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Ube Tres Leches Cake Recipe

Ube Tres Leches Cake Recipe
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★★★★★

5.2 from 22 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Keywords: ube tres leches cake, purple yam cake, milk soaked cake, Filipino dessert, ube recipes, tres leches cake twist

Find it online: https://platedandproud.com/ube-tres-leches-cake-recipe/