There’s something so heartwarming about sharing recipes that bring a splash of color and culture to the table—and today’s Purple Ube Cake is all of that and more. I’m beyond grateful to be able to share this Filipino-inspired beauty with you! Whether you’re already a fan of ube or this is your first time hearing about it, get ready for a stunning, vibrant, and totally unforgettable cake that’s as delicious as it is eye-catching. This ube cake is soft, fluffy, rich with earthy vanilla-like flavor, and has that irresistible melt-in-your-mouth texture that turns any ordinary day into something special.
Purple Ube Cake is not only a dessert—it’s a celebration. A colorful treat that tells a story, evokes tradition, and adds joy to your dessert table. And yes, you can absolutely have it sent to your inbox! Sign up below to receive this full recipe, baking tips, and future updates delivered straight to you.
What Is Ube Cake?
Let’s start with the basics. Ube is a purple yam native to the Philippines, often used in desserts for its naturally vibrant color and uniquely rich, slightly nutty, vanilla-like flavor. This cake is made using ube halaya (a sweet ube jam) or ube extract, and it’s usually baked as a chiffon-style sponge cake layered with whipped cream or buttercream frosting.
But here’s the thing—this cake isn’t just about looks (although, let’s be honest, it’s gorgeous). It’s tender and moist with an ultra-light crumb, and each bite brings a hint of earthiness that’s perfectly balanced by creamy frosting. You’ll understand the hype the moment you taste it!
Why You’ll Love This Purple Ube Cake
I promised you versatile, and here’s proof! This purple ube cake can go from a sweet afternoon snack to a dazzling birthday showstopper. It’s:
Visually stunning (that dreamy purple hue is everything)
Light yet flavorful, with a unique taste that isn’t overly sweet
Fun to decorate with vibrant toppings like coconut, fruit, or edible flowers
Perfect for special occasions, but easy enough for casual baking
Made with pantry-friendly ingredients and ube extract you can find online or at Asian markets
What Does Ube Cake Taste Like?
If you’ve never had ube before, imagine a subtle mix of vanilla, pistachio, and white chocolate—mellow, nutty, and lightly sweet. The cake itself has a soft, chiffon-like texture that feels almost like a sponge soaked in silky air. Anything but boring!!
The frosting adds the right amount of creamy sweetness to complement the delicate flavor of the ube. It’s the kind of cake that doesn’t overpower you with sugar, but keeps you coming back for just “one more slice” (you’ve been warned).
Benefits of Making This Cake
Besides being a crowd-pleaser, making purple ube cake at home gives you control over the sweetness, ingredients, and decorations. Plus:
It’s naturally colored from ube, no artificial dyes needed
Ube contains antioxidants and is high in fiber
It’s dairy-optional and easy to make gluten-free if needed
Makes a great conversation starter at potlucks or family gatherings
Offers a fun, hands-on baking project with kids or friends
Ingredients You’ll Need
Here’s what you’ll need for the cake and frosting:
For the Cake:
2 ¼ cups cake flour (or sifted all-purpose flour)
1 tbsp baking powder
½ tsp salt
1 cup granulated sugar (divided)
7 large egg yolks
¾ cup milk (room temp)
½ cup vegetable oil or melted butter
1 tsp vanilla extract
2 tsp ube extract (or to taste)
¾ cup ube halaya (ube jam, optional but adds richness)
7 large egg whites
¼ tsp cream of tartar
For the Frosting:
2 cups heavy whipping cream, chilled
3 tbsp powdered sugar (adjust to taste)
½ tsp vanilla extract
Optional: 1 tbsp ube extract for a purple tint
Tools You’ll Need
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
2 (8-inch) round cake pans or a bundt pan
Parchment paper
Cooling rack
Offset spatula (for frosting)
Sifter (if using all-purpose flour)
Optional Additions and Substitutions
No ube halaya? No worries—just use a little extra ube extract.
Want a coconut twist? Add shredded coconut between the layers or sprinkle on top.
Dairy-free? Use coconut cream for the frosting.
Extra texture? Add macapuno (sweet coconut strips) or white chocolate chips to the batter.
Making cupcakes? Same batter, just reduce bake time to 20-22 minutes.
How to Make Purple Ube Cake
Let’s get into it! Here’s your step-by-step guide to making this beautiful cake:
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F (175°C). Line the bottoms of your cake pans with parchment paper but don’t grease the sides—this helps the cake rise properly.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Step 3: Make the Yolky Base
In a large bowl, whisk together the egg yolks and half of the sugar until pale and thick. Add milk, oil, vanilla, ube extract, and ube halaya (if using). Mix well.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the yolk mixture, folding until smooth and no lumps remain. Be gentle—you want that batter fluffy!
Step 5: Whip Those Whites
In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form. This will give the cake its signature lift and fluff.
Step 6: Fold and Pour
Gently fold the egg white mixture into the ube batter in three additions. Use a spatula and light hands to keep it airy. Pour evenly into prepared pans.
Step 7: Bake and Cool
Bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool upside down in the pans for 10 minutes before inverting onto a wire rack. Let them cool completely before frosting.
Step 8: Whip Up the Frosting
Beat cold cream, powdered sugar, vanilla, and optional ube extract until medium-stiff peaks form. Don’t over-whip or it may curdle.
Step 9: Assemble the Cake
Spread frosting between the layers, then coat the entire cake with the rest. Decorate as desired—with coconut, crushed purple sprinkles, or even edible flowers!
What to Serve With Ube Cake
This cake stands beautifully on its own, but you can pair it with:
Fresh tropical fruits (think mango, pineapple, or lychee)
A drizzle of condensed milk or coconut syrup
Coffee or milk tea (classic combo in the Philippines!)
A scoop of ube or vanilla ice cream for extra indulgence
Tips for Baking Success
Don’t overmix the batter—keep it light and airy!
Room temperature eggs whip better, so plan ahead.
Be patient with cooling. A warm cake will melt the frosting.
If using ube halaya, make sure it’s smooth—not chunky—for a uniform batter.
Ube extract varies in intensity by brand; adjust to your taste and color preference.
Storage Instructions
Fridge: Store in an airtight container for up to 4 days. Best enjoyed at room temp!
Freezer: Freeze individual slices wrapped in plastic for up to 1 month. Thaw overnight in the fridge.
Purple Ube Cake FAQs
Can I use fresh ube instead of extract?
Yes! Roast, mash, and strain it well before adding. You’ll still need some extract for color and flavor.
Where can I buy ube extract?
You can find it in Asian grocery stores or online. The most popular brands are McCormick (Philippines) and Butterfly.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture may vary slightly but it’s still delicious.
What if I don’t have cream of tartar?
Lemon juice or vinegar can be used to stabilize egg whites—just ½ tsp per batch.
Final Thoughts: Why This Cake is a Must-Bake
This Purple Ube Cake is not just a pretty dessert—it’s a whole experience. It’s joy wrapped in purple layers. Whether you’re honoring Filipino roots, exploring new flavors, or just baking for fun, this cake is a winner every single time. And hey, if you’re someone who usually skips dessert? This might just convert you.
More Recipes Featuring Ube and Purple Sweet Potatoes
Ube Crinkle Cookies
Ube Cheesecake Bars
Purple Sweet Potato Pie
Coconut Ube Rolls
I’d love to see your version! If you make this cake, leave a review and tag your beautiful photos on Pinterest or Instagram. There’s something so magical about seeing these vibrant purple layers come to life in your kitchens.
Nutritional Information (Per Slice – Approximate)
Calories: 310
Fat: 15g
Carbohydrates: 40g
Sugar: 22g
Protein: 5g
Fiber: 1g
Thanks for baking along with me today. Don’t forget to subscribe so you never miss a recipe. Happy baking—and purple on! 💜