Ube Tres Leches Cake

5 from 1 vote

Ube tres leches cake is a delicious twist on the popular Latin American dessert. With 3 kinds of milk, vibrant ube flavor and lightly sweetened whipped cream, it’s easy to make and so good!

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: Filipino, Latin American

Servings: servings

Calories: 180kcal

Author: Jolina

Equipment

Ingredients

½ cup unsalted butter room temperature
1 cup sugar
5 large eggs room temperature
1 tbsp ube extract
1½ cups all purpose flour
1 tsp baking powder
½ tsp salt
1 14-oz can coconut milk room temperature
1 14-oz can ube condensed milk room temperature, can sub with sweetened condensed milk flavored with ube extract
1 12-oz can evaporated milk room temperature
2 cups heavy cream chilled, can sub with whipped cream
2 tbsp sugar
1 tsp vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350F. Grease or butter a 9x13 inch baking pan and set aside.
In a large bowl using a handheld electric mixer or in a stand mixer fitted with the beater or paddle attachment, beat sugar and butter until light and incorporated.
½ cup unsalted butter, 1 cup sugar
Add eggs one at a time, making sure each addition is incorporated before the next one is added.
5 large eggs
Add ube extract and stir until blended.
1 tbsp ube extract
Sift flour, baking powder and salt into your bowl. Stir until combined.
1½ cups all purpose flour, 1 tsp baking powder, ½ tsp salt
Pour cake batter into your prepared pan.
Bake for 20 minutes or until a toothpick or tester inserted in the center comes out clean or with minimal dry crumbs.
Remove from oven and pierce the cake all over with a fork. The more holes you poke in your cake, the better!
In a large bowl, stir all your milk until incorporated.
1 14-oz can coconut milk, 1 14-oz can ube condensed milk, 1 12-oz can evaporated milk
Pour onto your cake about half a cup at time, ensuring the mixture is absorbed before adding more. Continue until your cake is soaked all the way through.
Place the cake in the fridge for 15 minutes, or until it has cooled completely.
In the meantime, you can prepare your whipped cream by whipping cream, sugar and vanilla until you reach stiff peaks.
2 cups heavy cream, 2 tbsp sugar, 1 tsp vanilla extract
When ready, transfer the whipped cream on top of the cake and spread evenly.
Refrigerate until you’re ready to serve.

Video

Notes

The total yield of this cake depends on how big or small you slice it. The estimated nutrition information is based on 24 servings.
If you can't find ube condensed milk, you can use sweetened condensed milk and just add ube extract to taste.
Coconut milk can sometimes form into clumps. When you pour your milk mixture on your cake and notice clumps, simply spread and squish them gently with a spoon or spatula so they get absorbed.
You don't need to use all your milk mixture. I usually have about ¼ cup leftover. You’ll know you’re done when, upon gently pressing down on the cake, a little bit of milk comes up.
Chill the cake before serving. It actually tastes better the next day!
See post for more baking tips, FAQs and step-by-step photos.

Nutrition