Ube Cake (Filipino Purple Yam Cake)

Ube cake (or Filipino purple yam cake) is unlike any cake you’ve had before. It’s sweet and earthy and
purple! A staple in any Filipino celebration.

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Servings: 12 peopleCalories: 590kcal

Ingredients

For the Ube Cake Batter:

2 1/2 cups cake flour

2 1/2 tsp baking powder

1/2 tsp salt

2 tsp ube extract see notes

1/2 cup vegetable oil

1/2 cup milk

8 pcs egg yolks from large eggs room temperature

1/3 cup granulated sugar see notes

1/2 cup ube jam see notes

purple gel food colour optional

For the Meringue:

8 pcs egg whites from large eggs room temperature

1 tsp cream of tartar

3/4 cup granulated sugar

For the Ube Swiss Meringue Buttercream:

5 pcs egg whites from large eggs

1 cup granulated sugar + 2 tablespoons

pinch salt

2 cups unsalted butter cut into parts, room temperature

1 1/2 tsp vanilla extract

ube extract to taste

Instructions

For the Ube Cake:

1. Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and
set aside.

2. In a large bowl, sift 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. In a
smaller bowl, combine 2 teaspoons ube extract, 1/2 cup vegetable oil and 1/2 cup milk. Set aside.

3. In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding 1/3 cup
sugar until the mixture is light yellow (about 7 minutes on medium-high speed). Add 1/2 cup ube jam
and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can
add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.

4. Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk
mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each
addition just until combined. Be careful not to overwork the batter.

5. Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that
the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start
to get foamy. Then add 1 teaspoon cream of tartar and beat until very frothy.
6. Gradually add 3/4 cup sugar into egg whites until you reach stiff peaks. Then take about 1 1/2 cups of
the meringue and fold it into your cake batter to lighten it. Then fold your cake batter into the meringue
in thirds until incorporated.

7. Transfer the batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the
centre comes out with minimal crumbs.

8. Put the pans upside down on a cooling rack and cool completely.

For the Ube Swiss Meringue Buttercream:

1. Make basic Swiss meringue buttercream.

2. Once your buttercream has come together, start adding 1/4 teaspoon ube extract at a time until you
get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the
buttercream is evenly coloured.

Assembly:

Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're
left with a vibrant purple cake.

Fill and decorate with frosting as desired.