Ube Cake Recipe Filipino: Vibrant Purple Layers With Coconut Cream

This Filipino ube cake captures the vibrant purple hue and natural sweetness of ube halaya in a moist, layered dessert. The coconut cream frosting adds a rich, tropical finish that perfectly complements the earthy ube flavor.

Each bite delivers a tender crumb and balanced sweetness, making this cake a standout for celebrations or casual gatherings. The process is straightforward, with clear steps to ensure professional results.

Ingredients for Ube Cake Recipe Filipino

Vibrant purple ube and rich coconut come together in this show-stopping layered cake.

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The ube halaya is non-negotiable for authentic flavor and color. Filipino markets like Seafood City or Island Pacific carry high-quality brands such as Ube Halaya Delight or Good Shepherd. Look for a deep purple hue without grayish tones, which indicates freshness. All-purpose flour from King Arthur or Gold Medal provides consistent texture—avoid cake flour as it lacks the structure needed for layers.

No ube halaya? Cooked and mashed purple sweet potatoes with a splash of coconut milk can substitute in a pinch, though the flavor won’t be identical. For a dairy-free version, swap butter for coconut oil and use coconut milk instead of dairy milk. The ube extract intensifies color—McCormick offers a reliable option. Eggs can be replaced with flax eggs if needed, but texture may vary slightly.

Store ube halaya in the fridge for up to 2 weeks or freeze for 3 months. The cake keeps well at room temperature for 3 days or refrigerated for 5 days. Frosting can be made a day ahead—just rewhip before using. Always bring butter and eggs to room temperature before beginning.

Step-by-Step Instructions for Ube Cake

Master this process and you’ll produce a moist, vibrant purple cake with rich coconut flavor every time.

Step 1: Prepare the Cake Batter

In a large mixing bowl, cream together the 1 cup Unsalted Butter and 1.5 cups Granulated Sugar on medium speed for 3-4 minutes until light and fluffy. This step incorporates air, which creates a tender crumb in the finished cake.

Add the 4 whole Large Eggs one at a time, mixing well after each addition. Then beat in the 2 cups Ube Halaya, 2 tsp Vanilla Extract, and 1 tsp Ube Extract until fully combined. The mixture will turn a beautiful purple color as the ube incorporates.

In a separate bowl, whisk together the 2.5 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Baking Soda, and 0.5 tsp Salt. Gradually add this dry mixture to the wet ingredients, alternating with the 0.5 cup Milk, beginning and ending with the flour mixture. Mix just until combined to avoid overdeveloping the gluten.

Step 2: Bake the Cake Layers

Preheat your oven to 350°F and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the tops spring back lightly when touched and the edges begin to pull away from the sides of the pan. Avoid opening the oven door too early, as this can cause the cakes to sink.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting. This cooling step is crucial—attempting to frost warm cakes will result in a melted, uneven finish.

Step 3: Prepare the Coconut Cream Frosting

In a clean mixing bowl, beat the 1 cup Unsalted Butter until smooth and creamy. Gradually add the 3 cups Powdered Sugar, mixing on low speed until combined. Be careful not to add the powdered sugar too quickly, or it will create a cloud of dust.

Pour in the 2 cups Coconut Cream and continue beating on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and holds its shape. The coconut cream should be well-chilled before using to ensure the frosting sets properly.

Step 4: Assemble and Frost the Cake

Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of the coconut cream frosting over the top of the first layer, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.

For a smooth finish, use a bench scraper or offset spatula to even out the frosting. If you prefer a more rustic look, create swirls and peaks with the back of a spoon. The vibrant purple layers will peek through slightly, adding to the visual appeal.

The cake can be served immediately or refrigerated for up to 2 days for easier slicing. Bring it to room temperature before serving for the best texture and flavor.

Creative Variations of This ube cake recipe filipino

Ube Cheesecake Fusion

Combine 8 oz cream cheese with ½ cup ube halaya and ¼ cup sugar for a swirled filling between cake layers. This variation adds a creamy, tangy contrast to the sweet cake. I recommend using Philadelphia cream cheese for the smoothest texture. 💫

Mochi Layer Surprise

Add a chewy mochi layer by spreading 1 cup cooked glutinous rice flour mixed with 2 tbsp ube halaya between the cake and frosting. This creates a delightful texture contrast that’s popular in modern Filipino bakeries.

Coconut Chiffon Style

For a lighter version, fold 4 whipped egg whites into the batter last. Bake in an ungreased tube pan at 325°F for 45-50 minutes. The result is a fluffier cake with the same vibrant purple color and rich ube flavor.

Mini Cupcake Version

Portion the batter into lined muffin tins and bake at 350°F for 18-20 minutes. Pipe the coconut frosting on top for individual servings. These are perfect for potlucks or as a colorful addition to dessert tables.

Pandan Coconut Twist

Infuse the coconut cream frosting with 1 tsp pandan extract for a fragrant, green-tinged topping. The combination of ube and pandan creates a classic Filipino flavor profile that’s both nostalgic and exciting. 🥥

Chocolate Drizzle

Melt ½ cup dark chocolate with 2 tbsp coconut oil and drizzle over the frosted cake. The bittersweet chocolate complements the sweet ube perfectly. I use Ghirardelli 70% cacao for the best balance.

Frequently Asked Questions