Classic Ube Cake

A vibrant Filipino dessert made with purple yam (ube), this cake is moist, fluffy, and bursting with a sweet, nutty flavor. Its stunning purple color and unique taste make it a showstopper for any celebration.

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 290kcal

Cost: $$

Equipment

Mixing bowls
Whisk
Measuring cups and spoons
Round cake pan
Oven
Wire rack

Ingredients

1 cup ube halaya (purple yam jam) homemade or store-bought
2 cups all-purpose flour
1 cup granulated sugar
3 large eggs
1/2 cup unsalted butter melted
1 cup whole milk or coconut milk for extra flavor
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease and line a round cake pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine eggs, melted butter, milk, ube halaya, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Frost with cream cheese frosting or top with coconut flakes before serving.

Notes

For a vegan or gluten-free version, substitute plant-based milk and butter, and use gluten-free flour. Ube halaya can be found in Asian markets or made from scratch using fresh or frozen ube.

Nutrition