Description
Indulge in Ube Tres Leches Cake! This creamy, moist Filipino delight delivers a vibrant purple sponge drenched in luscious, ube-infused milks.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 6 large eggs, separated
- 2 teaspoons baking powder
- 2 teaspoons ube extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream, divided
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a medium bowl, whisk together the flour and baking powder. In a separate large bowl, beat the egg yolks with 1 cup of granulated sugar and 1 teaspoon of ube extract until light and fluffy. Gradually fold in the dry ingredients. In another clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the ube batter until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly in the pan.
- Step 2: While the cake cools, prepare the tres leches milk mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and ½ cup of the heavy whipping cream along with the remaining 1 teaspoon of ube extract until well combined and uniformly purple.
- Step 3: Once the cake has cooled for about 15-20 minutes, use a fork or skewer to poke holes all over the top of the cake. Slowly and evenly pour the entire tres leches milk mixture over the poked cake, allowing it to soak in completely. Cover the pan with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the cake to fully absorb the milks and become extra moist.
- Step 4: Before serving, prepare the whipped topping. In a large, cold bowl, whip the remaining 1 ½ cups of heavy whipping cream until stiff peaks form. Spread the whipped cream evenly over the chilled ube tres leches cake.
- Step 5: Garnish with ube crumbs, toasted coconut, or a sprinkle of purple sprinkles if desired for an extra touch. Slice and serve the Ube Tres Leches Cake cold, enjoying its creamy, moist texture and distinct ube flavor.
Notes
- Keep your Ube Tres Leches Cake refrigerated, tightly covered with plastic wrap or in an airtight container, for up to 3-4 days to maintain its delightful moisture and freshness.
- This cake is meant to be enjoyed cold, so there's no need to reheat it; simply take it out of the fridge a few minutes before serving for optimal texture.
- For an elevated experience, serve slices cold with a light dusting of toasted coconut flakes or a drizzle of ube condensed milk, enhancing both its texture and vibrant Filipino flavor.
- To achieve that truly "creamy moist" perfection, don't rush the refrigeration step; chilling your cake overnight allows the milks to fully saturate the sponge, resulting in an exceptionally tender and flavorful dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of a 9x13 inch cake)
- Calories: 520
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Protein: 55g