Ube Tres Leches Cake is a stunning purple dessert that combines the beloved Mexican tres leches tradition with the vibrant flavor of Filipino ube (purple yam). This gorgeous cake features a tender, violet-hued sponge cake soaked in a trio of creamy milks infused with ube extract, then topped with fluffy whipped cream and optional coconut flakes. The result is an incredibly moist, almost pudding-like texture with a subtle, nutty sweetness that’s both exotic and comforting. The natural purple color makes this cake a showstopper at any gathering, while the familiar tres leches format keeps it approachable for all dessert lovers.
Serves: 12-15 people
About This Recipe
This fusion dessert brings together two beloved dessert traditions in the most delicious way possible. The ube adds a gentle, vanilla-like flavor with earthy undertones that pairs beautifully with the rich milk mixture. Unlike artificial purple coloring, real ube provides both stunning color and authentic taste. The cake becomes incredibly moist after soaking in the three-milk mixture overnight, creating a dessert that’s part cake, part pudding, and completely irresistible.
Ingredients
For the ube sponge cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup whole milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons ube extract or 1/4 cup ube halaya (mashed)
- Purple food coloring (optional, for deeper color)
For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 1 tablespoon ube extract
- 2 tablespoons sugar
For the topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes (optional)
- Extra ube extract for drizzling (optional)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Electric mixer (hand or stand)
- Wire whisk
- Measuring cups and spoons
- Toothpick for testing doneness
- Plastic wrap for covering
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. You can also line the bottom with parchment paper for easier removal, though this isn’t necessary since the cake will be served directly from the pan.
Make the Ube Sponge Cake
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside. In another bowl, beat the eggs with an electric mixer for about 3 minutes until they become pale and fluffy. Gradually add the granulated sugar while continuing to beat until the mixture is thick and ribbony, about 5 more minutes.
Combine Wet Ingredients
Add the vanilla extract and ube extract to the egg mixture, beating until combined. If you’re using ube halaya instead of extract, make sure it’s well mashed and smooth before adding. Add a few drops of purple food coloring if you want a more vibrant color, but remember that the ube will naturally provide a lovely purple hue.
Fold in Dry Ingredients
Gently fold the flour mixture into the egg mixture in three additions, alternating with the milk. Start and end with the flour mixture. Be careful not to overmix, as this can make the cake tough. Finally, fold in the melted butter until just combined.
Bake the Cake
Pour the batter into your prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched in the center.
Prepare the Tres Leches Mixture
While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, heavy cream, ube extract, and sugar in a large bowl until well combined. The mixture should be smooth and have a lovely light purple color.
Soak the Cake
Once the cake is done baking, let it cool in the pan for about 10 minutes. Using a fork or skewer, poke holes all over the surface of the cake, spacing them about half an inch apart. Slowly pour the tres leches mixture over the entire cake, making sure it gets into all the holes. The cake will seem like it’s swimming in milk, but it will absorb most of it.
Chill the Cake
Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the cake to fully absorb the milk mixture and develop the proper tres leches texture.
Make the Whipped Topping
About 30 minutes before serving, make the whipped cream topping. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Don’t overbeat, as you want the cream to be spreadable and light.
Assemble and Serve
Spread the whipped cream evenly over the chilled cake. Sprinkle with toasted coconut flakes if using, and drizzle with a little extra ube extract for added color and flavor. Cut into squares and serve immediately.
Serving Suggestions
This cake is perfect on its own, but you can garnish individual slices with fresh berries, a sprinkle of toasted coconut, or even a small dollop of ube ice cream for an extra special treat. The purple color makes it particularly beautiful for celebrations and special occasions.
Storage Tips
Keep the cake covered and refrigerated for up to 4 days. In fact, it often tastes even better after a day or two as the flavors continue to meld together. The cake can be made completely ahead of time, making it perfect for entertaining.
Finding Ube Ingredients
Ube extract can be found at Asian grocery stores or ordered online. If you can’t find ube extract, you can substitute with ube halaya (available in jars) or even ube ice cream that’s been melted and cooled. Each will give slightly different results, but all will provide that distinctive ube flavor and color.
Tips for Success
Make sure your eggs are at room temperature for better volume when beating. Don’t skip the overnight chilling time, as this is what gives tres leches cake its signature texture. If the purple color isn’t as vibrant as you’d like, a few drops of purple food coloring will enhance it without affecting the taste.
