This fig layer cake is pure indulgence and an elegant fall dessert: tender honey-bourbon sponge layers, fig jam filling, and a salted honey butter frosting topped with fresh figs. It’s the kind of cake that demands a celebration (or makes one out of an ordinary night).
Drunken Fig Layer Cake with Salted Honey Butter Frosting
This Drunken Fig Layer Cake is a boozy, honey-kissed showstopper – slice it, share it, and let the figs steal the spotlight.
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Dessert
AmericanServes: 1 Cake
Ingredients
- 2 1/4 cups cake flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 egg - plus 5 egg whites
- 1 cup honey - divided
- 1/2 cup bourbon - divided
- 1 tsp vanilla extract
- 3/4 cup sugar
- 12 tbsp butter - room temperature
- For the filling
- 1 16 oz jar fig jam
- For the
- 16 tbsp butter - room temperature
- 1 cup confectioners sugar
- 1/4 – 1/2 cup honey - divided
- 1 tsp coarse sea salt
- For Garnish
- room temperature honey
- Large flake sea salt
- fresh figs - sliced in half
Instructions
- Preheat the oven to 325 degrees F. Adjust the oven racks to the middle top and the middle bottom if your oven allows. Cut sheets of parchment to line 3 cake pans. Grease the pans, add the parchment, grease the parchment and set the pans aside.
- Whisk together the flour, baking powder, and salt in a large bowl.
- In another bowl, whisk the egg and egg whites, 3/4 cup honey, 1/4 cup bourbon, and the vanilla until combined.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar until combined, scraping down the sides as needed.
- Slowly add in the egg mixture on the lowest speed. Scraping down the sides with a rubber spatula again.
- Finally, in small batches, mix in the flour mixture until combined.
- Make sure everything has been combined with a few stirs with the spatula and divide evenly in the prepared cake pans.
- Meanwhile, combine the remaining honey and bourbon in a small saucepan. Bring to a boil and reduce the heat to low allowing the mixture to simmer and reduce a bit for 10 – 15 minutes.
- Remove from heat to cool.
- Bake, with two cakes on the top rack and one on the bottom, rotating once halfway through cook time, for 25-30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Place the cake pans on a wire rack and allow to cool for 10 minutes before carefully turning out.
- Poke a few small holes in the cake with a toothpick and using a pastry brush, brush a bit of the honey bourbon mixture over each cake.
- Allow the cakes to cool completely before layering.
- When cooled, spread half of the fig jam evenly over one layer.
- Stack the next layer on and trim, if needed.
- Spread the remaining jam atop the second layer and top with the final layer.
- In a clean bowl in your stand mixer, whip the butter until smooth. Add the confectioners’ sugar 1/4 cup at a time, alternating with a bit of the honey each time. Scrape down the sides as needed through the process to ensure even mixing.
- Add the salt and whip until everything is combined, light and fluffy.
- Crumb coat your cake and place in the refrigerator for 30 minutes if adding a traditional layer of frosting.
- Alternatively, crumb coat the sides of the cake and place the remainder on top, swirling and creating a divot for the sliced figs.
- Arrange the fresh figs on the cake as desired and drizzle with honey. Sprinkle a hefty pinch of large flake seas salt atop right before serving, or on each individual slice as it is cut.
- Store the Drunken Fig Layer Cake with Salted Honey Butter Frosting in the refrigerator and allow to come to room temperature for 20 minutes before slicing and serving.
Nutrition
Serving: 1g | Calories: 655kcal | Carbohydrates: 96g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 814mg | Fiber: 1g | Sugar: 68g
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Ingredients for Fig Layer Cake with Honey and Bourbon
For the Cake
- Cake flour
- Baking powder
- Salt
- Egg + egg whites
- Honey
- Bourbon
- Vanilla extract
- Sugar
- Butter (room temperature)
For the Filling
- Fig jam
For the Frosting
- Butter (room temperature)
- Confectioners’ sugar
- Honey
- Coarse sea salt
For Garnish
- Fresh figs, halved
- Honey (for drizzling)
- Large flake sea salt
Equipment
- 3 round cake pans
- Parchment paper
- Stand mixer with paddle attachment
- Mixing bowls
- Small saucepan
- Pastry brush
- Wire cooling rack
How to Make a Fig Layer Cake Step by Step
- Prep the pans: Preheat oven to 325°F. Line three cake pans with parchment and grease well.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a large bowl.
- Mix wet ingredients: In another bowl, whisk egg + egg whites, ¾ cup honey, ¼ cup bourbon, and vanilla.
- Cream butter & sugar: Beat butter and sugar in a stand mixer until smooth. Scrape down sides as needed.
- Combine: With mixer on low, slowly stream in wet mixture. Then add the dry mixture in small batches until just combined. Scrape with a spatula to finish.
- Divide & bake: Pour batter evenly into pans. Bake 25–30 minutes, rotating racks halfway through, until golden and a toothpick comes out clean.
- Make syrup: While cakes bake, simmer remaining honey and bourbon in a saucepan 10–15 minutes until slightly reduced. Cool.
- Cool & soak: Cool cakes 10 minutes in pans, then turn out onto wire racks. Poke holes with a toothpick and brush honey-bourbon syrup over each layer. Cool completely.
- Assemble with jam: Spread half the fig jam over the first layer. Stack, then repeat with the second layer. Top with third.
- Frost: Beat butter until smooth. Add sugar ¼ cup at a time, alternating with honey, scraping the sides. Mix in salt. Frost cake lightly (“naked cake” style) or fully, depending on preference.
- Garnish: Swirl frosting on top, add halved figs, drizzle with honey, and finish with a pinch of flaky salt.
Tips for the Perfect Fig Cake
- Room-temp ingredients make for a smoother batter and lighter cake.
- Don’t overmix once the flour goes in; this keeps the crumb tender.
- Rotate pans halfway through baking for an even rise.
- Crumb coat and chill before a full frosting layer for a polished finish.
- Serve at room temp: Butter frosting tastes best when softened.
Substitutions & Variations
- Swap brandy or dark rum for bourbon if that’s what you have.
- Use homemade fig preserves if fresh figs are in season.
- Try a cream cheese frosting instead of buttercream for tangy balance.
Fig Cake Variations: Seasonal Twists and Flavor Pairings
- Autumn Fig Cake: Add warm spices like cinnamon, nutmeg, and cloves to the batter and serve with roasted pears.
- Chocolate Fig Cake: For an added richness, fold in cocoa powder or drizzle with dark chocolate ganache.
- Nutty Fig Cake: Sprinkle chopped walnuts, pecans, or pistachios between layers for texture and earthy depth.
- Citrus Fig Cake: Zest in orange or lemon for a brighter, fresher take that balances the honey.
- Cheese Pairing: Slices of cheese with mascarpone or goat cheese, alongside figs, is a classic match.
- Wine Pairing: Pair fig cake with dessert wines like port or sherry, or even a bourbon-spiked latte.
- Love figs in simple cakes? Try this Fig Preserve Pound Cake for an easier but equally flavorful option.
How to Serve This Fig Layer Cake
- Serve with a glass of bourbon or dessert wine.
- A scoop of vanilla bean ice cream makes it extra indulgent.
- Perfect centerpiece for fall and winter holidays.
Leftovers & Storage
- Store covered in the fridge for up to 3 days. Jut like our carrot cake, this fig cake stays moist when wrapped and appropriately chilled.
- Bring to room temp for 20–30 minutes before serving.
- Cakes can be baked and frozen (wrapped well) for up to 1 month; thaw before assembling.
Pro Tip:
Use a serrated knife to level cake layers before stacking – this keeps the cake stable and picture-perfect. Don’t toss the scraps – snack on them with leftover fig jam.
Fig Layer Cake FAQs
Why add salt to frosting?
The flaky sea salt cuts the sweetness and highlights the honey’s floral flavor.
Can I use dried figs instead of fig jam?
You can simmer chopped dried figs with water and honey until jammy as a substitute.
How do I keep the cake from drying out?
Brushing the layers with the honey-bourbon syrup locks in moisture.
What if I don’t have cake flour?
Use all-purpose flour and remove 2 tbsp per cup, replacing with cornstarch.
Can I make this fig cake without alcohol?
Yes. Swap the bourbon for apple juice or black tea for a similar depth of flavor.
My grandmother has always loved figs! Reminds me of when she’d come visit us in North Jersey with fig treats.
Don’t believe I have ever made or even tasted a fig cake in my life. That honey frosting sounds to die for over the top delicious. Sounds like I need to go find me some figs.
I remember picking figs with my mom when I was a little girl. She would always make fig preserves and they were so good. I’ve never had a drunken fig cake before and it looks amazingly delicious. I really want to make this cake!
What a fancy cake! I don’t think I’ve ever seen a cake like this before. I’m intrigued by the flavors.
Wow, this is so nice. Looks very deliciously prepared and I am glad I was able to stumble upon your website. I found another recipe to try. Hopefully I can make a trial over the next weekend so I can perfect it before our Halloween party.
This sounds like a delicious dessert. I love your pictures they are outstanding. The recipe sounds amazing and I am pretty sure it would be a great recipe to make for my husband’s birthday.
This fig layer cake is simply gorgeous. Almost too pretty to eat! We are fortunate to locate figs in our specialty grocer year round, but I will say, that they taste better in the proper seasons!
This fig cake is almost too pretty to eat! We like figs as well and are able to purchase at specialty grocers year round, but I agree, they taste much better in season.
Figs are one of my favorite fruits. This cake looks divine. It would be perfect to make for my next girls night in.
That salted honey butter frosting sounds delicious. We used to have a fig tree in our backyard when I was a kid. Brings back memories
This recipe looks heavenly. I’m saving this for future parties!
Your cake looks beautiful and the frosting sounds like it’s perfect for the figs! With fig season being so short, sounds like it’s best to get them while we can.
This sounds amazing. I have always loved fresh, sweet figs. I don’t think I have ever made a fig cake though.
Wow, those photos are so dramatic! I bet you loved seeing how they turned out. I love figs, this would be on my plate for sure!
That is delicious and beautiful fig layer cake, I have one fig plant which is so small. I need to buy some figs from grocery store to make this yummy.
I love any and everything fig and this cake looks amazing! I bet it tastes amazing as well…a friend of mine has a fig tree. Maybe I can convince her to give me some figs when they are ripe and I can make this cake! YUM!
This looks crazy delicious! I love fresh figs and was so happy to find them last week at my market.
That frosting sounds amazing! This cake is like nothing I have never seen before; amazing!
These photos are stunning. That cake looks incredible. I will have to see if my husband will help me make something like this. yum.
I have never tried this recipe and also don’t know about fig. But the way you have presented this recipe is really nice and also looks so yummy and delicious.
What size cake pans are needed? I can’t seem to locate it in the instructions.
Can this be stored at room temperature for 24 hours?
Hi VV, I wouldn’t store the cake at room temp, but rather in a fridge. Pull from the fridge about an hour and half before serving to let come to room temperature. Thanks!
PS! Id love to see pics!
What size cake pans did you use?
Hey Melissa, I used standard cake pans – 8 or 9″