Fig Jam Cake made with Slow Cooker Fig Jam A shortcut to this easy fig cake is to use purchased fig jam or preserves from the grocery store.

My dear church friends, the Knoops, shared their backyard fig harvest with me last year! My figs are almost gone so I was grateful for the bounty. I had enough to make Fig and Lemon Preserves, Slow Cooker Fig Jam, Fresh Figs with Cream Cheese and Wildflower Honey, and this easy fig cake made with my Slow Cooker Fig Jam.


We ate this cake in our lunches for several days without whipped cream or jam on top. It just got better each day. It reminded me of old-fashioned snack cake I used to make to send in my parents lunches when I was a teenager.

Yes, I know that sounds backwards, but one of my chores/duties growing up was to bake desserts that could be packed in a lunch box because at one point, both my parents worked. My sister tended the garden and my brother took care of the animals. I was perfectly satisfied doing the cooking. That was right up my alley. Even though we didn’t have A/C at the time, it was still way cooler inside with the box fans in the windows than outside in the Arkansas heat chopping the endless rows of potatoes!

Fig Jam Cake with dollop whipped cream and fig half on a blue plate and fork

Dress it up with whipped cream, Fig and Lemon Preserves, and a fresh fig half or simply slice and eat warm. Yum!

Fig Jam Cake with whipped cream, fig half and Fig and Lemon Preserves drizzled.

I baked the cake in this picture in a 9×9″ square pan and baked it for 35 minutes and it  gives you nine tall pieces of cake. Maple Buttercream-Frosted Fig Jam Cake is the same cake batter just baked in a 13×9″ baking pan for 23 minutes and cut into 30 small pieces to serve as a pick up size dessert for a church devotional.

For step by step instructions for Slow Cooker Fig Jam and Fig and Lemon Preserves click here and here.

Fig Jam Cake with Slow Cooker Fig Jam
Prep Time
13 mins
Cook Time
35 mins
cooling time
30 mins
Total Time
48 mins

This rich, dense fig cake gives you a double shot of fig goodness! Once inside the cake, adding to the moist texture and again topped with homemade fig preserves and whipped cream. Double yum! Visit for Slow Cooker Fig Jam and Fig and Lemon Preserves recipes or use store-bought fig preserves or jam. Unadorned, this cake packs well in lunch boxes and lasts for days in an airtight container.

Course: Dessert
Cuisine: American
Keyword: fig, fig cake, fig jam, fig preserves
Servings: 9
  • 3/4 cup salted or unsalted butter softened
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup Slow Cooker Fig Jam Search "fig" for recipe on blog
  • Sweetened Whipped Cream for topping
  • Fig and Lemon Preserves for topping Search "fig" for recipe on blog
  1. Preheat oven to 350°.
  2. Beat butter and sugars in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy (about 3 minutes). Add eggs on medium-low speed, one at a time, beating just until combined. Add milk and beat just until combined.

  3. Combine flour and baking soda in a bowl or large paper plate. Gradually add flour mixture to mixing bowl, beating on low speed. Add Fig Jam and beat on medium-low speed just until combined. Spoon batter into a greased 9-inch square baking pan. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Serve with a dollop of sweetened whipped cream and Homemade Fig and Lemon Preserves, if desired.

Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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