Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment and lightly grease them.

In a stand mixer fitted with the paddle attachment, beat the softened butter, neutral oil, brown sugar, and granulated sugar on medium-high for 3–4 minutes until pale and fluffy.

Add eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste and beat for an additional minute.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom.

With the mixer on low, alternate adding the dry ingredients and the buttermilk in this order:

⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients, ½ of the buttermilk, Final ⅓ of the dry ingredients

Mix until just combined.

Add the fig jam and mix on low until fully incorporated.

Divide batter evenly between the three pans. Bake for ~30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Cool in pans for 10 minutes, then remove from the pans to cool completely on wire racks.

Beat softened cream cheese and butter on medium-high until just combined.

Add cardamom, salt, vanilla bean paste, and almond extract. Mix until just combined.

Add powdered sugar 1 cup at a time on low speed, stopping when you reach your desired thickness (4–6 cups).

Increase speed to medium-high and whip 2-3 minutes until creamy and airy (it should turn a lighter white color)

Level cake layers if needed.

Place the first layer on a cake board or stand and spread a generous layer of icing.

Add the second layer and repeat with frosting.

Add the third layer top-side down for a flat surface.

Frost the cake with the remaining icing, smoothing as desired.