Can I use ube extract instead of fresh purple yam?

You can, but the flavor won't be quite the same. About 1-2 teaspoons of good-quality ube extract will give you that signature purple color and some flavor, but fresh ube adds a natural sweetness and earthiness that extract can't replicate. If you must substitute, combine the extract with mashed cooked purple yam (about 1 cup) for better texture.

Why did my cake turn out dense?

Oh no—been there! Usually it's one of three things: overmixing the batter (stop as soon as flour disappears), old baking powder (check the expiry date!), or too much moisture in the ube (gently squeeze grated ube before adding). Next time, try folding ingredients more gently and make sure your leavener is fresh. And hey—dense ube cake still tastes amazing with coffee!

Where can I find fresh ube?

Check Asian grocery stores , especially Filipino markets—they often have fresh purple yam in the produce section. If you're lucky, you might find frozen grated ube too (thaw it first!). No luck? Some well-stocked supermarkets carry it near other tropical roots like taro. Worst case, order online—just make sure it's real ube, not taro or purple sweet potato! You can learn more about ube's origins and uses .

Can I make this without coconut milk?

I don't recommend it—the coconut milk adds richness and keeps the cake moist. But if you're allergic, try substituting with whole milk mixed with 1 tablespoon melted butter (per cup) for similar fat content. The flavor will be different, but still delicious. Just don't use low-fat milks—your cake will turn out dry.

How do I know when the cake is perfectly baked?

Look for these signs: edges pulling away slightly from the pan, a springy top that bounces back when lightly pressed, and a toothpick with moist crumbs (not wet batter) when inserted near the center. If the top browns too quickly, tent loosely with foil. And remember—it keeps cooking a bit as it cools!

Moist Ube Cake Recipe with 3 Secret Tips for Perfection

Name: Moist Ube Cake Recipe with 3 Secret Tips for Perfection
Prep time: 15 min
Cook time: 50 min
Total time: PT-491449H2M44S
Cuisine: Filipino
Ingredients: 2 cups grated purple yam (ube); 1 1/2 cups all-purpose flour; 1 cup sugar; 1 cup coconut milk; 3 eggs; 1/2 cup melted butter; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt

Description

A vibrant purple yam cake with a soft, moist texture and a lightly sweet flavor.

Ingredients

2 cups grated purple yam (ube)
1 1/2 cups all-purpose flour
1 cup sugar
1 cup coconut milk
3 eggs
1/2 cup melted butter
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C). Grease a baking pan.
In a bowl, mix flour, baking powder, and salt.
In a separate bowl, beat eggs and sugar until fluffy.
Add grated ube, coconut milk, melted butter, and vanilla. Mix well.
Gradually fold in the dry ingredients until combined.
Pour batter into the pan and bake for 45-50 minutes.
Let cool before slicing.

Notes

Use fresh or frozen grated ube for best results.
Adjust sugar based on desired sweetness.
Check cake with a toothpick for doneness.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Filipino