Description
This moist, vibrant Ube Cake is packed with rich purple yam flavor and layered with fluffy coconut whipped frosting. A Filipino favorite that’s taken the 2025 cake scene by storm.
Ingredients
1 ½ cups cake flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup ube halaya (purple yam jam)
½ cup vegetable oil
6 egg yolks
¾ cup coconut milk
1 tsp ube extract
6 egg whites
¼ tsp cream of tartar
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a bowl, sift together flour, sugar, baking powder, and salt.
3. In another bowl, whisk egg yolks, coconut milk, ube halaya, oil, and ube extract until smooth.
4. Combine dry and wet ingredients until just mixed.
5. In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
6. Fold the egg whites into the batter gently.
7. Divide batter between pans and bake for 25–30 minutes.
8. Cool completely before frosting with coconut whipped cream.
Notes
You can use store-bought ube halaya or homemade.
For a lighter cake, use cake flour instead of all-purpose.
Garnish with toasted coconut flakes or purple yam curls for extra flair.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg