Ube Tres Leches Cake Recipe
If you’re on the hunt for a dessert that’s as vibrant and joyful as it is utterly delicious, look no further than the Ube Tres Leches Cake. This Filipino-inspired treat combines the rich, velvety texture of a traditional tres leches cake with the sweet, nutty flavor and stunning purple hue of ube. Each bite melts in your mouth, offering a wonderful fusion of creamy milk-soaked sponge and luscious ube whipped cream that feels like a celebration in every forkful. Trust me, once you try this Ube Tres Leches Cake, it’s going to become a beloved favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is what sets the foundation for a wonderful Ube Tres Leches Cake. The components might seem straightforward, but they each play a crucial role — from the fluffy eggs that give structure, to the unique ube jam that infuses gorgeous color and flavor, to the trio of milks that bring unparalleled moisture and richness.
- All-purpose flour: Essential for the cake’s delicate yet sturdy base.
- Baking powder: Gives the cake its light and airy texture.
- Salt: Balances the sweetness and enhances all flavors.
- Eggs (separated): Provide structure and lift — whipped egg whites make for an airy sponge.
- Whole milk: Adds moisture and richness to the batter.
- Granulated sugar: Sweetens the batter and stabilizes whipped egg whites.
- Ube extract: For that unmistakable ube flavor and enchanting lavender tint.
- Ube halaya (ube jam): Brings authentic purple yam flavor and creamy texture to the mix.
- Evaporated milk: Key part of the tres leches soak, giving the cake moisture without weighing it down.
- Condensed milk: Adds sweetness and velvety smoothness to the soak.
- Coconut milk: Deepens the tropical notes and enriches the milk mixture.
- Heavy whipping cream: Essential for a fluffy, luscious whipped topping.
How to Make Ube Tres Leches Cake
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (180°C) and buttering your baking dish to prevent sticking. Mixing dry ingredients like flour, baking powder, and salt first ensures even distribution, which leads to the perfect crumb. Then, whip your egg yolks with sugar to achieve a light and fluffy texture. Adding ube halaya, ube extract, and whole milk to the yolks infuses the batter with that beautiful ube flavor and color. Combining this with the dry ingredients creates a vibrant base.
Next, the magic happens when you beat the egg whites with sugar until stiff peaks form — this will give your cake that signature lightness. Folding in the egg whites carefully keeps the batter airy, so your Ube Tres Leches Cake will be moist without being dense. Bake for about 30 minutes or until a toothpick comes out clean, then let it cool completely for the best soak absorption.
Step 2: Mix and Soak with the Tres Leches Milk Mixture
The secret to any tres leches cake lives in its milk soak. Whisk together evaporated milk, condensed milk, coconut milk, and a touch of ube extract for a uniquely flavored soak that will saturate each crumb. Poking holes all over your cooled cake allows the liquid to seep deep inside, creating a tender, melt-in-your-mouth texture that’s iconic to tres leches. Pour the milk mixture evenly and let the cake rest for 20 minutes at room temperature before chilling it for at least 8 hours. This waiting game ensures every bite bursts with creamy, ube-infused goodness.
Step 3: Make the Ube Whipped Cream Topping
To finish your masterpiece, whip together heavy cream, coconut milk, sugar, and ube extract until soft peaks form. This topping should be fluffy yet stable, adding a light, sweet contrast to the dense milk-soaked cake below. Spread it generously over the chilled cake — you can serve it immediately for a softer topping or refrigerate for a couple more hours if you prefer that irresistible, firmer cloud-like texture.
How to Serve Ube Tres Leches Cake
Garnishes
When it comes to garnishing your Ube Tres Leches Cake, keep it simple yet elegant to highlight the cake’s vibrant purple hue. Try a sprinkle of toasted coconut flakes or a few fresh purple yam cubes for texture. Edible flowers or a dusting of powdered sugar gently enhance the presentation without overpowering the flavor.
Side Dishes
Pairing a slice of Ube Tres Leches Cake with a lightly brewed green tea or a fresh fruit salad can balance the cake’s rich sweetness. Tropical fruits like mango, pineapple, or even a tangy pineapple salsa complement the ube flavor beautifully, making the experience feel bright and exotic.
Creative Ways to Present
Why not turn your Ube Tres Leches Cake into a layered trifle in clear glasses? Layer cake cubes soaked in the milk mixture with whipped ube cream and perhaps some sweetened coconut flakes for a stunning multi-textured dessert. Individual mini cakes topped with a dollop of the whipped topping and a drizzle of ube syrup also make for delightful, party-ready treats.
Make Ahead and Storage
Storing Leftovers
Once prepared, Ube Tres Leches Cake stores beautifully in the refrigerator for up to four days. Keeping it covered tightly with plastic wrap or in an airtight container preserves the moisture of the tres leches soak and prevents the whipped topping from drying out or absorbing other fridge odors.
Freezing
Freezing is possible but tricky because of the milk-soaked texture. It’s better to freeze the cake before soaking; wrap it tightly and freeze for up to two months. When ready to serve, thaw completely and prepare the milk soak and whipped topping fresh for the best texture and flavor.
Reheating
Since this cake is best enjoyed chilled, reheating isn’t recommended. Allowing the cake to come to room temperature for about 15–20 minutes after taking it out of the fridge will soften the whipped topping slightly and unlock more flavor without losing the parfait-like texture that makes this cake so special.
FAQs
What is Ube Tres Leches Cake?
It’s a Filipino-inspired variation of the classic tres leches cake, made with ube (purple yam) which adds a unique flavor and purple color, combined with a milk-soaked sponge and creamy topping.
Can I use frozen ube instead of ube halaya?
Yes, but ube halaya (ube jam) is preferred because it’s sweet, creamy, and smooth, which blends beautifully into the batter and enhances flavor.
Is there a substitute for ube extract?
If you can’t find ube extract, you could use vanilla extract for flavor, but the distinct ube taste and vivid color will be missing, changing the cake’s character significantly.
How long should I soak the cake in the milk mixture?
At least 8 hours in the refrigerator; soaking overnight yields the best flavor and texture as it allows the milks to fully penetrate the cake.
Can I make this cake vegan?
This recipe uses several dairy and egg ingredients that are important for texture and flavor, so converting it to vegan would require significant substitutions and might not yield the same results.
Final Thoughts
Making this Ube Tres Leches Cake is such a rewarding experience — it combines simple ingredients into a stunningly beautiful and delicious dessert that everyone will adore. Whether you’re treating family or impressing guests, this cake brings a burst of color, flavor, and heart to the table. I can’t wait for you to try it and fall in love with this unique take on a classic dessert.
PrintUbe Tres Leches Cake Recipe
A delightful twist on the classic tres leches cake, this Ube Tres Leches Cake combines the rich, creamy texture of a milk-soaked sponge cake with the vibrant, sweet flavor of ube (purple yam). Topped with an airy ube-infused whipped cream, this dessert is perfect for celebrations or whenever you crave a tropical, creamy treat.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 9 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 eggs (separated yolks and whites)
- ⅓ cup whole milk
- ¾ cup granulated sugar (for egg yolks)
- ¼ cup granulated sugar (for egg whites)
- 1 tablespoon ube extract
- ¼ cup ube halaya (ube jam)
For the Milk Mixture
- 1½ cups evaporated milk
- 1 cup condensed milk
- ⅓ cup coconut milk
- 1 teaspoon ube extract
For the Ube Whipped Topping
- 1½ cups heavy whipping cream
- ½ cup coconut milk
- 2 tablespoons granulated sugar
- 2 teaspoons ube extract
Instructions
- Prepare the Cake: Preheat your oven to 350°F (180°C) and butter a 9×13-inch baking dish to prevent sticking. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Mix Egg Yolks and Wet Ingredients: In a separate large bowl, beat the separated egg yolks with ¾ cup of granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. Incorporate the ube halaya (ube jam), 1 tablespoon ube extract, and ⅓ cup whole milk into the yolk mixture, mixing until smooth and fully combined.
- Combine with Dry Ingredients: Gently fold the wet yolk mixture into the sifted dry ingredients, taking care not to overmix to keep the batter light.
- Beat Egg Whites: In another clean bowl, beat the egg whites with ¼ cup granulated sugar until stiff peaks form. This step adds volume and airiness to your cake.
- Fold Egg Whites into Batter: Carefully fold the stiff egg whites into the batter in batches, preserving as much air as possible for a fluffy texture.
- Bake the Cake: Pour the completed batter evenly into the prepared baking dish. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool completely at room temperature, about 1 hour.
- Prepare the Milk Mixture: While the cake cools, whisk together 1½ cups evaporated milk, 1 cup condensed milk, ⅓ cup coconut milk, and 1 teaspoon ube extract in a bowl until well blended.
- Soak the Cake: Once the cake has cooled, use a fork to poke small holes throughout the surface, reaching down to the bottom. Slowly pour the milk mixture evenly over the cake so it can absorb the liquid fully. Let the cake sit at room temperature for 20 minutes, then refrigerate for at least 8 hours to allow the cake to soak thoroughly.
- Prepare Ube Whipped Topping: In a chilled bowl, beat 1½ cups heavy whipping cream, ½ cup coconut milk, 2 tablespoons granulated sugar, and 2 teaspoons ube extract together until soft peaks form, creating a smooth, fluffy topping.
- Assemble and Serve: Spread the ube whipped topping evenly over the soaked cake. You can serve immediately or refrigerate for an additional 2 hours for a firmer, more set topping. Enjoy your delicious and colorful ube tres leches cake!
Notes
- Ensure egg whites are beaten to stiff peaks for the lightest cake texture.
- Use a room temperature cake before pouring the milk mixture to help absorption.
- Ube halaya adds authentic flavor and texture; if unavailable, increase ube extract slightly but flavor may be less rich.
- This cake should be kept refrigerated after soaking to maintain freshness.
- Variations can include garnishing with toasted coconut flakes or fresh fruit for added texture and flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 160 mg
Keywords: ube tres leches cake, purple yam cake, milk soaked cake, Filipino dessert, ube recipes, tres leches cake twist
