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Ube Tres Leches Cake Recipe

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★★★★★

5 from 129 reviews

This Ube Tres Leches Cake is a vibrant twist on the classic Latin American dessert, featuring the rich, fragrant flavor of ube (purple yam). Moist, fluffy cake soaked in a luscious trio of coconut milk, ube-flavored condensed milk, and evaporated milk, topped with a silky, lightly sweetened whipped cream. Perfect for celebrations or a delightful treat, this cake blends traditional tres leches creaminess with a beautiful purple hue and unique tropical flavor.

Ingredients

Scale

Cake

  • ½ cup unsalted butter (room temperature)
  • 1 cup sugar
  • 5 large eggs (room temperature)
  • 1 tbsp ube extract
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Milk Mixture

  • 1 14-oz can coconut milk (room temperature)
  • 1 14-oz can ube condensed milk (room temperature, can substitute with sweetened condensed milk flavored with ube extract)
  • 1 12-oz can evaporated milk (room temperature)

Topping

  • 2 cups heavy cream (chilled, can substitute with whipped cream)
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or butter a 9×13 inch baking pan and set it aside to prepare for the batter.
  2. Beat Butter and Sugar: In a large bowl using a handheld electric mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and sugar together until the mixture is light, creamy, and fully incorporated.
  3. Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next for a smooth consistency.
  4. Mix in Ube Extract: Stir in the ube extract until it is evenly blended throughout the batter, adding flavor and color.
  5. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt, then gently fold them into the wet ingredients until just combined to keep the batter airy.
  6. Pour and Bake: Pour the prepared cake batter into the greased baking pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  7. Prepare Cake for Soaking: Remove the cake from the oven and, while still warm, pierce the surface all over with a fork to allow the milk mixture to soak in thoroughly.
  8. Combine Milk Mixture: In a large bowl, stir together the coconut milk, ube condensed milk, and evaporated milk until fully incorporated.
  9. Soak the Cake: Gradually pour the milk mixture over the pierced cake in increments of about half a cup, allowing each addition to absorb completely before adding more until the cake is fully soaked.
  10. Chill: Place the soaked cake in the refrigerator for at least 15 minutes, or until it has cooled completely, which helps the flavors meld and the texture set.
  11. Whip Topping: While the cake chills, whip the heavy cream with sugar and vanilla extract until stiff peaks form, creating a fluffy and stable topping.
  12. Frost the Cake: Evenly spread the whipped cream over the top of the cooled, soaked cake for a creamy finish.
  13. Final Chill: Refrigerate the finished cake until ready to serve, allowing the tres leches to soak in fully and the whipped cream to set.

Notes

  • Use room temperature ingredients to help the cake batter incorporate smoothly and rise evenly.
  • To achieve authentic ube flavor, use real ube extract or fresh cooked ube if available.
  • When piercing the cake for soaking, be generous with the holes to allow the milk mixture to penetrate deeply and keep the cake moist.
  • You can substitute the heavy cream topping with pre-made whipped cream if short on time.
  • For a dairy-free option, consider coconut-based whipped cream and use coconut milk substitutes for heavy cream.
  • This cake is best served chilled and consumed within 3-4 days for optimal freshness.

Keywords: Ube Tres Leches Cake, Filipino dessert, purple yam cake, tres leches with ube, creamy milk-soaked cake

Find it online: https://frommamamaya.com/ube-tres-leches-cake-recipe/