Ube Tres Leches Cake Recipe
Prepare yourself for this unique dessert: ube tres leches! This creamy fusion tres leches cake recipe takes the classic Latin American favorite known for its light fluffy texture with three kinds of milk and infuses it with the vibrant distinctive flavor of ube.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Cake
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 5 eggs yolks and whites separated
- ⅓ cup whole milk
- ¾ cup granulated sugar for egg yolks
- ¼ cup granulated sugar for egg whites
- 1 tablespoon ube extract
- ¼ cup ube halaya
Milk Mixture
- 1½ cups evaporated milk one can
- 1 cup condensed milk
- ⅓ cup coconut milk
- 1 teaspoon ube extract
Whipped Ube Topping
- 1½ cups heavy whipping cream
- ½ cup coconut milk
- 2 tablespoon granulated sugar
- 2 teaspoon ube extract
Instructions
Make the Cake
- Preheat your oven to 350℉/180℃. Prepare a 9x13 in (23x33 cm) baking dish by buttering the inside. Place the separated egg yolks and egg whites in their own medium to large bowls, set aside. In a third bowl, sift together the flour, baking powder, and salt. Set aside.
- Add the measured sugar for the egg yolks to the egg yolk bowl and beat together until light and fluffy. Whisk in the ube halaya, ube extract, and milk until smooth (little lumps may show). Set aside.Fold in the egg yolk and ube mixture to the dry ingredients.
- Begin to beat the egg whites in their bowl while slowly adding the measured sugar for the egg whites. Continue to beat until you get stiff peaks. Repeat the same folding technique with the egg whites.
- Pour the cake batter into the baking dish and bake for about 30 mins or until a toothpick comes out clean. Let it rest at room temperature for about an hour.
Make the Milk Mix
- Meanwhile, make the milk mixture by adding the three types of milk (evaporated, condensed & coconut milk) to a large bowl with the ube extract. Stir well.
- Poke small even holes throughout the cake making sure the fork touches the bottom of the pan. Gently pour in the milk mixture. Let the cake sit for 20 mins on the counter as it soaks the liquid. Cover and place the cake in the fridge to rest for 8 hours.
Make the Ube Whipped Topping
- Make the whipped topping by combining the heavy whipping cream, coconut milk, sugar, and ube extract to a large bowl. Beat until you get medium to stiff peaks.Spread on top of the refrigerated cake. You can serve immediately or let it rest uncovered 2 more hours in the fridge for the whipped cream to set.
Nutrition
Calories: 308kcalCarbohydrates: 36gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 92mgSodium: 159mgPotassium: 238mgFiber: 0.2gSugar: 30gVitamin A: 532IUVitamin C: 1mgCalcium: 180mgIron: 1mg