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Ube Tres Leches Cake

Deliciously Creamy Ube Tres Leches Cake to Indulge In

Experience the delightful fusion of flavors in Ube Tres Leches Cake, a traditional Latin dessert with a Filipino twist.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: Filipino, Latin
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 1 tblsp Baking Powder Acts as a leavening agent.
  • 1 tsp Salt Enhances flavor balance.
  • 6 large Eggs Separate yolks and whites for a light cake.
  • 1 cup Whole Milk Can substitute with plant-based milk.
  • 1 cup Granulated Sugar Divided for yolks and whites.
  • 1 tsp Ube Extract Infuses unique flavor.
  • 1 cup Ube Halaya (Ube Jam) Can be substituted with sweet potato puree.
For the Milk Soak
  • 1 can Evaporated Milk Provides a creamy soak.
  • 1 can Condensed Milk Sweetens and enriches the mixture.
  • 1 cup Coconut Milk Adds creaminess and tropical flavor.
For the Whipped Topping
  • 2 cups Heavy Whipping Cream Use coconut cream for a dairy-free version.
  • 1 tblsp Granulated Sugar (for Topping) Sweetens the whipped cream.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Whisk
  • Spatula
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for Ube Tres Leches Cake
  1. Preheat your oven to 350°F (180°C) and generously butter a 9x13-inch baking dish.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In a separate large bowl, whisk the egg yolks with ¾ cup of sugar for about 5 minutes until fluffy.
  4. Incorporate the ube halaya and ube extract, followed by the whole milk.
  5. Gently fold the egg yolk mixture into the sifted dry ingredients.
  6. In a clean bowl, beat the egg whites with ¼ cup of sugar until stiff peaks form.
  7. Gently fold the beaten egg whites into the cake batter in two additions.
  8. Pour the combined cake batter into the prepared dish and bake for about 30 minutes.
  9. Allow the cake to cool in the pan for an hour.
  10. Whisk together evaporated milk, condensed milk, coconut milk, and additional ube extract.
  11. Poke holes all over the cake and gradually pour the milk mixture over the cake.
  12. Refrigerate for at least 8 hours.
  13. Beat heavy whipping cream, coconut milk, granulated sugar, and ube extract until soft peaks form.
  14. Spread the whipped topping over the chilled cake before serving.
  15. Refrigerate the frosted cake for an additional 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Chill the cake overnight for optimal flavor absorption and texture. Use cold equipment for whipping cream.

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