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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.

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. 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

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