Ube Cake with Coconut Frosting

This beautifully vibrant ube cake is soft, moist, and packed with the lovely flavor of purple yam. It’s topped with a coconut cream frosting for a melt-in-your-mouth finish and to enhance the natural flavor of ube.

What is ube cake?

Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube, a purple yam. The ingredients and method are very similar to that of a chiffon cake. However the addition of ube results in a moister and slightly denser cake.

Why this recipe is so great:

• Taste – This cake is bursting with the distinct flavor of ube. It’s mildly nutty and creamy with a hint of coconut. It’s like white chocolate meets pistachio and coconut in one gorgeous purple cake. The coconut buttercream is rich and creamy with just the right amount of natural coconut flavor.
• Texture – This ube cake is incredibly soft and moist. The crumb is delicate and tender, while the buttercream is silky-smooth with a slightly chewy texture from the shredded coconut.
• Can be made in advance – This cake keeps well for up to a week if properly stored, so it can be made up to 3 days in advance.

Ingredients you’ll need:

• All-purpose flour
• Granulated sugar & salt
• Baking powder & cream of tartar
• Eggs
• Vegetable oil or any kind of neutral-tasting oil
• Milk of any kind including plant-based
• Ube extract & vanilla extract
• Unsalted butter
• Powdered sugar
• Coconut cream or the fat from coconut milk
• sweetened shredded coconut

How to make ube cake:

(the ingredient amounts are listed in the printable recipe card further below)

1. In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Make a well in the center. Add oil, egg yolks, milk, and ube extract. Set aside.
2. In another large bowl, beat the egg whites until foamy. Mix in the cream of tartar and slowly add in the sugar. Continue beating until stiff peaks form. Set aside.
3. Using the same beaters, mix the egg yolk mixture until smooth.
4. Fold in 1/4 of the egg whites to lighten up the mixture. Gently fold in the rest in two equal parts until just combined.
5. Divide the cake batter into two 9″ pans lined with parchment on the bottom. Bake at 325F for 35-40 minutes. 
6. Once the cake is completely cooled, trim the top of the cake for a flat surface before frosting and assembling.

How to make coconut frosting:

Beat the butter, vanilla extract, and salt together until light and fluffy. Mix in 1 cup of powdered sugar along with 1 tablespoon of coconut cream at a time, mixing well in between. 

Expert tips:

• Ube flavor – Use a good-quality ube flavor extract like McCormick or Ferna Flavocol brand. It will provide excellent color and taste without you having to cook the yam or add food coloring. It just makes life easier.
• Coconut cream – If you are unable to find coconut cream, you can use the fat from canned coconut milk by leaving it in the fridge overnight and using only the cream that floats to the top of the can.
• Removing and cooling the cake – Let the cake cool in the pan for 10-15 minutes, run a thin knife along the edge, invert the cake onto a cooling rack, and remove the parchment paper. Flip the cake once more, so it’s right side up, and let cool completely before trimming and frosting.

FAQ:

What does ube cake taste like?

It tastes like a moist vanilla and coconut cake with a nutty undertone.

How to store:

Ube cake can be kept tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5-7 days.

How to freeze:

The cake itself can be double-wrapped in saran wrap and stored in the freezer for up to 3 months. Thaw in the fridge overnight and frost as instructed.

You might also like:

• Vanilla Chiffon Cake
• Chocolate Chiffon Cake
• Japanese Cheesecake
• Matcha Ice Cream
• Mango Pudding

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Recipe adapted from Woman Scribbles