiwork with its perfect, mouthwatering mixture of sweetness, saltiness, and smoke, they knew their careful attention to detail had paid off. They called their bacon Wright® Brand, and it was made the Wright Way. And for the last 100 years, they and their descendants have overseen the bacon-making process from beginning to end in that same small town of Vernon, Texas.

Today, Wright Brand bacon can be found on grocery shelves all over the United States. Besides adding some delicious new flavors, like Applewood Smoked and Double Smoked, we have kept our bacon unchanged. It’s what it’s always been—hand trimmed, thick cut, and real wood smoked. We’re not ones for big announcements and fanfare, but we thought it was worth telling everybody that after 100 years in the bacon business, we’re going to keep doing what we’ve been doing. The Wright Way to make bacon started in 1922, and it will stay that way for the next 100 years.