Ube Tres Leches Cake: A Vibrant Filipino Delight Recipe
Ube Tres Leches Cake is a luscious Filipino dessert that combines the vibrant purple yam flavor of ube with the traditional three-milk soak of a classic tres leches cake. This moist, creamy, and visually stunning cake is perfect for celebrations or any occasion where you want to impress with a unique and culturally rich dessert. Featuring a colorful appearance and layers of sweet, nutty goodness, this cake is both easy to make and memorable to enjoy.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup ube (purple yam) puree
- ½ cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Tres Leches Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- Optional: ube extract for enhanced flavor
Optional Toppings
- Whipped heavy cream
- Fresh fruit such as mango slices or coconut flakes
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare it for baking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt, ensuring they are evenly mixed.
- Prepare wet ingredients: In another large bowl, whisk together the granulated sugar, ube puree, vegetable oil, whole milk, eggs, and vanilla extract until smooth and fully combined.
- Combine mixtures: Slowly add the dry ingredients into the wet mixture while whisking continuously to create a smooth cake batter without lumps.
- Pour batter: Transfer the batter into the greased cake pan, smoothing the top with a spatula for even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
- Prepare the milk mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and optional ube extract until smooth.
- Soak the cake: Once the cake is cool, poke holes evenly across the surface using a fork or skewer. Slowly pour the milk mixture over the cake, letting it soak in thoroughly for 30 minutes.
- Chill the cake: Refrigerate the soaked cake for at least 1 hour to allow the flavors to meld and the texture to become rich and creamy.
- Top and serve: Before serving, optionally whip additional heavy cream to spread over the top and garnish with fresh fruit such as mango slices or coconut flakes for an attractive finish.
Notes
- Use fresh ube when possible for a more vibrant flavor instead of canned or store-bought puree.
- Ensure you poke holes evenly across the cake to let the milk soak uniformly for moist texture.
- The milk mixture should be fully blended to soak evenly and deliver consistent creaminess.
- Decorate creatively using toasted coconut, crushed nuts, or edible flowers for added texture and presentation.
- You can bake the cake in two layers for a layered presentation; soak and assemble with whipped cream or ube frosting between.
- Store the cake covered in the refrigerator for up to 4-5 days.
- For freezing, wrap slices tightly in plastic wrap and foil; freeze for up to 3 months, thawing overnight in the fridge.
Keywords: Ube Tres Leches Cake, Filipino Dessert, Purple Yam Cake, Tres Leches, Moist Cake, Filipino Cuisine, Ube Dessert
