ube cake recipe
The Best ube cake recipe
The health benefits of ube cake might surprise you, too. Sure, it’s got sugar, but the natural sweetness of the ube itself makes it less overwhelming than other desserts. Plus, the cake itself is made with whole wheat flour and a touch of coconut sugar for a gentler sweetness. My kids love that they can have it without feeling guilty, and honestly, I do too. It’s the kind of dessert that’s satisfying but not too heavy, and it’s great for serving at potlucks or even just for a quick treat at home. My grandma used to say, “A little sweetness never hurt nobody,” and that’s exactly what ube cake is—just the right balance of flavor and comfort. Plus, it’s so pretty to look at, with that glossy purple swirl, that it feels like a treat you’d only see at fancy parties. But it’s not fancy—it’s simple, it’s delicious, and it’s something my whole family can enjoy together.
Classic Filipino Ube Halaya Cake
A delightful cake made with purple yam (ube) halaya, offering a rich, caramel-like flavor and a moist, tender texture. Perfect for birthdays or special occasions!
🥘Ingredients
- 2 cups cooked ube (purple yam), mashed
- 1 cup sugar
- 1 cup water
- 1 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup ube halaya for glaze
- Powdered sugar (for dusting)
- Fresh ube slices or halaya for garnish
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. -
2
In a saucepan, combine mashed ube, sugar, water, and salt. Simmer for 10-15 mins until thickened. Cool and mix in vanilla extract. Set aside. -
3
In another bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat eggs, sugar, milk, oil, and vanilla until smooth. -
4
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in the cooled ube halaya. -
5
Pour batter into the prepared pan and spread evenly. Bake for 30-35 mins or until a toothpick inserted comes out clean. -
6
Cool in the pan for 10 mins, then transfer to a wire rack. Once completely cool, drizzle with extra ube halaya or dust with powdered sugar. Garnish with fresh ube slices if desired.
🔧Equipment
- Mixing bowls
- Electric mixer or whisk
- Oven
- 9×13-inch baking pan
- Fine-mesh sieve
- Piping bag (optional)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, add ½ cup ube jam or puree to the batter.
- Ensure ube halaya is thick enough to coat the back of a spoon before proceeding.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Substitutions
- Replace all-purpose flour with gluten-free blend if needed.
- Use coconut milk instead of regular milk for a dairy-free option.
Watch Video Of How Classic Filipino Ube Halaya Cake Works
❓ Frequently Asked Questions About Filipino Ube Halaya Cake
1. What are the key ingredients required for making a traditional Ube Halaya (Ube Jam) for Ube Cake?
To make a classic Ube Halaya, you’ll need 1 cup of cooked and mashed ube (purple yam), ½ cup sugar, ¼ cup water, 1 tbsp cornstarch, and a pinch of salt. Some recipes also include 1 tsp vanilla extract for extra flavor. The ube should be cooked until it softens and turns a deep purple, then blended with sugar until smooth.
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2. Why does my Ube Halaya turn too thick or too thin, and how can I adjust it?
If your Ube Halaya is too thick, add 1–2 tbsp warm water or 1 tsp cornstarch slurry (mixed with a little water) to thin it out. If it’s too thin, simmer it longer on low heat or reduce the sugar slightly. Consistency should be like a thick jam—smooth but not runny.
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3. Can I substitute ube for other ingredients in the cake recipe, and if so, what’s the best alternative?
While ube is unique, you can use purple sweet potato, black yam, or even blueberries (for a different color). However, the flavor will differ—ube’s sweet, nutty taste is hard to replicate perfectly. If you must, mix in vanilla extract or cocoa powder to enhance depth.
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4. What’s the best way to store Ube Cake to keep it fresh and moist?
Store leftover Ube Cake in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. For longer storage, freeze it in portions for up to 3 months. To revive slightly stale layers, warm the cake in a 350°F (175°C) oven for 5–10 minutes before serving.
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5. Why does my Ube Cake have a dry texture, and how can I fix it?
A dry Ube Cake often happens from overbaking, using too much flour, or not enough fat (like butter or oil). To fix it:
– Reduce baking time by 5–10 minutes.
– Add 1–2 tbsp milk or water to the batter if too dry.
– Ensure your butter is creamed properly (not melted) for moisture.
– Use a slightly wet sponge (like adding 1–2 tbsp water to the flour mix).
