Description
This delightful Ube Cake features a moist and fluffy purple yam-flavored sponge layered with luscious ube buttercream frosting, ube jam, and topped with sweet coconut macapuno. Perfectly balanced with sweet and earthy flavors, this Filipino-inspired dessert is sure to impress at any celebration or as a special treat.
Ingredients
Cake
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 2 to 3 teaspoons ube extract
- 1 cup plus 2 tablespoons cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
Frosting/Filling
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cubed
- 1 to 2 teaspoons ube extract
- 1/3 cup ube jam or preserves
- 1/2 cup coconut macapuno
Instructions
- Make the cake batter: Preheat your oven to 350°F (175°C). In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy, about five to seven minutes. Add the egg whites one at a time, beating well after each addition. Mix in the ube extract until evenly distributed. In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternately add the flour mixture and 2% milk to the creamed mixture, starting and ending with the flour mixture to ensure a stable, well-incorporated batter. Scrape down the bowl as needed to mix everything thoroughly.
- Bake the cakes: Grease two 6-inch round baking pans and divide the batter evenly between them. Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans at room temperature for 10 minutes, then turn them out onto wire racks to cool completely.
- Heat the sugar and egg whites for frosting: In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. Continuously whisk the mixture until it reaches 160°F (71°C) on a thermometer, which should take about 8 to 10 minutes. This step gently cooks the egg whites and dissolves the sugar for a smooth meringue base.
- Beat in the butter: Remove the bowl from heat immediately and transfer it to the stand mixer fitted with the whisk attachment. Beat on high speed until the mixture cools down to 90°F (32°C), about 20 minutes. Gradually add the softened unsalted butter a few tablespoons at a time on medium speed, continuing to beat until the frosting is silky smooth. If the buttercream looks curdled, keep beating to warm it up or use a hair dryer gently around the bowl to help the ingredients integrate. If it appears soupy, chill the bowl for 5 minutes and then continue beating.
- Add the ube extract: Whisk in the ube extract until no white streaks remain. Adjust the amount based on the strength of your extract and color preference.
- Assemble the cake: Place one cake layer on your serving plate. Spread a thin layer of frosting over the top, then pipe a border of frosting around the edges to form a barrier. Fill the center with ube jam to prevent it from leaking. Carefully top with the second cake layer, aligning it as best as possible.
- Frost and decorate: Cover the top and sides of the cake evenly with the remaining frosting. Transfer some frosting into a piping bag fitted with a star tip and pipe decorative borders around the top and bottom edges of the cake. Finally, fill the center of the top layer with the coconut macapuno for a sweet finishing touch. Serve and enjoy your classic Filipino ube cake!
Notes
- Room temperature egg whites help create a stable and fluffy batter and meringue frosting.
- Be sure to evenly alternate flour and milk when mixing batter to maintain the cake’s texture.
- Use a thermometer when heating egg whites for frosting to avoid scrambling.
- If buttercream curdles or is soupy, use temperature adjustments and continued mixing to correct the texture.
- Ube extract varies in strength and color; start with less and add more to taste.
- Using a piping border inside the cake layer helps keep the ube jam neatly contained.
- Let the cake cool completely before frosting to prevent melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
