If you’re on the hunt for a show-stopping dessert that’s as vibrant in color as it is in flavor, this Ube (Purple Yam) Cake Recipe is your new best friend. Celebrated in Filipino cuisine, ube brings a unique sweetness and a stunning purple hue to the cake that instantly lifts your spirits. The light, airy texture paired with a luscious whipped cream frosting makes every bite a delightful celebration of comfort and elegance. Whether it’s a special occasion or a delightful everyday treat, this recipe will win hearts and leave everyone craving more.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Ube (Purple Yam) Cake Recipe. Each component plays a crucial role, from the fluffy cake flour that creates an airy crumb to the vibrant ube halaya and extract that infuse the unmistakable purple yam flavor and color. The balance of egg whites folded with stiff peaks ensures the cake is tender yet light, and the whipped cream frosting finishes off the cake with creamy sweetness and a smooth texture.
- 2 1/4 cups cake flour: Provides a soft, delicate crumb to the cake’s structure.
- 2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
- 1/2 teaspoon salt: Enhances the overall flavor by balancing the sweetness.
- 1 cup granulated sugar: Sweetens the cake batter evenly.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without heavy density.
- 7 large egg yolks: Adds richness and helps bind the ingredients.
- 3/4 cup ube halaya (purple yam jam): Delivers authentic ube flavor and vivid purple color.
- 1 teaspoon ube extract: Intensifies the purple yam essence and color.
- 3/4 cup whole milk: Adds moisture and a slight creaminess to the batter.
- 7 large egg whites: Whipped to stiff peaks to give the cake its light, airy texture.
- 1/2 teaspoon cream of tartar: Stabilizes the whipped egg whites for perfect meringue.
- 1/4 cup granulated sugar (for meringue): Sweetens and helps create glossy, stiff peaks.
- 2 cups heavy cream: The base for the light and fluffy whipped cream frosting.
- 1/2 cup powdered sugar: Sweetens the frosting without graininess.
- 1 teaspoon vanilla extract: Adds depth and warmth to the whipped cream.
- 1/2 teaspoon ube extract (optional): For that extra pop of purple and flavor in the frosting.
How to Make Ube (Purple Yam) Cake Recipe
Step 1: Prepare Your Oven and Pans
First things first, preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper, but be sure not to grease the sides — this helps the cake climb up the sides and rise beautifully.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the cake flour, baking powder, salt, and 1 cup of granulated sugar. This ensures your dry ingredients are well aerated and lump-free, resulting in a smoother, lighter cake base.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the vegetable oil, egg yolks, ube halaya, ube extract, and whole milk until the mixture is smooth and vibrant. This blend carries the rich purple yam flavor that makes this cake so irresistible.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients and mix gently until everything is well combined but don’t overmix — you want to keep the batter light and airy for that perfect crumb.
Step 5: Whip Egg Whites into Meringue
In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until you get stiff, glossy peaks. This meringue is the secret to your cake’s fluffy texture.
Step 6: Fold in the Meringue
Gently fold the egg white meringue into the ube batter in three additions. Use a spatula and fold carefully to avoid deflating the air whipped into the egg whites — this step preserves the airy quality of the cake.
Step 7: Bake the Cake
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Let the cakes cool in their pans for 10 minutes before gently loosening the edges and transferring them to wire racks to cool completely.
Step 8: Make the Whipped Cream Frosting
While your cakes cool, beat the heavy cream, powdered sugar, vanilla extract, and optional ube extract together until stiff peaks form. This whipped cream frosting is light yet creamy, perfectly complementing the delicate ube cake layers.
Step 9: Assemble and Chill
Once the cakes are completely cool, layer them with generous amounts of whipped cream frosting and cover the cake’s sides and top as well. Chill the assembled cake before serving to allow the flavors to meld and the frosting to set nicely.
How to Serve Ube (Purple Yam) Cake Recipe
Garnishes
Presentation is part of the fun! Sprinkle toasted coconut flakes or crushed pistachios atop the frosted cake for added texture and a complimentary flavor twist that pairs beautifully with the subtle nuttiness of ube. Fresh edible flowers or a light dusting of purple yam powder can add a sophisticated touch as well.
Side Dishes
This cake shines most brightly as the centerpiece of your dessert table, but it’s equally delightful alongside a cup of rich coffee or a refreshing iced tea. For a balanced finish, serve with fresh tropical fruits such as mango or pineapple to brighten the palate.
Creative Ways to Present
Try cutting the cake into delicate cubes and serving them as bite-sized mini desserts on plates with a drizzle of coconut sauce or even a dollop of ube halaya. Alternatively, stack cupcakes featuring the same batter and frosting for an easy-to-share version perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap leftovers tightly with plastic wrap or store in an airtight container in the fridge. The whipped cream frosting keeps the cake moist and flavorful, but it’s best enjoyed within 3 days to savor the freshness of the ube flavors and texture.
Freezing
Ube (Purple Yam) Cake Recipe also freezes beautifully. To freeze, wrap the cake tightly with plastic wrap and then with foil, or store in a freezer-safe container. It can be kept frozen for up to one month. Thaw overnight in the fridge before serving to maintain its delicate texture.
Reheating
Since this cake is frosted with whipped cream, reheating is not recommended. Instead, allow the cake to come to room temperature before serving to fully enjoy the creamy frosting and tender crumb at its best.
FAQs
What is ube halaya, and where can I find it?
Ube halaya is a sweetened purple yam jam that forms the heart of many Filipino desserts, including this cake. It’s typically found in Asian supermarkets or online and brings both color and a distinctive sweet flavor to your baking.
Can I substitute ube extract if I can’t find ube halaya?
While ube extract enhances the purple yam flavor and color, it can’t fully replace the texture and sweetness of ube halaya. For the best results, try to use both, but if you only have extract, consider adding extra sugar and moisture to compensate.
Is this cake suitable for vegetarians?
Yes! This Ube (Purple Yam) Cake Recipe is completely vegetarian, relying on eggs and dairy for richness, so it fits perfectly into a vegetarian diet but not vegan.
Can I make this cake without an electric mixer?
It’s possible but quite challenging, especially whipping the egg whites to stiff peaks. An electric mixer makes this step much easier and more reliable, ensuring the light and fluffy texture that defines the cake.
How long does the cake stay fresh once frosted?
Due to the whipped cream frosting, it’s best eaten within 2 to 3 days when stored in the refrigerator. Beyond that, the cake may begin to lose its texture and freshness.
Final Thoughts
This Ube (Purple Yam) Cake Recipe is a true gem to add to your baking repertoire. Its beautiful color, fluffy texture, and lightly sweet flavor make it irresistible whether you’re familiar with ube or just discovering it. Give this recipe a try — I promise it will brighten your dessert table and become a beloved classic in your kitchen.
Print
Ube (Purple Yam) Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
This classic Filipino Ube (Purple Yam) Cake is a vibrant, moist chiffon cake infused with ube halaya (purple yam jam) and ube extract for that distinct purple hue and flavor. It features a light, airy texture achieved by folding meringue into the batter, and is topped with a fluffy whipped cream frosting subtly flavored with ube extract for added color and richness. Perfect for celebrations or anytime you want a deliciously unique dessert with a Filipino twist.
Ingredients
For the Cake:
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 3/4 cup whole milk
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
For the Whipped Cream Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ube extract (optional, for color)
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper, but do not grease the sides to allow the cake to climb the edges and rise properly.
- Mix dry ingredients: In a large bowl, sift together cake flour, baking powder, salt, and 1 cup of granulated sugar to ensure the batter is light and lump-free.
- Combine wet ingredients: In another bowl, whisk together vegetable oil, egg yolks, ube halaya, ube extract, and whole milk until the mixture is smooth and evenly combined.
- Make the batter: Pour the wet mixture into the dry ingredients and mix gently until just combined to avoid overmixing and toughening the cake.
- Beat the egg whites: In a clean bowl, using an electric mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue.
- Fold meringue into batter: Gently fold the meringue into the ube batter in three additions. Use a spatula to carefully fold to maintain the airiness and volume of the batter without deflating it.
- Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes.
- Cool the cakes: Run a knife around the edges to loosen them, then invert the cakes onto wire racks to cool completely to prevent sogginess and prepare for frosting.
- Make the whipped cream frosting: In a chilled bowl, beat heavy cream, powdered sugar, vanilla extract, and optional ube extract on high speed until stiff peaks form, ensuring a thick fluffy frosting.
- Assemble and frost: Once cakes are completely cooled, layer one cake with whipped cream frosting, then top with the second cake layer. Frost the top and sides with the remaining whipped cream frosting evenly.
- Chill: Refrigerate the assembled cake for at least 1 hour before serving for the best texture and flavor melding.
Notes
- Ube halaya and ube extract are key to authentic flavor and can be found in Asian grocery stores or online.
- You can make this cake as a chiffon-style cake in a tube pan; skip greasing and extend baking time to 40–45 minutes to ensure even cooking.
- Be careful when folding the meringue into the batter to keep the cake light and airy.
- Chilling before serving enhances the frosting texture and flavor integration.
