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Ube Cakes Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Ube
Author:
Dolce Flav
Servings
10
Prep Time
25 minutes
Cook Time
35 minutes
To make this naturally flavored ube cake, start by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with parchment. In a mixing bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. In a separate bowl, mix the egg yolks, sugar, milk, vegetable oil, ube extract, and ube halaya until smooth and well-combined. Combine the wet and dry ingredients until a smooth batter forms. In a clean bowl, beat egg whites with cream of tartar until foamy, gradually adding sugar until stiff peaks form. Gently fold the meringue into the ube batter in three parts to retain volume. Divide the batter evenly into the pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before frosting. For the frosting, whip heavy cream with powdered sugar until soft peaks form, then add ube extract and whip to stiff peaks. Frost, layer, and chill before serving. The result is a naturally hued, soft and fluffy ube cake that’s full of authentic purple yam flavor.
Ingredients
For the Ube Cake:
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2 cups (240g) cake flour, sifted
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2 tsp baking powder
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½ tsp fine salt
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1 cup (200g) granulated sugar
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1/2 cup (120ml) vegetable oil
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6 large egg yolks, room temperature
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1/2 cup (120ml) whole milk
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1/2 cup (120ml) ube halaya (purple yam jam, optional but recommended)
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2 tsp natural ube extract (no coloring)
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6 large egg whites, room temperature
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1/2 tsp cream of tartar
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1/2 cup (100g) granulated sugar (for meringue)
For Ube Whipped Cream Frosting:
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2 cups (480ml) heavy cream, cold
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1/3 cup (40g) powdered sugar
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1–1½ tsp natural ube extract (adjust to taste)
Directions
Preheat and 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).
Mix Dry Ingredients
In a bowl, whisk together 2 cups cake flour, 2 tsp baking powder, ½ tsp salt
Prepare the Wet Mixture
In another bowl, combine 6 egg yolks, 1 cup sugar, ½ cup milk, ½ cup vegetable oil, ½ cup ube halaya (if using), 2 tsp natural ube extract. Whisk until smooth and creamy.
Combine Dry and Wet Mixtures
Add the dry ingredients to the wet mixture and whisk until fully combined and no lumps remain.
Make the Meringue
In a clean bowl, beat, 6 egg whites, ½ tsp cream of tartar
Beat until foamy, then gradually add ½ cup sugar.
Beat to stiff peaks (glossy and holds shape).
Fold Meringue into Ube Batter
Fold the meringue gently into the ube batter in 3 parts, using a spatula, to keep the batter light and airy.
Bake
Divide the batter evenly between the pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then run a knife along the edge and invert onto a cooling rack.
Make Ube Whipped Cream Frosting
Beat cold heavy cream until slightly thickened.
Add powdered sugar and 1–1½ tsp natural ube extract.
Beat until stiff peaks form. Be careful not to overwhip.
Assemble and Frost
Trim cake tops if needed.
Spread frosting between the layers and over the top and sides.
Chill for 30 minutes before slicing for clean cuts.
Recipe Note
FAQ – Ube Cake Using Natural Ube Extract
1. Can I use fresh ube instead of extract?
Yes, but extract provides a more consistent flavor. You can combine both for the best taste.
2. Is natural ube extract really purple?
No, natural ube extract is usually dark and earthy, not bright purple. The color of the cake will be light lavender or beige-purple.
3. Where can I buy natural ube extract?
Look for brands like Dolce Flav or Filipino stores that carry ube extract without artificial coloring.
4. Can I skip the ube halaya?
Yes, but it adds moisture and depth of flavor. If skipping, increase extract slightly.
5. Why separate egg whites and yolks?
This helps the cake rise and stay fluffy, like a chiffon cake.
6. Can I bake this in a single pan?
You can, but increase bake time to 40–45 minutes and use a deep pan (3 inches or more).
7. How long does this cake last?
It keeps well for 3–4 days in the fridge, covered.
8. Can I freeze the cake?
Yes, wrap unfrosted layers in plastic and freeze up to 1 month. Thaw and frost later.
9. Is this cake gluten-free?
No. Use gluten-free cake flour substitutes at your own discretion for dietary needs.
10. Can I use coconut cream instead of heavy cream?
Yes, for a dairy-free version. Chill the coconut cream and whip until fluffy, but the texture will be different.