The Best Ube Cake Recipe

Introduction

Ube cake is a beloved Filipino dessert known for its vibrant purple color and unique, subtly sweet flavor. This recipe combines fluffy layers of ube-infused chiffon cake with smooth Swiss meringue buttercream infused with ube extract for a delightful treat perfect for any celebration.

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 large egg yolks (room temperature)
• ⅓ cup granulated sugar (see notes)
• 3.5 oz ube jam (about ½ cup, room temperature, see notes)
• Purple gel food color (optional)
• 8 large egg whites (room temperature)
• 1 tsp cream of tartar
• ¾ cup granulated sugar
• 5 large egg whites
• 1 cup granulated sugar plus 2 tablespoons
• Pinch of 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 bottom of three 8-inch round baking pans with parchment paper and set aside.
2. Step 2: In a large bowl, sift together the cake flour, baking powder, and salt.
3. Step 3: In a smaller bowl, combine the ube extract, vegetable oil, and milk. Set this mixture aside.
4. Step 4: In another large bowl, beat the egg yolks using a handheld electric mixer. Gradually add ⅓ cup granulated sugar about a teaspoon at a time, and continue beating until the mixture is light yellow and fluffy, about 7 minutes on medium-high speed.
5. Step 5: Add the ube jam to the egg yolk mixture and beat until smooth with no large lumps. If desired, add purple gel food color and stir to evenly distribute the color.
6. Step 6: Fold one-third of the sifted flour mixture into the egg yolk mixture just until combined. Then add half of the milk mixture, followed by another third of the flour, the rest of the milk mixture, and finally the remaining flour. Fold gently each time to avoid overworking the batter.
7. Step 7: Using a clean, grease-free mixer whisk attachment, beat the 8 egg whites on medium speed until foamy. Add the cream of tartar and continue beating until very frothy.
8. Step 8: Gradually add ¾ cup sugar, about a heaping teaspoon at a time, into the egg whites while beating until stiff peaks form.
9. Step 9: Fold about one cup of the meringue into the cake batter to lighten it, then fold in the remaining meringue until evenly combined.
10. Step 10: Divide the batter evenly among the prepared pans and bake for about 20 minutes, or until a toothpick inserted into the center comes out with minimal crumbs.
11. Step 11: Invert the pans onto a cooling rack and cool completely.
12. Step 12: For the Swiss meringue buttercream, follow a basic Swiss meringue buttercream recipe using 5 egg whites, 1 cup sugar plus 2 tablespoons, a pinch of salt, and 2 cups unsalted butter. Once the buttercream is smooth and fluffy, add ube extract in ¼ teaspoon increments until desired flavor is reached, usually about 3 teaspoons in total. Whip until fully incorporated and evenly colored.
13. Step 13: Trim the tops and sides of the cooled cakes to remove any uneven or browned edges, leaving vibrant purple layers.
14. Step 14: Assemble the cake by filling and frosting between layers with the ube buttercream, then decorate the outside as desired.

Tips & Variations

• Use room temperature eggs and milk for better mixing and a lighter cake texture.
• Add purple gel food color if you want a more vivid purple hue without affecting flavor.
• Adjust the amount of ube extract in the cake and buttercream to suit your preferred intensity of flavor.
• Store leftover ube jam in an airtight container in the refrigerator for up to 2 weeks.
• For a dairy-free version, substitute milk with coconut milk and use a dairy-free butter alternative.

Storage

Store the assembled ube cake covered in an airtight container or cake dome in the refrigerator for up to 3 days. Before serving, let the cake come to room temperature for about 30 minutes to soften the buttercream. The cake layers can also be wrapped tightly and frozen for up to 2 weeks; thaw in the refrigerator overnight and frost after thawing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freeze-dried ube powder instead of ube extract?

Yes, you can substitute ube extract with freeze-dried ube powder. Dissolve the powder in a small amount of milk or water before adding it to the batter to ensure even flavor distribution.

What is the difference between ube jam and ube extract?

Ube jam is a sweetened purple yam paste that adds both flavor and moisture, while ube extract is a concentrated flavoring used primarily for aroma and taste. This recipe uses both to achieve authentic flavor and texture.

The Best Ube Cake Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Best Ube Cake recipe features a light and fluffy Filipino-style purple yam cake layered with creamy ube Swiss meringue buttercream. Made with ube extract and ube jam, this vibrant dessert boasts soft textures and rich ube flavor, perfect for celebrations or any day you crave a sweet, colorful treat.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 3 8-inch round cake layers 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

Ube Cake Batter

• 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 pcs egg yolks from large eggs (room temperature)
• ⅓ cup granulated sugar
• 3.5 oz ube jam (about ½ cup, room temperature)
• purple gel food colour (optional)
• 8 pcs egg whites from large eggs (room temperature)
• 1 tsp cream of tartar
• ¾ cup granulated sugar

Ube Swiss Meringue Buttercream

• 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, approximately 3 tsp)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of three 8-inch round baking pans with parchment paper and set them aside to prevent sticking during baking.
2. Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure they are well combined and aerated for a lighter cake texture.
3. Mix Wet Ingredients: In a smaller bowl, combine the ube extract, vegetable oil, and room temperature milk. Set aside for later incorporation into the batter.
4. Beat Egg Yolks and Sugar: In another large bowl, use a handheld electric mixer to beat the eight egg yolks gradually adding ⅓ cup granulated sugar about a teaspoon at a time. Beat on medium-high speed until the mixture becomes light yellow and fluffy, approximately 7 minutes.
5. Add Ube Jam and Color: Mix in the ube jam until the batter is smooth and free of lumps. If a more vibrant purple color is desired, add a few drops of purple gel food coloring and stir until evenly colored.
6. Combine Flour and Wet Mixtures: Fold one third of the sifted flour mixture gently into the egg yolk mixture just until combined. Then fold in half of the milk mixture. Repeat by folding in another third of the flour, followed by the remaining milk, and finally the last third of the flour, taking care not to overmix to maintain batter lightness.
7. Prepare Meringue Base: Clean and dry your mixer beaters, then beat the eight egg whites on medium speed until foamy. Add 1 tsp cream of tartar and continue beating until the mixture becomes very frothy.
8. Beat to Stiff Peaks: Gradually add ¾ cup sugar about a heaping teaspoon at a time, continuing to beat until stiff peaks form.
9. Lighten Batter with Meringue: Fold about one cup of the meringue gently into the cake batter to lighten it, then fold in the remaining meringue until the batter is evenly blended and airy.
10. Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out with minimal crumbs.
11. Cool the Cakes: Once baked, invert the pans onto a cooling rack and allow the cakes to cool completely before removing from pans.
12. Prepare Ube Swiss Meringue Buttercream: Make a basic Swiss meringue buttercream by whisking 5 egg whites with 1 cup plus 2 tablespoons granulated sugar and a pinch of salt over a double boiler until warm and sugar dissolves, then whipping until stiff peaks form. Gradually beat in room temperature unsalted butter and 1 ½ tsp vanilla extract until smooth and creamy.
13. Flavor the Buttercream: Add ube extract ¼ teaspoon at a time to the buttercream, whisking thoroughly between additions until the flavor and color reaches your desired intensity (about 3 teaspoons total).
14. Trim Cake Layers: Level the tops of the cooled cakes if uneven and trim the edges to remove any browned parts to keep the cake a vibrant purple.
15. Assemble and Decorate: Fill and frost the cake layers with the ube Swiss meringue buttercream. Decorate as desired with remaining frosting or additional embellishments.

Notes

• Ube extract and ube jam are critical to achieving authentic flavor; use high-quality products for best results.
• Optional gel food coloring is used for vibrant purple color but does not affect flavor.
• Ensure all eggs are at room temperature to achieve optimal volume and texture in batter and meringue.
• Cake flour provides a lighter texture compared to all-purpose flour.
• Folding carefully preserves the airiness of the batter, preventing the cake from becoming dense.
• Allow cakes to cool completely before frosting to prevent the buttercream from melting.

Keywords: ube cake, Filipino cake, purple yam cake, ube meringue buttercream, ube dessert, Filipino dessert, ube jam cake