Colorful Ube Cake with a Soft Purple Crumb
A vibrant and delicious ube cake with a soft purple crumb, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Instructions
Preparation
- In a mixing bowl, combine ube halaya, milk, and a few drops of ube extract. Mix until smooth and set aside.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Gradually add the flour and baking powder to the wet mixture, alternating with the ube mixture.
- Pour the batter into prepared cake pans.
- Bake in a preheated oven at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Let the cake layers cool completely before frosting. Assemble by layering with ube frosting between and on top.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Don't overmix to avoid a dense cake. Allow the cake to cool completely before frosting.
Ingredient Substitutions: Ube extract can be substituted with vanilla extract for a different flavor profile.
How to Serve: Best served with a hot cup of coffee or tea.
Storage & Freshness: Keep refrigerated and consume within 5 days for best quality.
Make-Ahead Tips: Cake layers can be baked a day ahead and stored in the fridge until ready to frost.
Ingredient Substitutions: Ube extract can be substituted with vanilla extract for a different flavor profile.
How to Serve: Best served with a hot cup of coffee or tea.
Storage & Freshness: Keep refrigerated and consume within 5 days for best quality.
Make-Ahead Tips: Cake layers can be baked a day ahead and stored in the fridge until ready to frost.