Description
Experience the classic Filipino dessert with a twist in this Irresistible Ube Tres Leches Cake. This moist and airy cake infused with vibrant purple yam puree is soaked in a lavish combination of three milks—condensed, evaporated, and whole milk—then topped with fluffy whipped cream and an optional sprinkle of ube dust or fresh fruit. Perfectly balanced in sweetness and texture, this cake is a festive treat that melds tradition with modern flavor.
Ingredients
Scale
Cake Batter
- 1 cup Ube (Purple Yam), pureed
- 1 cup All-Purpose Flour (or gluten-free flour)
- 2 teaspoons Baking Powder
- 5 large Eggs, room temperature
- 1 cup Sugar (or sugar alternative)
Milk Soak
- 1 cup Whole Milk
- 1 can Condensed Milk (approximately 14 ounces)
- 1 can Evaporated Milk (approximately 12 ounces)
Topping
- 1 cup Heavy Cream (or whipped coconut cream for dairy-free)
- 1 teaspoon Vanilla Extract
- To taste Ube Dust or Shavings (optional)
- To taste Fresh Fruits such as strawberries or mangoes (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar together for 5-7 minutes until the mixture is pale and fluffy, ensuring a light cake texture.
- Incorporate Ube: Gently fold the pureed ube into the egg mixture until fully combined, taking care not to deflate the airiness.
- Add Dry Ingredients: Gradually fold the dry flour mixture into the wet ingredients, blending carefully to maintain the batter’s lightness.
- Bake the Cake: Pour the prepared batter into a greased cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
- Prepare Milk Soak: Whisk together the condensed milk, evaporated milk, and whole milk in a bowl to create the tres leches milk soak.
- Soak the Cake: Prick the cooled cake all over with a fork to allow the milk mixture to absorb better. Slowly pour the milk soak over the cake, then let it absorb for at least 30 minutes.
- Make Whipped Cream: Beat the heavy cream, sugar, and vanilla extract until stiff peaks form for a luscious topping.
- Top the Cake: Evenly spread the whipped cream over the soaked cake. Optionally, sprinkle ube dust or shavings and garnish with fresh fruits like strawberries or mangoes for added flavor and presentation.
- Chill Before Serving: Refrigerate the cake for at least 2 hours before slicing and serving to enhance the flavors and texture.
Notes
- You can substitute all-purpose flour with gluten-free flour to make a gluten-free version.
- Room temperature eggs beat better and contribute to a fluffier cake.
- For a dairy-free version, use whipped coconut cream instead of heavy cream.
- Allow the cake enough time to soak thoroughly to achieve the classic tres leches moistness.
- Fresh fruits not only add flavor but also a delightful visual contrast to the vibrant purple cake.
