I love making this soft and vibrant ube cake because it brings a beautiful purple color and a unique sweet, nutty flavor to the table. It’s a light, fluffy cake infused with ube (purple yam) and finished with a creamy frosting that makes every bite rich yet delicate.
Why You’ll Love This Recipe
I enjoy how this recipe creates a perfectly moist and airy cake with a naturally striking color. The ube flavor is gently sweet and slightly earthy, which makes it different from typical cakes. I also find it easy to prepare with simple steps, and it always feels special whether I serve it at celebrations or just as a treat for myself.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup unsalted butter, softened 1/2 cup vegetable oil 4 large eggs, room temperature 1 cup ube halaya (ube jam) 1 teaspoon ube extract 1 cup coconut milk 1/2 cup whole milk
For the frosting: 1 cup unsalted butter, softened 4 cups powdered sugar 1/2 cup cream cheese 2 tablespoons ube halaya 1 teaspoon ube extract 2–3 tablespoons milk or cream
directions
I start by preheating the oven to 175°C (350°F) and greasing two round cake pans. I line the bottoms with parchment paper to prevent sticking.
In a bowl, I whisk together the cake flour, baking powder, and salt. In another large bowl, I cream the butter and sugar until light and fluffy. Then I add the oil and mix until smooth.
I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then I mix in the ube halaya and ube extract.
Next, I alternate adding the dry ingredients and the milk mixture (coconut milk combined with whole milk), starting and ending with the dry ingredients. I mix gently to avoid overworking the batter.
I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before frosting.
For the frosting, I beat the butter and cream cheese until smooth, then gradually add powdered sugar. I mix in the ube halaya and extract, adding milk as needed to reach a spreadable consistency.
I frost the cake layers and assemble, smoothing the sides and top for a clean finish.
Servings and timing
I usually get about 10–12 slices from this cake. Preparation time: 25 minutes Baking time: 25–30 minutes Total time: about 1 hour
Variations
I sometimes turn this into cupcakes by dividing the batter into liners and baking for about 18–20 minutes. I like adding shredded coconut for extra texture and flavor. I occasionally use whipped cream frosting instead of buttercream for a lighter finish. I also enjoy layering the cake with coconut or vanilla custard for added richness.
storage/reheating
I store the cake in an airtight container in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the texture softens.
If I want to keep it longer, I freeze unfrosted cake layers wrapped tightly for up to 2 months and thaw them before assembling.
FAQs
What is ube?
I use ube, which is a purple yam commonly found in Filipino desserts. It has a mildly sweet and nutty flavor that makes baked goods unique.
Can I use ube powder instead of ube halaya?
I can substitute with ube powder, but I rehydrate it with milk to mimic the texture and flavor of ube halaya.
Why is my cake dense?
I notice this happens when I overmix the batter or use too much flour, so I mix gently and measure carefully.
Can I make this cake ahead of time?
I often bake the layers a day in advance and store them wrapped, then frost the next day.
Do I need ube extract?
I find that ube extract enhances both the color and flavor, so I prefer using it, but the cake still works without it.
Conclusion
I enjoy making this ube cake because it’s both visually stunning and deliciously different. The soft texture and unique flavor always make it a memorable dessert. Whenever I want something special yet comforting, this recipe is one I come back to again and again.
