Ube Tres Leches Cake is a stunning and flavorful twist on the classic Latin American dessert. This version infuses the light, spongy texture of tres leches with the nutty, vanilla-like flavor of ube—a purple yam popular in Filipino cuisine. Vibrantly colored and irresistibly creamy, this cake is soaked in a luscious combination of evaporated milk, condensed milk, and coconut milk, then topped with a fluffy ube whipped cream. It’s a celebration-worthy dessert that brings together cultures and colors in one unforgettable bite.

Full Recipe:

Ingredients

Cake
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, yolks and whites separated
¾ cup granulated sugar (for yolks)
¼ cup granulated sugar (for whites)
⅓ cup whole milk
1 tablespoon ube extract
¼ cup ube halaya (ube jam)

Milk Mixture
1½ cups evaporated milk
1 cup condensed milk
⅓ cup coconut milk
1 teaspoon ube extract

Ube Whipped Topping
1½ cups heavy whipping cream
½ cup coconut milk
2 tablespoons granulated sugar
2 teaspoons ube extract

Directions

Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter.
Separate the egg yolks and whites into two bowls. In a third bowl, sift together flour, baking powder, and salt.
In the yolk bowl, beat yolks with ¾ cup sugar until light and fluffy. Mix in ube halaya, ube extract, and milk until mostly smooth.
Fold the yolk mixture into the dry ingredients until combined.
In the separate egg white bowl, beat egg whites while slowly adding ¼ cup sugar. Beat until stiff peaks form.
Gently fold the beaten egg whites into the batter mixture until smooth.
Pour batter into prepared baking dish and bake for about 30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely at room temperature.
Once cooled, poke many small holes throughout the surface of the cake to allow milk to absorb.
In a bowl, mix evaporated milk, condensed milk, coconut milk, and ube extract. Slowly pour mixture evenly over the cake. Let sit for 20 minutes, then refrigerate (covered) for at least 8 hours.
To make the topping, beat heavy cream, coconut milk, sugar, and ube extract together until medium to stiff peaks form.
Spread whipped cream over the chilled cake. Serve immediately or let it set another 1–2 hours in the fridge for firmer texture.

Nutrients (per slice, based on 16 servings)

Calories: 308
Carbohydrates: 36g
Protein: 7g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 92mg
Sodium: 159mg
Sugar: 30g
Fiber: 0.2g

The Fusion of Two Cultures

Tres leches, meaning “three milks” in Spanish, has long been a favorite dessert across Latin America, especially in Mexico and Central America. Meanwhile, ube has become a defining flavor in Filipino cuisine, traditionally used in jams, pastries, and frozen treats. Combining the two results in a dessert that transcends borders, blending the light, milky base of tres leches with the rich color and flavor of ube. This cake is more than just a delicious sweet treat—it’s a celebration of multicultural creativity and a nod to the global nature of modern baking.

What Makes Ube So Unique

Ube stands out for its stunning natural purple color and subtly sweet, earthy flavor. Sometimes described as having hints of vanilla, coconut, and pistachio, ube has a comforting richness that pairs beautifully with dairy-based desserts. In this cake, both ube extract and ube halaya (ube jam) are used to give the sponge cake its signature hue and flavor. The result is a cake that’s visually mesmerizing and packed with depth, balancing the sweetness of the milk soak with the creamy complexity of the ube.

The Perfect Sponge to Soak Up the Flavor

Like any good tres leches cake, the sponge base is key. The cake needs to be light and airy, with just enough structure to absorb the milk mixture without becoming soggy. This version uses whipped egg whites to create a foam that gives the cake lift and softness, making it ideal for soaking up the creamy milk infusion. Once baked and cooled, the cake is poked all over to create channels for the milk to seep in, ensuring that every bite is fully infused with sweet, creamy flavor.

A Rich and Creamy Milk Mixture with a Tropical Touch

The defining feature of tres leches is, of course, the trio of milks used to soak the cake. In this ube version, evaporated milk, condensed milk, and coconut milk are mixed together and enhanced with a splash of ube extract. The coconut milk adds a tropical note that complements the ube perfectly, giving the milk mixture a slightly nutty, island-inspired flavor. This soak transforms the sponge into something rich and custard-like, delivering the creamy consistency that makes tres leches so beloved.

Whipped Cream Topping with a Pop of Purple

No tres leches cake is complete without a generous layer of whipped topping, and in this recipe, the whipped cream is elevated with coconut milk and ube extract. The result is a lavender-colored cloud of whipped cream that’s lightly sweet, velvety smooth, and full of flavor. This topping brings everything together, adding lightness and a cooling finish to balance the richness of the soaked cake. It also enhances the visual appeal, turning each slice into a pastel purple masterpiece that’s ready to steal the show at any gathering.

Make-Ahead Friendly and Party-Perfect

One of the best things about this cake—aside from its delicious flavor—is that it’s perfect for making ahead. In fact, the longer it rests, the better the flavor becomes, as the milk has more time to fully absorb into the sponge. You can bake the cake the day before, soak it in the milk mixture, and let it chill overnight. Just before serving, add the whipped cream topping for a fresh and polished presentation. It’s ideal for holidays, birthdays, potlucks, or any celebration where you want to serve something beautiful, unique, and utterly delicious.

A Stunning Dessert for Any Occasion

With its bold purple color and luscious texture, Ube Tres Leches Cake is the kind of dessert that turns heads. Its unique appearance makes it a conversation starter, and its irresistible flavor keeps people coming back for more. It’s a perfect centerpiece for a dessert table, a thoughtful addition to a multicultural menu, or a sweet surprise for someone who’s never experienced ube before. Whether served in neat squares or directly from the baking dish, this cake has that rare ability to be both rustic and refined.

Endless Opportunities for Customization

While the base recipe is wonderfully flavorful on its own, there are plenty of ways to customize this cake to your taste. Garnish the top with toasted coconut flakes, candied purple yam, or edible flowers for a decorative touch. Serve it with a scoop of ube ice cream for a double dose of purple yum. You can even layer the whipped topping with fresh fruit like mango or lychee to add a juicy, refreshing contrast. No matter how you adapt it, the heart of the recipe remains—a soft, milk-soaked cake layered with the deep, unforgettable flavor of ube.

A Deliciously Modern Classic

Ube Tres Leches Cake brings something entirely new to the table while respecting the roots of the original dessert. It’s a modern take that doesn’t try to reinvent the wheel but rather enhances it with a vibrant twist. This cake is perfect for anyone looking to experiment with global flavors, wow a crowd, or simply indulge in something that feels a little bit magical. The familiar comfort of tres leches meets the unexpected delight of ube in a dessert that feels at once nostalgic and new.

Conclusion

Ube Tres Leches Cake is a beautiful fusion dessert that combines the creamy, airy decadence of a Latin American classic with the sweet, earthy flavor of a beloved Filipino ingredient. From the fluffy ube sponge cake to the rich coconut-infused milk soak and the vibrant whipped topping, every layer offers something special. It’s a treat that’s as stunning to look at as it is delicious to eat, making it ideal for celebrations, gatherings, or si

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