Go Back
–+ servings
Ube Tres Leches Cake

Ube Tres Leches Cake: A Deliciously Creamy Tropical Delight

Ube Tres Leches Cake combines traditional flavors with the sweetness of purple yam for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour opt for gluten-free flour for a gluten-free version
  • 1 tablespoon baking powder ensure it's fresh for best results
  • 0.5 teaspoon salt no substitutions needed
  • 5 large eggs separated for yolks and whites
  • 1 cup whole milk can substitute with dairy-free milk for a vegan option
  • 0.75 cup granulated sugar coconut sugar can be a lighter alternative
  • 1 teaspoon ube extract can replace with vanilla for a milder taste
  • 0.5 cup ube halaya (ube jam) substitute with other sweet jams if ube is unavailable
For the Milk Soak
  • 1 can evaporated milk use non-dairy evaporated milk for vegan versions
  • 1 can condensed milk dairy-free alternatives exist for those avoiding dairy
  • 1 cup coconut milk low-fat coconut milk works beautifully too
For the Topping
  • 1 cup heavy whipping cream can swap with coconut cream for a dairy-free option
  • 0.25 cup sugar adjust to taste based on your preference

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric Mixer
  • Whisk

Method
 

Step-by-Step Instructions for Ube Tres Leches Cake
  1. Preheat your oven to 350°F (180°C) and butter a 9x13-inch baking dish.
  2. Sift together all-purpose flour, baking powder, and salt in a mixing bowl.
  3. Beat the egg yolks and sugar until light and fluffy, then stir in milk, ube halaya, and ube extract.
  4. Fold the egg yolk mixture into the flour mixture until just combined.
  5. Whip the egg whites until stiff peaks form, gradually adding sugar.
  6. Fold the whipped egg whites into the batter and pour into the baking dish.
  7. Bake for 30 minutes or until a toothpick inserted comes out clean. Cool for 1 hour.
  8. Whisk together evaporated milk, condensed milk, coconut milk, and ube extract for milk soak.
  9. Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 8 hours or overnight.
  10. Whip together heavy cream, coconut milk, and sugar until soft peaks form for topping.
  11. Spread the whipped topping over the soaked cake and let it rest in the refrigerator for 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 100IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Serve chilled for the best texture and taste experience. Adjust sweetness of the topping to your preference.

Tried this recipe?

Let us know how it was!