Fig and Mascarpone Sheet Cake Recipe
A tender and moist sheet cake studded with jammy figs and topped with a cloud-like mascarpone frosting that balances sweetness with subtle tanginess.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">80ml whole milk</li> <li class="ingredients-single-item">300g fresh figs, diced (about 8-10 figs)</li> <li class="ingredients-single-item">50g honey</li> <li class="ingredients-single-item">For the mascarpone frosting:</li> <li class="ingredients-single-item">250g mascarpone cheese, chilled</li> <li class="ingredients-single-item">200g powdered sugar, sifted</li> <li class="ingredients-single-item">200ml heavy cream</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For decoration:</li> <li class="ingredients-single-item">4-6 fresh figs, halved</li> <li class="ingredients-single-item">2 tbsp honey, for drizzling</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23 x 33cm (9 x 13-inch) baking pan</li> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Offset spatula</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and position a rack in the center. Line your 23 x 33cm (9 x 13-inch) baking pan with parchment paper, leaving some overhang on the sides to help with removal later. Lightly grease the paper and sides of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing ensures even distribution of leavening agents throughout your cake for an even rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl (or the bowl of your stand mixer), beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating for 3-4 minutes until the mixture is pale and fluffy. This extended creaming creates tiny air pockets that will expand during baking, giving your cake its light texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl periodically. If your mixture appears to curdle, don't worry – it will come together once the flour is added. Mix in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> With the mixer on low speed, add one-third of the flour mixture and mix until just combined. Pour in half the milk, mix, then another third of the flour, remaining milk, and finally the last of the flour. Mix just until no dry streaks remain – overmixing will develop gluten and result in a tougher cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a small bowl, gently toss the diced figs with the honey until coated. The honey helps to balance the figs' natural sweetness and adds moisture to the cake. Fold the honeyed figs gently into the batter using a rubber spatula, being careful not to overmix. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the batter into your prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 35-40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should be golden brown and spring back when lightly touched. Start checking at 30 minutes as ovens vary. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it onto a cooling rack to cool completely. A completely cooled cake is essential for frosting – even slight warmth will cause your mascarpone frosting to melt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cake cools, prepare the mascarpone frosting. Chill your mixing bowl and beaters in the freezer for about 10 minutes – cold equipment helps stabilize the mascarpone and cream for the perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> In your chilled bowl, beat the cold mascarpone and sifted powdered sugar on medium-low speed until just combined. Be careful not to overmix mascarpone as it can separate and curdle quickly when overworked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> In a separate bowl, whip the heavy cream and vanilla extract to soft peaks. Gently fold the whipped cream into the mascarpone mixture using a rubber spatula, maintaining as much air as possible for a light, cloud-like frosting. The frosting should be thick and spreadable but still light in texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Once the cake is completely cool, spread the mascarpone frosting evenly over the top using an offset spatula. Create decorative swirls for visual interest and to hold the fresh figs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Arrange the halved fresh figs decoratively on top of the frosting. For an extra touch of lusciousness, warm the honey slightly and drizzle it over the figs – this gives them a beautiful shine and enhances their natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Refrigerate the cake for at least 1 hour before serving to allow the frosting to set properly. This cake tastes best when slightly chilled but not cold – remove from the refrigerator about 15-20 minutes before serving for the perfect texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use dried figs instead of fresh figs in this cake?
While fresh figs provide the best jammy pockets and moisture, you can substitute with dried figs. Rehydrate them first by soaking in warm water or tea for 30 minutes, then drain well and chop. The texture will be chewier, but you'll still get lovely fig flavour throughout the cake.
What's the best way to tell when a sheet cake is properly baked?
A properly baked sheet cake should be golden brown with a slight spring when gently pressed in the centre. The most reliable test is inserting a toothpick into the middle - it should come out with a few moist crumbs but no wet batter. Start checking about 5 minutes before the recipe's suggested time.
How do I prevent my mascarpone frosting from becoming runny?
To prevent runny mascarpone frosting: use cold mascarpone straight from the fridge, chill your mixing bowl and beaters beforehand, be careful not to overmix (mascarpone can curdle), whip the cream separately to soft peaks before folding in, and ensure your cake is completely cool before frosting.
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