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Ube Tres Leches Cake Recipe

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4.1 from 68 reviews

This Ube Tres Leches Cake combines the rich, creamy texture of the classic tres leches cake with the unique and vibrant flavor of ube, a purple yam popular in Filipino desserts. The moist sponge cake is infused with ube extract and halaya, soaked in a luscious three-milk mixture including evaporated, condensed, and coconut milk, and topped with a fluffy whipped ube cream. This cake is perfect for celebrations or a delightful twist on a traditional Latin American favorite with a Filipino flair.

Ingredients

Cake

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 eggs, yolks and whites separated
  • 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 (purple yam jam)

Milk Mixture

  • 1½ cups evaporated milk (one can)
  • 1 cup condensed milk
  • ⅓ cup coconut milk
  • 1 teaspoon ube extract

Whipped Ube Topping

  • 1½ cups heavy whipping cream
  • ½ cup coconut milk
  • 2 tablespoons granulated sugar
  • 2 teaspoons ube extract

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  2. Beat Egg Yolks: In a large mixing bowl, whisk the egg yolks, ¾ cup granulated sugar, ⅓ cup whole milk, 1 tablespoon ube extract, and ube halaya until the mixture is smooth and combined.
  3. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet egg yolk mixture and mix until just incorporated. Be careful not to overmix to keep the cake light and fluffy.
  4. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until soft peaks form, then slowly add ¼ cup granulated sugar and continue beating until stiff peaks form.
  5. Fold Egg Whites: Gently fold the whipped egg whites into the egg yolk batter in three additions, ensuring a light and airy batter without deflating the whites.
  6. Bake the Cake: Pour the batter into a greased or parchment-lined baking pan. Bake in a preheated oven at 350°F (177°C) for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare Milk Mixture: While the cake is baking, whisk together the evaporated milk, condensed milk, coconut milk, and 1 teaspoon ube extract in a bowl. Set aside.
  8. Soak the Cake: Once the cake is done baking and slightly cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to absorb the liquid completely. Refrigerate for at least 2 hours or overnight for best results.
  9. Make Whipped Ube Topping: In a chilled bowl, beat the heavy whipping cream until soft peaks form. Add coconut milk, granulated sugar, and 2 teaspoons ube extract. Continue beating until medium to stiff peaks form and the topping is smooth and creamy.
  10. Assemble and Serve: Spread the whipped ube topping evenly over the soaked cake. Slice and serve chilled for a moist, flavorful dessert.

Notes

  • For a stronger ube flavor, increase the ube extract gradually to taste.
  • If ube halaya is unavailable, substitute with more ube extract or mashed cooked purple yam.
  • Ensure egg whites are beaten to stiff peaks for maximum volume and lightness of the cake.
  • The cake tastes best if allowed to soak overnight to fully absorb the milk mixture.
  • Use chilled bowls and utensils when whipping the cream to achieve better volume.

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