I love figs. They’re deliciously sweet and packed with flavor. They’re also really good for you and make a great addition to desserts. I made this salted caramel fig chocolate cake before baby Hannah came into the world, but did not have a chance to share it until now. I used mission figs from Melissa’s Produce. But any fig will work 🙂
This recipe has several components, but all are worth it and come together beautifully. You can make the salted caramel the day before. Just store it covered, in a glass jar. This cake is the perfect showstopper for a holiday party!
- 1 cup brown sugar
- ½ cup heavy cream
- ½ cup (8 tablespoons) unsalted butter
- 1 tablespoon vanilla
- 2 teaspoons kosher salt
- 6 large egg whites
- 1½ cups granulated sugar
- 2 cups (1 pound) unsalted butter, room temperature
- 2½ tablespoons salted caramel
- ⅔ cup vegetable oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1cup milk
- ½ teaspoon salt
- 1 cup cocoa powder
- 1½ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fig preserve
- Fresh figs
- sprinkles, if desired
- Melt butter over medium-low heat in a heavy bottom pot.
- Stir in sugar and heavy cream. Continuously whisk and allow to come to a low boil with small bubbles.
- Stir in vanilla and kosher salt. Remove from heat.
- Allow to cool completely.
- Combine egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
- Whisk the egg mixture constantly by hand until mixture is warm and the sugar has dissolved.
- Remove from the heat and attach the bowl to the mixer fitted with the whisk attachment.
- Starting on low and gradually increasing to medium-high speed, whisk until glossy and smooth about 10 minutes.
- Add the butter ONE tablespoon at a time, mixing well after each addition. Whisk in salted caramel.
- Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
- Scrape down sides of bowl with a spatula and continue beating until the frosting is completely smooth.
- Preheat oven to 350 degrees
- Spray three 8 inch cake pans with non stick spray and line with parchment.
- In a stand mixer, using the paddle attachment, cream together vegetable oil and sugars, until light in color.
- Add in the vanilla extract and eggs and continue mixing.
- Sift in the cocoa powder, all purpose flour, baking soda, baking powder and salt to your bowl.
- Pour in the milk and mix until combined. *Do not overmix*
- Divide batter evenly and bake for 20 minutes or until toothpick inserted in cakes comes out clean.
- Allow to cool completely.
- Place buttercream in a piping bag.
- Spread a layer of fig jam over the first cake layer. Then spread a layer of caramel buttercream.
- Repeat until all layers are built. Do not put fig preserve on the top layer.
- Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat).
- Place in fridge and allow buttercream to firm up.
- Using a squeeze bottle, drizzle caramel sauce over the edges of the cake.
- Top cake with sliced figs and sprinkles
- Enjoy 🙂
Swiss Meringue Buttercream recipe is adapted from Martha Stewart!
I like to use a piping bag with a round tip to add the frosting to the cake layers and sides, as it makes it easier to get even layers. I absolutely love this Salted Caramel Fig Chocolate Cake!
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate