Fig Cake with Condensed Milk Glaze-Queque de Higos

After making my fig preserves with all the delicious fresh figs I found at the store, I decided to create another recipe using them. In Costa Rica, Fig cake is a well-known and beloved dessert throughout the year, but it becomes especially popular during Christmas time. Here in the United States, figs are in season right when we start transitioning from summer to fall, and making this cake during that time not only made me feel like I was back home, sitting with my family enjoying a slice of fig cake, but also made me feel like Christmas had already arrived.

We’re also making this cake using the creaming method, which involves beating the butter and sugar together for a few minutes to incorporate air into the mixture. This acts as a leavening agent, helping the cake turn out soft yet firm, with a tender crumb that holds together beautifully without falling apart.
Not only is the fig cake delicious, but the condensed milk glaze on top is the perfect match for it. I really hope you give the glaze a try as well.

What is Condensed Milk Glaze?

Condensed milk glaze is a simple, rich, and glossy topping made by gently heating sweetened condensed milk with butter, heavy cream, and sometimes vanilla extract.

As it cooks, the mixture thickens and becomes smooth and pourable. When poured over cakes, it sets into a shiny layer that adds sweetness and moisture without being as heavy as frosting.

It is very common in Latin American desserts, especially in Costa Rican and Brazilian recipes, because it adds a creamy, caramel-like flavor that pairs beautifully with sponge cakes, fruit cakes, and even pastries.

Ingredients for The Fig Cake Batter

These are the ingredients we’re going to use for the cake.

🌾 All-purpose flour

This is the regular flour most people already have at home. If you want to make this recipe gluten-free, use a flour that says 1:1 gluten-free baking mix so you can replace it in the same amount without changing the texture of the cake.

🍯 Brown sugar

In Costa Rica, this cake is traditionally made with tapa de dulce (unrefined cane sugar). If you want to try the authentic version, you can find it here. I didn’t have any on hand and didn’t want to wait for it to arrive, so I used regular brown sugar instead, and I was very happy with the final result.

🧈 Butter

I use unsalted butter, but if you decide to use salted butter, simply skip the salt in the recipe.

🥚 Eggs

Make sure the eggs are at room temperature, just like the butter. This helps everything mix together smoothly and evenly.

🍈 Fig preserves

I used my own Fig Preserves recipe to take advantage of the fig season. It gives the cake an amazing flavor and a beautiful texture.

🧂 Salt, baking powder, and vanilla extract

These ingredients help create a nice balance of flavors and ensure the cake rises perfectly while baking.

Ingredients for The Condensed Milk Glaze

This fig cake is already delicious on its own, but adding the glaze takes it to another level. Here are the ingredients.

🥛 Condensed milk

This ingredient is very common in Latin cooking, and it’s easy to find in almost any grocery store in the United States, usually in the baking aisle. You can also use vegan condensed milk, and it will give you the same delicious result.

🍶 Heavy cream

Adds richness and helps thin out the condensed milk just enough so it becomes a smooth, pourable glaze that drips beautifully over the cake.

🧈 Butter

Gives the glaze a silky texture and a soft, creamy shine once it sets on the cake.

🌿 Vanilla extract

Adds that warm, aromatic flavor that balances the sweetness of the condensed milk.

🍈 Figs

You can use fresh figs or the fig preserves from our recipe. They’re meant for decorating the top of the cake, making it look even more delicious while showing everyone what kind of cake it is.