Ube cake is a deliciously light Filipino cake made with purple yams and macapuno (coconut sport). Its vibrant purple color will look gorgeous on any dessert table!
Ingredients
- ½ cups cake flour: 2 piece
- baking powder: 3 tsp
- salt: 1 tsp
- ube (purple yam), cooked and finely: 1 cup (grated)
- milk: 0.75 cup
- vanilla extract: 1 tsp
- egg yolks, lightly: 7 piece (beaten)
- corn syrup: 0.5 cup
- vegetable oil: 0.5 cup
- egg whites: 7 piece
- cream of tartar: 1 tsp
- white sugar: 1 cup
- drops red food color: 6 piece
- drops blue food coloring: 6 piece
- macapuno (coconut preserves): 1 jar (12 ounce jar)
- evaporated milk, chilled: 1 cup
- white sugar: 0.75 cup
- butter: 1 cup (softened)
- drop violet food coloring: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
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Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
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Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
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Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.
