Sweet and Savory Honey Fig Goat Cheese Cake

September 28, 2018

Sweet and Savory Honey Fig Goat Cheese Cake – tender honey cake layers with a goat cheese filling, fig jam and mascarpone frosting. 

Sweet and Savory Honey Fig Goat Cheese Cake

Mom’s Homemade Jam

The idea for this Sweet and Savory Honey Fig Goat Cheese Cake stems from my mom’s homemade fig jam. She has a hill of fruit trees in her backyard, one of which is a fig tree, so she’s often making some kind of curd or jam with the abundance of fresh produce. The other day she called to tell me she was whipping up a couple batches of fig jam. With a visit from her just around the corner, I quickly asked if she’d bring me a jar and then started thinking up flavor combinations for my next cake.

Sweet and Savory Honey Fig Goat Cheese Cake, Fall Cake, Goat Cheese Filling, Honey Fig Cake

Goat Cheese Filling

I immediately knew I wanted to do a goat cheese filling with the fig jam. I mean, who doesn’t love a good charcuterie board? Cheese and fruit are meant for each other!

Sweet and Savory Honey Fig Goat Cheese Cake, Fall Cake, Honey Fig Cake, Goat Cheese Filing

Of course, the goat cheese needs to be sweetened up a bit, so I added some honey and then lightened the texture by folding in whipped cream. The goat cheese is a strong flavor so you won’t need a lot of the filling between each layer. It just adds a nice savory element to the cake, without being too heavy or overwhelming.

Sweet and Savory Honey Fig Goat Cheese Cake #cakebycourtney #honeyfiggoatcheesecake #honeyfigcake #honeycake #goatcheese #fallcake

Fig Jam

The fig jam is simple and slightly sweet. Providing a nice balance to the savory goat cheese. I don’t ever fill my cakes with too much of a soft filling. Instead, I use about ½ cup between each layer and then reserve the rest to serve on the side of each slice of cake.Sweet and Savory Honey Fig Goat Cheese Cake #cakebycourtney #honeyfiggoatcheesecake #honeyfigcake #honeycake #goatcheese #fallcake

Mascarpone Frosting

To complement the filling, but not take away from it, I used a light mascarpone frosting. I used the same recipe from my Lemon Gingerbread Cake from last Christmas (one of my favorites!), and I’m so happy with the combination. The hint of lemon is the perfect addition to the flavors in this cake.

Sweet and Savory Honey Fig Goat Cheese Cake #cakebycourtney #honeyfiggoatcheesecake #honeyfigcake #honeycake #goatcheese #fallcake

Honey Cake

As for the cake, I thought about doing some sort of spice cake but felt like that might fight with the flavors of the fig jam too much. Instead, I went with a honey cake and used the base of my Honey Pear Upside Down Cake. It’s tender, sweet, slightly dense and just so perfect for this cake.

I’ve been so eager to share this recipe with you and cannot wait for you to try it! Enjoy!

Join the Conversation

  1. This looks beautiful! I just made some fig jam two weeks ago – what a perfect use for it! (Although, I’d love to try your mom’s recipe too, it looks a bit different than mine).

  2. does this cake freeze well?

    1. The cake itself does but the frosting won’t harden like the regular buttercream

  3. Can I make this whole cake a day ahead of time and just keep it in the fridge?

    1. Yes, just make sure to keep it totally covered so it doesn’t dry out.

  4. I’m very excited to make this frosting for a honey and peach cake. Do you think I should stabilize the frosting with gelatin if I live in a hot and humid place. The cake won’t be outdoors but I’m afraid of it melting a bit during transportation even with the A/C on. Thanks!!

    1. Yes you can try! It is definitely a softer frosting

  5. Could dried figs be used to make the fig jam?

    1. 5 stars
      I have made this with dry figs and found that it becomes too thick and difficult to spread. Still tastes wonderful but more water is needed to reconstitute the dried figs if using those. Fresh figs are only found August through early October where I am located but the cake is so delicious that using the dried figs work with some tweaks.

  6. Hi Courtney this is a beautiful cake. I have one question do i need to peel the figs when making the fig jam?
    Looking forward to make this cake.

    1. Wow, I didn’t read this before making the fig jam. I found the skins boil down and are processed very well without peeling. I’d save the time and forget the peeling!

  7. This looks so good! Does the cake have to be refrigerated because of the goat cheese?

    1. If you’re making it more than a few hours before you serve it, yes, I would refrigerate it. Make sure it’s covered so it doesn’t dry out.

  8. Dara Walker says:

    Y’all, this cake is just ridiculous! Ridiculously wonderful. So worth the effort. Thanks for sharing you recipe.

    1. Dara! Thank you so much!!

  9. Brooke Wright says:

    5 stars
    Hi there! I am hoping to make this incredible cake for my wedding but I was wondering if you have any advice on how to make the frosting more stable?? I’ve made it twice and I love love love this cake but I’m worried that it won’t hold up to be on display for a few hours out of the fridge! Please let me me know I would appreciate it!!!

    1. I’m so glad you love it, but I agree, it’s not a super stable buttercream, especially for a wedding. I’d probably use a traditional buttercream instead to be honest.

  10. Could you give a ballpark number of how many figs are needed to make the jam?

  11. Hi Courtney,
    I am very excited to make this cake for my mum’s birthday. This will be my first time using lemon extract. Do you have a brand you recommend using? Is there any risk in buying a poor quality extract that might make it taste like Pledge?? Thanks for your help.

    1. McCormick is always a safe bet!

      1. Lauren Phillips says:

        5 stars
        Okay, this cake was absolutely a-mazing. My husband said it’s the best cake he’s ever eaten (specifically, the frosting) and requested for his birthday that I make him a cake with that very frosting. The lemon extract was really lovely – no Pledge taste in the least! My only struggle was how thick my fig jam turned out to be – I probably let it boil down too much. I was also impatient after it cooked and didn’t let it cool down completely before blending it. Would that make a difference to its consistency? Blending before cooling?
        Thanks for another fantastic recipe!! Can’t wait to make the next one!

        1. Yes make sure to let it cool before blending!

  12. 5 stars
    This recipe is wonderful! The combination of flavors hits all the right spots and the honey cake is simply perfection. I’ve started using it in place of vanilla cakes. Thanks Courtney!

    1. Thank you so much!!!

  13. 5 stars
    The flavors in this cake were very interesting to me and I figured it HAD to be good if it was both in the cookbook and on the site. I picked a date and made the cake for coworkers. I couldn’t find fresh figs anywhere so I ended up using preserves, but other than that all other parts of this cake were made exactly to the recipe.

    The cake was absolutely delicious and I never saw so many clean plates! The cake was not overly sweet and the whipped filling and frosting helped make it feel lighter. The lemon in the mascarpone frosting really sealed the deal for me, and for others they said it was their favorite cake I have made so far. I decorated the cake the night before and everything held together. As noted in the other comments from Courtney and the recipe, the mascarpone frosting will not crust, so be aware that it will stay soft!

  14. 5 stars
    FANTASTIC!! I could not find fresh figs in my area, so I found a different jam recipe that used dried mission figs, but other than that I made the recipe exactly as written. The whipped goat cheese filling has just the right amount of goat cheese and the mascarpone frosting is fluffy and light. Also, the honey sponge kind of reminded me of a brioche in terms of flavor. Thank you for putting these flavors together into this recipe! My family loved it!

  15. 5 stars
    I can’t tell you how great this cake is! I’ve made it several times and am preparing this for a wedding. I’ve made some tweaks based on the icing so it holds up to the temperature but what a cake with so many rave reviews!

  16. caitlinbarney says:

    Question is this cake supposed to rise more? Each of my layers ended up being only like an inch tall

    1. It’s a more dense cake so you’re ok!

  17. How many eggs does the cake recipe take?

    1. The recipe says 4

  18. 4 stars
    I made this for my mom who prefers her less sweet cakes than I normally make, and she absolutely loved this. Personally, I’m not a fan of goat cheese and though you can definitely taste it in this recipe, if you add more fig jam on the side of a slice, it balances very nicely. The fig jam was ridiculously easy to make, although my came out a very pale pinkish orangeish color, perhaps due to the type of figs I used (heirloom figs). I did have trouble with the mascarpone whipped cream because it didn’t come out stiff enough to hold it together very well at all. I will try to tweak it next time. Since this cake had a filling and wasn’t very stable on its own, I had to keep it in the fridge until serving, and the honey cake layers got kind of dense in the fridge. Again, I would probably just try to make a more stable whip cream so I could take it out of the fridge a little beforehand. I halved the recipe and made a 4 (thin) layer, 6 inch cake.

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