Ube Tres Leches Cake Recipe

Introduction

Ube Tres Leches Cake is a vibrant twist on the classic Filipino dessert, combining the rich flavors of ube with the moist, milky texture of tres leches. This luscious cake is soaked in a creamy milk mixture and topped with a fluffy ube-infused whipped cream, perfect for special occasions or just a delightful treat.

Ingredients

• 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)
• 1½ cups evaporated milk
• 1 cup condensed milk
• ⅓ cup coconut milk
• 1 teaspoon ube extract (for milk mixture)
• 1½ cups heavy whipping cream
• ½ cup coconut milk (for whipped topping)
• 2 tablespoons granulated sugar (for whipped topping)
• 2 teaspoons ube extract (for whipped topping)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and butter a 9×13-inch baking dish.
2. Step 2: Sift together the flour, baking powder, and salt in a bowl and set aside.
3. Step 3: In a separate bowl, beat the egg yolks with ¾ cup sugar until light and fluffy. Add the ube halaya, ube extract, and whole milk, mixing until smooth.
4. Step 4: Fold the egg yolk mixture into the dry ingredients until combined.
5. Step 5: Beat the egg whites with ¼ cup sugar until stiff peaks form, then gently fold them into the batter.
6. Step 6: Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the cake cool at room temperature for one hour.
8. Step 8: Whisk together the evaporated milk, condensed milk, coconut milk, and 1 teaspoon ube extract in a bowl.
9. Step 9: Use a fork to poke small holes all over the cooled cake, reaching the bottom to allow the milk mixture to soak in.
10. Step 10: Pour the milk mixture evenly over the cake and let it sit for 20 minutes at room temperature before refrigerating for at least 8 hours.
11. Step 11: Beat the heavy whipping cream, coconut milk, sugar, and 2 teaspoons ube extract until soft peaks form for the whipped topping.
12. Step 12: Spread the ube whipped topping evenly over the soaked cake. Serve immediately or refrigerate for an additional 2 hours for a firmer topping.

Tips & Variations

• For a more vibrant color, add a few drops of purple food coloring along with the ube extract.
• Substitute coconut milk with regular milk if you prefer a milder coconut flavor.
• Use homemade ube halaya or store-bought for convenience; just ensure it’s smooth for easy mixing.
• Chill the eggs and cream beforehand for better whipping results.
• Add toasted coconut flakes on top for extra texture and flavor.

Storage

Store the ube tres leches cake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from drying out. Reheat slices gently at room temperature or enjoy chilled—the texture and flavor are best when served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from being made a day in advance to allow the milk mixture to fully soak in and the flavors to meld. Just cover and refrigerate until ready to serve.

What if I don’t have ube extract?

You can omit the ube extract and still enjoy a delicious tres leches cake, though you’ll miss the distinctive ube flavor and color. Alternatively, substitute with vanilla extract or add more ube halaya for some flavor.

Ube Tres Leches Cake Recipe

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★★★★★

4.8 from 151 reviews

A vibrant and decadent Ube Tres Leches Cake featuring fluffy sponge soaked in a rich blend of three milks infused with ube extract and topped with a luscious ube-flavored whipped cream. This Filipino-inspired dessert combines the classic tres leches texture with the unique flavor and beautiful purple hue of ube, creating a show-stopping treat perfect for celebrations or anytime indulgence.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

Scale 1x2x3x

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. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (180°C) and butter a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in a bowl for even distribution and to avoid lumps; set aside.
3. Beat Egg Yolks Mixture: In a separate bowl, vigorously beat the egg yolks with ¾ cup granulated sugar until the mixture becomes light and fluffy. Then fold in the ube halaya, ube extract, and whole milk until the batter is smooth and well combined.
4. Combine Wet and Dry Ingredients: Gently fold the egg yolk mixture into the dry ingredients, making sure not to overmix to keep the batter light.
5. Beat Egg Whites: Using a clean bowl, beat the egg whites with ¼ cup granulated sugar until stiff peaks form, which will help give the cake its airy texture.
6. Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the batter to maintain the airiness and lightness essential for the sponge cake.
7. Bake the Cake: Pour the batter into the buttered baking dish and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool at room temperature for about an hour.
8. Prepare Milk Mixture: Whisk together the evaporated milk, condensed milk, coconut milk, and ube extract in a bowl to create the characteristic tres leches soaking liquid with a hint of ube flavor.
9. Soak the Cake: Poke small holes all over the cooled cake with a fork, reaching down to the bottom. Slowly pour the milk mixture evenly over the cake, allowing it to soak through. Let it sit at room temperature for 20 minutes, then refrigerate the cake for at least 8 hours to fully absorb the liquid and develop flavor.
10. Make Ube Whipped Topping: Beat the heavy whipping cream, coconut milk, granulated sugar, and ube extract together until soft peaks form, creating a light and fluffy ube-flavored topping.
11. Assemble and Serve: Spread the ube whipped topping evenly over the soaked cake. Serve immediately for a soft topping, or refrigerate for an additional 2 hours to let the topping firm up for a creamier texture.

Notes

• Ensure the egg whites are beaten to stiff peaks for the lightest cake texture.
• Use fresh ube halaya and quality ube extract for the best purple color and flavor.
• The cake benefits from overnight refrigeration to maximize milk absorption and flavor melding.
• For a dairy-free option, substitute the dairy milks with coconut-based alternatives, but the texture may vary.
• This cake is best served chilled and consumed within 3 days for optimal freshness.

Keywords: ube tres leches cake, Filipino dessert, ube cake, tres leches, milk-soaked cake, ube halaya, purple yam cake