Ube Cakes Recipe

Ube Cakes Recipe

Dolce Flav

Servings

10

Prep Time

25 minutes

Cook Time

35 minutes

Category

Natural Ube

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:

    • 2 cups (240g) cake flour, sifted
    • 2 tsp baking powder
    • ½ tsp fine salt
    • 1 cup (200g) granulated sugar
    • 1/2 cup (120ml) vegetable oil
    • 6 large egg yolks, room temperature
    • 1/2 cup (120ml) whole milk
    • 1/2 cup (120ml) ube halaya (purple yam jam, optional but recommended)
    • 2 tsp natural ube extract (no coloring)
    • 6 large egg whites, room temperature
    • 1/2 tsp cream of tartar
    • 1/2 cup (100g) granulated sugar (for meringue)

    For Ube Whipped Cream Frosting:

    • 2 cups (480ml) heavy cream, cold
    • 1/3 cup (40g) powdered sugar
    • 1–1½ tsp natural ube extract (adjust to taste)

    Directions

      Preheat and Prepare Pans

      1. Preheat your oven to 350°F (175°C).

      2. Line the bottoms of two 8-inch round cake pans with parchment paper (do not grease the sides).

      Mix Dry Ingredients

      1. In a bowl, whisk together 2 cups cake flour, 2 tsp baking powder, ½ tsp salt

      Prepare the Wet Mixture

      1. 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

      1. Add the dry ingredients to the wet mixture and whisk until fully combined and no lumps remain.

      Make the Meringue

      1. In a clean bowl, beat, 6 egg whites, ½ tsp cream of tartar

      2. Beat until foamy, then gradually add ½ cup sugar.

      3. Beat to stiff peaks (glossy and holds shape).

      Fold Meringue into Ube Batter

      1. Fold the meringue gently into the ube batter in 3 parts, using a spatula, to keep the batter light and airy.

      Bake

      1. Divide the batter evenly between the pans.

      2. Bake for 30–35 minutes, or until a toothpick comes out clean.

      3. 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

      1. Beat cold heavy cream until slightly thickened.

      2. Add powdered sugar and 1–1½ tsp natural ube extract.

      3. Beat until stiff peaks form. Be careful not to overwhip.

      Assemble and Frost

      1. Trim cake tops if needed.

      2. Spread frosting between the layers and over the top and sides.

      3. Chill for 30 minutes before slicing for clean cuts.