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Ube Tres Leches Cake Recipe
Ben Carraoli

Ube Tres Leches Cake Recipe

I still remember the first time I made this Ube Tres Leches Cake 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
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Total Time 50 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.