I still remember the first time I made this Ube Tres Leches Cake Recipe and watched that deep purple sponge soak up the creamy milk mixture. The color alone made me excited, but the flavor completely won me over. It’s soft, moist, lightly sweet, and filled with that unmistakable ube aroma.
I love how this cake feels rich without being heavy. Every slice melts in your mouth, and honestly, it’s one of those desserts people remember long after the table is cleared. You can also enjoy similar flavors in a Baked Orange Chicken Recipe if you’re looking for a sweet-savory twist in your meals.
Ingredients
Here’s everything you’ll need, along with helpful notes so you get the best results every time.
- 1 cup all-purpose flour – provides structure while keeping the cake light and airy
- 1½ teaspoons baking powder – helps the sponge rise evenly
- ¼ teaspoon salt – balances sweetness and enhances flavor
- 5 large eggs, separated – whipped whites give the cake its signature fluffy texture
- ⅓ cup whole milk – adds moisture without making the batter dense
- ¾ cup granulated sugar (for egg yolks) – creates a smooth, creamy yolk mixture
- ¼ cup granulated sugar (for egg whites) – stabilizes whipped whites
- 1 tablespoon ube extract – gives vibrant color and classic ube flavor
- ¼ cup ube halaya – deepens flavor and adds authenticity
- 1½ cups evaporated milk – part of the classic tres leches soak
- 1 cup sweetened condensed milk – provides sweetness and richness
- ⅓ cup coconut milk – adds a subtle tropical note
- 1 teaspoon ube extract (milk mixture) – reinforces the ube flavor
- 1½ cups heavy whipping cream – creates a light yet rich topping
- ½ cup coconut milk (for topping) – keeps whipped cream soft and creamy
- 2 tablespoons granulated sugar (for topping) – lightly sweetens the cream
- 2 teaspoons ube extract (for topping) – ensures consistent color and flavor. You can pair this dessert with something creamy and comforting like Chicken in Basil Cream Sauce Recipe for a complete indulgent experience.
Note: This recipe yields approximately 16 servings, based on a 9×13-inch cake.
Variations
This recipe is flexible and easy to customize depending on your preferences.
- Dairy-free version: Replace all dairy milk with coconut milk and use coconut cream for the topping.
- Reduced sugar option: Use a sugar substitute suitable for baking and adjust sweetness to taste.
- Extra ube flavor: Add more ube halaya to the batter for a stronger purple yam taste.
- Chocolate twist: Drizzle melted dark chocolate over the whipped topping for contrast.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes (plus chilling time)
Equipment You Need
- Mixing bowls – for separating and combining ingredients
- Electric hand or stand mixer – essential for whipping egg whites properly
- 9×13-inch baking dish – allows the cake to bake evenly and absorb the milk mixture
How to Make Ube Tres Leches Cake Recipe?
This cake comes together in simple stages and rewards patience with incredible texture and flavor.
Prepare the Batter
Preheat the oven to 350°F and grease your baking dish well. In one bowl, sift together the flour, baking powder, and salt to remove lumps. Separating dry ingredients ensures the sponge bakes evenly and stays light.
Whip the Eggs
Beat the egg yolks with sugar until pale and creamy, then mix in the milk, ube extract, and ube halaya. In another bowl, whip egg whites with sugar until stiff peaks form. This step is key to achieving a fluffy cake.
Combine and Bake
Gently fold the yolk mixture into the dry ingredients, then carefully fold in the whipped egg whites. Pour the batter into the baking dish and bake until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
Soak the Cake
Mix evaporated milk, condensed milk, coconut milk, and ube extract in a bowl. Poke holes all over the cake and slowly pour the milk mixture on top. Allow the cake to absorb the liquid, then refrigerate for at least eight hours.
Make the Topping
Whip heavy cream, coconut milk, sugar, and ube extract until soft to medium peaks form. Spread evenly over the chilled cake and smooth the surface before serving.
Additional Tips for Making This Recipe Better
After making this cake multiple times, these tips always help me get better results:
- I let the cake cool completely before soaking so it absorbs evenly.
- I prefer using real ube halaya instead of relying only on extract.
- I chill the cake overnight for the best texture and flavor.
- I whip the topping just before serving to keep it light and fresh.
How to Serve Ube Tres Leches Cake Recipe?
I love serving this cake chilled, straight from the fridge. Garnish with toasted coconut flakes, purple yam crumbs, or fresh berries for contrast. Slice with a sharp knife and serve on wide plates to show off the creamy layers and vibrant color.
Nutritional Information
This dessert is rich and indulgent, perfect for special occasions.
- Calories: approximately 308 per serving
- Protein: about 7 grams
- Carbohydrates: around 36 grams
- Fat: roughly 16 grams
Make Ahead and Storage
Storage
Store the cake covered in the refrigerator for up to three days. The flavor actually improves as it sits, making it ideal for advance preparation.
Freezing
Freeze the soaked cake without the whipped topping for best results. Thaw overnight in the refrigerator and add fresh topping before serving.
Reheating
This is a chilled dessert and does not need reheating. Let it sit at room temperature for 15–20 minutes before serving if desired.
Why You’ll Love This Recipe?
This cake checks all the boxes for a memorable dessert.
- It combines classic tres leches with unique ube flavor for a stunning fusion.
- It’s easy to make but looks impressive on any dessert table.
- The texture is soft, creamy, and never heavy.
- It can be customized for different diets and flavor preferences.
- It’s perfect for parties, holidays, and make-ahead planning.