Description

A delightful twist on the classic tres leches cake, this Ube Tres Leches Cake features a beautiful lavender hue and a unique flavor from ube, creating a moist and decadent dessert.

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup ube (purple yam) puree
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup whole milk
1 cup heavy cream
1/4 cup powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
Combine the all-purpose flour and baking powder. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract and ube puree.
Incorporate the dry ingredients into the wet mixture gradually. Mix until just combined—avoid overmixing. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
Whisk together the sweetened condensed milk, evaporated milk, and whole milk in a separate bowl. Poke holes in the cooled cake, then pour the milk mixture evenly over it. Cover and refrigerate for at least 4 hours, but overnight is best. Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread this fluffy cream over the top of the cake.

Notes

Ensure all ingredients are at room temperature for better mixing. For a less sweet cake, reduce the sugar in the milk mixture. Experiment with toppings like shredded coconut or toasted nuts for added flavor and texture.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Filipino

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 28g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 150mg