Description
This Ube Cake recipe is a vibrant and delightful Filipino-inspired dessert featuring moist layers of purple yam-flavored cake paired with a creamy, fluffy ube buttercream frosting. Perfect for special occasions or a colorful treat, the recipe combines the unique flavor of ube halaya and ube extract with classic baking techniques to create an irresistibly tender and flavorful cake.
Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 3 large eggs (room temperature)
- 1 cup (240ml) whole milk or non-dairy alternative
- 1/2 cup (120ml) ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup (225g) unsalted butter (softened)
- 3 cups (360g) powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon ube extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, beat the granulated sugar with the vegetable oil or melted butter until combined. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth texture. Stir in the ube halaya, ube extract, and vanilla extract until the mixture is smooth and well blended. Gradually add the dry ingredients alternately with the milk, starting and ending with the dry ingredients, mixing just until combined to avoid overmixing which can make the cake dense.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling completely ensures the frosting adheres properly and the cake slices cleanly.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition to achieve a fluffy consistency. Add the heavy cream or milk along with the ube extract, and continue to beat the frosting until it becomes light, fluffy, and spreadable.
- Assemble the Cake: If necessary, level the tops of the cooled cakes with a knife to create flat surfaces. Place one cake layer on your serving plate and spread a generous amount of the ube frosting evenly over the top. Place the second cake layer on top and cover the entire cake with frosting on the top and sides. For a decorative finish, pipe frosting, add edible flowers, or sprinkle toasted coconut on top as desired.
- Serve and Enjoy: Slice the vibrant and flavorful ube cake and serve as a stunning centerpiece dessert that delights with its unique purple yam flavor and creamy frosting. Best enjoyed fresh but can be stored covered in the refrigerator for a few days.
Notes
- Ensure eggs are at room temperature for better incorporation and cake texture.
- Do not overmix the batter to keep the cake light and tender.
- Use parchment paper in the cake pans for easy removal.
- Allow cakes to cool completely before frosting to prevent melting.
- Ube halaya and ube extract can be found in Asian grocery stores or specialty online retailers.
- Substitute non-dairy milk and butter alternatives for a dairy-free version.
- To enhance the purple color, you can add a few drops of purple food coloring if desired.
