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Chocolate Fig Spice Cake Recipe is a must-try!

This Chocolate Fig Spice Cake is a warm, cozy celebration of rich cocoa, fragrant spices, and sweet figs soaked in coffee (or orange juice!). Topped with a luscious dark chocolate glaze, it's the perfect centerpiece for holiday gatherings, dinner parties, or a quiet indulgent treat with your favorite drink.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Holiday-Inspired
Ingredients Method Notes

Ingredients
  

  • For the Cake:1 cup chopped dried California black mission figs1 cup hot brewed coffee or hot water or orange juice1 cup unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature2 teaspoons vanilla extract1 tablespoon whisky or brandy (optional)1 cup buttermilk, room temperature1 teaspoon orange zest1 3/4 cups all-purpose flour3/4 cup unsweetened cocoa powder1 1/2 teaspoons ground cinnamon1 teaspoon ground allspice1/4 teaspoon ground cloves1 1/2 teaspoons baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/4 cup chopped candied orange (optional)1 tablespoon cocoa powder (for dusting pan and figs)Fig slices for garnish (optional)
  • For the Glaze:2/3 cup semisweet or dark chocolate chips or chopped chocolate1/4 cup heavy cream1 1/2 tablespoons whisky or brandy (optional)1/4 teaspoon vanilla extract1 teaspoon espresso powder or instant coffee (optional)

Method
 

  1. Preheat and PreparePreheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan and dust with cocoa powder.
  2. Mix the Dry IngredientsIn a medium bowl, whisk together flour, cocoa powder, cinnamon, allspice, cloves, baking soda, baking powder, and salt.
  3. Soak the FigsCombine chopped figs with hot coffee (or juice). Let them soak while you prepare the batter.
  4. Cream the Butter and SugarIn a large mixing bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, then mix in vanilla and optional brandy or whisky.
  5. Add Buttermilk and ZestSlowly mix in buttermilk and orange zest. The mixture may look slightly curdled—this is normal.
  6. Combine Wet and DryAdd the dry mixture to the wet ingredients gradually, mixing until just combined.
  7. Add Soaking LiquidRemove figs from the coffee and reserve the liquid. Gently stir the coffee (or soaking liquid) into the batter.
  8. Add the FigsPat the figs dry and toss them with cocoa powder (and candied orange, if using). Spoon the batter into the prepared pan and swirl the figs into the batter.
  9. BakeBake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes before inverting onto a wire rack. Cool completely (about 1 hour).
  10. Make the GlazeMelt chocolate and cream in a saucepan over low heat, stirring until smooth. Stir in vanilla, espresso powder, and optional liquor. Let cool slightly before drizzling over cooled cake.

Notes

  • Booze-Free Option: Skip the whisky/brandy and use more vanilla or orange extract.
  • Flavor Boost: Swap coffee with orange juice for a brighter citrus profile.
  • Make Ahead: Cake can be baked a day ahead and glazed before serving.
  • Storage: Store covered at room temperature for 2 days or in the fridge for up to 5.