Ube Tres Leches Cake: A Vibrant Filipino Delight with Creamy Three-Milk Soak Recipe
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.
- 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
Scale
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the mixture.
- 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.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, whisking continuously until the batter is smooth and lump-free.
- Pour Batter into Pan: Pour the evenly mixed batter into the greased cake pan and smooth the top with a spatula for uniform baking.
- 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.
- 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.
- 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.
- 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.
- Chill the Cake: Refrigerate the soaked cake for at least 1 hour to let flavors meld and the texture set.
- 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
