Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side angle view of a whole ube cake topped with whipped cream and ube crumbs, showcasing its moist texture and vibrant purple color—perfect example of a fluffy ube cake recipe.

Ube Cake Recipe – Moist, Fluffy, and Full of Flavor

A soft, vibrant, and unforgettable Filipino dessert made with real ube. Easy to adapt for vegan or gluten-free diets.

  • Total Time: 50 minutes
  • Yield: standard 2-layer 9-inch cake 1x

Ingredients

Scale

For the Cake Base:

  • 1 ½ cups cake flour

  • 1 cup sugar

  • 5 egg yolks

  • 5 egg whites

  • ½ cup ube halaya

  • 1 tsp ube extract

  • 1 ½ tsp baking powder

  • ½ cup milk

  • ¼ cup vegetable oil

  • ¼ tsp cream of tartar

For the Frosting:

  • 1 cup unsalted butter

  • 1 ½ cups powdered sugar

  • 1 tsp ube extract

Filling (optional):

  • ½ cup macapuno (sweetened coconut strips)

Topping (optional):

  • Whipped cream

  • Crushed toasted coconut

  • Ube crumbs

Instructions

  • Preheat oven to 350°F (175°C). Grease and line pans.

  • In a bowl, mix yolks, oil, milk, halaya, and extract.

  • In another bowl, whisk dry ingredients (flour, sugar, baking powder).

  • Combine wet and dry mixtures until smooth.

  • Beat egg whites with cream of tartar until stiff peaks form.

  • Gently fold egg whites into batter without deflating.

  • Pour into pans and bake for 25–30 minutes or until a toothpick comes out clean.

  • Cool completely before frosting.

  • Prepare frosting by beating butter, sugar, and extract until fluffy.

  • Layer cake, adding macapuno between layers, and frost with ube buttercream.

 

  • Decorate with whipped cream and ube crumbs if desired.

Notes

  • Substitute flour with a gluten-free blend to make it gluten-free.

  • Aquafaba (whipped chickpea water) can replace egg whites for a vegan version.

  • Use almond or coconut milk for dairy-free options.

 

  • Store at room temp (2 days) or refrigerate (up to 4 days).

  • Author: Elian Cove
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 290 kcal
  • Sugar: 22 g
  • Sodium: 140 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 50 mg

Keywords: Ube cake, purple yam dessert, Filipino cake, ube cake recipe