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Soft and Moist Ube Cake Recipe with video and great recipe
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4.23 from 22 votes

Ube Cake Recipe

This Ube Cake Red Ribbon Copycat is moist, sweet and soft. Filled with cream cheese frosting, you don't need to be close to Red Ribbon to quench  your Ube cake yearnings.
Prep Time20 minutes
Course: Dessert
Cuisine: filipino cuisine
Servings: 4 servings
Author: Shobee

Equipment

  • 1 electric stand mixer
  • spatula
  • bowl
  • measuring cup
  • 4 round six-inch cake pan
  • 4 round parchment paper

Ingredients

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

Meringue:

  • 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

Instructions

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.

Meringue

  • 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.

Video

Notes

This cake does not work when making multi tiered stacked cakes because it is too delicate.
Make sure that cream cheese is smooth before adding the sugar.
The cream cheese frosting is very soft, so it is not applicable for cake decorating.