A Savory Cake Recipe with Caramelized Onion, Bacon, Cheddar, Beer and Mustard

beer, cheddar and bacon cake

Have you ever tried a savory cake? It may seem unorthodox, but it’s actually the perfect picnic staple, a good alternative to a quiche, and a fantastic way to use up leftovers.

Perhaps the best thing about this recipe is that it’s best served room temperature, so you can bake the cake in advance and pack it for a party, hike, or beachside picnic. It can be served utensil free, so serving is a breeze!

Savory cakes are a typically French concept, but there’s no reason they can’t be jazzed up with some American flavors! Use your favorite flavorful beer — an IPA works great in this — as well as some top quality bacon and very sharp American cheddar cheese to make this cake a real all-American winner.

A Savory Cake Recipe with Caramelized Onion, Bacon, Cheddar, Beer and Mustard

Makes about 8 slices


2 tablespoons butter
1 large onion, finely sliced
3 eggs
1 1/4 cups of flour, plus 1 tablespoon
2 teaspoons baking powder
2 tablespoons olive oil
3/4 cup flavorful craft beer
1 tablespoon grainy mustard
1 cup grated sharp cheddar cheese (grate it yourself!)
3/4 cup sharp cheddar cheese, diced
3 slices bacon, crumbled


Preheat the oven to 350 degrees F.

Melt the butter in a pan and add the sliced onions. Cook, stirring occasionally, until deeply browned and caramelized, about 20-25 minutes.

Beat the eggs. Drizzle in the olive oil and the beer. Whisk to combine. Add the grainy mustard and whisk well. Sift the cup and a quarter of flour and baking powder together into the bowl, and mix until the batter is even. Fold in the grated cheddar, diced cheddar and bacon.

Remove the caramelized onions from the pan and spread them out on a plate so that they cool quickly. When they are cool enough to touch, toss the onions with the remaining tablespoon of flour. Fold them into the batter.

Grease a cake loaf pan with a touch of olive oil and pour in the batter. Bake for 45 minutes.

Allow to cool 15 minutes before turning out and cooling completely. Cut into slices or cut into cubes and serve as an hors d’oeuvre with toothpicks.

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Images via Emily Monaco

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco