This Fig Cake has a honey-flavored base and is topped with a delicious cream cheese frosting. For a stunning finish, fresh seasonal figs top this cake with the option of adding candied nuts and a drizzle of honey.
Fig season seems to always come and go so quickly! It’s a short-lived season, but I still enjoy using this tasty fruit to create delicious recipes. Because figs are so pretty, I choose desserts to showcase this beautiful fruit. And this fig cake is no exception. It begins with a soft and tender honey-flavored cake and is topped with a thick layer of cream cheese frosting. To finish, fresh seasonal figs are arranged on top for an amazing presentation with a drizzle of honey and a sprinkle of nuts.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
9-inch springform pan
2 medium bowls
Sifter or whisk
Stand mixer fitted with the paddle attachment
Wire cooling rack
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
Honey adds a delicate, sweet flavor to this cake. It pairs well with the fresh figs. For a more prominent honey flavor, you can substitute 55 g (1/4 cup) of the granulated sugar with 95 g (1/4 cup) of honey. Select your favorite type of honey for this recipe whether it’s dark or light honey or even flavored honey such as lavender. This cake is versatile and will taste delicious with any honey.
Buttermilk adds a lovely tanginess to this dessert while only adding a little fat. The acidity of this ingredient helps to tenderize the cake giving it a softer texture.
Figs are the star of this cake’s presentation. Although not added to the cake batter, fresh figs are a stunning topping. Typically, they have two seasons, once at the beginning of summer and again at the end of summer that lasts into the beginning of fall. Although you can use dried figs for this recipe, fresh figs will yield the prettiest cake.
How to select fresh figs
Fresh figs can range in color and size. They can be brown, purple, black, green, or yellow, any of which would work for this cake. When selecting figs, select ones that are dry with unblemished skin. They should be soft to the touch yet hold their shape when gently squeezed. Avoid picking figs that are too ripe because they are very delicate and will not slice as nicely.
In season, figs are readily available in most supermarkets. The entire fruit is edible but can be peeled if you prefer. For this cake, wash your figs, gently pat dry, trim the stems, and slice in half.
How to make fig cake
Mix dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Cream butter and sweeteners. Beat together the butter, sugar, and honey until smooth and creamy, scraping down the sides of your bowl to ensure the mixture is combined.
Add eggs and vanilla. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
Add dry and wet ingredients. With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients.
Bake. Pour the batter into a greased and floured 9-inch springform pan. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Cool. Allow the cake to cool to room temperature before removing it from the pan and frosting.
Other topping options
If figs are not in season, you can certainly substitute with other fresh fruit in season. Summer fruits such as berries and stonefruit would work well with the flavor of this cake. For a fall-inspired cake, you could top with beautiful ripe pears. Use your favorite seasonal fruit!
Tips and takeaways
- Top your cake with figs just before serving. Sliced figs will look the prettiest soon after they are sliced and served.
- For an extra boost of fig flavor, you can slice the cake in half horizontally and add a thin layer of fig jam. Top with the second half of the cake and finish with the cream cheese frosting and fresh figs.
- For an added texture, sprinkle some candied nuts on top of the finished cake. Candied pistachios or walnuts work well with the flavors of this cake.
For more fig desserts, try these fig recipes…
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Fig Cake. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!Print
This Fig Cake has a honey-flavored base and is topped with a delicious cream cheese frosting. For a stunning finish, fresh seasonal figs top this cake with the option of candied nuts and a drizzle of honey.
For the cake
- 315 g (2 1/4 cup) all-purpose flour
- 6.8 g (2 teaspoons) baking powder
- 3.2 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 170 g (3/4 cup) unsalted butter, at room temperature
- 165 g (3/4 cup) granulated sugar
- 190 g (1/2 cup) honey
- 150 g (3 large) eggs
- 7 g (2 teaspoons) pure vanilla extract
- 180 g (3/4 cup) buttermilk, at room temperature
- halved fresh figs, for garnish
For the cream cheese frosting
- 113 g (4 oz) cream cheese, at room temperature
- 56 g (1/4 cup) unsalted butter, at room temperature
- 240 g (2 cups) powdered sugar
- 4 g (1 teaspoon) pure vanilla extract
For the cake
- Preheat oven to 350°F/177°C. Grease and flour a 9-inch springform pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, sugar, and honey on medium-high speed until smooth and creamy, 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
- With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Pour the cake batter into the prepared baking pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The edges will begin to brown and pull away from the sides of the pan.
- Place on a wire rack and allow to cool to room temperature before removing from the pan.
For the cream cheese frosting
- In a medium bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes. Add the powdered sugar and mix on low speed until completely incorporated. Add the vanilla and beat the mixture for 3 minutes until light and creamy.
- Spread the cream cheese over the top of the cake and arrange the figs. Enjoy!
Make-ahead: Make cake up to 1 day in advance. Keep in the springform pan, cover tightly, and store at room temperature. Cream cheese frosting can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and re-whip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.
Freezing: Freeze the frosted or unfrosted cake for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving. Cream cheese frosting can also be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, bring it to room temperature, and re-whip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment. Do not freeze the figs, only add them just before serving.
Keywords: fig dessert, cream cheese frosting, honey fig cake