A hazelnut cake filled with brewed espresso, chai spice and fresh figs. This sweet and spiced cake is topped with a cream cheese frosting, fresh figs, honey and hazelnuts.
Beat together the oil and butter together until smooth and well combined. Slowly stream in sugars into the oil/butter mixture. Beat until the mixture is light and fluffy, about 2-3 minutes. Add eggs and vanilla extract.
Bake at 350 F (177C) for 45-60 minutes. Around 35-40 minutes, do the first check of the cake. The top should be golden, with set edges pulling slightly away from the cake pan.Cool for 20 - 25 minutes in the pan.
Cream together room temperature butter, room temperature cream cheese, honey, vanilla and salt until creamy and well combined, about 4-5 minutes. Beat in powdered sugar.
Using an offset spatula or frosting knife spread the butter cream on top of completely cooled cake.Right before serving top with drizzle of honey, sliced figs and hazelnuts.