Try this Ube Cake Recipe for a rich, deep purple cake with the rich flavor of ube!
Ube is a beautiful deep purple yam famous in the Philippines. Ube extract and ube powder are much easier to find here in the U.S. than actual fresh ube, a purple yam with a hairy exterior like ginger. Ube extract isn’t just the deep, gorgeous purple color you see here, it’s also the rich, delicious flavor of the ube yam too.
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About the sweetened condensed milk
Make sure you use the can of thick, sweet condensed milk, not evaporated milk. This is all the sugar you will need in the cake batter, I promise. And it adds a level of richness that complements all of the flavors. You will use the whole 14 oz. can, so use a can opener instead of a punch-style, so you can scrape all the contents from the can.
What does ube cake taste like?
The cake tastes like nothing I’ve ever had before, and since I’ve never eaten an actual ube yam, I can say that this is a rich, nutty, yammy, jammy, vanilla-adjacent flavor that has far more depth than any simple vanilla cake.
The texture is much like a very moist chocolate cake without having any chocolate flavor at all. It’s not reminiscent of red velvet or spice cake or anything. In fact, despite the deep purple, it’s closer to a French vanilla cake with a light sweet potato pie finish than anything else I’ve had before. So unique!
About ube extract
This one is a thick liquid ube extract in a small bottle with a dropper tip. This recipe uses high-quality liquid ube extract that I found on Amazon. (This one is highly rated and I’d buy it again for sure.)
I was really paranoid about getting this everywhere because it is SO dark purple, but it actually cleaned up pretty well. I put kitchen towels down and wore an apron, and I’d advise making sure that your stuff is protected. Just don’t let droplets or spatters of this sit anywhere. Eyeball the kitchen for cleaning up any stray purple spots.
About the vanilla bean paste
I love the flavor of real, rich vanilla, and I have a jar of Nielsen-Massey on hand, which is sweetened, thick and very richly flavored of pure vanilla. But it is SO expensive. I found this McCormick tube of vanilla bean paste (we’re an affiliate) for much cheaper, but if you have vanilla extract (imitation or pure) on hand, it’s ok to use that instead.
Make an ube cake with a box cake mix instead
If you are not a confident baker, the below boxed cake mix cheat code is a foolproof way to get the nutty, yammy, rich flavor without having to make sure a from-scratch cake turns out. Skip making this ube cake recipe from scratch and use a white box cake mix instead. Get the same pretty purple color and ube yam flavor. The cake just won’t be as richly textured and dense (two extra eggs may help).
Follow the directions on the box cake mix, but use four total eggs, and then just add the same amount of liquid ube extract as is called for in this ube cake recipe. Bake as described on the box, depending on the pan you’re using.
Supplies to gather
Full measurements and instructions appear in the recipe card below, but this list will help you prepare before getting started.
Tools:
- Apron
- Kitchen towel
- Can opener
- 2 Large Mixing bowls
- 1 Medium mixing bowl
- Measuring spoons
- Measuring cups
- Sifter
- Wooden spoon
- Scraping spatula
- Whisk
- Hand mixer
- Parchment paper
- Nonstick cooking spray
- 9×9 square pan or 10-in round pan
Ingredients:
For the cake:
- Ube extract
- Can of sweetened condensed milk (not evaporated milk)
- Eggs
- Vanilla bean paste (regular vanilla extract is ok too)
- All-purpose flour
- Baking powder
- Butter, melted
- Salt
For the icing:
- Cream cheese, set out to soften
- Butter, set out to soften
- Heavy cream
- Powdered sugar
- Vanilla
- Salt
- Optional: Ube extract for adding purple color and ube flavor
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Ube Cake Recipe
Ingredients
For the cake
- 1-½ c all-purpose flour
- 1 T baking powder
- ⅛ t salt
- 1 can of sweetened condensed milk 14 oz
- 4 eggs
- ½ c melted butter
- 2 t vanilla bean paste or 2 t vanilla extract
- 2 ¼ T ube extract
For the icing
- ½ package (4 oz) cream cheese room temperature
- ½ stick (4 oz) butter very soft, not melted
- 2 c powdered sugar divided
- 2 T heavy cream
- 1 T vanilla extract
- 1/8 t or generous pinch of salt
Instructions
For the cake:
- Preheat oven to 350F. See above for a thorough list of tools and ingredients to get out before getting started.
- Prepare the 10-in round or 9×9 square cake pan: Spray the pan with a generous coating of nonstick spray. Cut parchment paper to fit the bottom of your cake pan. It’s ok if it goes up the sides slightly. Press the cut parchment onto the sprayed pan. Set aside.
- With the sifter over your large mixing bowl, sift the 1-1/2 cup of flour and 1 Tablespoon of baking powder. Mix in the generous pinch of salt. Set aside.
- In a medium bowl, beat the 4 eggs, then whisk in the 1/2 cup of melted butter and 2 teaspoons of vanilla bean paste (or extract) until combined. Then add the 2-1/4 Tablespoons of ube extract and entire can of sweetened condensed milk and gently whisk til fully combined.
- With the spatula, scrape the wet ingredients into the bowl of dry ingredients. Using a hand-mixer on low, beat just until combined, scraping the sides of the bowl, until no dry ingredients can be seen.
- Pour the batter into the prepared pan and slide pan into the center of the preheated oven. Set timer for 40 minutes. (The more shallow the pan, the less time it will need. An 8-inch diameter may take 45-55 minutes, for example.)
- Test the center of the cake with a toothpick or butterknife. It should come out with no batter clinging. For a 9×9 glass pan or 10-in round pan, it will probably take 40 minutes, but since ovens may vary, keep checking. It takes as long as it takes, and the center should be done before removing from the oven to cool.
- Let cool completely before removing from pan. Then turn out onto a serving plate and right it. Ensure the cake is cool before applying any icing. If the parchment has stuck to the bottom of the cake, peel it off gently and discard.
For the icing:
- Start with clean beaters on the hand mixer.
- Ensure the butter and cream cheese are at room temperature, so for best results remove from the refrigerator at least two hours before ready to use.
- In a large mixing bowl, beat 4 oz (half a stick) of room temperature-soft (but not melted) butter and 4 oz (half a package) of room temperature-soft cream cheese together until combined and creamy with soft peaks.
- Add the pinch of salt, 1 Tablespoon of vanilla, 2 Tablespoons of heavy cream and ½ cup of powdered sugar at a time beating on low, until all the powdered sugar has been used. If needed to get desired consistency, add a bit more powdered sugar (if too loose or if you like it sweeter) or cream (if too thick).
- Using an offset spatula or butter knife, smooth the icing over the completely cooled cake.
- You can apply the icing in a loose fashion as I did, leaving the bottom of the cake un-iced for a "snow-capped" effect.
- For a bit of purple accent icing, before frosting the cake, transfer ½ cup of the prepared icing into a bowl and add 5 or 6 drops of ube extract. Mix to evaluate the color and continue adding drops of ube extract until desired purple color is reached. (As shown was a full Tablespoon of extract.)
