Purple Yam Desserts
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.
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
- ½ cup unsalted butter melted
- 1 cup whole milk or coconut milk for extra flavor
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ 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.
Video
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.
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Nutrition
Calories: 290kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 2mgCalcium: 10mgIron: 6mg
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