Honey Cake with Goat Cheese Frosting & Figs

honey cake on a cake stand with figs and honey

I love the idea of using unexpected ingredients like goat cheese in a sweet dish. It provides a bit of tanginess to balance out the sweetness of the honey cake and the figs add seasonal flair and loads of beautiful color to this cake.



For the Cake:

For the Frosting:


  1. Preheat the oven to 350 degrees F. Butter a bundt pan and sprinkle with plain, unseasoned breadcrumbs (or flour) to prevent cake from sticking to the pan
  2. Steep the tea: Bring 1 ½ cups of water to a boil and steep tea for 10-15 minutes until very strong. Remove and discard tea bags. Allow tea to cool slightly while you mix cake batter
  3. Make the cake: In a small bowl, stir together flour and baking powder and set aside. In the bowl of stand mixer fitted with a paddle attachment, add the sugar and turn mixer on medium speed. Add eggs one at a time until blended. Slowly pour in the oil then add in honey. Turn mixer speed to low and alternate adding flour mixture and tea, beginning and ending with flour. Once flour is fully incorporated, add in spices and salt. Mix in dissolved baking soda on low just until fully incorporated. Pour batter into prepared pan and bake for 45 minutes or until a toothpick inserted into center comes out clean. Set aside to cool completely before frosting
  4. Prepare frosting: In the bowl of stand mixer fitted with whisk attachment, whip together the butter, goat cheese and honey for 1 minute. With mixer off, add in powdered sugar and salt. Turn mixer on low at first to prevent sugar from flying everywhere, then turn speed to medium and mix for 1 minute. Once cake has cooled completely, remove from the pan and spread frosting on top, allowing some to drizzle down the sides and middle. Garnish with figs, slice it up and dig in!



This cake was inspired by and adapted from Broma Bakery and Maira Kalman.

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