The Best Ube Cake Recipe

Introduction

The Best Ube Cake is a moist and vibrant Filipino dessert that highlights the unique flavor of ube, a purple yam. This cake features a tender crumb infused with ube jam and extract, layered with creamy ube-flavored Swiss meringue buttercream. Perfect for celebrations or any time you want a colorful, delicious treat.

Ingredients

• 2 ½ cups sifted cake flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ube extract (see notes)
• ½ cup vegetable oil
• ½ cup milk (room temperature)
• 8 pcs egg yolks from large eggs (room temperature)
• ⅓ cup granulated sugar (see notes)
• 3.5 oz ube jam (about ½ cup) (room temperature, see notes)
• Purple gel food colour (optional)
• 8 pcs egg whites from large eggs (room temperature)
• 1 tsp cream of tartar
• ¾ cup granulated sugar
• 5 pcs egg whites from large eggs
• 1 cup granulated sugar (+ 2 tablespoons)
• Pinch salt
• 2 cups unsalted butter (cut into parts, room temperature)
• 1 ½ tsp vanilla extract
• Ube extract (to taste)

Instructions

1. Step 1: Preheat your oven to 350°F. Line the bottoms of three 8-inch round baking pans with parchment paper and set aside.
2. Step 2: In a large bowl, sift together cake flour, baking powder, and salt. In a smaller bowl, combine ube extract, vegetable oil, and milk; set aside.
3. Step 3: Using a handheld electric mixer, beat the egg yolks while gradually adding ⅓ cup sugar (about a teaspoon at a time) until the mixture is light yellow and fluffy, about 7 minutes on medium-high speed.
4. Step 4: Add ube jam to the egg yolk mixture and beat until smooth with no large lumps. For a more vibrant purple, stir in purple gel food colour if desired.
5. Step 5: Fold one-third of the flour mixture into the egg yolk mixture until just combined. Add half of the milk mixture, then fold in another third of the flour. Repeat with the remaining milk and flour, folding gently each time. Avoid overmixing.
6. Step 6: Using a clean mixer or stand mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar and beat until frothy.
7. Step 7: Gradually add ¾ cup sugar to the egg whites, beating until stiff peaks form.
8. Step 8: Fold about one cup of the meringue into the cake batter to lighten it, then gently fold in the remaining meringue until fully combined.
9. Step 9: Divide the batter evenly into prepared pans and bake for 20 minutes or until a toothpick inserted into the center comes out with minimal crumbs.
10. Step 10: Invert the pans onto a cooling rack and allow the cakes to cool completely before removing them from the pans.
11. Step 11: Prepare Swiss meringue buttercream following your preferred recipe. Once the buttercream is ready, add ube extract ¼ teaspoon at a time until the desired flavor and color are achieved (about 3 teaspoons total). Whip until smooth and evenly colored.
12. Step 12: Trim the tops of the cooled cakes to level them, and remove browned edges for a clean, vibrant purple look.
13. Step 13: Fill and frost the cake layers with the ube buttercream as desired, decorating to your preference.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a light, airy cake texture.
• For a more intense ube flavor, increase the ube extract slightly but avoid overpowering the delicate yam taste.
• If purple gel food color is not available, the natural color from ube jam and extract will still give a lovely hue.
• Try adding toasted coconut flakes or crushed macapuno as a topping for extra texture and flavor.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The cake layers without frosting can be wrapped tightly and frozen for up to 2 weeks; thaw overnight in the fridge before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ube instead of ube jam?

Fresh ube needs to be cooked and mashed before use, and the texture and moisture content may differ from jam, affecting the cake. Using ube jam ensures consistent flavor and moisture, but you can experiment by substituting cooked and pureed fresh ube.

What can I substitute for ube extract if I don’t have it?

Ube extract provides characteristic flavor and color, but if unavailable, you can use vanilla extract for aroma and natural or artificial purple food coloring for color. However, the distinctive sweet yam flavor may be less pronounced.

The Best Ube Cake Recipe

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4.6 from 122 reviews

This Best Ube Cake recipe delivers a moist, fluffy, and vibrantly purple Filipino-inspired dessert rich with the distinct flavor of ube (purple yam). It features a light ube-flavored chiffon cake paired with a luscious ube Swiss meringue buttercream, making it perfect for celebrations or as an indulgent treat. The recipe includes step-by-step instructions for the tender cake layers and the smooth, creamy frosting, creating a beautifully striking and delicious dessert.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Three 8-inch cake layers, serving approximately 12-15 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Ube Cake

• 2 ½ cups sifted cake flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ube extract
• ½ cup vegetable oil
• ½ cup milk (room temperature)
• 8 large egg yolks (room temperature)
• ⅓ cup granulated sugar
• 3.5 oz ube jam (about ½ cup, room temperature)
• Purple gel food colour (optional)
• 8 large egg whites (room temperature)
• 1 tsp cream of tartar
• ¾ cup granulated sugar

Ube Swiss Meringue Buttercream

• 5 large egg whites
• 1 cup granulated sugar + 2 tablespoons
• Pinch of salt
• 2 cups unsalted butter (cut into parts, room temperature)
• 1 ½ tsp vanilla extract
• Ube extract (to taste, approx. 3 teaspoons)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round baking pans with parchment paper and set aside.
2. Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
3. Combine Wet Ingredients: In a smaller bowl, mix the ube extract, vegetable oil, and room temperature milk until smooth. Set aside.
4. Beat Egg Yolks and Sugar: Using a handheld electric mixer, beat the 8 egg yolks on medium-high speed while gradually adding ⅓ cup granulated sugar (about one teaspoon at a time) until the mixture becomes pale yellow and slightly fluffy, about 7 minutes.
5. Add Ube Jam and Optional Color: Incorporate the ube jam into the egg yolk mixture and beat until smooth with no lumps. For a more vibrant purple color, add purple gel food color at this stage and mix until uniformly combined.
6. Fold Dry and Wet Mixtures: Fold one-third of the sifted flour mixture into the egg yolk batter gently just until combined. Add half of the milk mixture next, fold gently, then add another third of the flour, the remaining milk mixture, and finally the last third of the flour, folding each addition carefully to avoid overmixing and to retain airiness.
7. Whip Egg Whites: In a clean, grease-free bowl, use a stand mixer with a whisk attachment or a handheld mixer to beat the 8 egg whites on medium speed until foamy.
8. Add Cream of Tartar: Add 1 teaspoon of cream of tartar to the foamy egg whites and continue beating until the mixture is very frothy.
9. Add Sugar to Meringue: Gradually add ¾ cup granulated sugar, approximately one heaping teaspoon at a time, while beating until stiff, glossy peaks form.
10. Lighten Cake Batter: Fold about one cup of the prepared meringue into the cake batter carefully to lighten the mixture without deflating it.
11. Incorporate Remaining Meringue: Gently fold the remaining meringue into the batter until the mixture is evenly blended and smooth.
12. Bake the Cake: Divide the batter evenly into the prepared pans. Bake in the preheated oven for approximately 20 minutes or until a toothpick inserted into the center comes out with minimal crumbs.
13. Cool the Cake Layers: Once baked, invert the cake pans onto a cooling rack and let the cakes cool completely to maintain structure and texture.
14. Prepare Swiss Meringue Buttercream: For the buttercream, combine 5 egg whites, 1 cup plus 2 tablespoons of granulated sugar, and a pinch of salt in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Transfer to a stand mixer and whip until stiff peaks form and the meringue is cool.
15. Add Butter and Flavorings: Gradually add room temperature unsalted butter, 2 tablespoons at a time, whipping continuously to create a smooth and creamy buttercream. Add 1 ½ teaspoons vanilla extract and start incorporating ube extract ¼ teaspoon at a time until desired flavor and vibrant purple color are achieved. Whip until fully combined.
16. Trim and Assemble Cake: Level the tops of the cooled cakes with a serrated knife and trim the sides to remove any brown edges, revealing a vibrant purple crumb.
17. Decorate: Use the ube Swiss meringue buttercream to fill and frost the cake layers as desired. Decorate the cake to your preference.

Notes

• Using room temperature ingredients (eggs, milk, butter) helps create a smooth batter and even baking.
• If you want a more intense purple color, add gel food coloring along with ube jam and extract.
• Ube jam quality will affect the flavor; use a good quality, fresh ube jam.
• Ensure beaters and bowls are clean and free of grease for egg whites to whip properly.
• The cream of tartar stabilizes the egg whites for a better meringue volume.
• Swiss meringue buttercream can be made ahead and refrigerated; bring to room temperature and rewhip before use.
• Be gentle when folding the meringue into the batter to maintain a light and airy cake texture.

Keywords: Ube Cake, Filipino Dessert, Purple Yam Cake, Swiss Meringue Buttercream, Filipino Ube Recipe, Purple Cake