Ube Tres Leches Cake Recipe

Introduction

Ube Tres Leches Cake is a delightful fusion of Filipino flavors and a classic Latin dessert. This moist, vibrant purple cake soaked in three kinds of milk and topped with luscious ube whipped cream is perfect for any celebration or a special treat.

Ingredients

• 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)
• 1½ cups evaporated milk
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 teaspoon ube extract
• 1½ cups heavy whipping cream
• ½ cup coconut milk
• 2 tablespoons granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and butter a 9×13-inch baking dish.
2. Step 2: In a bowl, sift together the flour, baking powder, and salt; set aside.
3. Step 3: In a separate bowl, beat the egg yolks with ¾ cup sugar until light and fluffy. Mix in the ube halaya, ube extract, and whole milk until smooth.
4. Step 4: Fold the egg yolk mixture into the dry ingredients gently.
5. Step 5: Beat the egg whites with ¼ cup sugar until stiff peaks form. Carefully fold the beaten egg whites into the batter to keep it airy.
6. Step 6: Pour the batter into the prepared baking dish and bake for about 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for one hour at room temperature.
7. Step 7: In a bowl, whisk together evaporated milk, condensed milk, coconut milk, and 1 teaspoon ube extract to make the milk mixture.
8. Step 8: Poke small holes all over the cooled cake using a fork, reaching the bottom. Slowly pour the milk mixture evenly over the cake. Let it soak for 20 minutes at room temperature, then refrigerate for at least 8 hours to fully absorb.
9. Step 9: To prepare the ube whipped topping, beat heavy whipping cream, coconut milk, and 2 tablespoons sugar until soft peaks form.
10. Step 10: Spread the whipped topping evenly over the soaked cake. Serve immediately or chill for an additional 2 hours for a firmer topping.

Tips & Variations

• Use fresh ube halaya or high-quality ube extract for an authentic and vibrant flavor.
• For a dairy-free version, substitute heavy cream with coconut cream and use plant-based milks.
• Chill the cake overnight to allow the milk to soak fully, resulting in a moister texture.
• Add a sprinkle of toasted coconut flakes on top for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. The ube whipped topping may soften over time, so if preferred, refresh the topping before serving. To reheat, bring slices to room temperature; avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, this cake benefits from resting overnight to let the milk soak in fully, enhancing its flavor and moistness.

What if I don’t have ube extract or ube halaya?

You can omit the ube for a classic tres leches cake or substitute with other flavors like vanilla or pandan, but the unique purple color and flavor come from the ube ingredients.

Ube Tres Leches Cake Recipe

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Ube Tres Leches Cake is a delightful Filipino dessert combining a moist ube-flavored sponge cake soaked in a rich three-milk mixture, topped with a luscious ube whipped cream. This vibrant purple cake showcases the unique sweetness of ube, or purple yam, paired with the creamy decadence of evaporated, condensed, and coconut milks for a tropical twist on the classic tres leches.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

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
• 1 teaspoon ube extract

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (180°C). Butter a 9×13-inch baking dish to prevent sticking. In a bowl, sift together the all-purpose flour, baking powder, and salt, then set aside. In a separate large bowl, beat the egg yolks with ¾ cup sugar until the mixture becomes light and fluffy. Stir in the ube halaya, 1 tablespoon ube extract, and whole milk until smooth and well combined. Gently fold this egg yolk mixture into the dry ingredients, ensuring a smooth batter.
2. Incorporate Egg Whites: Using a clean bowl and whisk or electric mixer, beat the egg whites with ¼ cup sugar until stiff peaks form, creating a light meringue. Carefully fold the beaten egg whites into the cake batter to maintain airiness and create a light texture.
3. Bake the Cake: Pour the prepared batter evenly into the buttered baking dish. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake and allow it to cool at room temperature for about one hour.
4. Prepare the Milk Mixture: In a bowl, whisk together evaporated milk, condensed milk, coconut milk, and 1 teaspoon ube extract until fully combined to form the tres leches milk soaking mixture.
5. Soak the Cake: Using a fork, poke small holes all over the top of the cooled cake all the way through to the bottom. This step allows the milk mixture to fully absorb into the cake. Slowly pour the milk mixture evenly over the cake, letting the cake soak and absorb the liquid at room temperature for 20 minutes. Afterward, refrigerate the cake for at least 8 hours or overnight to fully infuse flavors and chill.
6. Make the Ube Whipped Topping: In a mixing bowl, beat the heavy whipping cream, coconut milk, 2 tablespoons granulated sugar, and 1 teaspoon ube extract until soft peaks form. This topping will be light, creamy, and beautifully infused with ube flavor.
7. Assemble and Serve: Once the cake is fully chilled and soaked, spread the ube whipped cream evenly over the top. Serve immediately for a creamy finish or refrigerate for an additional 2 hours if a firmer topping is preferred before slicing and serving.

Notes

• Ensure egg whites are beaten to stiff peaks to achieve a light, airy cake texture.
• Poking holes evenly throughout the cake is essential for the milk mixture to fully soak in for moistness.
• Chilling the soaked cake overnight enhances flavor melding and moisture distribution.
• Use high-quality ube extract and ube halaya for the most authentic and vibrant purple color and flavor.
• You can substitute whole milk with other types of milk, but taste and texture may vary.
• Store leftovers covered in the refrigerator and consume within 3 days for best freshness.

Keywords: Ube Tres Leches Cake, Filipino dessert, purple yam cake, tres leches, ube halaya, whipped cream topping