Moist Ube Cake Recipe with 3 Secret Tips for Perfection

Oh, that first slice of ube cake—there’s nothing quite like it! The moment you cut into that vibrant purple crumb, you know you’re in for something special. This isn’t just any dessert; it’s a little piece of Filipino tradition, packed with the earthy sweetness of purple yam and the comforting richness of coconut milk.

I fell in love with ube cake years ago at a family potluck, and after tweaking my aunt’s recipe (and maybe burning a batch or two), I finally nailed this version. It’s soft, moist, and just sweet enough—perfect with a cup of strong coffee or as a showstopper at parties. Trust me, once you try it, that gorgeous color and unique flavor will have you hooked!

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Why You’ll Love This Ube Cake

This ube cake isn’t just a treat—it’s an experience. Here’s why it’ll steal your heart:

• That unreal purple hue: No food coloring needed! Fresh ube gives it that magical, Instagram-worthy color naturally.
• Like biting into a cloud: The crumb? So tender it practically melts, thanks to coconut milk’s richness.
• Simple pantry ingredients: No fancy techniques—just good butter, eggs, and that star purple yam.
• A taste of heritage: Every bite celebrates Filipino flavors, perfect for sharing stories (and second slices).

Seriously, one taste and you’ll get why this cake’s been my go-to for birthdays, bad days, and “just because” moments for years.

Ingredients for Ube Cake

Okay, let’s gather our treasures! The magic of this ube cake comes from simple ingredients that work together beautifully. Here’s what you’ll need:

• 2 cups grated purple yam (ube) – fresh or frozen (thawed) works, but trust me, fresh gives that gorgeous color and natural sweetness
• 1 1/2 cups all-purpose flour – spooned and leveled, please! No packing it in
• 1 cup sugar – I use white granulated, but you can adjust to taste
• 1 cup coconut milk – full-fat for that rich, creamy texture we love
• 3 large eggs – room temperature makes them blend better
• 1/2 cup melted butter – unsalted, cooled slightly (don’t skip this – it’s the secret to that moist crumb)
• 1 tsp baking powder – fresh is best – check the date!
• 1/2 tsp vanilla extract – pure, not imitation, for the best flavor
• 1/4 tsp salt – just enough to balance the sweetness

Pro tip: If you’re grating fresh ube, wear gloves unless you want purple-stained fingers for days (ask me how I know!). And that coconut milk? Give the can a good shake before opening – the cream loves to separate.

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How to Make Ube Cake

Alright, let’s get baking! I promise this ube cake comes together easily – just follow these simple steps, and you’ll have that gorgeous purple beauty ready in no time. The key is taking it step by step and not rushing the process. (Though I totally get the temptation when that sweet, coconutty ube smell starts filling your kitchen!)

Step 1: Prep the Dry Ingredients

First things first: preheat that oven to 350°F (175°C). While it’s warming up, grab your dry ingredients. Now, I know sifting seems old-school, but it makes a difference here! Whisk together the flour, baking powder, and salt in a bowl. You want everything evenly distributed so there’s no weird pockets of baking powder in your finished cake. Set this aside – we’ll come back to it soon.

Step 2: Mix Wet Ingredients

In a bigger bowl, beat the eggs and sugar together until they’re pale and fluffy – about 2 minutes with a hand mixer, or 3-4 if you’re going old-school with a whisk (your arm workout for the day!). Then gently fold in the grated ube. Don’t overmix here – we want to keep that beautiful purple color vibrant. Pour in the coconut milk, melted butter, and vanilla, stirring just until combined. The batter will look gloriously purple and smell amazing already!

Step 3: Bake the Ube Cake

Now the magic happens! Gradually add the dry ingredients to the wet, mixing just until you don’t see flour streaks. The batter should be smooth but thick – if it seems too stiff, a splash more coconut milk is okay. Pour into your greased pan (I use a 9-inch round) and smooth the top. Bake on the middle rack for 45-50 minutes. You’ll know it’s done when the edges pull away slightly from the pan and a toothpick comes out with just a few moist crumbs. Let it cool completely in the pan – I know it’s hard to wait, but this keeps it from crumbling when you slice!

See? Not complicated at all. The hardest part is resisting the urge to eat it straight from the oven. (But if you absolutely can’t wait, I won’t judge – warm ube cake is its own special treat!)

Tips for the Best Ube Cake

After making more ube cakes than I can count (and yes, a few flops along the way), I’ve learned some tricks that guarantee perfection every time. These little nuggets of wisdom will take your cake from good to “Oh my goodness, can I have the recipe?”

Grate that ube like you mean it

Fresh ube makes all the difference, but how you grate it matters too! Medium-fine shreds give the perfect texture – not so big they stay crunchy, not so small they disappear. And here’s my secret: after grating, squeeze out just a bit of excess moisture with your hands (purple gloves recommended!). Too wet, and your cake gets dense; too dry, and it loses that signature ube flavor.

The butter temperature tango

That melted butter needs to be just right – warm enough to mix smoothly but cooled enough that it won’t cook the eggs when you add it. I let mine sit for about 10 minutes after melting. Test it by dipping a finger in (carefully!): it should feel warm, not hot. This simple step makes your batter emulsify beautifully.

Baking patience is a virtue

I know, I know – that purple beauty smells incredible and you want to dive in. But resist! Letting the cake cool completely in the pan (at least 2 hours) gives it time to set properly. Trying to remove it early leads to crumbly disasters (voice of experience here). For super-clean slices? Chill it briefly before cutting – the texture firms up just enough.

Coconut milk shake-up

Always shake that can of coconut milk like a maraca before opening! The cream separates when sitting, and you want all that goodness evenly distributed. If it’s a particularly hot day, I’ll even pop the can in the fridge for 30 minutes first – the slight chill helps everything incorporate better into the batter.

The toothpick lie detector

Ovens fib sometimes! At 45 minutes, do the toothpick test, but don’t trust just one spot. Check a couple areas – sometimes the center needs those extra few minutes while the edges are done. And remember: moist crumbs clinging to the toothpick are perfect; wet batter means bake longer.

Follow these tips, and you’ll have an ube cake that’s moist, flavorful, and downright gorgeous. And hey, if something goes sideways? Just call it “rustic” and serve it with extra love (and maybe some ice cream to distract).

Ube Cake Variations

Once you’ve mastered the basic ube cake (and eaten half the pan yourself – no shame!), it’s time to play with fun twists. My family’s always begging me to try new versions, and these are our favorite ways to mix things up:

Ube Halaya Swirl: Before baking, dollop spoonfuls of store-bought or homemade ube halaya (that thick, jammy purple yam spread) onto your batter. Use a knife to swirl it through for gorgeous purple-on-purple marbling. The halaya creates little pockets of extra ube goodness in every bite.

Macapuno Magic: Fold in 1/2 cup of sweetened macapuno (coconut sport) strings with the wet ingredients. The chewy texture plays beautifully against the soft cake, and it adds another layer of Filipino flavor. My lola used to call this the “party version.”

Cream Cheese Surprise: For a fun contrast, drop spoonfuls of sweetened cream cheese filling in the batter before baking – about 1/3 cup mixed with 2 tbsp sugar and 1 tsp vanilla. When sliced, you’ll get creamy white pockets that make everyone go “Ooooh!”

Ube Cheesecake Fusion: Feeling extra? Bake the ube cake batter in a springform pan with a cheesecake layer underneath (just a simple no-bake one works). The purple and white layers look stunning together, and the combo of textures is unreal.

Pro tip: When trying variations, keep the base recipe the same and just add your mix-ins – that way you know the baking time and texture won’t go wonky. And hey, if you invent a new favorite, you’d better send me the details!

Serving and Storing Ube Cake

Now for the best part—eating your gorgeous ube creation! This cake shines brightest at room temperature, so if you refrigerated it, let it sit out for 30 minutes first. The flavors wake up beautifully, especially paired with a strong cup of barako coffee (that bold Filipino brew) or milky tea. For extra indulgence, try it with a scoop of macapuno ice cream—the coconut strings mirror the cake’s flavors perfectly.

When my aunties visit, we always serve thin slices on vintage glass plates—the purple looks stunning against the clear glass. A dusting of powdered sugar adds a pretty finish, or go all out with a drizzle of condensed milk for that classic Filipino touch.

Keeping your ube cake fresh

This cake stays moist for days if stored right. Here’s how:

• Room temperature: Cover tightly with plastic wrap or in an airtight container for up to 2 days (perfect for afternoon snacks).
• Fridge: Wrap slices individually in cling film and store in a container for up to 5 days. The chill can dry it slightly, so I like to microwave slices for 10 seconds before serving.
• Freezing: Yes! Wrap the whole cake or slices in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge—it tastes nearly fresh-baked.

One warning: That vibrant purple color deepens over time—don’t panic if day-two slices look even more jewel-toned! And if you spot a lonely last slice hiding in the fridge? Crumble it over yogurt for breakfast. I won’t tell.

Ube Cake FAQs

Over the years, I’ve gotten so many questions about this ube cake—here are the ones that pop up most often, along with my tried-and-true answers:

Nutritional Information

Now, I’m no nutritionist—just a home cook who believes desserts should be enjoyed without too much math! But since folks ask, here’s the general scoop on our beloved ube cake. Remember, these are rough estimates—your actual numbers might dance around a bit depending on your exact ingredients and how big you slice that purple beauty!

A standard slice (about 1/8th of the cake) comes in around 280 calories, with most coming from the natural carbs in ube and that luscious coconut milk. It’s got a bit of protein from the eggs, and yes, some fat from the butter (but that’s what makes it so moist and delicious!).

The real magic? That gorgeous purple color means you’re getting some antioxidants from the ube—nature’s way of saying “go ahead, have seconds!” Just kidding… mostly.

Important note: These values can vary based on your specific brands of ube, coconut milk, and other ingredients. If you’re tracking closely, I’d recommend plugging your exact products into a nutrition calculator. But honestly? Some things—like the joy of sharing this cake with loved ones—just can’t be measured!

Share Your Ube Cake Creation

Nothing makes me happier than seeing your gorgeous ube cake masterpieces! Did yours turn out purple-perfect? Maybe you tried one of the fun variations? Snap a photo before it disappears (because we both know how fast that happens!) and tag me on Instagram—I’ll probably be drooling over my phone screen.

Have a baking win to share? A funny kitchen fail? Or your grandma’s secret twist on the recipe? Drop a comment below—I read every single one and love swapping tips with fellow ube enthusiasts. Your questions and stories make this little corner of the internet feel like our cozy kitchen hangout.

And if this recipe becomes your new go-to (like it is for me), hit that 5-star rating! It helps other bakers find their way to ube bliss too. Now go forth and spread the purple joy—your friends and family won’t know what hit them when you show up with this showstopper!