Cinnamon Spice Cake with Fig Buttercream, White Chocolate Ganache and Buttermilk Caramel Recipe

This Cinnamon Spice Cake with Fig Buttercream Recipe is a moist and spiced recipe, which is made with fig butter and dark brown sugar. It’s a stunning celebration cake, ready in about 3.5 hours (including cooling).

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Cinnamon Spice Cake Ingredients

For the Cinnamon Spice Cake:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup shortening
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice

For the Fig Buttercream:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 pound confectioners’ sugar
• 3 tablespoons fig butter
• 2 to 3 teaspoons buttermilk (optional)

For the Buttermilk Caramel:

• 1 1/2 cups granulated sugar
• 3/4 cup buttermilk
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla

For the White Chocolate Ganache:

• 24 ounces good-quality white chocolate, chopped
• 1 cup heavy cream

How To Make This Spice Cake

1. Prep and Bake the Cakes: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a stand mixer, beat the butter, shortening, dark brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time.
2. Combine the Batter: In a separate bowl, sift all the dry cake ingredients (flour, cinnamon, baking powder, baking soda, nutmeg, allspice). In a small cup, combine the buttermilk and vanilla.
3. Finish the Batter: Alternately add the dry ingredients and the buttermilk mixture to the mixer bowl, beginning and ending with the dry ingredients. Mix on low until just combined.
4. Bake and Cool: Pour the batter evenly into the two prepared pans. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack.
5. Make the Fig Buttercream: In a stand mixer, cream the room-temperature butter until smooth. On low speed, add the confectioners’ sugar and beat until incorporated. Add the fig butter and mix until smooth. Add buttermilk, 1 teaspoon at a time, only if needed to reach a spreading consistency.
6. Make the Buttermilk Caramel: In a very LARGE pot (at least 4-5 quarts), combine the granulated sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil over medium-high heat, then reduce the heat to a low, steady bubble. Cook, stirring very frequently to prevent scorching, for 8 to 9 minutes, until it becomes a deep golden brown. Remove from the heat and stir in the vanilla. Let it cool completely.
7. Make the White Chocolate Ganache: Place the 24 oz. of chopped white chocolate in a medium, heatproof bowl. Heat the heavy cream in a small saucepan until it is just simmering (do not boil). Pour the hot cream over the chocolate and let it stand for 5 minutes without stirring.
8. Whip the Ganache: After 5 minutes, stir the mixture until it’s a smooth ganache. Let it cool to room temperature, then refrigerate for about 20-30 minutes, or until it’s thick but still pliable. Transfer to a stand mixer (or use a hand mixer) and whip for 1-2 minutes until it’s light, fluffy, and spreadable.
9. Assemble the Cake: Slice each of the two cooled cake layers in half horizontally to create four thin layers. Place one layer on a cake stand and cover it with a layer of the fig buttercream. Repeat with two more layers (Cake -> Fig Buttercream -> Cake -> Fig Buttercream -> Cake).
10. Frost and Serve: Place the final (fourth) cake layer on top. Frost the top and sides of the entire 4-layer cake with the whipped white chocolate ganache. Pour the cooled buttermilk caramel over the top, allowing it to drizzle dramatically down the sides. Serve immediately or refrigerate.

Recipe Tips

• Why is my Buttermilk Caramel foaming up? This is supposed to happen! The baking soda reacts with the acidic buttermilk, causing it to foam up significantly. This is why you must use a very large pot, or it will boil over and make a huge mess.
• Why did my White Chocolate Ganache break? White chocolate is very sensitive. It can “seize” or get grainy if it gets too hot or if any water touches it. Be sure to pour the simmering (not boiling) cream over it and let it sit for 5 minutes to melt gently before you stir.
• How do I slice the cake layers evenly? The easiest way is to use a long, serrated bread knife. First, chill the cake layers for 30 minutes to make them firm. Then, place one hand flat on top of the cake and use a gentle sawing motion with the knife, keeping the blade perfectly parallel to the counter.
• Can I make this in stages? This is an advanced cake and is best made in stages. Day 1: Bake the cake layers, let them cool, and wrap them tightly in plastic. Make the caramel sauce and store it in an airtight container in the fridge. Day 2: Make the ganache and buttercream, then assemble the entire cake.

What To Serve With This Cake

This cake is an incredibly rich, all-in-one “show-stopper” dessert. It needs nothing else.

• A strong, hot cup of black coffee
• A small glass of the Buttermilk Caramel, served warm on the side for extra drizzling

How To Store This Cake

• Refrigerate: Because of the multiple buttercreams, ganache, and caramel, this cake must be stored in the refrigerator. Keep it in a tall cake carrier or cover it tightly. It will last for up to 5 days.
• Serve: This cake tastes best when served at room temperature. Let it sit out for 1-2 hours before serving to allow the buttercreams and caramel to soften.

Cinnamon Spice Cake Nutrition Facts

(Per slice, assuming 20 slices)

• Calories: ~850 kcal
• Total Fat: 50g
• Saturated Fat: 30g
• Cholesterol: 130mg
• Sodium: 620mg
• Total Carbohydrate: 95g
• Dietary Fiber: 2g
• Sugars: 75g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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