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Ube Tres Leches Cake Recipe

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★★★★★

4.5 from 87 reviews

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.

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
  • 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

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