• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Unlikely Baker

Easy and Delicious Recipes for the Home Baker!

  • Home
  • About Me
    • Hello
    • Terms of Use
  • Recipes
  • Blogging Resources
  • Subscribe
  • Contact

Ube Cake (Filipino Purple Yam Cake)

by Jolina 164 Comments [This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.]

Jump to Recipe Jump to Video

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 Cake (Filipino Purple Yam Cake)

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

Ube Cake (Filipino Purple Yam Cake)

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).

(Update: I’ve learned how to make my own ube jam! Check out this delicious and easy ube halaya recipe. It’s easier to make than you think.)

Related: Ube Bread Rolls with Toasted Coconut

How to bake ube cake

Ube Cake (Filipino Purple Yam Cake)

So this ube cake was born. For my previous ube cakes, I used either ube extract or ube powder but now, since I have the real thing, I thought to use ube jam. And the result was an ube cake that’s bursting with ube flavour I could cry.

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

Ube Cake (Filipino Purple Yam Cake)

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

Ube Cake (Filipino Purple Yam 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)
Brazo de Mercedes Cupcake (video)

Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)
Creamy Leche Flan Recipe (Filipino-Style Crème Caramel)

Baked Apple Turon
Baked Apple Turon with Salted Caramel Sauce

Related: How to Take Delicious Food Photos

Ube Cake (Filipino Purple Yam Cake)

Ube Cake (Filipino Purple Yam Cake)

Author: Jolina
Ube cake (or Filipino purple yam cake) is unlike any cake you’ve had before. It’s sweet and earthy and purple! A staple in any Filipino celebration.
4.3 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Filipino
Servings 12 people
Calories 590 kcal

Equipment

8-Inch Round Pan
Hand Mixer
Stand Mixer

Ingredients
 
 

For the Ube Cake Batter:

  • 2 1/2 cups sifted 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:

  • See this recipe on how to make basic 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

  1. You can find ube extract in Asian supermarkets. And there's always Amazon (see below).
  2. 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.

Nutrition

Calories: 590kcalCarbohydrates: 54gProtein: 3gFat: 40gSaturated Fat: 27gCholesterol: 89mgSodium: 109mgPotassium: 195mgSugar: 35gVitamin A: 970IUCalcium: 70mgIron: 0.3mg

Nutritional information are estimates only.

Keyword Christmas, Easter, Mother's Day, Thanksgiving
Tried this recipe?Tag @iamtheunlikelybaker I'd love to see your creations!

(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.

And let’s get social! Find me on Facebook,  Pinterest,  Instagram,  Twitter and  Flipboard.

Or subscribe so you don’t miss a recipe. I promise I don’t spam (I hate spam too).

Do you want to improve your food photography, monetize your blog or start your very own food blog? Check out my Blogging Resources.


(This post was updated on 11 January 2019.)

Filed Under: Cakes, Pies & Tarts, Filipino Cuisine, Filipino Desserts, Recipes, Ube Recipes

Previous Post: « The Best Lemon Cheesecake. Ever.
Next Post: 32 Stunning Holiday Cakes »

Reader Interactions

Comments

  1. Fen says

    December 10, 2020 at 8:02 pm

    can i use this recipe to make cupcakes? i like the lightness of the chiffon.

    Reply
    • Jolina says

      December 11, 2020 at 2:06 pm

      Hi Fen, I have an ube cupcake recipe you might want to try: https://theunlikelybaker.com/ube-cupcakes-recipe-video/

      Reply
  2. Victoria says

    November 15, 2020 at 6:02 pm

    Hi, is it possible to not use ube extract in the cake? i cant find it anywhere

    Reply
    • Jolina says

      November 16, 2020 at 2:16 pm

      Hi Victoria, if your jam is flavourful enough, you might be able to get away with not using extract for the cake. However, I’m not sure how strong of an ube flavour you’ll get. Also, you will definitely need ube extract to flavour your swiss meringue buttercream. Unless you opt for other complementary flavours for the frosting, like coconut, if ube extract is not an option.

      Reply
  3. Anna says

    November 5, 2020 at 7:13 pm

    Hi, can I use 2 10” cake tins instead of 3 8 “ tins?
    Thank you.

    Reply
    • Jolina says

      November 9, 2020 at 4:52 pm

      Hi Anna, I think you can. 3 8×2-inch round pans hold about 18 cups of batter while 2 10×2-inch round pans can hold about 20. So your cake will be wider but thinner. Just watch your baking time.

      Reply
  4. Ana says

    November 2, 2020 at 8:53 pm

    Hi!!
    If i will substitute ube jam for ube powder how many cups do I need?? Tnk u

    Reply
    • Jolina says

      November 3, 2020 at 10:14 am

      Hi Ana, this recipe doesn’t use ube powder. You’ll need 1/2 cup ube jam.

      Reply
  5. Maria says

    October 31, 2020 at 9:02 am

    Can i use 2 9×2 cake pan instead of 8”? Will it affect baking time? I do not have 8”

    Reply
    • Jolina says

      November 3, 2020 at 10:04 am

      Hi Maria, baking time will always change when you change pan sizes so best to check at the halfway point. Also, note that you will have excess batter if you’re only using 2 instead of 3 pans.

      Reply
  6. Meghan Marquez says

    October 26, 2020 at 5:10 am

    Hiya! I don’t have ube halaya. Just the ube extract. Is the measurement the same?

    Thanks.

    Reply
    • Jolina says

      October 26, 2020 at 12:42 pm

      Hi Meghan, some readers opt for ube powder. Check the comments to see how they used it.

      Reply
  7. Kaila says

    October 26, 2020 at 5:07 am

    Hi ! I was hoping not to use ube extract. If I omit that, how much ube jam should I put?

    Thanks!

    Reply
    • Jolina says

      October 26, 2020 at 12:47 pm

      Hi Kaila, I don’t recommend adding more ube jam to the cake batter. If your jam is flavourful enough, you might be able to get away with not using extract; however, I’m not sure how strong of an ube flavour you’ll get. You will need ube extract to flavour your swiss meringue buttercream though.

      Reply
  8. Paolo says

    October 20, 2020 at 12:54 am

    Hi Jolina,

    I’m pretty excited baking this for my wife’s birthday. Just a quick question—the cake batter in the recipe is already good for the 3 baking pans, right? Or do I have to multiply by 3? Thanks!

    Reply
    • Jolina says

      October 20, 2020 at 4:25 pm

      Hi Paolo, that’s very sweet of you! 🙂 And yes, this recipe is already for the 3 pans/layers. Enjoy!

      Reply
  9. Kate says

    September 22, 2020 at 5:28 pm

    Hello! 1/4 cup of ube powder needs 3/4 cup of hot water. Stir until well combined.

    Reply
    • Jolina says

      September 23, 2020 at 9:52 am

      Thanks for the tip Kate! We’ve been getting a lot of questions about ube powder 🙂

      Reply
  10. cindy says

    September 17, 2020 at 7:10 am

    Hey, does 1x mean only one layer of cake?

    Reply
    • Jolina says

      September 17, 2020 at 3:19 pm

      Hi Cindy, it means 1 batch of the recipe. 2x = doubling the recipe and so on.

      Reply
  11. Rinoa says

    September 13, 2020 at 1:28 pm

    I only have ube powder available po. How do you rehydrate it, i mean How many cups of water and how much ube powder for this recipe po? Thanks

    Reply
    • Jolina says

      September 14, 2020 at 10:04 am

      Hi Rinoa, sorry I don’t use ube powder but other readers may have tried and can hopefully give you tips!

      Reply
  12. Ann Mendoza says

    September 11, 2020 at 4:53 pm

    the conversion from US customary to metric is wrong on the flour. 1 cup of flour is 128g, so 2 1/2 cups of flour is NOT 250g but 320g. Just wanted to bring this up so anyone who makes this will be successful.

    Thank you for sharing this recipe

    Reply
    • Jolina says

      September 14, 2020 at 10:13 am

      Hi Ann, please note this recipe uses cake flour and not all purpose flour. Sifted cake flour weighs 100g per cup, so 2 1/2 cups = 250g. If you want to use all purpose flour, note that it’s not a 1:1 substitution.

      Reply
  13. Lalaine says

    August 31, 2020 at 3:53 am

    5 stars
    My first attempt at ube cake and swiss meringue buttercream and it was super yummy! Do you think I can use the recipe to make it cupcakes?

    Reply
    • Jolina says

      August 31, 2020 at 1:14 pm

      Hi Lalaine! So happy to hear that! I actually have a recipe for ube cupcakes: https://theunlikelybaker.com/ube-cupcakes-recipe-video/

      Reply
  14. Lydia says

    August 20, 2020 at 12:48 am

    5 stars
    This was a hit at my husband’s birthday party! Delicious! I put macapuno in the middle of the cake layers and on the top. Requesting I make it again even if no birthdays coming lol. Thanks for the recipe.

    Reply
    • Jolina says

      August 24, 2020 at 4:26 pm

      Glad to hear that Lydia! I think cake is always a great idea 🙂

      Reply
  15. Abi says

    July 27, 2020 at 2:37 pm

    Hi there! Do you know if I can make this as a sheet cake? I have an 11×17 pan that I was planning on using, instead of making a tiered cake — but I’m not sure if it will bake properly.

    Reply
    • Jolina says

      July 29, 2020 at 12:00 pm

      Hi Abi, I haven’t tried so I can’t say for sure. My only suggestion would be to watch your baking time. Let me know how it goes!

      Reply
  16. Judith says

    July 16, 2020 at 11:35 pm

    Hi, I’ve tried making the cake twice and both times the cake dropped on the cooling rack when I inverted them. The first time, I lined the bottom completely with parchment and the second time just half (smaller diameter than pan). What am I doing wrong?

    Reply
    • Jolina says

      July 20, 2020 at 12:46 pm

      Hi Judith, do you mean the cake releases from the pan easily? That’s great 🙂 What you don’t want happening is the cake getting stuck in the pan.

      Reply
  17. LA says

    July 10, 2020 at 6:38 pm

    I plan to make the ube buttercream about 4 or 5 days in advance of when I plan to serve it, should I be worried about the ube flavor changing at all in the refrigerator?

    Reply
    • Jolina says

      July 13, 2020 at 12:41 pm

      Hi LA! No, it should not change.

      Reply
  18. Marissa says

    July 8, 2020 at 12:50 pm

    I could not find ube extract, Will vanilla work? I found Ube jam and grated Ube.

    Reply
    • Jolina says

      July 9, 2020 at 11:15 am

      Hi Marissa! Unfortunately, you can’t substitute vanilla extract for ube extract. It’s a completely different flavour profile.

      Reply
  19. Mia says

    January 23, 2020 at 12:16 am

    Hi Jolina! Just want to know if you can use ube powder and how much do I need to put in?

    Reply
    • Jolina says

      January 23, 2020 at 10:17 am

      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.

      Reply
  20. Jackie says

    December 18, 2019 at 2:31 am

    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?

    Reply
    • Jolina says

      December 18, 2019 at 4:59 pm

      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!

      Reply
    • Zeegee says

      December 26, 2019 at 1:14 am

      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.

      Reply
      • Carrie says

        January 2, 2020 at 2:26 pm

        5 stars
        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!

        Reply
        • Jolina says

          January 2, 2020 at 4:40 pm

          That’s awesome Carrie! Glad you liked it! 🙂

          Reply
    • Jessela says

      January 30, 2020 at 6:27 am

      You dont need to cook the ube, what i did i just follow the recipe, instead of halayang ube i used grated ube.

      Reply
  21. Gina says

    November 11, 2019 at 3:53 pm

    Does 3 8” round pans translate to a 9×11 pan if I wanted to make a sheet cake?

    Reply
    • Jolina says

      November 13, 2019 at 8:56 am

      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!

      Reply
  22. Majal says

    October 29, 2019 at 11:28 am

    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.

    Reply
    • Jolina says

      October 29, 2019 at 4:59 pm

      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.

      Reply
      • Majal says

        October 29, 2019 at 9:24 pm

        5 stars
        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?

        Reply
        • Jolina says

          October 30, 2019 at 12:51 pm

          Using a hand mixer is fine, it would just take a longer.

          Reply
  23. Jennifer says

    September 22, 2019 at 4:36 pm

    4 stars
    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?

    Reply
    • Jolina says

      September 30, 2019 at 9:33 am

      Hi Jennifer, I do no grease my pans when making ube cake. I only line the bottom with parchment paper.

      Reply
    • Amie says

      October 24, 2019 at 7:48 pm

      Can I use powder purple yum

      Reply
  24. Fama says

    August 5, 2019 at 2:52 pm

    3 stars
    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 🙂

    Reply
    • Jolina says

      August 8, 2019 at 4:41 pm

      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.

      Reply
  25. Maniecel Mugford says

    July 15, 2019 at 2:17 pm

    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,

    Reply
    • Jolina says

      July 16, 2019 at 11:33 am

      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.

      Reply
      • Maniecel Mugford says

        July 16, 2019 at 8:47 pm

        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.

        Reply
        • Jolina says

          July 17, 2019 at 10:41 am

          That’s awesome Maniecel! Glad the recipe worked out 🙂 I hope I can find ube condensed milk here too, sounds delicious!

          Reply
        • Lor says

          August 4, 2019 at 11:09 pm

          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!

          Reply
  26. Adriana says

    November 22, 2018 at 10:59 pm

    Hi,
    How many slices does this yield? How many people does it feed?? Thank you!

    Reply
    • Jolina says

      November 23, 2018 at 7:15 am

      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.

      Reply
  27. Ann says

    November 19, 2018 at 3:53 pm

    Do you think this would work as an ube roll with the meringue rolled up in the middle?

    Reply
    • Jolina says

      November 19, 2018 at 5:08 pm

      Hi Ann. Possibly. I can’t say for certain as I haven’t tried though.

      Reply
  28. Isabelle says

    November 7, 2018 at 4:09 pm

    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?

    Reply
    • Jolina says

      November 19, 2018 at 5:15 pm

      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!

      Reply
  29. G says

    November 3, 2018 at 1:42 am

    1 star
    I tried this cake and it turned out terrible. The buttercream tasted only like butter. Followed the recipe perfectly and it turned to waste.

    Reply
    • Jolina says

      November 19, 2018 at 5:20 pm

      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.

      Reply
  30. Carl says

    October 12, 2018 at 9:27 pm

    5 stars
    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.

    Reply
    • Jolina says

      October 15, 2018 at 5:48 pm

      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.

      Reply
  31. Johnathan Vargo says

    September 28, 2018 at 11:09 am

    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!

    Reply
    • Jolina says

      October 2, 2018 at 12:38 am

      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!

      Reply
      • Johnathan Vargo says

        October 2, 2018 at 9:04 am

        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 🙂

        Reply
  32. Ashley D says

    September 28, 2018 at 9:22 am

    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!!

    Reply
    • Jolina says

      October 2, 2018 at 12:44 am

      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.

      Reply
      • Nutmeg says

        November 17, 2020 at 2:24 pm

        I was wondering if this would work in a 9 inch bundt pan

        Reply
        • Jolina says

          November 19, 2020 at 9:35 am

          Hi Nutmeg. There are 2 challenges here. First, the batter might be too much for your bundt pan. 3 8-inch round pans can hold roughly 18 cups of batter and a standard 10-inch bundt pan holds just around 10-12 cups. Note that I haven’t measured the batter in this recipe myself. These are just estimates. Second, there’s the issue of releasing the cake from the bundt pan.

          Reply
  33. Zara says

    September 20, 2018 at 9:49 pm

    Hi! Can I use 1 8×4 pan only and Cut into half after? My oven can fit only 1 pan

    Reply
    • Jolina says

      September 23, 2018 at 11:06 am

      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

      Reply
    • Pam Nacpil says

      October 12, 2019 at 10:50 am

      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

      Reply
  34. Seb says

    October 28, 2017 at 11:29 pm

    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.

    Reply
    • Jolina says

      October 29, 2017 at 5:33 pm

      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!

      Reply
      • Abbie says

        March 2, 2018 at 8:36 pm

        Don’t have one jam can I use ube flavor instead thanks

        Reply
        • Jolina says

          March 8, 2018 at 5:47 pm

          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!

          Reply
  35. Caroline says

    June 14, 2017 at 3:27 am

    5 stars
    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!

    Reply
    • Jolina says

      June 17, 2017 at 11:28 pm

      Hi Caroline! So happy to hear that! And yes, coconut extract is a great alternative. Must try your version next time 🙂

      Reply
  36. Barbara says

    April 22, 2017 at 11:40 pm

    What a beautiful cake. I’m so intrigued by the purple yams. And you’ve done such awesome decorating. 🙂

    Reply
  37. Melody says

    April 19, 2017 at 10:44 am

    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

    Reply
    • Jolina says

      April 19, 2017 at 8:07 pm

      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 🙂

      Reply
  38. Eyk says

    April 15, 2017 at 10:01 am

    5 stars
    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.

    Reply
    • Jolina says

      April 18, 2017 at 10:28 pm

      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)

      Reply
  39. ann says

    April 5, 2017 at 2:26 pm

    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?

    Reply
    • Jolina says

      April 5, 2017 at 9:48 pm

      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.

      Reply
  40. Ging Garcia- Bustamante says

    March 25, 2017 at 7:24 am

    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!

    Reply
    • Jolina says

      March 27, 2017 at 9:35 pm

      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.

      Reply
  41. Caroline says

    February 17, 2017 at 5:37 am

    Totally sending this to my filipina mom! She LOVES ube.

    Reply
    • Jolina says

      February 18, 2017 at 2:13 am

      Awesome! 🙂 Hope she likes it (and hope you like it too!)

      Reply
  42. Elizabeth says

    November 20, 2016 at 7:35 am

    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!

    Reply
  43. Leya de Guzman says

    November 19, 2016 at 10:49 pm

    hi, can i use McCormick’s Ube Flavor in place of the ube extract as indicated in the ube cake batterrecipe? thanks.

    Reply
    • Jolina says

      November 20, 2016 at 5:28 pm

      Hi Leya. Absolutely! That’s what I used 🙂

      Reply
  44. bee says

    November 19, 2016 at 11:54 am

    I’m trying this for my sister’s birthday. She’s crazy about purple and if it turns out good, she will be happy

    Reply
    • Jolina says

      November 19, 2016 at 5:28 pm

      Nice! She’s lucky to have you. Hope you guys like it and a most wonderful birthday to her 🙂

      Reply
  45. fatima says

    November 18, 2016 at 7:53 pm

    WOW, this cake looks so good and I love your photography too! Amazingly delicious.

    Reply
    • Jolina says

      November 19, 2016 at 10:57 am

      Thans Fatima! Hope you get to try the recipe 🙂

      Reply
  46. Jett Whitfield says

    November 18, 2016 at 7:57 am

    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!

    Reply
    • Jolina says

      November 19, 2016 at 11:11 am

      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!

      Reply
      • Jett Whitfield says

        November 21, 2016 at 1:22 pm

        Thank you! I’m sure it will be a process to find the right ingredients. I am so excited about making this tho’!

        Reply
  47. Remi says

    November 18, 2016 at 5:20 am

    It this real? It is too gorgeous to be real! Wow! The best post as seen last time. Congrats <3 Love everything about it!

    Reply
  48. Chichi says

    November 17, 2016 at 8:51 pm

    Omg!!! This is one gorgeous looking cake!!! so divine!!!!

    Reply
  49. Sandra Garth says

    November 16, 2016 at 7:24 pm

    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!

    Reply
    • Jolina says

      November 19, 2016 at 11:22 am

      Hahaha thanks Sandra! I hope you eventually eat it though? 🙂 And I hope you like it! Have a wonderful week as well.

      Reply
  50. aziel morte says

    November 16, 2016 at 6:11 pm

    Looks like a yummy cake and this is so satisfying! I want this now

    Reply
  51. Ann E Bacciaglia says

    November 16, 2016 at 4:43 pm

    What a gorgeous looking cake! I love the lilac colour and the decorating. I bet it tastes as good as it looks.

    Reply
  52. Rose Sahetapy says

    November 16, 2016 at 3:30 pm

    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!

    Reply
    • Jolina says

      November 19, 2016 at 11:24 am

      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!

      Reply
  53. Tiina A says

    November 16, 2016 at 3:24 pm

    That’s a real statement cake! So gorgeous! Never heard of that ube and still not quite clear what it is.

    Reply
    • Jolina says

      November 19, 2016 at 11:25 am

      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!

      Reply
  54. Tami Qualls says

    November 16, 2016 at 8:52 am

    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.

    Reply
    • Jolina says

      November 16, 2016 at 11:11 am

      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!)

      Reply
      • Tami Qualls says

        November 16, 2016 at 12:30 pm

        Yes, we just had it Wednesday night. LoL

        Reply
  55. kathryn Maher says

    November 16, 2016 at 7:03 am

    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.

    Reply
  56. Helen says

    November 16, 2016 at 6:29 am

    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.

    Reply
    • Jolina says

      November 19, 2016 at 11:26 am

      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!

      Reply
  57. Sarah says

    November 16, 2016 at 6:26 am

    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!

    Reply
    • Jolina says

      November 19, 2016 at 11:27 am

      A foodie list is so important isn’t it? Anddddd also the reason why I get fat after every vacation lol!

      Reply
  58. Corina says

    November 16, 2016 at 5:07 am

    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.

    Reply
    • Jolina says

      November 19, 2016 at 11:27 am

      Thanks Corina! It’s certainly unique 🙂

      Reply
  59. Sus says

    November 16, 2016 at 3:54 am

    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.

    Reply
    • Jolina says

      November 19, 2016 at 11:28 am

      Thank you Sus! Hope you find good quality ube jam (some are better than others!)

      Reply
  60. Sabrina Model-Carlberg says

    November 16, 2016 at 2:17 am

    Love the color of this cake, looks delicious. Mouthwatering cake , perfect for dessert.

    Reply
  61. Kristen says

    November 15, 2016 at 9:03 pm

    Wow that cake is beautiful! My daughter would really enjoy this cake, mostly cause it is purple!

    Reply
    • Jolina says

      November 15, 2016 at 10:25 pm

      Thank you Kristen! And yes, purple is a perfectly legit reason to like a cake 🙂

      Reply
  62. Megan Ogden says

    November 15, 2016 at 7:58 pm

    Wow! What a simple cake with such beautiful detail! You did a great job!

    Reply
    • Jolina says

      November 15, 2016 at 10:26 pm

      Thank you Megan! I thought it should look as cheerful as the holidays 🙂

      Reply
  63. Jam says

    November 15, 2016 at 7:20 pm

    OH MY GOD! That looks AMAZING!. I am super jealour of the person who got to eat it 🙁 :p

    Reply
    • Jolina says

      November 15, 2016 at 10:26 pm

      And that person would be me LOL! 🙂

      Reply
  64. Maureen says

    November 15, 2016 at 8:32 am

    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.

    Reply
    • Jolina says

      November 15, 2016 at 10:27 pm

      Hi Maureen! I hope you find ube where you are and I do hope you like it! 🙂

      Reply
  65. Carrie says

    November 15, 2016 at 6:21 am

    OMG this looks awesome! I love the purple color! Ive never heard of ube before.

    Reply
    • Jolina says

      November 15, 2016 at 10:28 pm

      Thanks Carrie! Purple is so much fun, isn’t it? 🙂 I do hope you find ube and I hope you like it!

      Reply
  66. janella panchamsingh says

    November 15, 2016 at 6:14 am

    this cake looks absolutely delicious! I have never even tried purple yams

    Reply
    • Jolina says

      November 15, 2016 at 10:30 pm

      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! 🙂

      Reply
  67. Chastity says

    November 14, 2016 at 11:48 pm

    Wow, this looks amazing! Not to mention just simply beautiful.

    Reply
  68. Robin says

    November 14, 2016 at 11:37 pm

    When are you going back to Manila? Bring some Ube jam for me too 🙂 I must say your pictures are stunning!

    Reply
    • Jolina says

      November 15, 2016 at 10:31 pm

      Haha I just came back! I need to find good ube jam around here, eh? 🙂 Thanks Robin!

      Reply
  69. michelle mink says

    November 14, 2016 at 11:10 pm

    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.

    Reply
    • Jolina says

      November 15, 2016 at 10:33 pm

      Thanks Michelle. Sorry to hear about your grandma. Hope this cake makes you smile 🙂

      Reply
  70. Chelley says

    November 14, 2016 at 10:19 pm

    This is an absolutely gorgeous cake! I want to make this for my sister- cake + purple… I’ll be her favorite person!

    Reply
    • Jolina says

      November 15, 2016 at 10:34 pm

      I say go for it! 🙂 Would love to hear how it goes. Thanks Chelley!

      Reply
  71. Lynne says

    November 14, 2016 at 7:57 pm

    Omg can we say yum?!?! This cake looks absolutely delicious!!!! Must give your yam cake a try

    Reply
  72. Kerry says

    November 14, 2016 at 4:54 pm

    Would love to try this, not only visually does it look fantastic, it sounds just as nice!!

    Reply
  73. Kandja Sylla says

    November 14, 2016 at 4:45 pm

    I can’t wait to make this recipe. Definitely making this for my family and friends this holiday. Great post! xx

    Reply
  74. Samantha says

    November 14, 2016 at 4:19 pm

    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!

    Reply
  75. Liz says

    November 14, 2016 at 4:08 pm

    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 🙂

    Reply
    • Jolina says

      November 15, 2016 at 10:37 pm

      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!).

      Reply
  76. Liz Mays says

    November 14, 2016 at 4:04 pm

    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.

    Reply
  77. Maria says

    November 14, 2016 at 2:46 pm

    I am so impressed with the color of this cake What a unique flavor combination

    Reply
  78. Suchi says

    November 14, 2016 at 1:24 pm

    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!!!

    Reply
    • Jolina says

      November 15, 2016 at 10:39 pm

      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!

      Reply
  79. Tania Potter says

    November 14, 2016 at 1:14 pm

    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.

    Reply
    • Jolina says

      November 15, 2016 at 10:42 pm

      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!

      Reply
  80. Dhini says

    November 14, 2016 at 12:58 pm

    Please send some pieces to me. The cake is so beautiful and looks so yummy

    Reply
  81. Dawn says

    November 14, 2016 at 9:35 am

    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 🙂

    Reply
    • Jolina says

      November 15, 2016 at 10:45 pm

      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!

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to The Unlikely Baker!

Hi! I'm Jolina and I'm definitely a late bloomer, a thoroughly unexpected baker. READ MORE.

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Footer

Lemons!

Light and Fluffy Lemon Sweet Rolls
Meyer Lemon Ricotta Pound Cake

More Lemon Recipes

Breakfast & Brunch

Matcha Overnight Oats with Chia and White Chocolate Chips
Greek Scrambled Eggs

More Breakfast Recipes

No Bake & Frozen Treats

Blackberry Lavender Ice Cream
Lemon Curd Ice Cream Recipe

More No-Bake Recipes

Copyright 2016-2019. The Unlikely Baker . Privacy Policy & Terms of Use

This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

Nutrition values provided on this site are estimates only. See Terms of Use for more information.