Honey and Fig Cake

These cake flavors were inspired by my dear friend Tamara’s favorite things. Figs, honey, lavender, and of course cake! So for her birthday this year I combined all the flavors and things she loves!

For the Cake:

  • 1 cup unsalted butter room temperature
  • 1 1/2 cups sugar
  • 4 eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup honey
  • 2 teaspoons vanilla

Jelly filling:

  • I used Trader Joe’s Fig jelly, you could use a home-made version if you’d like!

 

FOR THE WHIPPED CREAM CHEESE FROSTING:

  • 1 cup heavy whipping cream
  • 8 oz. whipped cream cheese
  • 1 cups powdered sugar + more to taste
  • 1 teaspoon vanilla

Instructions

  1. For the Cake
  2. Preheat oven to 350 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a small bowl, mix together the buttermilk, honey and vanilla. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 4 minutes.
  6. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  7. Gradually add in the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
  8. Evenly divide the batter between two cake pans
  9. Bake for 20 to 23 minutes, until toothpick inserted into the center comes nearly clean
  10. Let cakes cool completely

Cream Cheese Whipped Cream:

  1. In the bowl of stand mixer with the whisk attachment, whip the cream until stiff peaks form. Set aside.
  2. Fold in the whipped cream cheese to the whipped cream
  3. Add in powdered sugar and vanilla and mix until fully incorporated
  4. ASSEMBLY
  5. On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first cake layer on the board.
  6. Spread about 1/2 cup fig jelly on the cake layer
  7. Place the second cake layer on top  and cover with cream cheese frosting
  8. Chill in the fridge, covered, until ready to serve.

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