Easy Honey Fig Cake (video)

sliced fresh figs on top of honey cake

Finally, a cake that’s the perfect complement to a cheese board! If you love cheese boards, figs and wine as much as I do, you’ll love this easy honey cake! My honey and fig cake is sweetened with honey, fig preserves and topped with sweet, ripe figs and more honey. This super easy cake recipe yields a tender, delicate cake that melts in your mouth! Serve it alongside a wheel of brie cheese for the best flavor combination!

Watch My Fig Cake Video Tutorial

Watch my YouTube video recipe for all the sweet details for making this easy fig cake! Want to receive new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

Ingredients for Easy Fig Cake

Here are the main ingredients you’ll need to make this delicious and fruity cake!

  • Eggs: this delicate and easy honey cake is very similar to a sponge cake! It gets all its volume from eggs, beaten until they’re very light and fluffy.
  • Honey: the cake batter is sweetened with honey and fig preserves only, no additional sugar is added! If you do prefer your cakes on the sweeter side, feel free to add up to 1/2 cup sugar.
  • Figs: use fresh figs for garnishing the top of the cake. If you’re making this cake outside of fig season, just top the cake with more jam.
  • Fig Jam: for sweetening the cake batter.
  • All-Purpose Flour
  • Brie Cheese: for serving the cake. You can enjoy the cake with just fresh figs but adding a little bit of cheese makes it extra special!
close up of fig honey cake slice, topped with fresh figs

How to Make Fig & Honey Cake

Here’s how to make this easy and delicious honey cake with figs:

  1. Preheat the oven to 335F/168C. Line the bottom of a 9-inch/23-cm round cake pan with parchment paper but do not grease the sides (I used a spring form pan).
  2. Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.
  3. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Make sure to scrape from the bottom of the mixing bowl. Allow the melted butter to cool, then add it to the batter along with the fig preserves. Fold in the butter and preserves gently.
  4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when pressed lightly in the center. Remove the cake pan out of the oven and onto a wire rack to cool. To remove the cake from the pan, run a knife along the edge of the pan, then transfer onto a cake stand.
honey cake topped with fresh figs on cake stand

Serving the Fig Cake

I love to serve this fig cake served warm with a side of extra honey, fresh summer figs and a wheel of brie cheese. The brie cheese adds a delicious flavor profile to this recipe that you won’t want to miss out on. Enjoy my fig cake after dinner with a glass of wine, or in the morning with a cup of coffee. It’s the perfect cake to wrap up an evening with!

Make Ahead Instructions

This honey cake with figs is also great to make ahead of time. Just let it cool completely on a wire rack, then wrap very well with plastic wrap and store in the refrigerator. Reheat in the oven, then top with fresh figs, honey and brie cheese when you’re ready to serve!

sliced honey fig cake on cake stand with fresh figs and brie cheese

More Recipes!

Enjoyed this simple and delicious fig cake? Check out some of my other recipes you’re sure to enjoy!

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Supplies/Tools

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honey cake topped with fresh figs on cake stand
5 from 1 vote

Easy Honey Fig Cake (video)

30 mins prep + 40 mins cook
10 servings
Easy and delicious fig cake with honey, fig preserves and fresh figs!

Ingredients 

  • 7 large eggs
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 cup butter, melted
  • 1/2 cup fig preserves
  • 4 to 6 fresh figs, for topping
  • 1/4 cup honey, for topping
  • 4 oz wheel brie cheese, optional

Instructions

  • Preheat the oven to 335F/168C. Line the bottom of a 9-inch/23-cm round cake pan with parchment paper but do not grease the sides (I used a spring form pan).
  • Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.
  • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Make sure to scrape from the bottom of the mixing bowl. Allow the melted butter to cool, then add it to the batter along with the fig preserves. Fold in the butter and preserves gently.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when pressed lightly in the center. Remove the cake pan out of the oven and onto a wire rack to cool. To remove the cake from the pan, run a knife along the edge of the pan, then transfer onto a cake stand.
  • When ready to serve, garnish the cake with sliced fresh figs and drizzle with the remaining 1/4 cup honey. Serve with cheese on the side.

Nutrition

Calories: 368kcal | Carbohydrates: 50g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 286mg | Potassium: 155mg | Fiber: 1g | Sugar: 30g | Vitamin A: 545IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg