If you’ve never tasted ube cake before, get ready for a treat that’s as stunning as it is nostalgic. This article dives into the story, flavors, and baking techniques behind the beloved Filipino purple yam cake. We’ll explore what makes it so special, how it compares to other desserts, and why it’s becoming a top choice for celebrations across the globe. Whether you’re a seasoned baker or just purple-curious, you’ll find helpful tips and a beautiful recipe to try at home. Let’s dig in!
Table of Contents
Table of Contents
Ube Cake: The Fluffy Filipino Dessert Everyone’s Obsessed With
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
A classic Filipino dessert, this ube cake is made with real purple yam (ube halaya), layered with fluffy meringue-based sponge, and topped with silky Swiss meringue buttercream.
Ingredients
For the Cake:
2 ½ cups cake flour, sifted
2 ½ tsp baking powder
½ tsp salt
2 tsp ube extract
½ cup vegetable oil
½ cup milk, room temperature
8 egg yolks, room temperature
⅓ cup granulated sugar
½ cup ube jam (halaya), room temperature
8 egg whites, room temperature
1 tsp cream of tartar
¾ cup granulated sugar
For the Ube Swiss Meringue Buttercream:
5 egg whites
1 cup granulated sugar + 2 tablespoons
Pinch of salt
2 cups unsalted butter, room temperature, cut into chunks
1 ½ tsp vanilla extract
Ube extract, to taste
Instructions
1. Preheat oven to 350°F. Line three 8-inch round pans with parchment paper.
2. Sift flour, baking powder, and salt into a bowl.
3. In another bowl, combine ube extract, oil, and milk. Set aside.
4. Beat egg yolks with ⅓ cup sugar until pale and thick (about 7 minutes).
5. Mix in ube jam until smooth.
6. Alternately fold in flour mixture and milk mixture to the yolks, beginning and ending with flour. Do not overmix.
7. In a clean bowl, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Gradually add ¾ cup sugar and beat until stiff peaks form.
8. Fold meringue gently into the batter in batches until well combined.
9. Divide batter into prepared pans. Bake for 20–22 minutes or until a toothpick inserted comes out clean.
10. Cool cakes upside down on a rack.
11. For the Buttercream:
12. Place egg whites, sugar, and salt in a heatproof mixer bowl over simmering water. Whisk constantly until sugar dissolves (about 140°F).
13. Transfer to stand mixer. Whip until stiff peaks form and bowl is cool.
14. Gradually add butter, one piece at a time, mixing until incorporated.
15. Add vanilla and ube extract. Whip until smooth and glossy.
16. Assembling the Cake:
17. Trim cake layers if needed.
18. Spread or pipe frosting between layers and over the top and sides.
19. Chill before serving for clean slices.
Notes
Use room temperature ingredients to avoid curdling and improve texture.
Don’t skip ube extract—it’s key for flavor and color.
If buttercream curdles or looks soupy, chill for 15 minutes and re-whip.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 35g
- Sodium: 109mg
- Fat: 40g
- Saturated Fat: 27g
- Carbohydrates: 54g
- Protein: 3g
- Cholesterol: 89mg
The Story & Magic of Ube Cake
A Slice of Home: How Ube Cake Became My Comfort Food
Growing up in Austin, I had never heard of ube cake. But after moving to Denver and meeting a wonderful Filipino neighbor who brought over a dazzling violet dessert for a potluck, I was hooked. One bite and I knew I had to learn how to make this vibrant cake myself. After years of tinkering in my cozy kitchen, I’ve developed a version of this classic that’s quick enough for a weekday gathering yet gorgeous enough to steal the show on special occasions.
Ube cake, a staple in Filipino celebrations, is known for its striking purple color and uniquely subtle taste. Made from ube — a purple yam rich in earthy, nutty flavor — it brings a comforting, almost nostalgic vibe to every forkful. That feeling of connection and joy is what keeps me making this cake over and over.
If you’re still wondering what is ube cake exactly, think of it as a light chiffon or sponge cake infused with real ube jam and extract, then layered with a smooth, dreamy frosting. It’s visually stunning and irresistibly good.
When I first made ube cake, I remember burning the meringue the first time and using too much extract the second. But those learning curves led me to a foolproof recipe I now use regularly — and trust me, this is the kind of recipe you’ll come back to for every birthday or holiday. And yes, my version stays moist without needing a sugar syrup soak.
What Makes Ube Cake So Loved?
The magic of ube cake is in its perfect balance of flavor and texture. Unlike other desserts that rely on heavy sweetness or chocolate, ube cake offers a soft, nutty, and mellow flavor. It’s sweet, but not overly so, which makes it incredibly versatile. It pairs wonderfully with coconut, macapuno, or even cream cheese.
Ube is also famous for its ability to bring bold color without artificial additives when using quality extract or fresh jam. That natural purple hue makes every slice look like a showpiece. If you’re curious, ube is not the same as taro or purple sweet potato — it’s its own unique root crop with a loyal fanbase.
And let’s talk about frosting. Traditional Filipino ube cakes often use either whipped cream or buttercream, but I swear by my light Swiss meringue frosting — it complements the cake without overpowering the delicate yam flavor.
Ube Cake Ingredients and Baking Tips
Core Ingredients That Make Ube Cake Unforgettable
To make a truly moist and flavorful ube cake, you need the right balance of ingredients. The essentials include ube jam (also known as ube halaya), ube extract, cake flour, egg yolks, egg whites, and sugar. Cake flour gives it that soft and delicate texture, while the combination of egg whites and cream of tartar ensures your sponge is light and airy.
The real showstopper is the ube extract — that deep purple color and signature flavor come from just a few drops. If you’re craving more vibrant-hued desserts, you’ll love these banana bread cookies and 3-ingredient mug cake, both crowd-pleasers with unique textures.
Be sure to use room temperature ingredients, especially the eggs and milk. This allows everything to incorporate smoothly, helping your batter stay lump-free and well-emulsified. A final bonus? You only need one mixing bowl for the yolk mixture and a separate one for the meringue — no fancy equipment required.
Foolproof Baking Tips for Success Every Time
The most common mistake when baking ube cake is overmixing. As tempting as it might be to keep stirring, you want to fold the flour and meringue in gently. Too much mixing will deflate the airy batter and leave you with a dense cake.
Another tip is to avoid opening the oven while it’s baking — sudden drops in temperature can cause the delicate layers to collapse. And if your cakes often come out dry, make sure you’re baking at 350°F for just the right amount of time (about 20 minutes).
Let the cakes cool completely in their pans before handling. I like to place mine upside down on a cooling rack to prevent any sinking in the center. For frosting, I recommend Swiss meringue buttercream — it’s rich, silky, and pairs perfectly with the light ube sponge. For an even easier dessert fix, try these indulgent churro cheesecake as sweet backups.
If your frosting turns runny, don’t panic. Chill the bowl for a bit, then re-whip until it firms up again. That tip alone saved my first ube cake from disaster, and it’ll save yours too.
Decorating, Serving & Ube Cake Variations
How to Decorate an Ube Cake Like a Pro (Even if You’re Not One)
Decorating an ube cake doesn’t need a pastry degree or fancy tools. Once your layers are completely cool, start with a simple crumb coat using Swiss meringue buttercream. This thin base layer locks in stray crumbs and gives your final frosting a clean canvas. Chill for at least 30 minutes before applying the final layer.
I personally love using a cake turntable — it makes smoothing out the sides a breeze. Even if your edges aren’t bakery-sharp, you can cover them with piped swirls, rosettes, or sprinkles. For color contrast, consider topping the cake with macapuno (coconut sport), cheese shavings, or edible flowers.
For easy slicing and maximum “wow,” chill the finished cake for an hour before serving. This allows the layers to firm up and cuts to come out picture-perfect. Trust me, no one ever guesses how simple it is to make a cake this gorgeous.
Tasty Ube Cake Variations You’ll Want to Try
One of the reasons I adore ube cake is its flexibility. You can switch things up and still keep that beloved flavor front and center. Try adding a layer of sweetened coconut or using a cream cheese frosting for a tangy balance. Ube macapuno cake, which includes coconut strips between layers, is another show-stopper variation.
If you’re baking for someone who prefers a less sweet version, reduce the sugar slightly or use whipped cream instead of buttercream. The lightness of the cake pairs wonderfully with whipped frostings.
Short on time? Turn the same batter into cupcakes or mini loaves — they bake faster and are perfect for gifting. And if you love fusion desserts, try layering ube cake with flan to create a flan-cake hybrid that’ll impress any guest.
How to Store Ube Cake & Keep It Fresh
To keep your ube cake moist and fresh, store it in an airtight container in the refrigerator. It’s best consumed within 3 to 5 days. If you need to make it ahead, bake and cool the layers first, then wrap them tightly in plastic and freeze for up to a month. Thaw in the fridge overnight before assembling.
If you’re frosting the cake in advance, let it chill uncovered for 30 minutes first to firm up the buttercream, then cover gently with cling wrap or store in a cake carrier.
I’ve taken leftover slices to work, gifted them to friends, and even transformed them into cake pops — it never disappoints. And when you’re in a rush but still want a hit of sweetness, try my no-fail chocolate brownie recipe without cocoa — it’s a pantry-friendly lifesaver.
Conclusion: Why Ube Cake Is Always Worth It
If you’ve made it this far, you know that ube cake isn’t just a treat — it’s a cultural celebration wrapped in soft, purple layers. Whether it reminds you of childhood, travel, or just that first bite of something new and magical, this cake is special. You don’t have to be a professional baker to make something beautiful and meaningful. Start with this recipe, tweak it to make it yours, and don’t be afraid to share it.
My ube cake journey started with a borrowed recipe and a whole lot of trial and error. Today, it’s my most-requested dessert and a symbol of the joy food can bring. Try it once — and I promise, it won’t be your last.
Craving inspiration? Follow along on Facebook, Instagram, and Pinterest for more recipes.
FAQs, Storage Tips & Final Thoughts
How do you describe ube cake?
Ube cake is a light, moist dessert made with purple yam, also known as ube. It has a subtle nutty flavor with vanilla-like sweetness and a vibrant purple color. The texture is airy, often achieved through a meringue-based batter, and it’s typically layered with ube-flavored buttercream or whipped cream.
Why do people like ube?
Ube is loved for its unique taste, beautiful color, and nostalgic value, especially among Filipinos. Its mellow sweetness makes it a versatile ingredient in both baked goods and frozen treats. Whether in cake, ice cream, or pancakes, ube brings a rich earthiness that feels both indulgent and comforting.
What is ube famous for?
Ube is best known as the star of Filipino desserts. Aside from ube cake, it’s used in halaya (ube jam), ice cream, cheesecakes, and even lattes. Its distinct flavor and eye-catching purple hue make it a standout ingredient in global fusion cuisine.
Is ube cake good?
Absolutely! Ube cake has earned a loyal following for its delicate texture, elegant flavor, and show-stopping appearance. It’s especially popular at birthdays and holidays, but many people enjoy it year-round for its comforting yet festive qualities.
Waw I like it 👌