Description
A soft, fluffy ube cake with a vibrant purple color and a sweet, nutty flavor, layered and finished with a creamy ube-infused frosting.
Ingredients
- 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
Instructions
- Preheat oven to 175°C (350°F). Grease and line two round cake pans with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add oil and mix until smooth.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Mix in ube halaya and ube extract.
- In a separate bowl, combine coconut milk and whole milk.
- Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry ingredients. Mix gently.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting.
- For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar.
- Mix in ube halaya and extract, then add milk as needed for spreadable consistency.
- Frost and assemble the cake, smoothing the sides and top.
Notes
- Avoid overmixing to keep the cake light and fluffy.
- Use room temperature ingredients for better texture.
- Ube extract enhances both color and flavor but is optional.
- Store in the refrigerator and bring to room temperature before serving.
- Can be made as cupcakes by reducing baking time to 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
