Ube Chiffon Cake
This ube chiffon cake is a dreamy, pillowy-soft dessert with a stunning purple hue and the sweet, nutty flavor of ube (purple yam). It’s ultra-light and airy like a cloud, yet rich with flavor—perfect for any celebration or when you’re just craving something uniquely delicious.
Why you’ll love this recipe:
- No specialty ingredients needed – Traditional ube cakes often call for ube halaya or frozen purple yam, which can be hard to find depending on where you live. This version uses only ube extract, while still delivering that nostalgic, aromatic ube flavor.
- Soft, airy, melt-in-your-mouth texture – Chiffon cakes are known for their light and delicate crumb, and this one is no exception. The whipped egg whites give it a billowy softness that makes each bite feel like you’re eating a purple cloud.
- Beautiful presentation with minimal effort – With its natural lavender hue from the ube extract, this cake is visually striking, right out of the oven. No heavy frostings or fancy decorations required.
If you love chiffon cakes, you must try my Vanilla Chiffon Cake, Chocolate Chiffon Cake, or Lemon Chiffon Cake. Or if you’re in the mood for something Asian-inspired, try my Matcha Madeleines, Mochi Brownies, and Black Sesame Banana Bread.
How to make ube chiffon cake:
(The full written and printable recipe is further below.)
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and add the egg yolks, oil, milk, and ube extract. Set aside.
- In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
- Using the same beaters, beat the egg yolk mixture until smooth.
- Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined.
- Pour the batter into an ungreased 10″ tube pan with a removable bottom. Bake at 325F for an hour.
- Invert the pan (to cool the chiffon cake upside down, so that it doesn’t collapse) and let it cool completely before removing the cake from the pan.
🌟 Expert tips:
- Use room-temperature eggs – Cold eggs don’t whip up as well. Room-temp egg whites whip up faster and hold more air—essential for that signature chiffon cake rise.
- Don’t grease the pan – It might feel counterintuitive, but an ungreased tube pan is key for chiffon cakes. The batter needs to cling to the sides of the pan as it rises in the oven.
- Whip egg whites to stiff—but not dry—peaks – Stiff peaks mean the egg whites stand tall with a slight curl at the tip when you lift the beaters. If they look grainy or start to separate, they’re over-whipped, which can make folding difficult and cause the cake to deflate.
- Fold gently and in stages – Start by mixing a quarter of the whipped egg whites into the batter to lighten it, then gently fold in the rest using a rubber spatula: cut down the middle, sweep around the side, and lift the batter up and over. Rotate the bowl as you go. This helps preserve the air without deflating the meringue.
Storage & freezing instructions:
Storing – Tightly cover the cake with plastic wrap or place in an airtight container and store at room temperature for 3-4 days.
Freezing – Once it’s completely cooled, tightly wrap in a layer of plastic wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Recipe FAQs:
Yes! You can replace part of the milk with ube halaya if you’d like a denser texture and deeper flavor, but it’s totally optional.
The McCormick and Butterfly brands are popular and provide great flavor and color. Use a high-quality extract for the best results.
It’s best in a tube pan, but you can use two 8″ or 9″ round pans—just adjust the bake time accordingly.
If you’ve tried this Ube Chiffon Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Ube Chiffon Cake
Ingredients
- 2 cups (235g) cake flour, (or 1 & 3/4 cups all-purpose flour mixed with 1/4 cup cornstarch)
- 1 cup (200g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 7 large egg yolks, room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) milk
- 1 tbsp ube extract
- 7 large egg white, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 325F.
- Sift the flour, sugar, baking powder, and salt into a large mixing bowl.2 cups (235g) cake flour, 1 cup (200g) granulated sugar, 1 tbsp baking powder, 1/2 tsp salt
- Make a well in the center and add the egg yolks, oil, milk, and ube extract. Set aside.7 large egg yolks, 1/2 cup (120ml) vegetable oil, 3/4 cup (180ml) milk, 1 tbsp ube extract
- In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.7 large egg white, 1/2 tsp cream of tartar, 1/2 cup (100g) granulated sugar
- Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
- Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined and no white streaks remain.
- Pour the batter into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Invert the pan (to cool the chiffon cake upside down, so that it doesn’t collapse)and let cool completely before removing the cake from the pan. Slice with a serrated knife using a gentle sawing motion.
It was my first time trying ube cake, and it did not disappoint. So soft, fluffy, and absolutely delicious. Perfect for family gatherings!