Ube Cake
An easy ube layer cake with ube buttercream frosting. Made with ube extract for a simple purple yam cake!
Servings: 12 servings
Calories: 799kcal
Equipment
Ingredients
Ube cake
- 270 g unsalted butter room temp.
- 285 g white sugar finely granulated or caster
- 1 ½ tablespoon vegetable oil
- 5 eggs large
- 5 tablespoon coconut milk
- 3 teaspoon ube extract
- 285 g all-purpose plain flour
- 3 ½ teaspoon baking powder
Ube buttercream
- 325 g unsalted butter room temp.
- 675 g powdered icing sugar
- 3 ½ teaspoon ube extract
- 1 - 2 tablespoon coconut milk
- ⅛ teaspoon salt
Instructions
Ube cake
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- For the sponges, cream together the butter, sugar and oil using a spatula, electric hand mixer or stand mixer, until light and pale.
- In a separate bowl, beat the eggs, milk and ube extract until combined.
- Beat half of the wet ingredients mix into the butter mix.
- Sieve in half of flour and beat in until smooth, then stir in the remaining wet mix.
- Sieve in the remaining flour and the baking powder, folding in until only just combined.
- Divide the batter evenly between two greased and lined 8-inch cake tins and bake in the oven for 25-30mins until risen and skewer comes out clean from the middle of the cakes.
- Allow the cakes to cool in the tins for 20mins before removing and transferring to a wire rack while you make the frosting.
Ube buttercream
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
- Add in the ube extract, milk and salt (if using) mixing until only just smooth.
Assembly
- Once the cake sponges have cooled, cut each layer in half so that you have 4 thin layers in total.
- Place one onto a flat plate or cake board and spread roughly ⅕ of the frosting on top.
- Sandwich another cake layer on top and frost, repeat until you’ve stacked and frosted all four layers.
- Cover the cake in the rest of the frosting, smoothing lightly with a spatula.
- Add the remaining frosting to a piping bag and swirl the frosting on top. Sprinkle with shredded coconut and enjoy!
Video
Notes
Storage: Keep ube cake in an airtight container (or use cling film) in the fridge. It should keep for up to 4 days.
Freezing: You can cut your frosted ube cake into pieces and freeze it for up to 3 months. Wrap in cling film and foil first!
Top tips:
- Use softened room temperature butter for ease of mixing.
- Your sponges are cooked once they’re risen and springy to the touch. An inserted toothpick or skewer should also come out clean from the middle.
- For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.
- Decorate your ube cake with shredded coconut, toasted coconut flakes or a generous helping of sweet macapuno.
- Swap your plain flour for self-raising flour and reduce the baking powder to only 1 tsp.
- You can swap the coconut milk for coconut cream or another type of milk.
- You can use any neutral-flavoured oil for the cake batter.
Nutrition
Calories: 799kcal | Carbohydrates: 99g | Protein: 5g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 183mg | Potassium: 86mg | Fiber: 1g | Sugar: 79g | Vitamin A: 1339IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 2mg