Ube cake (or Filipino purple yam cake) is unlike any cake you’ve had before. It’s sweet and earthy and deliciously purple! A staple in any Filipino celebration.
(Looking for cupcakes? Check out this recipe for delicious ube cupcakes frosted with ube whipped cream. Want ube but not in the mood for cake? Try this scrumptious ube cheesecake with coconut cookie crust and coconut whipped cream or make some ube waffles or ube crinkles this weekend!)
Ube (or purple yam) is not unique to the Philippines but it is definitely a national favourite. It’s made into all sorts of treats like ice cream, candy, rice cakes and, my personal favourite, jam.
I must admit, it is very difficult for me to describe how ube tastes like because it’s so unique it doesn’t taste like anything. Seriously.
The best I can come up with is it tastes a little like sweet potato but that’s not even an accurate (not even close!) description. Looks like GQ had the same problem – see their article on ube here.
Let me just say this – if a whole nation can be obsessed with ube, won’t you want to know what the fuss is about? So how about it? Ready to explore?
The hunt for the perfect ube jam
When I went home last October, at the top of my foodie to-do list was to go to the Good Shepherd Convent so I can buy boatloads of ube jam that I can take back to Toronto. The Good Shepherd sisters are known for making excellent ube jam and it’s not uncommon for people to drive all the way there (Manila traffic notwithstanding) to get some.
Mission accomplished. I can only bring so much given the (very annoying) luggage weight restrictions so I was treating my stash like gold.
Time flies (or maybe I just like ube jam that much) and I am down to my last tub and I’m thinking, I should make something out of this (I mean, as opposed to just sitting on the sofa eating it like ice cream).
Related: Ube Bread Rolls with Toasted Coconut
How to bake ube cake
So this ube cake was born. For my previous ube cakes, I used either ube extract
Ube cakes are technically chiffon cakes that taste like ube but this version, while still soft, is much denser, I’m thinking because of the jam which was very thick. But it is delicious nonetheless.
And like chiffon cakes, you beat the egg whites separately until stiff. Then you fold your cake batter into your egg whites.
Related: Mango Chiffon Cake with Whipped Mango Frosting
Ube cake with ube Swiss meringue buttercream
Something needs to be said about ube Swiss meringue buttercream.
Swiss meringue buttercream is my favourite frosting to make (I used it for my Rainbow Cake and for these Salted Caramel Cupcakes). Not as sweet as American buttercream, it is also more forgiving IMO.
The ube frosting here is just to-die for. Just remember that the amount of ube extract to add is up to you. So taste and adjust to your liking.
Related: Leftover Egg Yolk Recipes – 17 Ways to Use Leftover Egg Yolks
The holidays and ube cake
Like I mentioned before, Filipinos love Christmas and ube cake is a huge part of that. It will almost certainly be served and enjoyed at family gatherings during the holidays.
So if you’re looking to serve something unique this holiday season, why not take a crack at ube cake? I apologize for the awful job I’ve done of describing how it tastes like however, hope you believe me when I say it is absolutely delightful.
More Filipino dessert recipes
Looking for more Filipino desserts to try? Check these out:
-
- Brazo de Mercedes Cupcake (video)
-
- Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)
-
- Baked Apple Turon with Salted Caramel Sauce
Related: How to Take Delicious Food Photos
Ube Cake (Filipino Purple Yam Cake)
Ingredients
For the Ube Cake Batter:
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ube extract see notes
- 1/2 cup vegetable oil
- 1/2 cup milk
- 8 pcs egg yolks from large eggs room temperature
- 1/3 cup granulated sugar see notes
- 1/2 cup ube jam see notes
- purple gel food colour optional
For the Meringue:
- 8 pcs egg whites from large eggs room temperature
- 1 tsp cream of tartar
- 3/4 cup granulated sugar
For the Ube Swiss Meringue Buttercream:
- 5 pcs egg whites from large eggs
- 1 cup granulated sugar + 2 tablespoons
- pinch salt
- 2 cups unsalted butter cut into parts, room temperature
- 1 1/2 tsp vanilla extract
- ube extract to taste
Instructions
For the Ube Cake:
- Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside.
- In a large bowl, sift 2 1/2 cups cake flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. In a smaller bowl, combine 2 teaspoons ube extract, 1/2 cup vegetable oil and 1/2 cup milk. Set aside.
- In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding 1/3 cup sugar until the mixture is light yellow (about 7 minutes on medium-high speed). Add 1/2 cup ube jam and beat until smooth and no big lumps remain. If you want your cake to be a vibrant purple, you can add gel food colour at this stage and give the batter a stir until the colour is evenly distributed.
- Fold a third of your flour mixture into your egg mixture just until combined. Then add half of your milk mixture, another third of your flour, the rest of your milk and finally the rest of your flour, folding each addition just until combined. Be careful not to overwork the batter.
- Using a stand mixer with the whisk attachment (or your handheld electric mixer - making sure that the beaters are clean, dry and grease-free), beat the 8 egg whites on medium-high speed until they start to get foamy. Then add 1 teaspoon cream of tartar and beat until very frothy.
- Gradually add 3/4 cup sugar into egg whites until you reach stiff peaks. Then take about 1 1/2 cups of the meringue and fold it into your cake batter to lighten it. Then fold your cake batter into the meringue in thirds until incorporated.
- Transfer the batter to prepared pans and bake for 20-30 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
- Put the pans upside down on a cooling rack and cool completely.
For the Ube Swiss Meringue Buttercream:
- Once your buttercream has come together, start adding 1/4 teaspoon ube extract at a time until you get the flavour you desire (I put 1 teaspoon total). Whip until the flavour is fully incorporated and the buttercream is evenly coloured.
Assembly:
- Trim the tops of your cakes if they are uneven. Trim the sides too to get rid of the brown edges so you're left with a vibrant purple cake.
- Fill and decorate with frosting as desired.
Video
Notes
- You can find ube extract in Asian supermarkets. And there's always Amazon (see below).
- You may need to adjust the sugar content depending on the kind of ube jam you find. Ube jam can be found in Asian supermarkets as well.
(Cake recipe adapted from My Sweet Ambitions).
Happy baking!
Did you make ube cake? Tell me about it in the comments section below. Have you tried ube before? I’d love to hear all about it.
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(This post was updated on 11 January 2019.)
Mia says
Hi Jolina! Just want to know if you can use ube powder and how much do I need to put in?
Jolina says
Hi Mia! I don’t use ube powder in this recipe so I can’t say for sure. Hopefully other readers have tried and someone can chime in.
Jackie says
Hi can i add 1 cup of grated ube. I found frozen ube in the asian supermarket. What do i leave out if I add the grated ube?
Do i have to cook the frozen ube before i add to the cake mixture?
Jolina says
Hi Jackie. Unfortunately I haven’t worked with grated ube before so I don’t know how to incorporate it into my baking. Hopefully other readers here will see your question and reply!
Zeegee says
Hi Jackie, you can do it by replacing the flour. If you add 100g of grated ube, then lessen the flour by 100g as well.
Carrie says
I made this cake and loved it. I also used grated, frozen ube and the commenters advice about using less flour. I was amazed at how well this cake stayed together! Popped right out of the pans (I used cooling spray instead of parchment) and I could literally flip the cake back and forth between my hands. I wish I had used a bit.more ube extract in the buttercream (3/4 tsp). It was the first time any of us had had ube and I wasn’t sure we’d like it. We loved it and felt like the flavor was too mild. Thanks for the great recipe!
Jolina says
That’s awesome Carrie! Glad you liked it! 🙂
Gina says
Does 3 8” round pans translate to a 9×11 pan if I wanted to make a sheet cake?
Jolina says
Hi Gina, I’m not sure because I haven’t tried. But here’s a handy guide I found that you can check out: https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size Hope it helps!
Majal says
Hi there! Do you use all of the meringue or only 1 1/2 cup to mix/fold with the batter? Also, what kind of food colour is best to use to achieve a vibrant purple for the cake.
Jolina says
Hi! I use all the meringue. And I don’t usually use food colour because the ube extract makes the cake purple enough for me but if you were to use one, stick to gel (they sell violet) instead of liquid.
Majal says
Thank you for the recipe! My cake turned out really good. I can only find clear ube extract so I used liquid food colour instead. Now need to do the buttercream. Is it okay to use electric hand mixer for the swiss meringue buttercream?
Jolina says
Using a hand mixer is fine, it would just take a longer.
Jennifer says
The cake had great flavor. The buttercream was heavenly and I received several compliments on the fluffy texture. Mine did not turn out as moist as I would have liked. Did you grease your pans as well or just use parchment?
Jolina says
Hi Jennifer, I do no grease my pans when making ube cake. I only line the bottom with parchment paper.
Amie says
Can I use powder purple yum
Fama says
hi there. i came across your recipe blog and thought I’d give it a try… i even went extra and made my own ube jam. i got the taste down, no problem with that… but my chiffon cake turned out dry… i baked it for 20 minutes, how long do i keep it upside down with the pan on til i can take it out and frost it? any tips on how to make it soft & moist? thank you 🙂
Jolina says
Hi Fama. I usually frost my cakes when they are completely cool, otherwise the frosting will melt off the cake. Some days I even bake the cake the day before. As to keeping it moist, a lot of factors can affect that though I would start with oven temperature. I suggest investing in an oven thermometer (mine cost less than $10). It’ll help you bake at the right temperature every time.
Maniecel Mugford says
Here I’m Calgary Alberta so far out of stock in any Asian store. And amazon as well. I found condensed use flavour. Do you think it will work well to replace the extract? I found a ube halaya on jar.
Thank you,
Jolina says
Hi Maniecel. I’m not familiar with condensed ube flavour. Is it some kind of condensed milk? If it is, I’m afraid it won’t work in this recipe.
Maniecel Mugford says
I did use it yesterday. And it worked. it’s like a condensed milk but ube flavour. So remove the sugar on the recipe instead and use half of the can. And it was really good like ube cake. Thanks again.
Jolina says
That’s awesome Maniecel! Glad the recipe worked out 🙂 I hope I can find ube condensed milk here too, sounds delicious!
Lor says
Hi! I am also from Calgary, looking to bake this for my daughter’s 1st birthday. Where did you find ube condensed milk? Thank you!
Adriana says
Hi,
How many slices does this yield? How many people does it feed?? Thank you!
Jolina says
Hi! It largely depends on how big you slice the cake. We’ve served it to as many as 20 people at one point 🙂 Though I’d say 12 is safe, assuming “regular size” cake slices.
Ann says
Do you think this would work as an ube roll with the meringue rolled up in the middle?
Jolina says
Hi Ann. Possibly. I can’t say for certain as I haven’t tried though.
Isabelle says
Hi, I’m a fairly new cook, and am just starting out with more complex recipes. I want to make this cake for a cooking project, and time is of the essence. Do you have an approximation of the prep time for the cake? Also, for the ube jam and ube extract, the closest thing I found to ube jam was “purple yam spread”, but seemingly an equivalent to jam, and the ube extract is artificial, is that okay?
Jolina says
Hi Isabelle. As long as you have everything on hand, prep should not take very long. It’s just the egg whites that’s a little tricky but the rest is very straightforward. So I’d say less than 30 minutes to get the batter ready. As for purple yam spread – yes that can work. Just make sure to taste and adjust your sugar because some brands are very sweet. Ube extract is artificial and the exact brand I use is linked on the post. Good luck!
G says
I tried this cake and it turned out terrible. The buttercream tasted only like butter. Followed the recipe perfectly and it turned to waste.
Jolina says
Hi G. Sorry to hear the cake didn’t work turn out well for you. I (and others) have had a lot of success with the recipe and it’s one of our favourites. As for the buttercream – there are 2 cups of butter in there so it is going to take quite a bit of ube extract to get the ube flavour to your liking.
Carl says
I made your wonderful cake for my wife’s birthday and it came out tasting so good, she said it reminded her of being back home in Leyte, there is only one thing missing when I made the cake, I remember when ever I bought a cake in the Philippines the cakes have a different taste then cakes do here in the states, I miss that taste, I’m in my 60’s and that taste is so much better then state side cake, I wonder if there is any cake mix that’s made in the Philippines.
Jolina says
Hi Carl. Your wife is a lucky lady 🙂 I’m glad you guys liked the cake! I’m not sure what taste you’re referring to. Could it be the macapuno they typically add on top? As to your question on cake mixes, I haven’t seen one in Canada (where I am) yet.
Johnathan Vargo says
Oh my goodness, this cake is stunning, Jolina! It’s been awhile since I dropped in, but the picture caught my eye on Pinterest. Wonderful work on the icing. I will have to try this, although, I doubt my icing skills will be up to the challenge lol! Take care, Jolina!
Jolina says
Hey John! Thank you! How are you guys? Things have been hectic this past few months (we moved – never fun lol) but things are slowly getting back to normal, just in time for the crazy Q4. Hello to Kim!
Johnathan Vargo says
Things are going well! Kim says hello back. We moved too, it’s been kind of crazy around our house as well. Oh man, the fourth quarter…fun times lol! Glad things are settling down for you and hope the rest of the year goes smoothly. It was wonderful to hear back from you, Jolina. Wish you the best 🙂
Ashley D says
Hi Jolina!
I’m looking to make this cake for my boyfriend’s birthday. He loves ube and is so excited to finally have it in a cake again. Do you know roughly how many cupcakes this recipe would make? I’m nervous it’ll be a deliciously big cake!
I also noticed that your buttercream recipe typically frosts a two tier cake, is it enough for this three tier cake?
Thank you!! Looking forward to trying your recipe!!
Jolina says
Hi Ashley! I haven’t converted this recipe into cupcakes so unfortunately I can only guess. But, I found this guide which I think would really help you > https://www.thekitchn.com/heres-how-to-convert-a-cake-recipe-to-make-cupcakes-instead-tips-from-the-kitchn-219545 As for the frosting, yes it was enough for this recipe. Have fun baking! Would love to see how it goes.
Zara says
Hi! Can I use 1 8×4 pan only and Cut into half after? My oven can fit only 1 pan
Jolina says
Hi Zara! Your pan is too small for the full recipe. This might help you with the adjustments: https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
Pam Nacpil says
Hi! Here from New Brunswick 🙂
What would be a good alternative to ube jam if none are available? Hope you can advise type and brand, as well as recipe deviations in case this is used.
Thank you!
Pam
Seb says
I live in gta area, been to T&T , Foody and A1 Premium, but not able to find the ube flavor ectract anywhere. Can you let me know which asian supermarket you found and bought the the extract from.
Thanks in advance.
Jolina says
Hi Seb. There’s this small Asian supermarket in Mississauga called Oriental (Dundas and Confederation) and I remember buying a couple there. Ocean’s is also pretty complete. If all else fails, Amazon has it. TBH though, last time I was in Manila I bought several because they were so much cheaper there! So if you know someone going home to the Philippines this Christmas, it would be a good “padala” idea 🙂 Good luck!
Abbie says
Don’t have one jam can I use ube flavor instead thanks
Jolina says
Hi Abbie. Do you mean the ube extract from McCormick? The recipe does require it. If you can’t find ube jam, you can probably use frozen grated ube or ube powder that you’d need to rehydrate. I haven’t used these personally though so I can’t say what they taste like – just see if you need to adjust the sweetness if you do use them in the recipe. Good luck!
Caroline says
I made the cake this evening. It was wonderful. I didn’t have ube extract on hand, so I used coconut. After all, a lot of ube cakes are also made with macapuno, which is coconut. Thanks!
Jolina says
Hi Caroline! So happy to hear that! And yes, coconut extract is a great alternative. Must try your version next time 🙂
Barbara says
What a beautiful cake. I’m so intrigued by the purple yams. And you’ve done such awesome decorating. 🙂
Melody says
I just moved to Denver and still new to this whole high altitude baking. Any ideas on how to adjust thw recipe for people like us who lives 5000ft above sea level?
Thanks
Jolina says
Hi Melody! I’ve never really thought of that, I’m afraid I have no experience in high altitude baking. But look here, I think you’ll find this super helpful – http://dish.allrecipes.com/high-altitude-cake-baking/ Hope everything works out! Would love to hear how it goes 🙂
Eyk says
I tried your recipe but used homemade ube halaya instead. The cake was light and moist without the overwhelming artificial ube flavor. I really loved it. Thank you for sharing your recipe.
Jolina says
So happy to hear that Eyk! Homemade ube halaya sounds wonderful (it’s really hard to find ube halaya here so making homemade jam is kinda out of the question for me). And you are most welcome 🙂 More ube recipes are coming so hope you stay tuned (I’m a little obsessed with ube LOL)
ann says
Hi, i wanted to ask if i can use the sweet purple yam spread (yun lang available dito) instead of the just plain purple yam. should i modify the recipe, which one?
Jolina says
Hi Ann! I actually used ube jam, which I guess is similar to sweet purple yam spread. The ube jam I used was pretty sweet (where are you based now? Do you by any chance remember how the Good Shepherd jam tastes like?? That’s what I used) so I had to adjust the sweetness of the cake.
Ging Garcia- Bustamante says
Hi Jojo!
Ikaw pala to! Idol! 🙂
I will try out your recipe for my daughter’s bday. She loves ube!!!
I’ve always struggled with frosting!
I’ll let you know how it turns out
It was nice finding your blog!
Jolina says
Ging! OMG HS throw back kung throw back haha! It’s so nice to hear from you. Hope you and your daughter like the cake. Swiss meringue buttercream is by far my favourite frosting and I especially love it here (ube kung ube lol!). PS: Don’t you agree my blog name is so appropriate?? Who would have thought right? Teehee.
Caroline says
Totally sending this to my filipina mom! She LOVES ube.
Jolina says
Awesome! 🙂 Hope she likes it (and hope you like it too!)
Elizabeth says
It looks so good and festive. It’s definitely something that I would serve during the Holidays. I’m sure it’s going to be a huge hit!
Leya de Guzman says
hi, can i use McCormick’s Ube Flavor in place of the ube extract as indicated in the ube cake batterrecipe? thanks.
Jolina says
Hi Leya. Absolutely! That’s what I used 🙂
bee says
I’m trying this for my sister’s birthday. She’s crazy about purple and if it turns out good, she will be happy
Jolina says
Nice! She’s lucky to have you. Hope you guys like it and a most wonderful birthday to her 🙂
fatima says
WOW, this cake looks so good and I love your photography too! Amazingly delicious.
Jolina says
Thans Fatima! Hope you get to try the recipe 🙂
Jett Whitfield says
Oh my goodness! Purple is my favorite color! My recent trip to the Asian market prompted me to buy some Korean yams, thinking they were purple yams. I didn’t realize the mistake until I got home. This is such a unique and beautiful cake!! Definitely will be making this soon!
Thank you for sharing!
Jolina says
Hi Jett! Purple is such a happy colour isn’t it? 🙂 I hope you find the right ube to use, and I hope you like the cake!
Jett Whitfield says
Thank you! I’m sure it will be a process to find the right ingredients. I am so excited about making this tho’!
Remi says
It this real? It is too gorgeous to be real! Wow! The best post as seen last time. Congrats <3 Love everything about it!
Chichi says
Omg!!! This is one gorgeous looking cake!!! so divine!!!!
Sandra Garth says
Wow, wow, wow, this is one gorgeous cake! I would love to bake this, and I’m sure I’d just stare at it for a long time. Thank you for sharing with us this week at Celebrate Your Story, have a great week. Love this cake!
Jolina says
Hahaha thanks Sandra! I hope you eventually eat it though? 🙂 And I hope you like it! Have a wonderful week as well.
aziel morte says
Looks like a yummy cake and this is so satisfying! I want this now
Ann E Bacciaglia says
What a gorgeous looking cake! I love the lilac colour and the decorating. I bet it tastes as good as it looks.
Rose Sahetapy says
I went to a Philippine event one day with my Filipino friends and they suggested me to try ube ice cream. Oh, so delicious, I could eat two more portion LOL. The taste is special, but really yummy! Your ube cake is so pretty! Love the purple color!
Jolina says
Ube ice cream is one of my favourites 🙂 It’s hard to describe the flavour though isn’t it? Just that it’s delicious 🙂 Thanks Rose! Hope your Filipino friends get you ube cake one of these days!
Tiina A says
That’s a real statement cake! So gorgeous! Never heard of that ube and still not quite clear what it is.
Jolina says
Thanks Tiina! Ube is yam, so it’s a kind of root crop like sweet potato. Does that make sense? Or did I confuse you more? LOL!
Tami Qualls says
I have two friends that are Filipino. They bring food to church but never dessert. I’ll have to ask them if they’ve ever made this.
Jolina says
Nice! I guess you’ve had your fair share of pancit and lumpia? 🙂 They would be so surprised to hear you ask about ube (pronounced as ooh-be BTW!)
Tami Qualls says
Yes, we just had it Wednesday night. LoL
kathryn Maher says
Gosh being a lover of cakes and especially looking ones this one is amazing. It looks devine and mouth watering. The purple colour is to die for. I’d love to taste Ube jam sometime.
Helen says
Love your little tale of how you got the jam. Precious stuff.
The ube has me intrigued also. Not come across it myself.
The purple colouring is crazy, but I know a friend who would absolutely go nuts for this. Looks lovely.
Jolina says
Hi Helen! Thanks! Hope you find ube jam, the good stuff, it’s really quite a unique delicacy. And +1 on purple, such a happy colour!
Sarah says
I always have a foodie list when I travel too! There are just too many places I want to visit and too many products to buy! This cake looks and sounds awesome! I can see why it’s a favorite amongst so many!
Jolina says
A foodie list is so important isn’t it? Anddddd also the reason why I get fat after every vacation lol!
Corina says
It certainly sounds unlike any other cake I’ve had before! I haven’t heard of ube but the cake looks amazing and I would love to try it! I can imagine it must be rather special at Christmas time.
Jolina says
Thanks Corina! It’s certainly unique 🙂
Sus says
I’ve never heard of Ube before but it sounds fantastic! We have an Asian supermarket around the corner so I am going to check it out.
Jolina says
Thank you Sus! Hope you find good quality ube jam (some are better than others!)
Sabrina Model-Carlberg says
Love the color of this cake, looks delicious. Mouthwatering cake , perfect for dessert.
Kristen says
Wow that cake is beautiful! My daughter would really enjoy this cake, mostly cause it is purple!
Jolina says
Thank you Kristen! And yes, purple is a perfectly legit reason to like a cake 🙂
Megan Ogden says
Wow! What a simple cake with such beautiful detail! You did a great job!
Jolina says
Thank you Megan! I thought it should look as cheerful as the holidays 🙂
Jam says
OH MY GOD! That looks AMAZING!. I am super jealour of the person who got to eat it 🙁 :p
Jolina says
And that person would be me LOL! 🙂
Maureen says
I have never heard of a ube cake but it looks and sound delicious. I would have to at least try it once to get a feel for this culture’s favorite treat.
Jolina says
Hi Maureen! I hope you find ube where you are and I do hope you like it! 🙂
Carrie says
OMG this looks awesome! I love the purple color! Ive never heard of ube before.
Jolina says
Thanks Carrie! Purple is so much fun, isn’t it? 🙂 I do hope you find ube and I hope you like it!
janella panchamsingh says
this cake looks absolutely delicious! I have never even tried purple yams
Jolina says
Thanks Janella! I don’t think I’ve ever seen purple yams around here but I have seen ube jam in Asian supermarkets. I can’t vouch for specific brands, hope they’re good! 🙂
Chastity says
Wow, this looks amazing! Not to mention just simply beautiful.
Robin says
When are you going back to Manila? Bring some Ube jam for me too 🙂 I must say your pictures are stunning!
Jolina says
Haha I just came back! I need to find good ube jam around here, eh? 🙂 Thanks Robin!
michelle mink says
Wow! This is one of the most beautiful cakes that I have ever seen. My Grandmama just passed away but purple was her favorite color so this reminds me of her.
Jolina says
Thanks Michelle. Sorry to hear about your grandma. Hope this cake makes you smile 🙂
Chelley says
This is an absolutely gorgeous cake! I want to make this for my sister- cake + purple… I’ll be her favorite person!
Jolina says
I say go for it! 🙂 Would love to hear how it goes. Thanks Chelley!
Lynne says
Omg can we say yum?!?! This cake looks absolutely delicious!!!! Must give your yam cake a try
Kerry says
Would love to try this, not only visually does it look fantastic, it sounds just as nice!!
Kandja Sylla says
I can’t wait to make this recipe. Definitely making this for my family and friends this holiday. Great post! xx
Samantha says
Wow, this looks stunning. You’re decorating is fab. Bookmarked this to try as I’d never heard of ube cake before this post! Thanks for sharing!
Liz says
Whoah, I don’t think I’ve ever seen a more gorgeous cake! And now I’m absolutely dying to know what ube tastes like. It sounds so mysteriously delicious. You have piqued my curiosity! I’ll have to see if I can find some in store around here…or Amazon 🙂
Jolina says
Haha thanks Liz! I do hope you find a nice ube jam brand. They are not all created equal! If you can find purple yam, you can make your own jam if you’re so inclined (just saying lol!).
Liz Mays says
I’m pretty curious about that taste now! I’m definitely liking the look of the cake and it’s always fun trying out traditional food from different cultures.
Maria says
I am so impressed with the color of this cake What a unique flavor combination
Suchi says
Purple is not my favorite color but this cake just looks delicious. I have tried ube swiss roll but didnt have any flavor other than being sweet. But looks like I have to hunt for some ube jam now!!!
Jolina says
Thanks Suchi appreciate it! 🙂 Sorry to hear about the ube roll…I hope you find a really good quality jam so ube can redeem itself!
Tania Potter says
This purple cake is too gorgeous for words and I am now so curious as to the taste of this ube which I have never heard of before.
Jolina says
Thank you Tania 🙂 I have no idea if you have Asian supermarkets there? Or perhaps you have Filipino friends who you can…encourage…to swipe you some homemade ube jam lol!
Dhini says
Please send some pieces to me. The cake is so beautiful and looks so yummy
Dawn says
I’m very intrigued by this whole ‘ube’ think. Even the name intrigues me. I’ve never heard of it before. And just look at this cake!! Looks so pretty! How could you possibly even cut into it? The colour is gorgeous and you’ve done a perfect job decorating it. Why don’t ya send me a slice so I can taste test this ube thing 😉 Happy Monday, Jolina 🙂
Jolina says
It’s quite mysterious isn’t it? 🙂 Thanks Dawn! This was a labor of love I must say. I mean, I had to let go of my last ube jam tub so I might have cried a little teehee. Hope you’re having an awesome week!