Ube Tres Leches Cake Recipe

Introduction

Ube Tres Leches Cake is a delightful twist on the classic Latin dessert, blending the rich, creamy texture of tres leches with the vibrant flavor and color of ube. This moist, sweet cake is perfect for festive occasions or simply to satisfy a sweet tooth.

Ingredients

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 5 eggs (yolks and whites separated)
• ⅓ cup whole milk
• ¾ cup granulated sugar (for egg yolks)
• ¼ cup granulated sugar (for egg whites)
• 1 tbsp ube extract
• ¼ cup ube halaya
• 1½ cups evaporated milk (one can)
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 tsp ube extract
• 1½ cups heavy whipping cream
• ½ cup coconut milk
• 2 tbsp granulated sugar
• 2 tsp ube extract

Instructions

1. Step 1: Preheat your oven to 350℉ (180℃). Butter a 9×13 inch (23×33 cm) baking dish. Separate the egg yolks and whites into separate medium to large bowls. In a third bowl, sift together the flour, baking powder, and salt. Set aside.
2. Step 2: Add ¾ cup sugar to the egg yolks and beat until light and fluffy. Whisk in the ube halaya, 1 tbsp ube extract, and whole milk until smooth, allowing for some small lumps. Fold this mixture into the dry ingredients.
3. Step 3: Beat the egg whites while gradually adding ¼ cup sugar until stiff peaks form. Carefully fold the egg whites into the batter mixture to preserve airiness.
4. Step 4: Pour the batter into the prepared baking dish. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature for about an hour.
5. Step 5: In a large bowl, combine evaporated milk, condensed milk, ⅓ cup coconut milk, and 1 tsp ube extract. Stir well to make the milk mixture.
6. Step 6: Poke small, even holes all over the cooled cake using a fork, making sure to reach the bottom. Gently pour the milk mixture over the cake. Let it soak for 20 minutes at room temperature, then cover and refrigerate for 8 hours to absorb fully.
7. Step 7: To make the whipped topping, combine heavy whipping cream, ½ cup coconut milk, 2 tbsp sugar, and 2 tsp ube extract in a large bowl. Beat until medium to stiff peaks form.
8. Step 8: Spread the ube whipped cream evenly over the chilled cake. You can serve immediately or refrigerate uncovered for an additional 2 hours to let the topping set.

Tips & Variations

• For a deeper ube flavor, use fresh or frozen ube halaya if available instead of extract.
• Make sure to beat egg whites to stiff peaks carefully to keep the cake light and fluffy.
• Use full-fat coconut milk for richer taste in the milk soak and whipped topping.
• Try garnishing the cake with toasted coconut flakes or fresh berries for added texture and color.

Storage

Store the Ube Tres Leches Cake covered in the refrigerator for up to 4 days. It tastes best chilled and should be eaten within this time for freshness. When ready to serve, no reheating is necessary; simply slice and enjoy straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake actually benefits from resting in the refrigerator for at least 8 hours to fully soak the milk mixture. You can prepare it the day before serving.

What if I don’t have ube extract?

You can substitute with additional ube halaya or use purple yam powder if available. Otherwise, the cake will be a classic tres leches without the distinct ube flavor and color.

Ube Tres Leches Cake Recipe

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★★★★★

4.8 from 115 reviews

• Author: Aiden
• Total Time: 9 hours 50 mins
• Yield: 12 servings 1x

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Description

This Ube Tres Leches Cake is a vibrant and decadent Filipino-inspired dessert featuring a soft, fluffy sponge cake infused with ube halaya and ube extract. Soaked in a luscious blend of evaporated milk, condensed milk, and coconut milk with a hint of ube, it is topped with a creamy ube-flavored whipped cream frosting. Perfect for celebrations or whenever you crave a tropical treat, this cake combines the rich flavors of purple yam and creamy tres leches soaked cake for a uniquely delightful experience.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 5 eggs, yolks and whites separated
• ⅓ cup whole milk
• ¾ cup granulated sugar (for egg yolks)
• ¼ cup granulated sugar (for egg whites)
• 1 tbsp ube extract
• ¼ cup ube halaya

Milk Mixture

• 1½ cups evaporated milk (one can)
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 tsp ube extract

Ube Whipped Topping

• 1½ cups heavy whipping cream
• ½ cup coconut milk
• 2 tbsp granulated sugar
• 2 tsp ube extract

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Instructions

1. Preheat Oven and Prepare Bowls: Preheat your oven to 350℉ (180℃). Butter a 9×13 inch (23×33 cm) baking dish to prevent sticking. Separate 5 eggs into yolks and whites, placing each in separate medium to large bowls. In a third bowl, sift together 1 cup of all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. Set aside.
2. Mix Egg Yolks: Add ¾ cup granulated sugar to the egg yolks and beat until the mixture becomes light and fluffy. Whisk in ¼ cup ube halaya, 1 tablespoon ube extract, and ⅓ cup whole milk until smooth, although small lumps of ube halaya may remain. Fold this egg yolk mixture gently into the dry sifted ingredients until just combined.
3. Beat Egg Whites: Begin beating the egg whites, gradually adding ¼ cup granulated sugar as you whisk. Continue beating until stiff peaks form, indicating the egg whites are properly aerated and fluffy. Carefully fold the beaten egg whites into the batter using a gentle folding technique to maintain the light texture.
4. Bake the Cake: Pour the batter into your prepared baking dish, smoothing the surface evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake and let it rest at room temperature for about one hour.
5. Prepare the Milk Mixture: In a large bowl, combine 1½ cups evaporated milk, 1 cup condensed milk, ⅓ cup coconut milk, and 1 teaspoon ube extract. Stir well to blend all ingredients completely.
6. Soak the Cake: Using a fork, poke small, even holes all over the surface of the cooled cake, making sure the fork reaches the bottom of the pan. Gently pour the milk mixture evenly over the cake, allowing it to soak deeply. Let the cake sit at room temperature for 20 minutes to absorb the liquid. Then, cover and refrigerate for at least 8 hours, or overnight for best results.
7. Make the Ube Whipped Topping: In a large bowl, combine 1½ cups heavy whipping cream, ½ cup coconut milk, 2 tablespoons granulated sugar, and 2 teaspoons ube extract. Beat the mixture until medium to stiff peaks form, creating a thick and airy whipped cream.
8. Frost and Serve: Spread the whipped topping evenly over the chilled, soaked cake. You can serve the cake immediately after frosting, or for a firmer topping, let it rest uncovered in the fridge for an additional 2 hours before serving. Enjoy your vibrant and flavorful Ube Tres Leches Cake!

Notes

• To maintain the fluffy texture, fold the egg whites gently into the batter without deflating them.
• Ube halaya can be found at Asian grocery stores or can be homemade from purple yam.
• Allowing the cake to soak overnight yields the best moist and flavorful results.
• Use fresh eggs for optimal volume and texture in the batter.
• This cake is best served chilled but can be brought to room temperature for a few minutes before serving if preferred.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Keywords: Ube tres leches cake, Filipino dessert, purple yam cake, tres leches, ube halaya, Filipino cake recipe, creamy cake, soaked cake, ube whipped cream