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The Best Ube Cake Recipe

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★★★★★

4.8 from 128 reviews

This vibrant and moist Ube Cake recipe features a tender chiffon-like texture infused with fragrant ube extract and ube jam, delivering a rich purple hue and delightful flavor. Paired with a smooth and creamy Ube Swiss Meringue Buttercream, this Filipino-inspired dessert is perfect for special occasions or whenever you desire a beautiful, flavorful treat.

Ingredients

Scale

For the Ube Cake:

  • 2 ½ cups sifted cake flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ube extract
  • ½ cup vegetable oil
  • ½ cup milk (room temperature)
  • 8 pcs egg yolks (large, room temperature)
  • ⅓ cup granulated sugar (for egg yolks)
  • 3.5 oz ube jam (about ½ cup, room temperature)
  • purple gel food colour (optional)
  • 8 pcs egg whites (large, room temperature)
  • 1 tsp cream of tartar
  • ¾ cup granulated sugar (for meringue)

For the Ube Swiss Meringue Buttercream:

  • 5 pcs egg whites (large)
  • 1 cup granulated sugar + 2 tablespoons
  • pinch salt
  • 2 cups unsalted butter (cut into parts, room temperature)
  • 1 ½ tsp vanilla extract
  • ube extract (to taste, about 3 tsp recommended)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Line the bottom of three 8-inch round baking pans with parchment paper and set aside.
  2. Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure a light, uniform batter.
  3. Combine Wet Ingredients: In a smaller bowl, combine the ube extract, vegetable oil, and room temperature milk, then set this mixture aside.
  4. Beat Egg Yolks with Sugar: Using a handheld electric mixer, beat the 8 egg yolks gradually adding ⅓ cup sugar about a teaspoon at a time until the mixture is light yellow and slightly thickened — approximately 7 minutes on medium-high speed.
  5. Add Ube Jam and Food Coloring: Incorporate the ube jam into the egg yolk mixture, beating until smooth and free of lumps. For a more vibrant color, add purple gel food coloring at this stage and stir until evenly distributed.
  6. Fold Dry and Wet Ingredients: Fold one third of the sifted flour mixture into the egg yolk mixture just until combined. Then add half of the milk mixture, followed by another third of the flour, the remaining milk, and finally the rest of the flour, folding gently each time to avoid overmixing.
  7. Whip Egg Whites: In a clean, grease-free bowl, beat the 8 egg whites on medium speed until foamy. Add cream of tartar and continue beating until very frothy.
  8. Whip to Stiff Peaks: Gradually add ¾ cup sugar to the egg whites, a heaping teaspoon at a time, beating until stiff peaks form and the meringue is glossy.
  9. Lighten Batter with Meringue: Fold about a cup of the meringue gently into the cake batter to lighten it.
  10. Fold Remaining Meringue: Carefully fold in the rest of the meringue until the batter is evenly blended without deflating the mixture.
  11. Bake the Cake: Divide the batter evenly among the prepared pans and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out with minimal crumbs.
  12. Cool Cakes: Invert the pans on a cooling rack and allow the cakes to cool completely before assembling.
  13. Prepare Swiss Meringue Buttercream: Make basic Swiss meringue buttercream by heating the 5 egg whites with 1 cup plus 2 tablespoons sugar and a pinch of salt over a double boiler until sugar dissolves and mixture is warm to touch. Whisk or beat until stiff, glossy peaks form, then gradually add room temperature butter and vanilla extract. Continue beating until smooth and fluffy.
  14. Add Ube Flavor to Buttercream: Add ube extract ¼ teaspoon at a time to the buttercream, whisking to incorporate and adjusting to desired flavor strength (about 3 teaspoons total), and mix until evenly colored.
  15. Trim Cakes: Trim the tops of each cake layer for levelness, then trim sides to remove brown edges, revealing the vibrant purple interior.
  16. Assemble and Decorate: Fill the layers and frost the assembled cake generously with the ube-flavored Swiss meringue buttercream. Decorate as desired.

Notes

  • The ube extract quality will impact the intensity of the flavor; use a good quality brand or homemade extract if possible.
  • Granulated sugar amounts are divided between the batter and the meringue; ensure to follow measurements carefully for best texture.
  • Using room temperature ingredients (eggs, milk, butter) helps the batter mix evenly and achieves proper texture.
  • Optional purple gel food coloring enhances the cake’s visual appearance without affecting flavor.
  • For best results, ensure bowls and utensils used for whipping egg whites are clean and free from grease.
  • Chilling the cake layers before frosting helps reduce crumbs during assembly and decoration.
  • Swiss meringue buttercream takes time to properly incorporate the butter; be patient during mixing for a smooth finish.

Keywords: ube cake, Filipino dessert, ube chiffon cake, ube swiss meringue buttercream, purple yam cake

Find it online: https://cookwithruby.com/the-best-ube-cake-recipe/