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Ube Cake with Creamy Filling is a delightful dessert perfect for special occasions. Its vibrant color and rich flavors make it a showstopper at any celebration, whether it’s a birthday, anniversary, or holiday gathering. The combination of the soft, fluffy cake layers paired with a creamy filling creates an irresistible treat that will have everyone coming back for seconds.
Why You’ll Love This Recipe
This Ube Cake is not only visually stunning but also deliciously satisfying. The unique flavor of ube, a sweet purple yam, brings a delightful twist to traditional cake recipes. Here are a few reasons to try it:
- Colorful Presentation: The bright purple frosting makes it a centerpiece on any dessert table.
- Delicious Flavor: Ube adds a subtle sweetness that pairs beautifully with the creamy filling.
- Versatile for Celebrations: Perfect for birthdays, weddings, or any festive occasion.
Ingredients
- 2 cups cake flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon ube extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Purple food coloring (optional, for enhanced color)
How to Make Ube Cake with Creamy Filling
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the ube extract and milk until combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- If desired, add a few drops of purple food coloring to enhance the color, mixing until evenly distributed.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the creamy filling. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the creamy filling on top, then place the second layer on top of the filling.
- Frost the top and sides of the cake with the remaining creamy filling, smoothing it out as desired.
- Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Tips for the Best Results
- Make sure all your ingredients are at room temperature for better mixing.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- For a stronger ube flavor, consider using ube powder in addition to the extract.
Easy Variations
- Substitute the ube extract with matcha powder for a green tea version.
- Add shredded coconut to the filling for a tropical twist.
- Top the cake with fresh fruit or edible flowers for an elegant finish.
What to Serve With It
- Fresh berries or fruit salad for a refreshing side.
- A scoop of vanilla ice cream for a delightful contrast.
- A cup of coffee or tea to complement the sweetness of the cake.
Storage and Reheating
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Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For best results, enjoy it chilled. If you wish to freeze the cake, wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months.
Recipe Card
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Ingredients:
2 cups cake flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
4 large eggs
1 tablespoon ube extract
1 tablespoon baking powder
½ teaspoon salt
1 cup heavy cream
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Purple food coloring (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the ube extract and milk until combined.
4. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. If desired, add a few drops of purple food coloring to enhance the color, mixing until evenly distributed.
6. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. While the cakes are cooling, prepare the creamy filling. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
9. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
10. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the creamy filling on top, then place the second layer on top of the filling.
11. Frost the top and sides of the cake with the remaining creamy filling, smoothing it out as desired.
12. Chill the cake in the refrigerator for at least 1 hour before serving.
Notes: For a stronger ube flavor, consider using ube powder in addition to the extract. Store leftovers in the refrigerator for up to 3 days.
