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Ube Tres Leches Cake Recipe

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★★★★★

4.7 from 66 reviews

This Ube Tres Leches Cake is a vibrant twist on the classic Filipino tres leches dessert, infused with the unique flavor of ube (purple yam). Moist sponge cake soaked in a luscious blend of evaporated milk, condensed milk, and coconut milk is topped with a fluffy ube-infused whipped cream, creating a colorful and irresistible treat perfect for any occasion.

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
  • 2 teaspoons ube extract

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (180°C) and butter a 9×13-inch baking dish. In a bowl, sift together the flour, baking powder, and salt, setting the dry mixture aside. In a separate bowl, beat the egg yolks with ¾ cup sugar until the mixture is light and fluffy. Incorporate the ube halaya, ube extract, and whole milk into the yolks until smooth. Gently fold this mixture into the dry ingredients to combine. In another clean bowl, beat the egg whites with ¼ cup sugar until stiff peaks form. Carefully fold the beaten egg whites into the batter to maintain airiness. Pour the batter into the prepared dish and bake for about 30 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool completely at room temperature, about 1 hour.
  2. Make the Milk Mixture: In a bowl, thoroughly whisk together the evaporated milk, condensed milk, coconut milk, and ube extract, creating a smooth soak mixture.
  3. Soak the Cake: Using a fork, poke small holes evenly across the cooled cake, ensuring the holes reach down to the bottom. Slowly pour the milk mixture evenly over the cake, allowing it to soak through the holes. Let the cake sit at room temperature for 20 minutes to absorb the liquid, then refrigerate for at least 8 hours to fully soak and chill.
  4. Prepare the Ube Whipped Topping: Beat the heavy whipping cream, coconut milk, granulated sugar, and ube extract together until soft peaks form, ensuring a smooth and fluffy topping.
  5. Assemble and Serve: Spread the ube whipped topping evenly over the soaked cake. Serve immediately for a creamy texture or chill for an additional 2 hours in the fridge if you prefer a firmer topping before serving.

Notes

  • Make sure to beat the egg whites to stiff peaks for a light and airy cake texture.
  • Poking holes in the cake before pouring the milk mixture is essential to allow the cake to absorb the milk fully.
  • Chilling the cake for at least 8 hours, preferably overnight, results in the best flavor and texture.
  • You can find ube extract and ube halaya at Asian grocery stores or specialty supermarkets.
  • The ube whipped topping can be adjusted in sweetness according to your preference.

Keywords: ube tres leches cake, ube cake recipe, Filipino desserts, tres leches cake, ube desserts, milk-soaked cake

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