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Ube-Macapuno Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulge in a stunning 3-layer Filipino ube cake, featuring purple yams, macapuno filling, and sweet buttercream frosting.
Ingredients:
  • 2.5 cups cake flour
  • 3 teaspoons baking powder
  • 1 cup ube (purple yam), cooked and finely grated
  • 0.75 cup milk
  • 7 egg yolks, lightly beaten
  • 0.5 cup corn syrup
  • 7 egg whites
  • 1 teaspoon cream of tartar
  • 6 drops red food color
  • 6 drops blue food coloring
  • 1 (12 ounce) jar macapuno (coconut preserves)
  • 1 cup evaporated milk, chilled
  • 0.75 cup white sugar
  • 1 cup butter, softened
  • 1 drop violet food coloring
Instructions:
  • Preheat the oven to 325°F (165°C) and line the bottom of three 9-inch round pans with parchment paper, avoiding greasing.
  • Prepare the ube cake batter by first combining flour, baking powder, and salt in a large bowl. In a separate bowl, mix grated ube with 3/4 cup milk and 1 teaspoon vanilla until smooth. Gradually add in the egg yolks, corn syrup, and oil. Then, beat in the flour mixture until the batter is smooth. Set aside for further use.
  • In a large bowl, whisk together egg whites and cream of tartar until frothy using an electric mixer. Slowly add sugar, followed by red and blue food coloring, beating until stiff peaks form. Gently fold in 1/3 of the whites into the batter, then swiftly fold in the rest until fully incorporated. Transfer the batter into the pans.
  • Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool the cakes upside down on a wire rack, then loosen them from the pans using a knife. Spread coconut preserves on cooled cake layers and stack on a cake stand or serving plate.
  • Prepare the buttercream by first mixing evaporated milk and 3/4 cup of sugar together. In a separate large bowl, blend the butter and sugar until smooth and creamy using an electric mixer. Gradually add food coloring, one drop at a time, until you reach your desired color. Frost the top and sides of the cake with the buttercream.

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