Salted Caramel Fig Chocolate Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
Salted Caramel
  • 1 cup brown sugar
  • ½ cup heavy cream
  • ½ cup (8 tablespoons) unsalted butter
  • 1 tablespoon vanilla
  • 2 teaspoons kosher salt
Swiss Buttercream
  • 6 large egg whites
  • 1½ cups granulated sugar
  • 2 cups (1 pound) unsalted butter, room temperature
  • 2½ tablespoons salted caramel
Chocolate Cake
  • 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
Salted Caramel
  1. Melt butter over medium-low heat in a heavy bottom pot.
  2. Stir in sugar and heavy cream. Continuously whisk and allow to come to a low boil with small bubbles.
  3. Stir in vanilla and kosher salt. Remove from heat.
  4. Allow to cool completely.
Swiss Buttercream
  1. Combine egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
  2. Whisk the egg mixture constantly by hand until mixture is warm and the sugar has dissolved.
  3. Remove from the heat and attach the bowl to the mixer fitted with the whisk attachment.
  4. Starting on low and gradually increasing to medium-high speed, whisk until glossy and smooth about 10 minutes.
  5. Add the butter ONE tablespoon at a time, mixing well after each addition. Whisk in salted caramel.
  6. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
  7. Scrape down sides of bowl with a spatula and continue beating until the frosting is completely smooth.
Chocolate Cake
  1. Preheat oven to 350 degrees
  2. Spray three 8 inch cake pans with non stick spray and line with parchment.
  3. In a stand mixer, using the paddle attachment, cream together vegetable oil and sugars, until light in color.
  4. Add in the vanilla extract and eggs and continue mixing.
  5. Sift in the cocoa powder, all purpose flour, baking soda, baking powder and salt to your bowl.
  6. Pour in the milk and mix until combined. *Do not overmix*
  7. Divide batter evenly and bake for 20 minutes or until toothpick inserted in cakes comes out clean.
  8. Allow to cool completely.
  1. Place buttercream in a piping bag.
  2. Spread a layer of fig jam over the first cake layer. Then spread a layer of caramel buttercream.
  3. Repeat until all layers are built. Do not put fig preserve on the top layer.
  4. Spread a thin layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat).
  5. Place in fridge and allow buttercream to firm up.
  6. Using a squeeze bottle, drizzle caramel sauce over the edges of the cake.
  7. Top cake with sliced figs and sprinkles
  8. Enjoy :)
Recipe by Amanda's Plate at