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    Home » Recipes » Ube Recipes

    Ube Cake Flan

    by Jolina | Published: October 23, 2024 | Last Updated: October 23, 2024 | 4 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 Ube Leche Flan Cake.
    Pin for Ube Cake Flan.
    Pin for Ube Leche Flan Cake.

    Ube cake flan is your favorite ube cake with leche flan on top. And yes, it’s as delicious as it sounds! Easy to make too. Perfect for the holidays and all your celebrations.

    (Can’t get enough of ube? Check out this collection of must-try ube dessert recipes.)

    A slice of ube cake flan with coffee in the background.
    Jump To hide
    Why you’ll love ube flan cake
    How to make
    Expert baking tips
    Troubleshooting guide
    Recipe FAQs
    More flan desserts
    Ube Cake Flan

    If you think ube cake is fantastic and leche flan is amazing, wait until you put them together in this extraordinary ube leche flan cake (some people also call this ube custard cake).

    It looks stunning, is straightforward to make, and so good.

    Let’s get to it.

    Why you’ll love ube flan cake

    Freshly baked ube flan cake on a platter.

    It’s ube and leche flan together so I suppose the real question is, what’s not to love?

    • Two of your favorite Filipino desserts. Ube chiffon cake and leche flan are two of the most beloved Filipino desserts of all time. Putting them together is a dream! 
    • You bake them at the same time. And while you prep them separately, you bake them at the same time in one pan — easy and simple. You can also make it up to 2 days ahead. Bonus: the longer it’s chilled, the creamier the cake layer gets, giving it texture close to ube cheesecake!
    • The cake looks stunning and impressive. Just look at those layers! 
    • But it’s secretly easy to make. This recipe is easier to make than it looks. Nobody will ever know you didn’t spend hours and hours baking it.
    • It’s delicious! Soft and tender ube sponge cake topped with rich and creamy leche flan. It’s so good and hard to beat! Goldilocks and Red Ribbon, watch out lol.

    How to make

    Ingredients for leche flan layer with text overlay.
    (Ingredients for flan layer. Featured products are not sponsored.)
    Ingredients for ube cake layer with text overlay.
    (Ingredients for cake layer. Featured products are not sponsored.)

    Leche flan ube cake has two layers but they are baked in one pan and at the same time. 

    Baking magic happens in the oven, similar to how this magic custard cake separates into 3 layers.

    Ingredients

    To make this ube cake flan recipe, you’ll need pantry staples like sugar, eggs, all-purpose flour, baking powder, vanilla extract, and salt. A few thing to note:

    • Condensed milk — use full-fat sweetened condensed milk for best results.
    • Evaporated milk — leche flan is traditionally made with evaporated milk because it’s richer and creamier than regular milk. You can substitute with regular milk but you’ll need to make it more concentrated first.  
    • Milk — this recipe also uses regular milk. I usually use 2% skim or whole milk.
    • Oil — you’ll want to use a bland, flavorless oil. I use canola oil because that’s what we use for cooking. Vegetable oil is a good one to use, too.
    • Cream of tartar — we use cream of tartar to help achieve stiff peaks for our cake. Check out these substitutes for cream of tartar if you’ve run out.  
    • Ube extract — this is what gives the cake its ube flavor and that deep purple color. You can buy it from Asian supermarkets or from Amazon. I use the McCormick brand.

    Baking tools

    Leche flan is usually baked in a llanera but for this leche flan cake, you’ll want to use a deep pan to show off the cake’s layers. 

    I like using 2 6×3 inch round pans or 2 9x5x3 inch loaf pans. Sometimes, a combination (like in the pictures).

    You can use different-sized round pans, whatever you have available, but note that if the height of your pan is less than 2.5 inches, the layers will be thinner and won’t be as pronounced.

    I’ve never used a 9×13 inch rectangular pan because I think the layers will be too thin, but mostly because we don’t own a cake platter big enough to invert the cake onto.

    I also use a handheld electric mixer for the cake batter and a stand mixer to make the  meringue.

    Step-by-step photos

    Sugar and water in a pot.

    To make the caramel syrup, place sugar and water in a sauce pan and cook on medium heat. Swirl — don’t stir — the mixture around a few times so the sugar doesn’t burn. 

    Caramelized sugar in a pot.

    Cook until the mixture turns a nice golden brown.

    Caramel in pans.

    Transfer to your preferred pans and swirl to ensure the caramel evenly coats the bottom. Set aside.

    Note that you need to move fast — but carefully — because the caramel will harden quickly. I have an alternative way to make caramel, check out Expert Baking Tips.

    Flan layer ingredients in a bowl.

    Preheat your oven to 350F. In a large mixing bowl, combine all flan ingredients — eggs, condensed milk, evaporated milk, vanilla extract and salt. 

    Flan mixture in a bowl.

    Whisk until blended and set aside.

    Egg yolks and sugar.

    In another large bowl, cream egg yolks and sugar.

    Fluffy egg yolks.

    Mix until light and fluffy.

    Wet ingredients in a bowl.

    Add oil, milk and ube extract.

    Ube mixture in a bowl.

    Whisk until combined.

    Dry ingredients sifted into wet ingredients.

    Sift the flour, baking powder and salt directly into your egg yolk mixture.

    Wet and dry ingredients in a bowl.

    Stir just until combined. Set aside.

    Egg whites with cream of tartar.

    In a medium bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar…

    Foamy egg whites.

    …until foamy.

    Egg whites with sugar.

    Add sugar gradually, i.e. a little at a time.

    Egg whites with stiff peaks in a bowl.

    And continue whisking until you reach stiff peaks.

    A dollop of meringue in a bowl.

    Add a dollop of meringue into your egg yolk mixture.

    Lightened cake batter in a bowl.

    Gently fold to lighten the batter.

    Meringue added to batter.

    Add the rest of the meringue…

    Batter for ube cake layer.

    …and fold until well blended.

    Flan mixture poured into pans.

    Strain the leche flan mixture to your prepared pans. 

    Cake batter in pans.

    Then pour the ube cake batter over the flan. Do not over-fill pan.

    Place a roasting pan or baking pan in the oven and pour hot water to fill it halfway.

    Place your cake pans in the water bath and bake for 30-40 minutes (depending on your pan) or until a tester comes out clean.

    Remove from oven and place on a wire rack to cool.

    Run a thin sharp knife around the edges of your pan and invert on a platter. Enjoy!

    Expert baking tips

    Overhead shot of leche flan ube cake.

    Easy, right? Here are more tips to help you make the best ube cake with leche flan every time.

    When making caramel

    I find making caramel sauce very challenging. 

    Cooking sugar down is a finicky process and over the years, I’ve learned that when making caramel:

    • Don’t stir. The best way is to just swirl your pan so the sugar cooks evenly. Do it often so the sugar doesn’t burn.
    • Don’t walk away. At the beginning, it would seem like nothing is happening to your sugar but resist the urge to walk away. It can brown and burn in an instant.
    • Watch your mixture closely. This is also the reason why you need to watch it closely. It can go from gorgeous amber to burnt brown in a second so take it off the heat as soon as all the sugar is completely melted and you get that beautiful golden color.

    Happily, I have an alternative way of making caramel that I’ve had more success with.

    All I do is sprinkle sugar on the pan I’m using, enough to cover the whole base or bottom of the pan.

    Then I place the pan directly on the stove (we have an induction stove).

    The sugar cooks quicker this way so you’ll really have to watch the pan and swirl it around so the caramel is evenly distributed. Remember to use oven mitts because the pan will be hot. 

    I know most baking pans aren’t made for stove-top cooking but this has worked so well for me so many times and my pans survive!

    When making the flan layer

    Leche flan is supposed to be rich and creamy. For the best flan every time, remember:

    • Don’t over-stir. Avoid vigorously whisking or stirring your ingredients because this results to extra air bubbles unnecessarily forming.
    • Strain. Some bubbles will inadvertently form though so best to strain your flan mixture through a fine mesh sieve as you gently and carefully transfer the mixture into your pans. Gently scoop out the air bubbles that float up to the top with a spoon.
    • Cook in a water bath. Bake your leche flan cake in a water bath. Put your cake pans in a roasting pan (or any baking pan that will fit the pans you’re using) and fill with hot water that comes up to sides of the cake pans halfway.
    • Allow time to set. The flan needs time to set so give your cake and your flan time to cool. Don’t take out of the pan immediately.

    When making the cake layer

    I make this cake like how I make my vanilla Swiss roll and ube roll cake i.e. beat the egg yolks separately from the eggs whites.

    Three things I always do:

    • Separate the eggs while cold. They’re easier to separate straight out of the fridge.
    • Use room temperature eggs. Once separated, I allow the yolks and egg whites to come down to room temperature. They are easier to combine and using room temperature egg whites results to a more stable meringue.
    • Beat egg whites on low speed. Speaking of 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.

    Troubleshooting guide

    A slice of ube cake with leche flan.
    ProblemPossible Cause/sPossible Solution/s
    Flan doesn’t firm upUndercookingCook the cake all the way through or until a tester inserted in the middle comes out clean or with minimal dry crumbs

    Wrong ratiosRead the recipe carefully and make sure to add the correct amounts of ingredients

    Didn’t have time to setMake sure to allow time for your flan to set and cool completely; don’t invert into a platter immediately out of the oven
    Flan isn’t smooth and creamy; or rubberyTemperature too high and/or flan was overcookedEnsure you’re baking at the correct temperature (an oven thermometer helps with this) and use a water bath because it helps regulate the heat
    Cake layer deflatedMeringue isn’t stable enoughWhen beating the egg whites, do so slowly to create more stable air bubbles that won’t burst during baking
    Cake stuck in the panCaramel not evenly distributedMake sure the caramel layer is evenly distributed at the bottom of the pan before pouring your flan in

    Cake sticking to sidesRun a thin sharp knife around the edges of the pan before inverting into a platter to make sure no pieces of cake are stuck to it

    You can also use this troubleshooting guide when making classic leche flan cake.

    Recipe FAQs

    A slice of ube flan cake on a plate.
    What is the best pan to use when making ube cake flan?


    You’ll want to use a deep pan to show off the cake’s layers. 

    I like — and recommend — using 2 6×3 inch round pans or 2 9x5x3 loaf pans.

    Although I’ve never used it, a tube pan might work well too.

    Can I make ube cake flan ahead?


    You can make this cake up to 2 days ahead of when you’re serving it. Keep it in the pan in the fridge and invert into a platter before serving.

    How do I store leftovers?


    We never have leftovers! But in case you do, just store the cake in a covered container in the fridge. Should be good for up to 3 days.

    More flan desserts

    Flan is such a rich and decadent dessert that’s so easy to make! Check these out:

    • Slice of dulce de leche flan on a plate.
      Easy Dulce de Leche Flan Recipe
    • No-Fail Leche Flan Recipe
      Creamy Leche Flan Recipe
    • Close up shot of leche flan cupcakes.
      Flan Cupcakes Recipe
    • A slice of leche flan cake.
      Easy Leche Flan Cake

    We hope you enjoy this ube leche flan cake. It’s perfect for Thanksgiving, Christmas, New Year’s Eve, Easter and all your other celebrations.

    Happy baking!

    Did you make this ube flan cake recipe? 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.

    A slice of ube cake flan on a plate.

    Ube Cake Flan

    Author: Jolina
    Ube cake flan is your favorite ube cake with leche flan on top. And yes, it’s as delicious as it sounds! Easy to make too. Perfect for the holidays and all your celebrations.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Cooling Time 30 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 12 servings
    Calories 172 kcal

    Equipment

    • Stand Mixer
    • Hand Mixer

    Ingredients
     
     

    Caramel Syrup

    • ¾ cup granulated sugar
    • ¼ cup water

    Leche Flan

    • 4 pieces large eggs room temperature
    • 1 10-oz can condensed milk
    • 1 12-oz can evaporated milk
    • 1 tsp vanilla extract
    • pinch salt

    Sponge Cake

    • 4 pieces egg yolks form large eggs room temperature
    • ¼ cup granulated sugar
    • ¼ cup canola oil can also use vegetable oil
    • ¼ cup milk I use 2% skim, or whole milk
    • 2 tsp ube extract see note
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt

    Meringue

    • 4 pieces egg whites from large eggs room temperature
    • 1 tsp cream of tartar
    • ⅓ cup granulated sugar

    Instructions
     

    • To make the caramel syrup, place sugar and water in a sauce pan and cook on medium heat. Swirl — don’t stir — the mixture around a few times so the sugar doesn’t burn. 
      ¾ cup granulated sugar, ¼ cup water
      Sugar and water in a pot.
    • Cook until the mixture turns a nice golden brown.
      Caramelized sugar in a pot.
    • Transfer to your preferred pans (see FAQs) and swirl to ensure the caramel evenly coats the bottom. Set aside. Note that you need to move fast — but carefully — because the caramel will harden quickly.
      Caramel in pans.
    • Preheat your oven to 350F.
    • In a large mixing bowl, combine all flan ingredients – eggs, condensed milk, evaporated milk, vanilla extract and salt. 
      4 pieces large eggs, 1 10-oz can condensed milk, 1 12-oz can evaporated milk, 1 tsp vanilla extract, pinch salt
      Flan layer ingredients in a bowl.
    • Whisk until blended and set aside.
      Flan mixture in a bowl.
    • In another large bowl, cream egg yolks and sugar until light and fluffy.
      4 pieces egg yolks form large eggs, ¼ cup granulated sugar
      Egg yolks and sugar.
    • Add oil, milk and ube extract and whisk until combined.
      ¼ cup canola oil, ¼ cup milk, 2 tsp ube extract
      Wet ingredients in a bowl.
    • Sift the flour, baking powder and salt directly into your egg yolk mixture and stir just until combined. Set aside.
      1 cup all-purpose flour, 1 tsp baking powder, ½ tsp salt
      Dry ingredients sifted into wet ingredients.
    • In a medium bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until foamy.
      4 pieces egg whites from large eggs, 1 tsp cream of tartar
      Egg whites with sugar.
    • Add sugar gradually, a little at a time, until you reach stiff peaks.
      ⅓ cup granulated sugar
      Egg whites with stiff peaks in a bowl.
    • Fold a dollop of meringue into your egg yolk mixture to lighten it.
      A dollop of meringue in a bowl.
    • Then fold the rest of the meringue until well blended.
      Meringue added to batter.
    • Strain the leche flan mixture to your prepared pans. 
      Flan mixture poured into pans.
    • Then pour the ube cake batter over the flan. Do not over-fill pan.
      Cake batter in pans.
    • Place a roasting pan (or any baking pan that will fit the cake pans you're using) in the oven and pour hot water to fill it halfway.
    • Place your cake pans in the water bath and bake for 30-40 minutes (depending on your pan) or until a tester comes out clean and the edges of your cake start to pull away from the pan.
    • Remove from oven and place on a wire rack to cool.
    • Run a thin sharp knife around the edges of the pan then invert on a platter and serve.
      Freshly baked ube flan cake on a platter.

    Video

    Notes

    1. Pan options: (2) 6×3 inch round pans or (2) 9x5x3 inch loaf pans or a combination. The layers will be more pronounced in a 3-inch tall cake pan. Using a bigger pan will result to thinner layers.
    2. Also note that the baking time will differ depending on the pan you use. Make sure to check at the halfway mark to see how much longer you need to go. 
    3. I provide an alternative way to make caramel sauce. See expert baking tips.
    4. I use 2 tsp of ube extract but if you want a more pronounced ube flavor, add another tsp.
    5. For a more stable meringue, stay on low speed and add sugar gradually (about 1 tbsp at a time).
    6. Check out the post for more tips, FAQs, a troubleshooting guide, and step-by-step photos.

    Nutrition

    Calories: 172kcalCarbohydrates: 31gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 5mgSodium: 101mgPotassium: 96mgFiber: 0.3gSugar: 23gVitamin A: 15IUVitamin C: 0.003mgCalcium: 24mgIron: 1mg

    Nutritional information are estimates only.

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

    More Ube Recipes

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • Basque cheesecake showing the vibrant purple ube filling.
      Ube Basque Cheesecake
    • Ube pie with whipped coconut cream topping.
      Ube Pie (Filipino Purple Yam Pie)
    • Creamy ube butter spread on pandesal.
      Ube Butter Recipe
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    Comments

    1. C

      February 26, 2025 at 4:29 pm

      5 stars
      Thank you for the recipe! It’s my first time trying one of your recipes, so surely this won’t be my last! I cut the recipe in half and I used egg yolks for the flan instead of whole eggs, the same way I do my leche flans. Any tips how to make the edges smooth? Mine looks a bit crumbly on the sides

      Reply
      • Jolina

        February 27, 2025 at 10:57 am

        You’re most welcome C! Glad you liked it 🙂 If you notice my cake in the pictures, it doesn’t have perfectly smooth edges either. When I take my cake out of the pan, I run a thin sharp knife around the edges of the pan, I think it helps a little bit.

        Reply
    2. Lisa

      February 04, 2025 at 8:59 pm

      5 stars
      Thank you Jolina for another delicious ube recipe (your ube cheesecake is our fave). My family loved it and asking to do it once more

      Reply
      • Jolina

        February 05, 2025 at 10:55 am

        Glad you and the family liked it Lisa!

        Reply
    5 from 3 votes (1 rating without comment)

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