Ube Tres Leches Cake Recipe

Introduction

Ube Tres Leches Cake is a vibrant twist on the classic Filipino dessert, featuring the sweet and earthy flavors of ube (purple yam). This moist, milky cake is topped with a luscious ube-infused whipped cream, making it a delightful treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 5 eggs (yolks and whites separated)
• ⅓ cup whole milk
• ¾ cup granulated sugar (for egg yolks)
• ¼ cup granulated sugar (for egg whites)
• 1 tbsp ube extract
• ¼ cup ube halaya
• 1½ cups evaporated milk (one can)
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 tsp ube extract (for milk mix)
• 1½ cups heavy whipping cream
• ½ cup coconut milk (for topping)
• 2 tbsp granulated sugar (for topping)
• 2 tsp ube extract (for topping)

Instructions

1. Step 1: Preheat your oven to 350℉ (180℃). Butter a 9×13 inch (23×33 cm) baking dish. Separate the eggs into two bowls: one for yolks and one for whites. In a third bowl, sift together the flour, baking powder, and salt.
2. Step 2: Add ¾ cup sugar to the egg yolks and beat until light and fluffy. Whisk in the ube halaya, 1 tbsp ube extract, and whole milk until smooth, even if a few lumps remain. Fold this mixture into the dry ingredients gently.
3. Step 3: Beat the egg whites while gradually adding ¼ cup sugar until stiff peaks form. Fold the egg whites carefully into the batter to keep it light and airy.
4. Step 4: Pour the batter into the prepared baking dish. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool at room temperature for about 1 hour.
5. Step 5: While the cake cools, prepare the milk mixture by combining evaporated milk, condensed milk, coconut milk, and 1 tsp ube extract in a large bowl. Stir well to combine.
6. Step 6: Using a fork, poke small, even holes all over the cooled cake, pressing down to reach the bottom of the pan. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Let the cake sit at room temperature for 20 minutes, then cover and refrigerate for at least 8 hours to absorb the milk.
7. Step 7: To make the ube whipped topping, combine the heavy whipping cream, ½ cup coconut milk, sugar, and 2 tsp ube extract in a large bowl. Beat until medium to stiff peaks form.
8. Step 8: Spread the whipped topping over the chilled cake. Serve immediately or refrigerate uncovered for 2 more hours to let the whipped cream set for a firmer texture.

Tips & Variations

• For a more intense ube flavor, increase the ube extract slightly or add extra ube halaya to the batter.
• If you can’t find ube halaya, substitue with additional ube extract and purple food coloring for color.
• Use chilled heavy cream and beat it in a cold bowl to achieve better whipped cream volume.
• Sprinkle toasted coconut flakes on top for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. The milk soak keeps the cake moist, but the whipped topping is best fresh. Reheat is not recommended, but you can let the cake sit at room temperature for 15 minutes before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

You can substitute the milk components with coconut milk or other plant-based milks, but the texture will be different. Use coconut cream in place of heavy cream for the topping.

What is ube halaya and where can I find it?

Ube halaya is a sweet purple yam jam commonly used in Filipino desserts. It can be found in Asian grocery stores or online specialty shops.

Ube Tres Leches Cake Recipe

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★★★★★

4.7 from 130 reviews

• Author: Elara
• Total Time: 9 hours 55 minutes
• Yield: 12 servings 1x

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Description

Ube Tres Leches Cake is a vibrant Filipino-inspired dessert combining the classic moist, milk-soaked sponge cake with the unique purple yam flavor of ube. This recipe features a light and fluffy ube-infused sponge, soaked in a luscious blend of evaporated, condensed, and coconut milk with ube extract. Topped with a rich ube whipped cream, this cake is perfect for celebrations or a delightful treat that brings a tropical twist to the traditional tres leches.

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Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp 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 tbsp ube extract
• ¼ cup ube halaya

Milk Mixture

• 1½ cups evaporated milk (one can)
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 tsp ube extract

Ube Whipped Topping

• 1½ cups heavy whipping cream
• ½ cup coconut milk
• 2 tbsp granulated sugar
• 2 tsp ube extract

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Instructions

1. Prepare Oven and Ingredients: Preheat your oven to 350℉ (180℃). Butter a 9×13 inch (23×33 cm) baking dish to prevent sticking. Separate the eggs into two bowls for yolks and whites, and sift together the flour, baking powder, and salt in another bowl; set all aside.
2. Make the Cake Batter: To the egg yolks, add ¾ cup sugar and beat until light and fluffy. Whisk in ¼ cup ube halaya, 1 tablespoon ube extract, and ⅓ cup whole milk until the mixture is smooth with possible slight lumps. Fold this yolk mixture gently into the sifted dry ingredients.
3. Beat Egg Whites: Start beating the egg whites slowly while gradually adding ¼ cup sugar. Continue beating until stiff peaks form. Fold the beaten egg whites gently into the batter to maintain airiness.
4. Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean. Remove from oven and let the cake cool at room temperature for about an hour.
5. Prepare the Milk Mixture: In a large bowl, combine 1½ cups evaporated milk, 1 cup condensed milk, ⅓ cup coconut milk, and 1 teaspoon ube extract. Stir well to incorporate all ingredients.
6. Soak the Cake: Poke small, evenly spaced holes throughout the cooled cake using a fork, ensuring they reach the bottom. Slowly pour the milk mixture over the cake allowing it to soak in evenly. Let the cake sit for 20 minutes at room temperature, then cover it and refrigerate for 8 hours to fully absorb the milks.
7. Make the Ube Whipped Cream Topping: Combine 1½ cups heavy whipping cream, ½ cup coconut milk, 2 tablespoons sugar, and 2 teaspoons ube extract in a large bowl. Beat until medium to stiff peaks form.
8. Top and Serve: Spread the whipped topping evenly over the chilled cake. You can serve immediately or refrigerate uncovered for an additional 2 hours for the whipped cream to set firmly. Enjoy your luscious Ube Tres Leches Cake!

Notes

• Ube halaya can sometimes have lumps; gentle whisking is sufficient to incorporate it into the batter.
• Folding the egg whites carefully helps maintain a light and airy cake texture.
• Poking holes in the cake allows the milk mixture to soak thoroughly, enhancing moistness.
• For best flavor, refrigerate the soaked cake for at least 8 hours or overnight to allow full absorption.
• The ube whipped cream topping adds a flavorful and colorful finish to the cake.
• Use fresh or frozen ube halaya depending on availability.
• If you prefer a less sweet dessert, you can slightly reduce the sugar in the milk mixture or topping.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Keywords: ube tres leches cake, Filipino dessert, purple yam cake, milk soaked cake, ube recipe, tres leches with ube, milk soaked sponge cake, ube halaya dessert