Ube Tres Leches Cake: A Vibrant Filipino Delight with Creamy Three-Milk Soak Recipe

Introduction

Ube Tres Leches Cake is a creamy, sweet Filipino dessert that combines the vibrant flavor of purple yam with the classic three-milk soak. This moist, colorful cake is perfect for impressing family and friends at any occasion, offering a unique twist on a beloved treat.

Ingredients

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup ube (purple yam) puree
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• Optional: ube extract for enhanced flavor
• Fresh fruit for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Step 2: In a bowl, combine the flour, baking powder, and salt.
3. Step 3: In another bowl, whisk together sugar, ube puree, vegetable oil, milk, eggs, and vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, whisking until smooth and well combined.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top evenly.
6. Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and optional ube extract.
9. Step 9: Poke holes evenly throughout the cooled cake using a fork, then slowly pour the milk mixture over it. Let it soak for 30 minutes.
10. Step 10: Refrigerate the soaked cake for at least 1 hour to allow the flavors to meld.
11. Step 11: Before serving, optionally whip additional heavy cream to spread on top and garnish with fresh fruit if desired.

Tips & Variations

• Use fresh ube puree for the best flavor instead of store-bought.
• Make sure to poke holes evenly to allow the milk mixture to soak through the cake uniformly.
• Try adding a splash of coconut milk to the milk mixture for a tropical twist.
• For a mocha version, mix 1 tablespoon of cocoa powder into the cake batter.
• Bake the cake in two layers and stack with whipped cream or ube frosting for extra texture.
• Add fresh strawberries or mango slices between layers for a fruity surprise.

Storage

Store the Ube Tres Leches Cake covered in the refrigerator for up to 4-5 days. To freeze, wrap individual slices tightly in plastic wrap and then foil; the cake will keep for up to 3 months. Thaw frozen slices overnight in the refrigerator before serving. Reheat gently if desired, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean with no batter sticks, the cake is fully baked.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Chilling it overnight helps the flavors develop and enhances the texture.

Ube Tres Leches Cake: A Vibrant Filipino Delight with Creamy Three-Milk Soak Recipe

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Ube Tres Leches Cake is a moist and creamy Filipino dessert that combines the unique, sweet, nutty flavor of purple yam (ube) with the classic richness of a traditional tres leches cake soaked in a luscious blend of three milks. This vibrant purple cake is visually stunning and perfect for celebrations or any occasion, offering a delicious fusion of cultural flavors and creamy textures that delight the palate and impress guests.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Ingredients

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Dry Ingredients

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• ½ cup ube (purple yam) puree
• ½ cup whole milk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Milk Mixture

• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• Optional: 1 teaspoon ube extract for enhanced flavor

Toppings (Optional)

• Additional whipped heavy cream
• Fresh fruit such as mango slices or coconut flakes

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the mixture.
3. Prepare Wet Ingredients: In a separate large bowl, whisk sugar, ube puree, vegetable oil, whole milk, eggs, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, whisking continuously until the batter is smooth and lump-free.
5. Pour Batter into Pan: Pour the evenly mixed batter into the greased cake pan and smooth the top with a spatula for uniform baking.
6. Bake the Cake: Place the cake pan in the oven and bake for 30–35 minutes until a toothpick inserted in the center comes out clean, indicating the cake is done.
7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
8. Prepare the Milk Soak: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and optional ube extract until the mixture is smooth and homogeneous.
9. Poke Holes and Soak Cake: Once cooled, use a fork to poke holes evenly all over the cake surface. Slowly pour the milk mixture over it, allowing it to be fully absorbed; let it soak for 30 minutes.
10. Chill the Cake: Refrigerate the soaked cake for at least 1 hour to let flavors meld and the texture set.
11. Top and Serve: Before serving, optionally whip additional heavy cream and spread on top. Garnish with fresh fruit like mango slices or coconut flakes for a tropical touch.

Notes

• Use fresh ube for the best authentic flavor instead of store-bought puree when possible.
• Ensure to poke holes evenly throughout the cake to allow the milk mixture to soak uniformly.
• The milk mixture should be well combined and smooth to seep into the cake properly and achieve a creamy texture.
• Decorate creatively with toasted coconut, crushed nuts, or edible flowers for an extra special presentation.
• You can make the cake a day ahead and chill overnight for enhanced flavor.
• For a gluten-free version, substitute the all-purpose flour with an appropriate gluten-free flour blend, verifying all ingredients for allergen safety.
• Freeze individual slices wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.
• Optional additions: adding a tablespoon of cocoa powder to the batter for a mocha twist or layering fresh fruits between cake and cream layers for texture.

Keywords: Ube Tres Leches Cake, Filipino dessert, purple yam cake, tres leches cake, creamy cake, baked dessert, festive cake, ube recipe