Name: Ube Tres Leches Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: ½ cup unsalted butter (room temperature); 1 cup sugar; 5 large eggs (room temperature); 1 tbsp ube extract; 1½ cups all purpose flour; 1 tsp baking powder; ½ tsp salt; 1 14-oz can coconut milk (room temperature); 1 14-oz can ube condensed milk (room temperature, can sub with sweetened condensed milk flavored with ube extract); 1 12-oz can evaporated milk (room temperature); 2 cups heavy cream (chilled, can sub with whipped cream); 2 tbsp sugar; 1 tsp vanilla extract

Introduction

Ube Tres Leches Cake is a delightful twist on the classic tres leches, infused with vibrant purple ube flavor. This moist and creamy Filipino-inspired dessert combines soft sponge cake soaked in three types of milk and topped with luscious whipped cream. It’s perfect for special occasions or whenever you crave a sweet, refreshing treat.

Ingredients

½ cup unsalted butter (room temperature)

1 cup sugar

5 large eggs (room temperature)

1 tbsp ube extract

1½ cups all purpose flour

1 tsp baking powder

½ tsp salt

1 14-oz can coconut milk (room temperature)

1 14-oz can ube condensed milk (room temperature, can substitute with sweetened condensed milk flavored with ube extract)

1 12-oz can evaporated milk (room temperature)

2 cups heavy cream (chilled, can substitute with whipped cream)

2 tbsp sugar

1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Grease or butter a 9×13 inch baking pan and set aside.

Step 2: In a large bowl, beat sugar and butter using a handheld electric mixer or stand mixer fitted with a paddle attachment until light and well incorporated.

Step 3: Add eggs one at a time, making sure each egg is fully incorporated before adding the next.

Step 4: Stir in the ube extract until blended evenly.

Step 5: Sift the flour, baking powder, and salt into the bowl. Gently stir until combined and smooth.

Step 6: Pour the cake batter into the prepared baking pan and spread evenly.

Step 7: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Remove the cake from the oven and pierce the surface all over with a fork to create holes for the milk mixture to soak in.

Step 9: In a large bowl, stir together the coconut milk, ube condensed milk, and evaporated milk until fully combined.

Step 10: Slowly pour the milk mixture onto the cake in increments of about half a cup, allowing it to absorb before adding more. Continue until the cake is thoroughly soaked.

Step 11: Place the cake in the refrigerator for about 15 minutes or until completely chilled.

Step 12: While the cake chills, whip the heavy cream with sugar and vanilla extract until stiff peaks form.

Step 13: Spread the whipped cream evenly over the chilled cake.

Step 14: Refrigerate the cake until you are ready to serve. This helps the flavors meld and the topping to set.

Tips & Variations

For a stronger ube flavor, add a little more ube extract or swirl in cooked ube halaya before baking.

Use coconut whipped cream as a dairy-free topping alternative for a tropical twist.

To make ahead, prepare the cake and soak it in the milk mixture the day before serving; top with whipped cream just before serving.

FAQs

Can I use regular sweetened condensed milk instead of ube condensed milk?

Yes, you can substitute regular sweetened condensed milk and add ube extract to mimic the flavor if you cannot find ube condensed milk.

What can I use if I don’t have ube extract?

Without ube extract, the cake will lack its signature flavor and color. You can try using ube halaya or sweet purple yam puree as an alternative for natural flavor and color.