Luscious Ube Cake Layers

This Ube Tres Leches Cake totally nails everything I love about Filipino sweets—its bold ube purple, super creamy layers thanks to three kinds of milk, and that fun stacked bite that makes any day feel like a party. Bring it out for birthdays, holidays, or whenever you want to wow someone with something gorgeous and sweet.

When I first shared this cake at a family bash, that striking purple crumb had everyone talking—and soon asking how to make it! It’s now my top pick when I want to introduce pals to flavor combos they won’t forget.

Dreamy Ingredients

• Fresh fruit: For a zippy topping, go for blueberries, strawberries, or mango. The pop of color is awesome.
• Optional ube extract: Just a couple drops amp up both the flavor and that stunning purple look.
• Heavy cream: Whip it up soft for a cloud like topping, or mix it into the milk soak for extra richness. The creamier the better.
• Sweetened condensed milk: Makes it velvety and sweet. Grab the creamy, full fat version if you can find it.
• Evaporated milk: Gives the cake its signature tres leches vibe. Choose a simple version with no extra thickeners.
• Vanilla extract: A splash rounds out all the flavors. Go for pure extract for the best taste.
• Large eggs: These help keep the batter together and make the cake rise just right. It’s easiest if they’re room temp first.
• Vegetable oil: Locks in moisture so the cake stays soft. Any light oil like canola or sunflower does the trick.
• Whole milk: Helps with that classic tres leches soak and gives the batter a rich base. Full fat is best!
• Salt: Pulls all the flavors forward. It’s tiny but mighty, don’t skip it.
• Baking powder: The magic behind the cake’s fluffiness. Always use fresh for the best lift.
• Ube purple yam puree: The heart of this dessert! Frozen puree from Asian groceries works great—brings color and that famous flavor.
• Granulated sugar: Adds the right amount of sweet and balances out the earthiness of ube. Fine sugar makes mixing easy.
• All purpose flour: Keeps the crumb soft but not dense. Unbleached flour gives a perfect texture every time.

Effortless Step Guide

Make the Topping:

Whip up your heavy cream till it’s soft and billowy. Coat the cake with it, then scatter your favorite fruit for a colorful finish—add this right before serving.

Chill:

Pop the cake in the fridge, covered, for at least an hour—overnight’s even better. This helps the milk settle in and flavors blend together.

Saturate the Cake:

Stab the cooled cake with a fork to create little pathways. Pour the milk mix all over slowly and let it soak for half an hour so it gets super moist.

Mix the Milks:

Combine evaporated milk, heavy cream, sweetened condensed milk, and a little bit of ube extract if you want more flavor and color. Whisk until blended.

Cool Down:

Once it’s out of the oven, leave the cake in the pan for 10 or 15 minutes, then flip onto a rack to cool off totally. This stops it from getting soggy edges.

Bake Away:

Stick the pan into your hot oven—350°F does the trick. Bake about 30 to 35 minutes; poke the middle with a toothpick and if it comes out free of crumbs, you’re set.

Fill the Batter:

Scoop all the batter evenly into your greased pan. Smooth the top out so it bakes right and will soak up milk later without any hassle.

Combine It All:

Dose the dry ingredients into the wet bowl bit by bit, folding gently till you see a smooth purple batter with no flour streaks left.

Mix Up Wet Ingredients:

In your big bowl whisk together sugar, ube puree, oil, milk, eggs, and vanilla until creamy, purple, and lump free.

Get the Dry Stuff Ready:

Whisk flour, salt, and baking powder in a medium bowl until everything’s mixed together. This way you won’t get pockets of leavening anywhere weird.

Prep Your Pan:

Grease a 9 inch round cake pan really well so your cake pops out cleanly when you’re done baking—it saves on mess later!

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Honestly, the milky soak is the best part. I always love watching the cake soak up every last drop, turning so decadent and creamy. Baking it with my little cousins once, they were completely wowed seeing how the purple springy cake got even richer with every spoonful of milk. Big smiles all around!

How To Store

Keep leftovers covered up in the fridge and they’ll stay good for three to five days. The texture only gets softer as it sits. If you want to freeze some, just wrap cake slices snugly and let them thaw in your fridge overnight—works every time.

Swaps and Options

No ube? Try mashed purple sweet potato instead—it makes the cake lightly earthy and gives a similar look. Want it dairy free? Use coconut cream for the filling and swap oat or almond milk into the batter to keep things creamy and smooth.

Tasty Ways to Serve

Honestly, this cake looks fabulous all on its own. But I like to pile on soft whipped cream, toss over some fresh fruit (think mango, strawberries, or blueberries), and, if I’m feeling fancy, sprinkle coconut flakes or drizzle a little caramel right over the top.

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Filipino Heritage Front And Center

Ube is a classic in Filipino homes, loved for its mellow taste and bright color. Tres leches cakes came from Spanish influence, and over time, families in the Philippines turned it into something uniquely their own. Every slice feels like a sweet connect between old school tradition and whatever cool celebration you’re having now.

Common Recipe Questions

→ Why does the cake turn such a pretty purple?

The color’s all thanks to mashed ube and, if you want it more bold, a little ube extract boosts both look and taste.

→ What’s the trick for a feather-light cake?

Stir the dry stuff and wet stuff together only until they’re just mixed. Stop as soon as you don’t see dry bits or you’ll end up with a dense cake.

→ Will canned ube halaya work instead of homemade puree?

You bet. The canned kind tastes authentic and saves time, but taste it first and cut down sugar if it’s extra sweet.

→ Is it important to chill before eating?

Yep, letting it sit gives it time to fully soak up the milky mix, so each bite is soft and packed with flavor.

→ Which fresh fruits taste best on top?

Try sliced strawberries, kiwi, or mango—they pop with color and keep each spoonful bright and fresh against the rich creaminess.