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Ube Tres Leches Cake

Ube Tres Leches Cake: A Festive Treat for Sweet Moments

Experience the vibrant Ube Tres Leches Cake, a luscious fusion of textures and flavors that celebrates Filipino and Latin American traditions in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: Desserts
Cuisine: Filipino, Latin American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Sift for an airy texture
  • 2 teaspoons baking powder Gluten-free option available
  • 0.5 teaspoon salt
  • 6 large eggs Separate yolks and whites
  • 0.5 cups whole milk Can substitute with non-dairy alternative
  • 0.75 cups granulated sugar Use separate amounts for yolks and whites
  • 1 teaspoon ube extract Vanilla extract can be a substitute
  • 0.5 cups ube halaya Store-bought or homemade
For the Soaking Mixture
  • 1 cup evaporated milk Coconut cream can substitute
  • 1 cup condensed milk Sweetened alternatives can work
  • 1 cup coconut milk Almond milk is a great replacement
For the Whipped Topping
  • 1 cup heavy whipping cream For a fluffy finish
  • 0.5 cups coconut milk Enhances the creaminess

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer
  • Whisk
  • spatula

Method
 

Steps to Make Ube Tres Leches Cake
  1. Preheat your oven to 350°F (180°C) and butter a 9x13-inch baking dish.
  2. In a mixing bowl, sift together flour, baking powder, and salt.
  3. Beat egg yolks with sugar until light and fluffy. Blend in ube halaya, ube extract, and whole milk.
  4. Fold the egg yolk mixture into the sifted dry ingredients.
  5. Beat egg whites with sugar until stiff peaks form and fold into the batter.
  6. Pour batter into the baking dish and bake for about 30 minutes.
  7. Whisk together evaporated milk, condensed milk, coconut milk, and ube extract for the soak.
  8. Poke holes in the cooled cake and pour the milk mixture over it.
  9. Cover the cake and refrigerate for at least 8 hours to soak.
  10. Beat heavy whipping cream with coconut milk and sugar until soft peaks form.
  11. Spread the whipped topping over the cake and serve, or refrigerate for an additional 2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Gently fold in the whipped egg whites to retain fluffiness and allow ample soaking time for moisture.

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