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1
For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
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2
In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth.
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3
Beat in the eggs 1 at a time until smooth and light.
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4
Stir together the buttermilk and vanilla in a separate small bowl.
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5
Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl.
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6
Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
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7
Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes.
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8
Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
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9
For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth.
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10
Add the confectioners' sugar and beat until incorporated.
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11
Mix in the fig butter.
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12
Add the buttermilk if needed to thin to a spreading consistency.
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13
For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot.
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14
Do not use a saucepan; it may boil over.
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15
Bring the ingredients to a boil and reduce the heat to low but still bubbling.
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16
Cook, stirring very frequently, until golden brown, 8 to 9 minutes.
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17
Remove from the heat and add the vanilla.
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18
Let cool.
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19
For the white chocolate ganache: Put the white chocolate in a heatproof bowl.
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20
Heat the cream in a saucepan until just simmering.
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21
Pour the cream over the chocolate and let stand for 5 minutes.
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22
Stir until smooth and melted.
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23
Refrigerate until cooled completely, about 20 minutes.
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24
Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
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25
To assemble the cake: Slice each cake layer in half horizontally.
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26
Place a layer on a plate or cake stand and cover with fig buttercream.
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27
Repeat with 2 more layers and the buttercream.
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28
Put the final cake layer on top, then frost the top and sides with the white chocolate ganache.
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29
Pour the buttermilk caramel over the top of the cake to drizzle down.
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30
Serve with more caramel sauce if desired.
