Ube-Macapuno Cake

3.7
(49)

Ube cake is a deliciously light Filipino cake made with purple yams and macapuno (coconut sport). Its vibrant purple color will look gorgeous on any dessert table!

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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
12
Yield:
1 3-layer 9-inch cake

Ingredients

Ube Cake:

  • 2 ½ cups cake flour

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup ube (purple yam), cooked and finely grated

  • ¾ cup milk

  • 1 teaspoon vanilla extract

  • 7 egg yolks, lightly beaten

  • ½ cup corn syrup

  • ½ cup vegetable oil

  • 7 egg whites

  • 1 teaspoon cream of tartar

  • 1 cup white sugar

  • 6 drops red food color

  • 6 drops blue food coloring

  • 1 (12 ounce) jar macapuno (coconut preserves)

Buttercream:

  • 1 cup evaporated milk, chilled

  • ¾ cup white sugar

  • 1 cup butter, softened

  • 1 drop violet food coloring

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.

  2. Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.

  3. Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.

  5. Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

Nutrition Facts (per serving)

714 Calories
44g Fat
75g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 714
% Daily Value *
Total Fat 44g 56%
Saturated Fat 13g 67%
Cholesterol 168mg 56%
Sodium 469mg 20%
Total Carbohydrate 75g 27%
Dietary Fiber 1g 3%
Total Sugars 36g
Protein 12g
Vitamin C 0mg 2%
Calcium 232mg 18%
Iron 4mg 19%
Potassium 266mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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