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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/the-best-ube-cake-recipe/