Ube Tres Leches Cake

This Ube Tres Leches Cake takes the classic Filipino dessert and gives it a comforting, indulgent twist with naturally vibrant ube flavor. Sophie tested this recipe more than nine times to perfect the fluffy sponge, creamy milk soak, and lightly sweet whipped cream topping. Perfect for home cooks who love baking for family gatherings, this cake serves up to ten and combines soft, airy layers with a rich, subtly sweet ube taste. It’s a dessert that’s as beautiful as it is delicious, and a true crowd-pleaser for any occasion.

Prep Time: 30 min | Cook Time: 30 min | Total Time: 5 hr (including chilling)

Key Ingredients

For the Cake

• 5 large egg whites
• ½ tsp cream of tartar
• 80 g granulated sugar (for whites)
• 5 large egg yolks
• 80 g granulated sugar (for yolks)
• 80 ml whole milk
• 2 tsp ube extract
• 150 g plain flour
• 2 tsp baking powder
• ⅛ tsp salt

For the Milk Mixture

• 400 ml whole milk
• 1 can (397 g) condensed milk
• 1 can (410 g) evaporated milk
• 2 tsp ube extract

For the Whipped Cream

• 600 ml double cream
• 150 g icing sugar
• 2 tsp ube extract

Extras

• Toasted desiccated coconut for sprinkling (optional)

Step-by-Step Instructions

Making the Cake
Preheat oven to 180°C and prepare a 9-inch square cake tin—do not grease. Whip egg whites with cream of tartar until foamy, gradually adding 80 g sugar, and whip to stiff peaks. In another bowl, whip egg yolks with the remaining 80 g sugar until pale and slightly increased in volume. Add milk and ube extract to yolks and whisk until combined. Fold in sifted flour, baking powder, and salt. Gently fold in half the whipped egg whites, then the remaining half until fully incorporated. Pour batter into the tin and bake 30 minutes, until a toothpick inserted in the center comes out clean. Flip the cake upside down in the tin on a wire rack and cool for 30 minutes.

Making the Milk Mixture
Combine whole milk, condensed milk, evaporated milk, and ube extract in a large bowl. Whisk until fully blended. Slightly warm the mixture in the microwave for 1–2 minutes before soaking the cake.

Soaking the Cake
Poke holes in the cooled cake with a skewer or knife. Gradually pour the warm milk mixture over the cake, allowing it to absorb slowly. Continue until all milk has been added.

Making the Whipped Cream
Whip double cream with icing sugar and ube extract until soft peaks form. Spread over the soaked cake evenly and sprinkle toasted coconut on top if desired. Refrigerate for at least 4 hours, or ideally overnight, before serving.

Serving Suggestions

Serve chilled with a side of fresh berries or mango slices. Add a drizzle of condensed milk or a dollop of extra whipped cream for extra indulgence. Slice into squares for a colorful dessert platter at family gatherings.

Storage & Make-Ahead Tips

Store in the refrigerator for up to 3–4 days. Cover tightly with plastic wrap to prevent the cake from absorbing other fridge odors. For best flavor, prepare at least overnight to allow the milk mixture to fully soak into the cake.

Tips & Tricks

Use a gentle folding motion when incorporating egg whites to keep the sponge light. Slightly warm milk mixture ensures even absorption without cooking the cake. Decorate with coconut or edible flowers for a festive presentation.

Common Mistakes to Avoid

Do not overheat the milk mixture; it should be warm, not hot. Avoid overmixing the batter after folding in egg whites, which can deflate the sponge. Ensure cake is completely cooled before pouring milk mixture.

Chef’s Advice

Ube extract can be adjusted for stronger or milder flavor. Swap coconut topping for toasted almonds or white chocolate shavings for variety. For cookie-inspired treats, check out Stuffed Red Velvet Cookies, Peanut Butter Nutella Cookies, or White Chocolate Stuffed Cookies.

History and Cultural Significance

Tres Leches Cake originated in Latin America and became popular in the Philippines with local adaptations. Ube, a purple yam native to the Philippines, adds vibrant color and unique flavor, making this version a beloved Filipino twist on a classic dessert.

Final Thoughts

This Ube Tres Leches Cake combines the nostalgic comfort of tres leches with a bright, tropical twist. Tested and perfected for fluffy texture and rich flavor, it’s an impressive yet approachable dessert for home bakers and a guaranteed crowd-pleaser for family gatherings.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice (~1/10 cake)	~380 kcal	6 g	42 g	18 g	2 g	28 g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.Moist, Vibrant Ube Tres Leches Cake with a Filipino Twist

Introduction

This Ube Tres Leches Cake takes the classic Filipino dessert and gives it a comforting, indulgent twist with naturally vibrant ube flavor. Sophie tested this recipe more than nine times to perfect the fluffy sponge, creamy milk soak, and lightly sweet whipped cream topping. Perfect for home cooks who love baking for family gatherings, this cake serves up to ten and combines soft, airy layers with a rich, subtly sweet ube taste. It’s a dessert that’s as beautiful as it is delicious, and a true crowd-pleaser for any occasion.

Prep Time: 30 min | Cook Time: 30 min | Total Time: 5 hr (including chilling)

Key Ingredients

For the Cake

• 5 large egg whites
• ½ tsp cream of tartar
• 80 g granulated sugar (for whites)
• 5 large egg yolks
• 80 g granulated sugar (for yolks)
• 80 ml whole milk
• 2 tsp ube extract
• 150 g plain flour
• 2 tsp baking powder
• ⅛ tsp salt

For the Milk Mixture

• 400 ml whole milk
• 1 can (397 g) condensed milk
• 1 can (410 g) evaporated milk
• 2 tsp ube extract

For the Whipped Cream

• 600 ml double cream
• 150 g icing sugar
• 2 tsp ube extract

Extras

• Toasted desiccated coconut for sprinkling (optional)

Step-by-Step Instructions

Making the Cake
Preheat oven to 180°C and prepare a 9-inch square cake tin—do not grease. Whip egg whites with cream of tartar until foamy, gradually adding 80 g sugar, and whip to stiff peaks. In another bowl, whip egg yolks with the remaining 80 g sugar until pale and slightly increased in volume. Add milk and ube extract to yolks and whisk until combined. Fold in sifted flour, baking powder, and salt. Gently fold in half the whipped egg whites, then the remaining half until fully incorporated. Pour batter into the tin and bake 30 minutes, until a toothpick inserted in the center comes out clean. Flip the cake upside down in the tin on a wire rack and cool for 30 minutes.

Making the Milk Mixture
Combine whole milk, condensed milk, evaporated milk, and ube extract in a large bowl. Whisk until fully blended. Slightly warm the mixture in the microwave for 1–2 minutes before soaking the cake.

Soaking the Cake
Poke holes in the cooled cake with a skewer or knife. Gradually pour the warm milk mixture over the cake, allowing it to absorb slowly. Continue until all milk has been added.

Making the Whipped Cream
Whip double cream with icing sugar and ube extract until soft peaks form. Spread over the soaked cake evenly and sprinkle toasted coconut on top if desired. Refrigerate for at least 4 hours, or ideally overnight, before serving.

Serving Suggestions

Serve chilled with a side of fresh berries or mango slices. Add a drizzle of condensed milk or a dollop of extra whipped cream for extra indulgence. Slice into squares for a colorful dessert platter at family gatherings.

Storage & Make-Ahead Tips

Store in the refrigerator for up to 3–4 days. Cover tightly with plastic wrap to prevent the cake from absorbing other fridge odors. For best flavor, prepare at least overnight to allow the milk mixture to fully soak into the cake.

Tips & Tricks

Use a gentle folding motion when incorporating egg whites to keep the sponge light. Slightly warm milk mixture ensures even absorption without cooking the cake. Decorate with coconut or edible flowers for a festive presentation.

Common Mistakes to Avoid

Do not overheat the milk mixture; it should be warm, not hot. Avoid overmixing the batter after folding in egg whites, which can deflate the sponge. Ensure cake is completely cooled before pouring milk mixture.

Chef’s Advice

Ube extract can be adjusted for stronger or milder flavor. Swap coconut topping for toasted almonds or white chocolate shavings for variety. For cookie-inspired treats, check out Stuffed Red Velvet Cookies, Peanut Butter Nutella Cookies, or White Chocolate Stuffed Cookies.

History and Cultural Significance

Tres Leches Cake originated in Latin America and became popular in the Philippines with local adaptations. Ube, a purple yam native to the Philippines, adds vibrant color and unique flavor, making this version a beloved Filipino twist on a classic dessert.

Final Thoughts

This Ube Tres Leches Cake combines the nostalgic comfort of tres leches with a bright, tropical twist. Tested and perfected for fluffy texture and rich flavor, it’s an impressive yet approachable dessert for home bakers and a guaranteed crowd-pleaser for family gatherings.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice (~1/10 cake)	~380 kcal	6 g	42 g	18 g	2 g	28 g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.

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