Ube Tres Leches Cake: A Vibrant Filipino Delight with Three-Milk Moisture Recipe
Ube Tres Leches Cake is a vibrant and creamy Filipino dessert that combines the unique sweet, nutty flavor of purple yam (ube) with the moist richness of the classic tres leches, a cake soaked in three types of milk. This 7-layer delight features a moist ube-infused sponge cake soaked in a luscious milk mixture, topped with whipped cream and optional fresh fruits, making it an eye-catching and delicious treat perfect for celebrations and everyday indulgence.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup ube (purple yam) puree
- ½ cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Tres Leches Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- Optional: ube extract for enhanced flavor
Toppings (Optional)
- Additional whipped heavy cream
- Fresh fruit (e.g., mango slices, strawberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and a light texture.
- Prepare Wet Ingredients: In a separate large bowl, whisk the granulated sugar, ube puree, vegetable oil, whole milk, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, whisking gently until the batter becomes smooth and free of lumps.
- Pour Batter: Transfer the batter into the greased cake pan, leveling the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes before carefully transferring it onto a wire rack to cool completely.
- Prepare Milk Mixture: In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and optional ube extract until the mixture is smooth and consistent.
- Poke Holes & Soak Cake: Once the cake is completely cooled, use a fork or skewer to poke small, even holes all over the cake’s surface. Slowly pour the milk mixture evenly across the cake, allowing it to soak for about 30 minutes so the flavors meld well.
- Chill: Place the soaked cake in the refrigerator and chill for at least 1 hour to fully absorb the milk mixture and set.
- Top and Serve: Optional but recommended—whip additional heavy cream until soft peaks form and spread it evenly over the cake. Garnish with fresh fruit like sliced mango or strawberries for added flavor and decoration. Serve chilled and enjoy!
Notes
- For best flavor, use fresh ube instead of store-bought puree if possible.
- Make sure to poke holes evenly and thoroughly to allow the milk mixture to soak uniformly throughout the cake.
- You can substitute gluten-free flour to make this recipe gluten-free if desired.
- Decorate the cake creatively with toasted coconut, nuts, or edible flowers to enhance presentation.
- The cake can be made a day ahead to deepen the flavors and kept refrigerated.
Keywords: Ube Tres Leches Cake, Filipino dessert, ube cake, tres leches, purple yam cake, moist cake, Filipino cuisine, creamy dessert
