Ube cake, made from vibrant purple yam (ube), is a popular dessert in Filipino cuisine known for its striking color and unique flavor. This fluffy, moist cake is a perfect combination of sweet, nutty, and slightly earthy tones, making it a delightful treat for any occasion. Whether you’re a fan of Filipino desserts or looking to try something new, this ube cake recipe is sure to impress.

Nutritional Value

Before diving into the recipe, let’s take a look at the approximate nutritional values for a slice of ube cake (serving size: 1/8 of the cake):

• Calories: 320-350
• Fat: 15g
• Carbohydrates: 45g
• Protein: 5g
• Fiber: 2g
• Sugar: 25g

These values will vary based on the specific ingredients used, such as the type of frosting and sweeteners.

Ingredients

For the Ube Cake:

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 3 large eggs
• 1 cup (240ml) coconut milk
• 1 cup (240ml) ube halaya (purple yam jam)
• 1 teaspoon ube extract (optional, for a more intense color and flavor)
• 1 teaspoon vanilla extract

For the Ube Buttercream Frosting:

• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1/4 cup (60ml) ube halaya
• 1-2 tablespoons (15-30ml) milk, for consistency
• 1/2 teaspoon ube extract (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: Prepare the Wet Ingredients

In another bowl, beat together the granulated sugar, vegetable oil, and eggs until the mixture is light and fluffy. Add in the coconut milk, ube halaya, ube extract (if using), and vanilla extract. Mix well until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense cake.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Ube Buttercream Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the ube halaya and ube extract (if using). Add milk a little at a time until you reach your desired frosting consistency.

Step 7: Assemble the Cake

Once the cakes have cooled completely, spread a layer of frosting on top of one cake round. Place the second cake round on top and frost the entire cake. Smooth the frosting around the edges and top, and decorate with ube flakes or sprinkles if desired.

Variations

This ube cake recipe is versatile and can be adjusted to suit your taste preferences or dietary needs. Here are a few variations to try:

• Ube Chiffon Cake: For a lighter, airier version, you can make an ube chiffon cake by separating the egg whites and beating them into stiff peaks before folding them into the batter.
• Gluten-Free Ube Cake: Substitute the all-purpose flour with gluten-free flour to make a gluten-free version of this cake.
• Ube and Coconut Layer Cake: Add shredded coconut between the layers and on top of the frosting for added texture and tropical flavor.
• Ube Cupcakes: Use this batter to make ube cupcakes for a convenient, single-serving dessert. Adjust the baking time to about 18-20 minutes.

Frequently Asked Questions

1. What is ube?

Ube is a purple yam native to the Philippines, known for its vibrant color and sweet, nutty flavor. It is often used in Filipino desserts such as ube halaya, cakes, ice cream, and pastries.

2. Can I use fresh ube instead of ube halaya?

Yes! If you have access to fresh ube, you can boil, mash, and use it in place of ube halaya. Be sure to cook and cool it thoroughly before adding it to the batter.

3. Where can I buy ube halaya or ube extract?

Ube halaya and ube extract can be found at most Asian grocery stores or online. If you can’t find ube halaya, you can make it at home by boiling and mashing ube or using frozen purple yam.

4. Can I make the cake ahead of time?

Yes, you can bake the ube cake layers ahead of time and store them, unfrosted, in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months. Frost the cake the day you plan to serve it for the freshest result.

5. How should I store the ube cake?

Store the fully frosted ube cake in the refrigerator in an airtight container for up to 5 days. Let the cake come to room temperature before serving for the best texture and flavor.

This ube cake recipe brings the vibrant flavors of the Philippines to your kitchen. With its soft, moist layers and creamy ube buttercream frosting, this cake is a true showstopper. Whether you’re making it for a special occasion or just because, this delicious dessert is bound to be a hit. Enjoy the unique, sweet flavor of ube and impress your friends and family with this stunning purple cake!