Preheat the oven to 350°F (175°C).

Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

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

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until just combined.

Gently fold in the chopped figs until evenly distributed in the batter.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Serve warm or at room temperature with your favorite toppings.