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Gourmet Fig Honey Layer Cake Recipe with Spiced Buttercream

Fresh Fig and Honey Layer Cake

Sara Coleman
An elegant, moist sponge cake infused with floral honey and layered with velvety mascarpone cream and sliced fresh mission figs. This sophisticated dessert balances the earthy sweetness of late-summer fruit with a subtle, aromatic crumb.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 2 cups all-purpose flour sifted
  • 0.5 cup clover honey high quality, liquid
  • 0.75 cup unsalted butter softened to room temperature
  • 3 large eggs room temperature
  • 0.5 cup greek yogurt plain, full fat
  • 1.5 tsp baking powder
  • 8 oz mascarpone cheese chilled
  • 1 cup heavy whipping cream cold
  • 10 whole fresh figs sliced thinly into rounds
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 0.25 tsp sea salt
  • 0.33 cup powdered sugar for the frosting

Notes

Store the cake in an airtight container in the refrigerator for up to 3 days. For the best flavor, let the cake sit at room temperature for 15 minutes before serving. You can substitute the figs with fresh blackberries or apricots if figs are out of season.