Ube Cake Recipe: How to Make a Delicious Homemade Ube Cake
Are you craving a delectable Ube cake but don’t want to rely on store-bought options? Look no further! This homemade Ube Cake recipe can create a colorful and mouthwatering dessert that rivals the Red Ribbon Ube Cake. Say goodbye to your cravings and satisfy your taste buds with this delightful treat made from scratch.
What is Ube Cake?
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Ube cake is a delightful Filipino dessert known for its vibrant purple color, sweet flavor, and creamy texture. The star ingredient, Ube, is a popular root vegetable in the Philippines. Traditionally, Ube cakes are sponge cakes infused with Ube flavor and frosted with buttercream frosting. In this Red Ribbon Copycat recipe, we’ll guide you through creating an unforgettable Ube Cake that will impress your friends and family at any celebration.
Ube Cake Recipe Ingredients
Egg Yolk Mixture:
- Egg Yolks
- White Granulated Sugar
- Coconut or Canola Oil
- Coconut Milk
- Cake Flour
- Ube Flavor
For the Meringue:
- Egg Whites
- Cream of Tartar
- Granulated Sugar
- Powdered Sugar
Cream Cheese Filling:
- Heavy Whipping Cream
- Cream Cheese
- Vanilla Extract
● 6-Inch Cake Pans – You will need four of these cake pans.
● Mixing Bowls and Utensils – A few bowls and mixing tools for mixing and mise en place is essential to this recipe.
● Electric Mixer – An electric stand or hand mixer is the easiest way to make a perfect meringue without all the effort!
● Food Processor – This cake is decorated with cake crumbs, and a food processor is the fastest way to whip up those crumbs.
● Piping Bag and Star Tip – A piping bag with a star tip makes frosting easy and gives this cake a delightful bakery-fresh look!
- Egg Yolk Mixture:
- Line four 6-inch pans with parchment paper. Do not grease the pans.
- Preheat the oven to 350°F and position the wire rack in the middle o the stove.
- Combine one teaspoon of Ube flavor and milk in a measuring glass to make 100 ml of liquid.
- Add the egg yolks, sugar, and cake flour to a mixing bowl. Mix well.
- Incorporate the oil and coconut milk mixture, whisking until all ingredients are combined.
- Add an extra teaspoon of Ube flavoring mix and set the batter aside.
- Prepare the Meringue:
- In a stand mixer bowl, beat the egg whites until frothy.
- Add cream of tartar and gradually incorporate granulated sugar while mixing. Continue until stiff peaks form.
- Combine the Batter:
- Mix approximately one cup of the meringue mixture into the egg yolk batter.
- Add the remaining meringue into the batter, ensuring a light and airy texture.
- Pour the batter evenly into the prepared pans, tapping them on a flat surface to remove air bubbles.
- Bake at 350°F for 10-15 minutes, checking for doneness with a toothpick test.
- Allow the cakes to cool in the pans before transferring them to a cooling rack.
- Prepare the Cream Cheese Frosting:
- In a medium-sized bowl, beat the cream cheese until smooth.
- Gradually add the heavy whipping cream in intervals, beating until the mixture resembles a liquid consistency.
- Add sugar and vanilla extract, continuing to beat until the frosting reaches stiff peaks.
- Assemble the Cake:
- Remove the parchment paper from the cakes and process one layer in a food processor to create rough crumbs for decoration.
- Fill a piping bag with one cup of the cream cheese frosting.
- Place the first cake layer on a serving plate and spread a generous amount of frosting.
- Repeat this process with the remaining layers, ensuring each layer is frosted.
- Coat the entire cake with the cake crumbs and use your preferred decorating tip for additional decoration.
Should Ube Cake be Refrigerated?
While making the cake to help with the frosting process, you might want to pop this ube cake into the fridge for 10 to 30 minutes. Lightly chilled cake holds up to the frosting better and helps avoid a melty mess.
After you’ve finished this beautiful ube cake, you can store the leftovers in a covered container in the fridge for up to 4 days.
What is the Difference: between Taro and Ube?
Taro and ube are both popular root vegetables used in different styles of Asian cuisine, but that is about all these misunderstood roots have in common.
Taro has brown skin and white flesh. Its inside is white and filled with earthy, nutty flavor notes. In contrast, ube has purple skin and flesh and a wonderfully sweet and vanilla-like flavor. Both roots are popular in the culinary world, but ube is used for dessert, while taro will more often be used in a savory dish.
● Please check out the video for visual instructions on measuring the flavoring and more!
● ‘Stiff peaks’ means when you pull a beater out of the frosting or meringue, the frosting will stick to the beater like a little mountain, and the tip of the mountain won’t fall.
● You can eyeball or weigh the batter to make even-sized cakes.
● Layers of sweet flavors come together to make this beautiful purple cake, but the key to decorating is organization! Please set up your piping bags and make your cake crumbs before starting so everything is where you want it!
How to Store
- Allow the cake to cool completely: Ensure it has cooled down completely before storing it. This will prevent condensation and moisture buildup.
- Wrap the cake tightly: Use plastic or aluminum foil to wrap the entire cake tightly. Ensure it is sealed properly to prevent air exposure and keep the cake moist.
- Place in an airtight container: If you have a cake container or airtight cake storage box, place the wrapped cake inside it. This will maintain the freshness of the cake.
- Store in a cool, dry place: Find a cool spot in your pantry or kitchen where the temperature is consistent. Avoid storing the cake near heat sources or sunlight.Doing so will spoil the cake quickly.
- Avoid refrigeration, if possible: Ube cake can be sensitive to refrigeration and may become dry. However, refrigeration might be necessary to prevent spoilage if you live in a hot and humid climate. In such cases, ensure the cake is properly wrapped before refrigerating it.
- Consume within a few days: Ube cake is best enjoyed within a few days of baking. While it may still be edible after a week, its freshness and taste may decline. Try to consume it sooner rather than later for the best experience.
By following these storage guidelines, you can keep your ube cake fresh and delicious for longer.
More Delicious Dessert Recipes
If you enjoy the flavors of traditional Filipino desserts, we recommend trying these delightful recipes:
- Twisted Doughnut Recipe (Shakoy Step-by-Step Instructions)
- Smooth Leche Flan with Cream Cheese
- Filipino Mango Float Cake (Filipino Style Ice Box Cake)
- Air Fryer Costco Apple Pie Rolls
Ube Cake Recipe
- 1 electric stand mixer
- measuring cup
- 4 round six-inch cake pan
- 4 round parchment paper
Egg yolk MIxture:
- 6 egg yolks separated
- 3 tablespoons white granulated sugar
- 40 ml coconut/canola oil
- 100 ml coconut milk/regular milk/evaporated
- 10 tablespoons cake flour
- 4 teaspoons Ube flavor divided separated
- 6 egg whites
- 1/4 teaspoons cream of tartar
- 11 tablespoons granulated sugar
Cream Cheese FIlling
- 1 3/4 cups heavy whipping cream
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Egg Yolk Mixture
- Line (4) FOUR 6-inch pan with parchment paper. Don't grease the pan.
- Preheat the oven to 350 F and put the wire rack in the middle of the range.
- Add 1 teaspoon of ube flavor to the measuring glass (please check the video); add the milk to a total liquid of 100 ml.
- Put egg yolks in a small bowl.
- Add in the sugar and mix. Add the cake flour. Mix until there are no lumps. Add the oil and coconut milk / ube flavor mixture and mix.
- Mix using a wire whisk until all of the ingredients are incorporated. Add the remaining three teaspoons of the Ube Flavoring. Mix until there are no white streaks. Set aside.
- Put egg whites in a stand mixer bowl and mix until frothy. Add the cream of tartar and mix. Add the sugar intermittently-3 times and mix until stiff peaks.
- You can tell if it is stiff peaks when meringue forms a horn when you pull the whisk upward.
Prepare the Chiffon Cake
- When the meringue is ready, scoop about a cup of it and add it to the egg yolk mixture. Mix gently until there are no streaks. Add this to the meringue.
- Transfer mixture into a NON-GREASE 6-inch pan. Pour the cake batter equally into the four pans. You can eyeball or weigh the batter. Tap the pan on a flat surface to remove air bubbles.
- Bake at preheated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method - insert the toothpick in the middle of the cake. If it comes out clean, it is cooked.
- Let the pan sit until cool to the touch, and transfer the cake to a cooling rack to cool the cake completely.
Cream Cheese Frosting
- Place cream cheese in a medium-size bowl and beat until soft and smooth.
- Add the heavy whipping cream slowly in about 4 intervals - until the cream cheese resembles a liquid mixture. Add the sugar and vanilla extract and beat in between to smoothen the mixture. Beat until stiff peaks. Take a cup of the frosting and put it into the piping bag.
Assemble the Cake
- Remove parchment paper from the cake and use one layer of the Ube Cake as crumbs. Process it to create rough crumbs to cover the cake. Set aside.
- Take a cup of the frosting and put it into the piping bag.
- Place the first layer of the Ube Cake on a flat surface and spread the frosting. Put the other layer and frost. Put the last layer and frost the whole cake.
- Cover the whole cake with crumbs and decorate using your favorite decorating tip. I use the star tip in this cake.
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...