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How to Bake Ube Cakes with Natural Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ube
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
35 minutes
This fluffy and moist Ube Cake is a Filipino classic made with real ube extract to capture the natural flavor and color of purple yam—no food coloring needed. The cake is a light chiffon-style sponge, delicately flavored with ube halaya (or grated ube) and natural ube extract. It's frosted with a smooth whipped cream or buttercream frosting, making it the perfect birthday cake, celebration centerpiece, or Sunday dessert. This ube cake recipe balances light texture with bold, authentic flavor.
Ingredients
For the Ube Chiffon Cake:
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2 ¼ cups cake flour (or sifted all-purpose flour)
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1 tablespoon baking powder
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½ teaspoon salt
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7 large egg yolks
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¾ cup white sugar (for yolks)
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1 cup coconut milk (or evaporated milk)
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½ cup neutral oil (vegetable or canola)
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1 cup ube halaya (or mashed cooked ube)
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1 ½ teaspoons natural ube extract
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1 teaspoon vanilla extract
For the Meringue:
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7 large egg whites
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½ teaspoon cream of tartar
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½ cup white sugar (for egg whites)
For Whipped Cream Frosting:
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2 cups heavy whipping cream (chilled)
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½ cup powdered sugar
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½ teaspoon ube extract (optional, for color + taste)
Directions
Preheat oven & prepare pans
Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper. Do not grease the sides (this helps the cake rise evenly).Sift dry ingredients
In a large bowl, sift together the cake flour, baking powder, and salt. Set aside.Make the ube batter
In another bowl, whisk together egg yolks, ¾ cup sugar, oil, coconut milk, ube halaya, ube extract, and vanilla extract until well combined. Gradually add the sifted dry ingredients and mix until smooth and lump-free.Prepare meringue
In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer. Once soft peaks form, gradually add ½ cup sugar and continue beating until stiff peaks form.Fold meringue into batter
Gently fold ⅓ of the meringue into the ube batter to lighten it. Then fold in the remaining meringue in two parts. Be gentle to avoid deflating the batter.Bake the cakes
Pour the batter evenly into the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Do not open the oven too early!Cool the cakes
Let cakes cool upside-down in their pans (use a wire rack or elevate with cups) to maintain volume. Once cool, run a knife around the sides to release, then remove from pans.Make the whipped cream frosting
Beat the chilled heavy cream with powdered sugar and optional ube extract until medium to stiff peaks form. Chill until ready to use.Assemble the cake
Place one cake layer on a platter. Spread a thick layer of whipped cream on top, then stack the second layer. Frost the top and sides evenly.Decorate and serve
Optionally garnish with ube crumbs, macapuno (sweet coconut strings), or grated cheese. Chill for 30 minutes before slicing.
Recipe Note
FAQ — 10 Common Questions About Ube Cake
What is ube extract, and why use it?
Ube extract is a concentrated flavoring made from purple yam. It adds both color and deep yam flavor without the need for artificial food dye.
Can I make this without ube halaya?
Yes, but the cake will be slightly lighter in texture. Use mashed, cooked purple yam instead and increase the ube extract to 2 teaspoons.
Is this the same as ube chiffon cake?
Yes, this is a chiffon-based cake — it’s light, fluffy, and uses whipped egg whites to rise without much fat.
Can I use all-purpose flour instead of cake flour?
Yes. If using AP flour, remove 2 tablespoons per cup and replace with cornstarch, then sift well.
How do I store the finished ube cake?
Store in the refrigerator in an airtight container for up to 3–4 days. Best served slightly chilled.
Can I use buttercream instead of whipped cream?
Absolutely! A light ube or vanilla buttercream also pairs beautifully with this cake.
Why didn’t my cake rise properly?
Possible reasons: overmixing the batter, deflating the meringue, or opening the oven too early.
Can I turn this into cupcakes?
Yes — bake in lined cupcake tins for 18–22 minutes at 350°F. Watch for the toothpick test.
Can I freeze this cake?
Yes, the sponge layers can be frozen before frosting. Wrap tightly in plastic wrap and freeze up to 1 month.
Can I make this dairy-free?
Yes, replace milk with plant-based milk and use coconut cream for the frosting. Be sure your ube halaya is also dairy-free.