Go Back
–+ servings
Ube Tres Leches Cake

Ube Tres Leches Cake: A Colorful Twist on a Classic Delight

Ube Tres Leches Cake is a colorful and creamy dessert that combines Filipino ube with classic tres leches, creating a delightful experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: DESSERTS
Cuisine: Filipino, Latin American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free options.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal rise.
  • 1 tsp Salt Enhances overall flavor.
  • 5 large Eggs, separated Whip whites to stiff peaks for fluffiness.
  • 1 cup Whole Milk Almond milk works as a lactose-free substitute.
  • 1 cup Granulated Sugar (for yolks) Sweetens and aerates egg yolks.
  • 1/2 cup Granulated Sugar (for whites) Stabilizes whipped egg whites for volume.
  • 1 tbsp Ube Extract (for cake) Infuses distinct flavor and color.
  • 1/2 cup Ube Halaya Adds texture and authentic ube notes.
For the Soak
  • 1 cup Evaporated Milk Key for moisture in the soak.
  • 1 cup Condensed Milk Adds creaminess and sweetness.
  • 1 cup Coconut Milk (for soak) Enhances richness.
For the Topping
  • 2 cups Heavy Whipping Cream Creates a light, airy topping.
  • 1/4 cup Coconut Milk (for topping)
  • 1 tbsp Ube Extract (for topping)

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • Electric mixer
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and lightly butter a 9x13-inch baking dish.
  2. Sift together the all-purpose flour, baking powder, and salt in a bowl.
  3. Beat the egg yolks and granulated sugar until light and fluffy. Fold in ube halaya, ube extract, and whole milk.
  4. Combine the yolk mixture with the dry ingredients, stirring gently to avoid overmixing.
  5. Whip egg whites separately with remaining sugar until stiff peaks form.
  6. Fold the whipped egg whites into the yolk batter carefully.
  7. Pour the batter into the prepared dish and bake for 30 minutes, or until a toothpick comes out clean.
  8. Let the cake cool for 1 hour to absorb the soak properly.
  9. Whisk together evaporated milk, condensed milk, coconut milk, and ube extract for the soaking mixture.
  10. Poke holes in the cooled cake with a skewer or fork and pour the milk mixture over the surface.
  11. Allow the cake to sit for 20 minutes before refrigerating for at least 8 hours.
  12. Prepare the whipped topping by beating heavy cream, coconut milk, sugar, and ube extract until soft peaks form.
  13. Spread the fluffy topping over the chilled cake and refrigerate for an additional 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Optional: Garnish with fresh berries or pistachios for an elegant touch.

Tried this recipe?

Let us know how it was!