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Ube Tres Leches Cake

Ube Tres Leches Cake: A Creamy Twist on a Beloved Classic

Ube Tres Leches Cake is a moist, creamy dessert that combines traditional tres leches with the distinct flavor of ube, bringing a delightful twist to any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 20 minutes
Total Time 10 hours
Servings: 12 slices
Course: Desserts
Cuisine: Filipino
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can be substituted with gluten-free flour
  • 1 tbsp Baking powder Essential for achieving light and airy texture
  • 1 tsp Salt Enhances flavor
  • 5 large Eggs (separated yolks and whites) Vital for a fluffy cake
  • 1 cup Whole milk Can be replaced with dairy-free alternative
  • 1 cup Granulated sugar Use coconut sugar for healthier option
  • 2 tsp Ube extract Ensure it is pure for authentic taste
  • 1 cup Ube halaya (ube jam) Use homemade or store-bought
For the Soaking Liquid
  • 1 can Evaporated milk Substituted with coconut evaporated milk for dairy-free
  • 1 can Condensed milk Adds sweetness and richness
  • 1 cup Coconut milk Can be swapped with almond or soy milk
For the Whipped Topping
  • 1 cup Heavy whipping cream For rich whipped topping
  • ½ cup Granulated sugar Adjust to taste

Equipment

  • Oven
  • mixing bowls
  • whisk
  • spatula
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and butter a 9x13-inch baking dish.
  2. Sift together all-purpose flour, baking powder, and salt in a mixing bowl.
  3. In a separate bowl, beat egg yolks and ¾ cup of sugar until light and fluffy. Mix in ube halaya, ube extract, and whole milk until smooth.
  4. Gently fold wet ingredients into the flour mixture until just incorporated.
  5. Beat egg whites with ¼ cup of sugar until stiff peaks form, then gently fold into the batter.
  6. Pour batter into the baking dish and bake for 30 minutes, or until golden and a toothpick comes out clean. Cool for 1 hour.
  7. Whisk together evaporated milk, condensed milk, coconut milk, and extra ube extract.
  8. Poke holes in the cooled cake and pour the milk mixture over it. Let sit for 20 minutes before refrigerating for at least 8 hours.
  9. Beat heavy whipping cream, ½ cup of coconut milk, and sugar until soft peaks form.
  10. Spread the whipped topping over the chilled cake and chill for another 2 hours before serving.
  11. Slice the cake into squares and serve cold, optionally garnished with fresh fruit or edible flowers.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 200mgIron: 1mg

Notes

Refrigerating the cake overnight enhances flavor integration. Use high-quality ingredients for the best results.

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