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    Home » Recipes » Ube Recipes

    Ube Cake (Filipino Purple Yam Cake)

    by Jolina | Published: November 14, 2016 | Last Updated: January 13, 2023 | 248 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Pin for The Best Ube Cake — Soft Fluffy Moist Filipino Cake.
    Pin for The Best Ube Cake Recipe.
    The Best Ube Cake Recipe

    Ube cake is a staple in any Filipino celebration. Light and fluffy ube cake layers frosted with the most luxurious ube buttercream. It doesn’t only look stunning, it’s mouthwateringly good too! Read on and find out why this recipe is a reader favorite and consistently has a 5-star rating.

    (Looking for an easy, simple ube cake recipe? Try this ube chiffon cake — light and airy, packed with ube flavor, no frosting needed. And if no-bake ube cake is what you need, you will love this ube tiramisu.)

    Ube Cake (Filipino Purple Yam Cake)
    Jump To hide
    Why you’ll love this recipe
    What you’ll need
    How to make
    Baking tips
    Recipe FAQs
    Philippine cake recipes
    The Best Ube Cake

    Ube (purple yam in English) is not unique to the Philippines but is definitely a national favorite. It’s made into all sorts of treats like:

    • Ube cupcakes with whipped ube frosting
    • Ube cheesecake with a coconut cookie crust
    • Belgian-stye ube waffles
    • Soft and fluffy ube crinkles
    • Creamy ube ice cream (no machine needed)
    • And, my personal favorite, ube jam (or ube halaya)

    Back in 2016 when I first shared this recipe, I admitted that it was very challenging for me to describe exactly what ube tastes like.

    And I have the same problem today! 

    Ube tastes so unique and doesn’t taste similar to anything so it’s something you really need to taste for yourself.

    Happily, ube has become so much more popular and mainstream since then so a lot more people have had it. Read more about it at Food & Wine and Real Simple.

    Let me just say this — if a whole nation can be obsessed with ube, won’t you want to see what the fuss is about? This Filipino ube cake is a great place to start.

    Why you’ll love this recipe

    Ube Cake (Filipino Purple Yam Cake)

    I love baking cakes for Christmas, Thanksgiving, Easter, birthdays, and other celebrations and ube is by far the most requested one. 

    Which means this recipe has been tried and tested many, many times and has not failed me once. 

    Best of all, I’ve been told it reminds them of the Red Ribbon and the Goldilocks cakes of our childhood, if not better! I love making it, hope you do, too.

    • Uses real ube. Unlike other recipes that use ube powder or just ube extract, this recipe uses ube jam or ube halaya. 
    • Frosted with Swiss meringue buttercream. It’s also frosted with Swiss meringue buttercream (SMBC). If you haven’t worked with SMBC before, you will love it! It’s smooth, creamy and a joy to pipe and decorate with.
    • Easily customized. I fill may cake layers with ube jam or frosting but you can certainly use macapuno and make this an ube macapuno cake. You can also opt to sprinkle the top with cheese.
    • Can be made ahead. You can make the cake and the buttercream ahead of time so you don’t need to rush right before company (see FAQs).
    • Looks stunning every time. And when your loved ones do arrive, this cake will blow them away however you decide to decorate it. With it’s vibrant purple color and fluffy layers, it’s a hit every time.

    Related: The Best Must Try Ube Desserts

    What you’ll need

    Ingredients for ube cake.
    (Ingredients for Ube Cake)
    Ingredients for ube Swiss meringue buttercream.
    (Ingredients for Ube Swiss Meringue Buttercream)

    You’ll need mostly pantry staples like butter, sugar, milk and baking powder. Some things to remember:

    • Cake flour — I use cake flour in this recipe for that light and tender texture. You can use all-purpose flour in a pinch but note that it’s not a 1:1 substitution and I can’t guarantee that you’ll get the same result. What I would recommend is to make your own. It’s easier than you think!  
    • Ube extract — you can find ube extract in Asian supermarkets and on Amazon. I don’t recommend skipping this ingredient because it is what gives the cake that vibrant purple hue and that pop of ube flavor.
    • Ube jam — I make my own ube jam but you can certainly buy your favorite jar from the store. What’s important is that you use ube jam that you enjoy eating on its own.
    • Cream of tartar — this recipe has a meringue component and the cream of tartar helps us achieve egg whites that are stable, billowy and glossy. I haven’t personally tried it but other readers have said they’ve used vinegar or lemon juice to achieve the same effect.

    As far as baking tools go, you’ll need 3 8-inch round baking pans (see FAQs for pan alternatives). I also use either an electric hand mixer or a stand mixer.

    A candy thermometer comes in handy when making the buttercream but I’ll show you what to do if you don’t have one.

    How to make

    There are two components to this recipe: the cake and the frosting.

    Cake layers

    Preheat your oven to 350F. Line the bottom of 3 8-inch round baking pans with parchment paper and set aside (see alternative pan sizes in FAQs).

    Dry ingredients sifted into a bowl.

    (1) In a large bowl, sift cake flour, baking powder and salt.

    Dry ingredients in a bowl.

    (2) Set aside.

    Ube extract oil and milk in a bowl.

    (3) In a smaller bowl, combine ube extract, vegetable oil and milk.

    Ube extract mixture in a bowl.

    (4) Set aside.

    Egg yolks and sugar in a bowl.

    (5) In another large bowl, using an electric mixer, beat egg yolks while gradually adding ⅓ cup sugar about a teaspoon at a time.

    Egg yolk mixture in a bowl.

    (6) Beat until the mixture is light yellow (about 7 minutes on medium-high speed).

    Ube jam added to egg yolk mixture.

    (7) Add ube jam.

    Ube halaya incorporated into egg yolk mixture.

    (8) Beat until smooth and no big lumps remain. (Optional: if you want your cake to be a more vibrant purple, you can add gel food color at this stage and give the batter a stir until the color is evenly distributed).

    Flour added to wet ingredients.

    (9) Fold a third of your flour mixture into your egg mixture just until combined.

    Ube halaya cake batter in a bowl.

    (10) 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.

    Egg whites in a bowl.

    (11) Turn your attention to your egg whites.

    Foamy egg whites in a bowl.

    (12) 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 egg whites on medium-high speed until they start to get foamy. 

    Cream of tartar added to egg whites.

    (13) Add cream of tartar.

    Foamy egg whites in a bowl.

    (14) Beat until very frothy.

    Sugar added to egg whites.

    (15) Gradually add ¾ cup sugar about a heaping teaspoon at a time into the egg whites.

    Egg whites whipped to stiff peaks.

    (16) And continue to beat until you reach stiff peaks (about 15 minutes).

    Meringue added to cake batter.

    (17) Take about 1 cup of the meringue and add into the cake batter.

    Meringue folded into cake batter.

    (18) Gently fold to lighten the mixture.

    Meringue added to Filipino ube cake batter.

    (19) Transfer the rest of your meringue into the batter.

    Purple yam cake batter in a bowl.

    (20) And fold until evenly blended.

    Transfer the cake batter to prepared pans and bake for 20 mins or until a toothpick inserted in the center comes out with minimal dry crumbs.

    Put the pans upside down on a cooling rack and cool completely.

    Ube Swiss meringue buttercream

    While your cakes are cooling, you can work on your frosting.

    Sugar and egg whites on a double boiler.

    (1) Put egg whites, sugar and a pinch of salt in the bowl of your stand mixer (should be heatproof) and set that over a pan of simmering water. If you own a candy thermometer, clip that onto your bowl too.

    Candy thermometer at 140 degrees fahrenheit.

    (2) Constantly whisk your mixture until the temperature reaches 140F (see FAQs). While whisking, swipe the sides of your bowl with your whisk once in a while to make sure no sugar crystals form.

    Egg whites and sugar whisked in a bowl.

    (3) Take the bowl out of the heat and directly into your stand mixer fitted with the whisk attachment. 

    Egg whites and sugar whipped to stiff peaks.

    (4) Whisk on medium-high speed until you reach stiff peaks, the mixture is smooth and fluffy, and the bottom of your bowl is not hot to the touch anymore.

    Butter added to stiff egg whites.

    (5) With the mixer on medium-low speed, start to gradually add the 2 cups butter, small parts at a time, mixing well after each addition. Again, remember to scrape the bottom and sides of your bowl.

    Vanilla extract added to Swiss meringue buttercream.

    (6) Once you’ve added all the butter, add vanilla extract and stir.

    Ube extract added to Swiss meringue buttercream.

    (7) Switch to the paddle attachment, add ube extract a little a time and stir. Taste and add until you get the ube flavor your like (I usually add 3 teaspoons). 

    Ube Swiss meringue buttercream in a bowl.

    (8) Whip on medium-low speed until your buttercream becomes smooth, glossy and creamy.

    Assembly and decoration

    How to assemble ube cake.

    Once your cakes are completely cool, you’re ready to assemble!

    Trim the tops of your cake if they are uneven using a serrated knife or a cake leveller. 

    The important thing is the tops are level and your two cakes are of equal height (you can eyeball this but a ruler is very handy).

    Take one cake and place on a platter or cake turntable smooth side down (trimmed side up). 

    Using a piping bag fitted with your favorite large tip (or just cut one corner of large Ziploc bag), pipe a border around the cake to act as a dam so your filling doesn’t ooze out later.

    Fill the center with ube halaya or ube frosting (or macapuno). You’ll want the height of the filling equal to the height of your dam so your cake doesn’t sag in the middle.

    Repeat for the second layer then top with the third layer and decorate as desired.

    Baking tips

    Ube Cake (Filipino Purple Yam Cake)

    Easier than you thought, right? Here are more baking tips for the best ube cake every time. 

    How to ensure a moist cake

    This cake is soft, moist and fluffy with an equally light frosting. To ensure moist cake layers every time:

    • Use cake flour as much as possible.
    • Don’t over mix the batter. This would result to too much gluten and a very dense cake.
    • Use room temperature ingredients. They will be easier to incorporate and will help you avoid overworking the batter.
    • Don’t over bake the cake. Ensure you’re baking at the right temperature (an oven thermometer would be great here) and once your tester comes out with minimal dry crumbs, take the cakes out. We’re not looking for a tester that comes out perfectly clean.
    • If you’re not assembling the cake immediately, wrap each layer (allowed to cool completely) in plastic wrap then aluminum foil and store in the fridge. This seals in the moisture and prevents air from drying them out.

    Tips on working with egg whites / meringue

    Ube Cake (Filipino Purple Yam Cake)

    I get lots of questions about meringue-based cakes sinking in the middle or egg whites not stabilizing into stiff peaks. Here are some things I learned over the years:

    • Low, steady speed. When making meringue, don’t go higher than medium speed (using my KitchenAid stand mixer, I stay on speed 3). It takes longer to get stiff peaks but this results to a more stable meringue that won’t deflate after baking.
    • Add sugar gradually. It also helps to add the sugar gradually (I do about a teaspoon at a time). 
    • Cream of tartar. I also always use cream of tartar to help stabilize the mixture.
    • Fold gently. Lastly, you’ll want to fold the meringue gently into the cake batter so as not to deflate all that wonderful volume you created.

    Swiss meringue buttercream troubleshooting guide

    Making SMBC is more involved than other kinds of frosting but it’s very rewarding. And once you get the hang of it, I’m sure it will become your favorite kind of frosting too!

    ProblemCauseSolution
    GrainyYou might not have heated the mixture enough to dissolve the sugarMake sure to dissolve the sugar completely. A great way to tell if you’ve done this step right is by carefully dipping your finger into the sugar mixture — if you don’t feel any grains of sugar anymore when you rub a small amount of mixture between your fingers, you’re good.
    CurdledNot whipped enoughDon’t give up! Just continue whipping and you will end up with lovely frosting before you know it.
    RunnySugar mixture didn’t cool down enough before the butter was added or butter got too soft and warmA simple solution would be to put your bowl with the buttercream and the whisk in the fridge for half an hour or so, or until you see the edges just beginning to harden and set. Then just continue whipping.
    Looks greasySame as aboveSame as above

    Tips on cake decoration and assembly

    Ube Cake (Filipino Purple Yam Cake)

    Decorating cakes is my favorite part of making them. It’s fun and you can make your cake as simple or as out-of-this-world as you want.

    There are no rules, but here are a few ideas:

    • Crumb coat. A crumb coat is a thin layer of frosting applied to a layer cake before the final coat of frosting. The cake is then refrigerated for at least an hour. This helps keep crumbs stay in place before the final frosting is applied. I usually crumb coat a dark cake if the frosting is a light one, so that the crumbs don’t show on the outside. 
    • Sharp edges. I’m not a great froster and almost never get sharp edges on my cakes lol but my blogging friend Veena gives lot of tips on how she gets sharp edges on her buttercream cakes.
    • Using different sized tips. The way I compensate for my imperfect edges is by piping lots of different flowers, stars, swirls and dots on my cakes. I use different kinds and sizes of tips. Here are some beginner piping techniques.
    • Chill to set. Once your perfect cake is all done and pretty, chill it in the fridge to set before serving.

    Recipe FAQs

    What is ube?


    For those of you who aren’t familiar with ube, it’s the Filipino word for purple yam. 

    Ube is common in Asian cooking and has been a staple in Filipino cuisine for generations. It’s most often used in making desserts.

    A lot of people mistake it for taro, Okinawan sweet potato and purple sweet potato but they’re all different kinds of vegetables and have different flavor profiles as well

    Where can I buy ube?


    Your best bet on finding fresh ube, ube jam and ube extract is an Asian supermarket.

    Ube jam and ube extract are available on Amazon as well.

    What other pan sizes can I use?


    Three 8-inch round pans can hold approximately 18 cups of batter (source).

    This means alternative pans you can use include:

    – 4 6-inch round pans (16 cups)
    – 3 9-inch round pans (24 cups)
    – 2 9-inch square pans (20 cups)

    Note that using different pans would change the baking times so check on your cake regularly. And whatever pan you use, only fill each one ¾ full.

    How do I make SMBC without a candy thermometer?


    No candy thermometer? No problem. 

    If the egg white mixture feels warm and if you don’t feel any grains of sugar anymore when you rub a small amount between your fingers — you’re good.

    What other kinds of frosting can I use?


    Another frosting you can use here is whipped cream cheese frosting, the same kind I use in my ube cake roll recipe.

    I see other ube cake recipes use coconut-based frosting but I personally don’t recommend that because I find that the coconut milk or coconut cream tends to overpower the delicate ube flavor.

    Can I make this cake ahead?


    You can make the cake layers up to 3 days ahead. Wrap each one (allowed to cool completely) in plastic wrap then aluminum foil and store in the fridge. 

    For the buttercream, you can make it up to 5 days before you plan on using it. Just keep it in an airtight container in the fridge. 

    You’ll need to bring it back to room temperature then re-whip prior to using so it gets back that lovely smooth and glossy texture.

    SMBC also freezes very well. 

    Placed in a freezer-safe container, it lasts up to 3 months. Just bring down into the fridge the night before, allow to come back to room temperature then re-whip. 

    Good as new.

    Philippine cake recipes

    Looking for more cake recipes from the Philippines? Check these out:

    • Slice of taisan on a plate.
      Taisan (Filipino Chiffon Cake Recipe)
    • Slice of sans rival cake on a plate.
      The Best Sans Rival Cake (Easy Delicious Filipino Dessert)
    • Close up shot of a Brazo de Mercedes cake.
      Brazo de Mercedes (Recipe, Tips & More!)
    • Easy Yema Cake Recipe
      Yema Cake Recipe with Stable Yema Frosting

    Happy baking!

    Did you make this beloved Filipino cake? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Related: Must Try Filipino Desserts

    Ube Cake (Filipino Purple Yam Cake)

    The Best Ube Cake

    Author: Jolina
    Ube cake is a staple in any Filipino celebration. Light and fluffy ube cake layers frosted with the most luxurious ube buttercream. Find out why this recipe is a reader favorite and consistently has a 5-star rating.
    5 from 115 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Filipino
    Servings 12 people
    Calories 590 kcal

    Equipment

    • 8-Inch Round Pan
    • Stand Mixer
    • Cake Leveler
    • Cake Turntable

    Ingredients
     
     

    For the Ube Cake Batter:

    • 2 ½ cups sifted cake flour
    • 2 ½ tsp baking powder
    • ½ tsp salt
    • 2 tsp ube extract see notes
    • ½ cup vegetable oil
    • ½ cup milk room temperature
    • 8 pcs egg yolks from large eggs room temperature
    • ⅓ cup granulated sugar see notes
    • 3.5 oz ube jam (about ½ cup) room temperature, see notes
    • purple gel food colour optional

    For the Meringue:

    • 8 pcs egg whites from large eggs room temperature
    • 1 tsp cream of tartar
    • ¾ 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 ½ 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 cake flour, baking powder and salt.
      Dry ingredients sifted into a bowl.
    • In a smaller bowl, combine ube extract, vegetable oil and milk. Set aside.
      Ube extract oil and milk in a bowl.
    • In another large bowl, using a handheld electric mixer, beat egg yolks while gradually adding ⅓ cup sugar (about a teaspoon at a time) until the mixture is light yellow (about 7 minutes on medium-high speed).
      Egg yolks and sugar in a bowl.
    • Add 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 (optional) and give the batter a stir until the colour is evenly distributed.
      Ube jam added to egg yolk mixture.
    • 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.
      Flour added to wet ingredients.
    • 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 egg whites on medium speed until they start to get foamy.
      Foamy egg whites in a bowl.
    • Then add cream of tartar and beat until very frothy.
      Foamy egg whites in a bowl.
    • Gradually add ¾ cup sugar (about a heaping teaspoon at a time) into egg whites until you reach stiff peaks.
      Egg whites whipped to stiff peaks.
    • Take about a cup of the meringue and fold it into your cake batter to lighten it.
      Meringue added to cake batter.
    • Then fold the rest of your meringue into the batter until evenly blended.
      Meringue added to Filipino ube cake batter.
    • Transfer the cake batter to prepared pans and bake for 20 mins or until a toothpick inserted in the centre comes out with minimal crumbs.
      Purple yam cake batter in baking pans.
    • 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.
      Butter added to stiff egg whites.
    • Once your buttercream has come together, start adding ¼ teaspoon ube extract at a time until you get the flavour you desire (I usually put 3 teaspoons total).
      Ube Swiss meringue buttercream in a bowl.
    • Whip until the flavour is fully incorporated and the buttercream is evenly coloured.

    Cake 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 at Amazon (linked above).
    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. I make my own, check out my ube jam recipe here.
    3. See the post for step-by-step photos, baking tips, FAQs and a Swiss meringue troubleshooting guide.

    Nutrition

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

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    (Cake recipe adapted from My Sweet Ambitions).

    More Ube Recipes

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Basque cheesecake showing the vibrant purple ube filling.
      Ube Basque Cheesecake
    • Ube pie with whipped coconut cream topping.
      Ube Pie (Filipino Purple Yam Pie)
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    Reader Interactions

    Comments

    1. Kaila

      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

        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
    2. Paolo

      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

        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
    3. Kate

      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

        September 23, 2020 at 9:52 am

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

        Reply
    4. cindy

      September 17, 2020 at 7:10 am

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

      Reply
      • Jolina

        September 17, 2020 at 3:19 pm

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

        Reply
    5. Rinoa

      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

        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
    6. Ann Mendoza

      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

        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
    7. Lalaine

      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

        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
    8. Lydia

      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

        August 24, 2020 at 4:26 pm

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

        Reply
    9. Abi

      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

        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
    10. Judith

      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

        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
    11. LA

      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

        July 13, 2020 at 12:41 pm

        Hi LA! No, it should not change.

        Reply
    12. Marissa

      July 08, 2020 at 12:50 pm

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

      Reply
      • Jolina

        July 09, 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
    13. Mia

      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

        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
    14. Jackie

      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

        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

        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

          January 02, 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

            January 02, 2020 at 4:40 pm

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

            Reply
      • Jessela

        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
    15. Gina

      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

        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
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