Ube Cake is a vibrant and flavorful dessert made with ube, or purple yam, known for its rich, nutty, and subtly sweet taste. This eye-catching cake boasts a stunning violet hue and a soft, moist texture that makes it a standout treat for any occasion. Originating in the Philippines, Ube Cake has become a beloved staple not only in Filipino households but also in bakeries and dessert tables around the world. Its appeal lies not just in its color and flavor but also in its versatility—it can be dressed up for celebrations or enjoyed simply with a cup of coffee or tea. The cake is often layered and filled or topped with ube-flavored frosting or whipped cream, and sometimes incorporates coconut, macapuno (sweetened coconut strings), or cheese, highlighting the Filipino tradition of balancing sweet and savory elements in desserts.
The History of Ube Cake
Ube, the star ingredient of Ube Cake, has deep roots in Filipino culinary history and tradition. Known scientifically as Dioscorea alata, purple yam is a starchy tuber native to Southeast Asia and has been used in Filipino cooking for centuries. The transformation of ube into a sweet component likely began during the Spanish colonial era, when techniques such as baking and making rich desserts became more widespread in the Philippines. Ube Halaya, a sweetened purple yam jam, became a popular delicacy and laid the foundation for ube’s integration into baked goods. The modern Ube Cake as we know it—light, chiffon-based, and often frosted with ube buttercream or whipped cream—gained popularity in the mid-20th century, especially during celebrations such as birthdays, fiestas, and Christmas. With the rise of social media and the global interest in Filipino cuisine, Ube Cake has since crossed borders and gained international acclaim for its unique taste and captivating color.
Ingredients Breakdown
For the cake:
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar (divided)
- 7 large egg yolks
- 1/2 cup vegetable oil
- 3/4 cup ube halaya (purple yam jam)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 tsp ube extract (for enhanced flavor and color)
- 7 large egg whites
- 1/2 tsp cream of tartar
For the frosting:
- 2 cups heavy whipping cream (chilled)
- 1/2 cup powdered sugar
- 1 tsp ube extract
- Optional: 1/2 cup ube halaya for added flavor in the cream or for layering
Optional toppings:
- Grated cheese (for a traditional twist)
- Macapuno (sweetened coconut strings)
- Toasted coconut flakes
- Ube crumbs or cake trimmings for decoration
Step-by-Step Recipe
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper—do not grease the sides to allow the chiffon cake to rise properly.
Step 2: Mix dry ingredients
In a large bowl, sift together the cake flour, baking powder, salt, and half of the granulated sugar. Set aside.
Step 3: Prepare the wet mixture
In another bowl, whisk together the egg yolks, vegetable oil, ube halaya, milk, vanilla extract, and ube extract until smooth and well combined. Gradually add the wet mixture to the dry ingredients, whisking until the batter is lump-free.
Step 4: Whip the egg whites
In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining half of the sugar while continuing to beat until stiff peaks form. This meringue will give the cake its light, airy texture.
Step 5: Combine mixtures
Gently fold the whipped egg whites into the ube batter in three additions, using a spatula. Fold carefully to maintain as much air as possible in the batter.
Step 6: Bake the cakes
Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean. Invert the pans on a wire rack and let the cakes cool upside down to prevent collapsing. Once completely cooled, run a knife along the edges to release the cakes from the pans.
Step 7: Make the frosting
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and ube extract and continue whipping until firm peaks form. If desired, fold in some ube halaya for extra flavor.
Step 8: Assemble the cake
Place one cake layer on a serving plate or cake board. Spread a layer of whipped ube cream or ube halaya. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream. Smooth or decorate as desired.
Step 9: Decorate
Finish with grated cheese, macapuno, coconut flakes, or cake crumbs. Chill the cake for at least an hour before serving to help set the frosting and allow the flavors to meld.
Tips for the Perfect Ube Cake
Use room-temperature eggs for better volume when whipping the whites. Ensure the mixing bowl for the egg whites is completely clean and grease-free to achieve stable stiff peaks. Don’t overmix the batter once the meringue is folded in, as this can deflate the air and make the cake dense. For a more intense ube flavor and color, don’t skip the ube extract—it enhances both visual appeal and taste. Allow the cakes to cool completely upside down to maintain their light and fluffy texture. When frosting, chill the cake layers slightly to make the cream easier to spread and prevent slipping. Use a serrated knife to level cake layers if needed for even stacking. If you’re new to chiffon cakes, consider baking in a tube pan for more even baking and support.
Variations and Customizations
Ube-Macapuno Cake: Add layers of macapuno (sweetened coconut strings) between the cake layers for extra sweetness and chewy texture.
Ube Leche Flan Cake: A decadent version where the cake is topped or layered with creamy leche flan, a Filipino-style caramel custard.
Ube Cheesecake: Combine the ube flavor with a creamy cheesecake base for a fusion dessert.
Ube Swiss Roll: Make a chiffon sheet cake, spread with ube cream, and roll into a spiral for a portable, single-serving dessert.
Ube Cupcakes: Bake the batter in cupcake tins for individual portions, perfect for parties and giveaways.
Vegan Ube Cake: Substitute eggs with aquafaba or commercial egg replacers and use plant-based cream for a dairy- and egg-free version.
Gluten-Free Ube Cake: Use a gluten-free flour blend suitable for cakes and ensure all other ingredients are gluten-free.
Layered Icebox Ube Cake: Use graham crackers or sponge layers with whipped ube filling, chilled until set—no baking required.
Health Considerations and Nutritional Value
Ube Cake, while delicious and rich in cultural heritage, is an indulgent dessert best enjoyed in moderation. A slice of Ube Cake can contain around 300–500 calories, largely due to the sugar, cream, and flour content. The use of full-fat cream, sugar, and ube halaya (which is often sweetened) contributes to its high sugar and fat levels. However, purple yam itself offers some nutritional benefits—it’s high in fiber, antioxidants, and complex carbohydrates. For a slightly healthier version, reduce the amount of sugar in the cake and frosting, opt for light whipped cream or a cream cheese frosting, and use homemade unsweetened ube halaya. Vegan and gluten-free alternatives are also increasingly popular for those with dietary restrictions. While not a health food, Ube Cake is a special-occasion dessert that brings joy and a taste of Filipino tradition to the table.
FAQ
What is ube? Ube is a purple yam native to Southeast Asia, especially the Philippines, known for its vibrant color and nutty, sweet flavor.
Can I use fresh ube instead of ube halaya? Yes, you can boil, mash, and sweeten fresh ube to use in place of ube halaya, but ensure it’s smooth and free of lumps.
Where can I buy ube halaya or ube extract? Asian or Filipino grocery stores usually stock both, and they’re also available online.
Can I make the cake in advance? Yes, Ube Cake can be baked a day ahead and stored covered in the fridge. It’s often even better after chilling.
Can I freeze Ube Cake? You can freeze the sponge layers wrapped tightly in plastic wrap. Frost after thawing for best results.
Why did my chiffon cake deflate? Overmixing the batter or underbaking can cause the cake to collapse. Be gentle when folding and check for doneness.
Can I use all-purpose flour instead of cake flour? You can, but the texture will be denser. You can mimic cake flour by replacing 2 tablespoons of each cup of AP flour with cornstarch.
Is Ube Cake very sweet? It’s sweet but balanced. You can reduce the sugar slightly in both the batter and frosting to suit your taste.
Ube Cake
Ingredients
For the Ube Cake Batter:
- 2 ½ cups cake flour sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ube extract see notes
- ½ cup vegetable oil
- ½ cup whole milk at room temperature
- 8 large egg yolks at room temperature
- ⅓ cup granulated sugar see notes
- ½ cup approximately 3.5 oz ube jam, at room temperature (see notes)
- Purple gel food coloring optional, for a more vibrant color
For the Meringue:
- 8 large egg whites at room temperature
- 1 teaspoon cream of tartar
- ¾ cup granulated sugar
For the Ube Swiss Meringue Buttercream:
- 5 large egg whites
- 1 cup + 2 tablespoons granulated sugar
- Pinch of salt
- 2 cups unsalted butter cut into pieces and at room temperature
- 1 ½ teaspoons vanilla extract
- Ube extract to taste
Instructions
For the Ube Cake:
- Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and set them aside.
- In a large mixing bowl, sift together the cake flour, baking powder, and salt.
- In a separate smaller bowl, whisk together the ube extract, vegetable oil, and milk. Set aside.
- In another large bowl, using a handheld electric mixer, beat the egg yolks while gradually adding ⅓ cup of sugar, one teaspoon at a time. Continue beating on medium-high speed until the mixture becomes pale and thick, about 7 minutes.
- Add the ube jam to the yolk mixture and beat until smooth, ensuring there are no large lumps remaining. If you’d like a more intense purple color, add a small amount of purple gel food coloring at this stage and stir until evenly blended.
- To combine the wet and dry mixtures, gently fold in one-third of the flour mixture into the egg yolk mixture just until incorporated. Then add half of the milk mixture, followed by another third of the flour, the remaining milk, and finally the last third of the flour. Fold gently after each addition, being careful not to overmix the batter.
- In a clean, dry mixing bowl (using a stand mixer with a whisk attachment or clean beaters on a handheld mixer), beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue beating until the mixture becomes very frothy.
- Gradually add the ¾ cup of sugar, one heaping teaspoon at a time, and continue beating until stiff peaks form.
- To lighten the batter, take about one cup of the meringue and fold it gently into the cake batter. Then fold in the remaining meringue in two or three additions until the mixture is smooth and fully combined, taking care not to deflate the batter.
- Evenly divide the batter between the prepared cake pans and smooth the tops.
- Bake for approximately 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, invert the pans onto a wire rack and allow the cakes to cool completely upside down. This helps maintain their height and prevents collapsing.
For the Ube Swiss Meringue Buttercream:
- Refer to a basic Swiss meringue buttercream recipe to prepare the base. Once your buttercream is smooth and fluffy, begin adding ube extract ¼ teaspoon at a time, tasting as you go. Typically, about 3 teaspoons total will provide a rich ube flavor.
- Continue whipping the buttercream until the flavor is fully incorporated and the color is uniform. Adjust the extract amount to suit your taste.
Cake Assembly:
- Once your cake layers have cooled completely, trim the tops if they are domed to ensure flat, even layers. You can also trim the sides to remove the browned edges and reveal the vibrant purple interior.
- Fill and frost the cake with the ube Swiss meringue buttercream, decorating as desired. You can smooth the frosting for a clean finish or pipe designs for a more decorative look.
- Chill the cake slightly before serving for cleaner slices and enhanced flavor.