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There is something truly magical about the Ube Leche Flan Cake Recipe that combines the rich, creamy sweetness of classic leche flan with the vibrant, earthy charm of ube in one delightful Filipino dessert. This cake is a showstopper whether you’re serving it for a special occasion or simply craving something indulgent and unique. The layers of silky caramel, smooth flan, and moist, colorful ube cake come together in perfect harmony, showcasing the best of traditional Filipino flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the layers intimidate you! The beautiful complexity of this cake comes from a handful of simple ingredients, each playing a crucial role in crafting the perfect balance of flavor, texture, and that stunning purple hue. From the luscious ube halaya to the velvety custard, every element works together to deliver a dessert that tastes just as incredible as it looks.
- Granulated sugar (for caramel): Essential for making the golden caramel that forms the glossy topping and bottom crust.
- Water: Helps dissolve the sugar for smooth caramelization without burning.
- Sweetened condensed milk: Adds rich sweetness and a creamy texture to the leche flan layer.
- Evaporated milk: Balances the sweetness and helps achieve that classic custard smoothness.
- Large egg yolks (for flan and cake): Provide structure and silkiness to the custard and moistness to the cake.
- Vanilla extract: Enhances the warm, comforting flavors in the flan layer.
- All-purpose flour: The base of the cake, giving it lightness and structure.
- Baking powder: Ensures a tender rise in the ube cake.
- Salt: Brightens all the flavors with a subtle contrast.
- Ube halaya (purple yam jam): The star ingredient that gives this cake its signature color and wonderfully earthy sweetness.
- Vegetable oil: Keeps the cake moist and tender without overpowering flavors.
- Milk: Adds extra moisture and richness to the ube cake batter.
- Egg whites and cream of tartar: Whipped to stiff peaks and folded in gently for a fluffy, airy cake texture.
How to Make Ube Leche Flan Cake Recipe
Step 1: Prepare the Caramel
Start by making the caramel, the beautiful golden base that will eventually become the glossy top of your cake once inverted. Heat the sugar and water over medium heat without stirring until the mixture turns a deep amber. This requires patience and a watchful eye—once it reaches the perfect color, pour it quickly into your greased 9-inch cake pan, swirling to coat the bottom evenly. Let it harden as you prepare the other layers.
Step 2: Whisk the Leche Flan Mixture
In a clean bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract gently to avoid too many bubbles, which ensures a smooth custard. Strain the mixture to remove any lumps or over-whisked froth, then carefully pour it over the caramel layer in your pan. This gentle foundation sets the stage for the layers to come.
Step 3: Mix the Ube Cake Batter
Preheat your oven to 350°F (175°C). In one bowl, sift together the flour, baking powder, and salt. In another, beat the ube halaya with sugar, vegetable oil, milk, and egg yolks until nice and smooth. Gradually combine the wet and dry ingredients without overmixing. In a separate, clean bowl, whip the egg whites with cream of tartar until stiff peaks form. This step is critical to get that light, airy crumb. Fold the whipped egg whites gently into the ube batter in thirds, preserving as much air as possible.
Step 4: Assemble and Bake
Now for the magical part: slowly pour the ube cake batter over the leche flan mixture in the pan. Don’t worry if the layers mix a little—the magic of this recipe is that during baking, they switch places, resulting in a stunning layered dessert. Place your cake pan inside a larger roasting pan and add hot water halfway up the sides to create a water bath, which ensures gentle, even cooking for the custard layer. Bake for 60 to 70 minutes or until a toothpick inserted in the cake comes out clean.
Step 5: Cool, Chill, and Unmold
Once out of the oven, allow the cake to cool completely in the pan, then refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edges and carefully invert the cake onto a serving plate. The luscious caramel will cascade over the top, making for an eye-catching presentation and irresistible sweetness with every bite.
How to Serve Ube Leche Flan Cake Recipe
Garnishes
While this cake is a star on its own, a few thoughtful garnishes can elevate your presentation. Toasted coconut flakes or a sprinkle of crushed pistachios add delightful texture and complement the nutty, earthy flavors of the ube beautifully. Fresh whipped cream dollops with a hint of vanilla can balance the sweetness perfectly.
Side Dishes
Pair this cake with simple sides to keep the focus on its iconic flavor. A scoop of coconut or ube ice cream makes a dreamy companion, while a hot cup of Filipino-style coffee or tea can complement the rich, sweet layers and deepen the cozy experience.
Creative Ways to Present
Serving slices on vibrant tropical-patterned plates enhances the festive feel of this dessert. For parties, try making mini versions using ramekins for personalized treats. You can even drizzle a little extra caramel sauce on the plate or atop the cake to amp up the gooey factor, making every slice look as inviting as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Ube Leche Flan Cake Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or place in an airtight container to maintain moisture and prevent it from absorbing any fridge odors.
Freezing
If you want to keep this cake for longer, you can freeze it for up to a month. Wrap individual slices tightly in plastic wrap and then aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before serving for optimal texture and flavor.
Reheating
This cake is best enjoyed chilled, but if you prefer, you can warm slices gently in the microwave for about 15-20 seconds. Be careful not to overheat, as this could affect the custard’s silky texture. Let it rest for a few minutes to redistribute warmth evenly.
FAQs
Can I use ube extract instead of ube halaya?
Yes! Ube extract can be used to enhance the flavor and deepen the purple color of the cake, but for the best texture and authentic flavor, combining it with traditional ube halaya is recommended.
Why do the flan and cake layers switch places during baking?
This happens because of the difference in density between the custard and the cake batter. During baking in a water bath, the lighter cake batter rises to the top while the denser flan sinks, creating the beautiful layered effect.
Is it necessary to use a water bath?
Absolutely! The water bath provides gentle, even heat that prevents the custard from curdling and ensures the cake stays moist and tender without cracking.
Can I make this recipe vegan or dairy-free?
This traditional recipe relies heavily on dairy and eggs to achieve its signature texture and flavor, so veganizing it would require significant adjustments and may not have the same results. However, you can explore specialty vegan alternatives for each ingredient but expect differences in texture.
What’s the best way to get a smooth leche flan layer?
Whisk the custard mixture gently to avoid bubbles and strain it through a fine sieve before pouring it into the pan. This extra step helps create an ultra-smooth, silky flan layer without any lumps or air pockets.
Final Thoughts
You really can’t go wrong with this Ube Leche Flan Cake Recipe—it’s like a little slice of Filipino joy wrapped up in vibrant purple goodness and sweet, custardy bliss. Whether you’re sharing it with family or impressing guests, this dessert brings warmth, color, and comfort to the table. Trust me, once you try making and tasting it, this cake will become a cherished favorite for your recipe rotation.
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Ube Leche Flan Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Leche Flan Cake is a delightful Filipino dessert featuring a luscious leche flan layer topped with a vibrant and moist ube cake. This layered treat combines caramel sweetness, creamy custard, and the distinctive flavor of purple yam, baked together with a water bath to ensure a tender, smooth finish. Perfect for special occasions or anytime you crave a rich, vibrant dessert.
Ingredients
For the caramel:
- 1 cup granulated sugar
- ¼ cup water
For the leche flan layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large egg yolks
- 1 teaspoon vanilla extract
For the ube cake layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup ube halaya (purple yam jam)
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup milk
- 4 egg yolks
- 4 egg whites
- ¼ teaspoon cream of tartar
Instructions
- Make the caramel: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color, indicating caramelization. Quickly pour the caramel into the bottom of a greased 9-inch round cake or bundt pan, swirling it carefully to coat the bottom evenly. Set aside and let it harden.
- Prepare the flan layer: In a bowl, gently whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until smooth, taking care not to create too many bubbles which can cause the flan to become less smooth. Strain this mixture into the caramel-lined cake pan for a silky custard texture.
- Make the ube cake batter: Preheat your oven to 350°F (175°C). In one bowl, whisk the flour, baking powder, and salt. In another, beat the ube halaya, sugar, vegetable oil, milk, and egg yolks until smooth and well combined. Gradually mix the dry ingredients into the wet mixture to form the cake batter. In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form, then gently fold the egg whites into the ube batter in three additions, ensuring a light and airy texture.
- Assemble the layers: Slowly pour the ube cake batter over the leche flan layer in the pan. The two batters will switch places during baking, creating a unique layered effect. Place the cake pan inside a larger roasting pan and pour hot water around it to create a water bath about 1 inch deep, which helps cook the flan gently and evenly.
- Bake the cake: Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the cake layer comes out clean. The water bath ensures the flan and cake cook to the perfect consistency without cracking.
- Cool and chill: Remove the cake pan from the oven and let it cool at room temperature in the pan. Once cooled, refrigerate the cake for at least 4 hours or preferably overnight to set and develop flavors.
- Unmold and serve: To release the cake, gently run a knife around the edges to loosen it, then invert onto a serving plate. The caramel will beautifully coat the top of the flan layer, creating an attractive glossy finish. Serve chilled for the best texture and flavor experience.
Notes
- For a deeper ube flavor and richer purple hue, use ube extract in addition to or in place of ube halaya.
- Straining the leche flan mixture twice helps achieve an ultra-smooth custard free of lumps.
- Serving the cake chilled enhances its texture and flavor balance.
