Dreamy Ube Milk Cake Layers

This Ube Tres Leches Cake is everything I love about Filipino sweets. It's got that bold ube purple, a creamy three-milk soak, and a playful stack of layers that feels like a party in each bite. Seriously, it turns heads at holidays, birthdays, or whenever you're in the mood for something eye-popping and crave-worthy.

When I first brought this beauty to a family party, everyone freaked out over the wild purple color. Suddenly, everyone begged for how I made it. Now it's my top pick to wow friends who want to try something totally new.

Irresistible Ingredients

• Fresh fruit: toss some on top for a juicy burst—strawberries or mango really pop
• Optional ube extract: a little bit boosts both flavor and that rich purple shade
• Heavy cream: makes the topping lush and adds to the dreamy milk soak—use it freshly whipped
• Sweetened condensed milk: turns the soak silky and sweet—pick the creamiest variety
• Evaporated milk: that classic tres leches touch, pick one with no extra thickener
• Vanilla extract: just a splash makes everything taste better—real vanilla is worth it
• Large eggs: help the cake rise, mix in better if they're at room temp
• Vegetable oil: adds tenderness, use a light-flavored one like sunflower or canola
• Whole milk: soaks in for richness, full fat works best here
• Salt: don't skip it! It balances all the flavors
• Baking powder: helps the cake get nice and fluffy, check it's fresh
• Ube purple yam puree: brings that signature taste and bold hue, grab it from the frozen section at Asian stores
• Granulated sugar: makes it just sweet enough, fine sugar mixes in quick
• All purpose flour: gives the cake its structure and softness, I like unbleached best

Simple Steps Explained

Top and Serve:

Whip up extra heavy cream until it's just thick enough, slather it on, and load up with fruit right before digging in for that perfect pop of color

Chill:

Wrap up the cake and pop it in the fridge at least an hour (overnight is even better) so the layers get time to soak everything up

Soak the Cake:

After the cake cools, make tiny pokes all over with a fork. Drizzle the milky mix on slowly, let it sit about half an hour so it gets extra moist

Prepare the Milk Mixture:

Whisk heavy cream, sweetened condensed milk, evaporated milk, and a hint of ube extract if you like a stronger flavor

Cool the Cake:

Set the cake to cool in the pan ten to fifteen minutes, then turn it out onto a rack and let it finish cooling—this keeps the edges from getting mushy

Bake the Cake:

Slide your pan into a heated oven (three fifty degrees), bake for thirty to thirty five minutes, and check with a toothpick—it should come out clean

Fill the Pan:

Pour the batter into your greased pan and smooth the top with a spatula—that way it bakes up perfectly flat and ready for soaking

Combine Mixtures:

Gently fold dry into wet ingredients, making sure you can't see flour streaks—aim for a smooth, all-purple batter

Prepare Wet Ingredients:

In a big bowl, whisk together sugar, ube puree, eggs, milk, oil, and vanilla till you’ve got a lump-free, creamy purple base

Mix Dry Ingredients:

In another bowl, whisk baking powder, salt, and flour together to spread that rising power evenly

Prep the Pan:

Grease your nine-inch round pan so nothing gets stuck when you flip it out after baking

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The real magic for me is when that milky mixture soaks in. I can't believe how the cake just drinks it up, turning extra rich and dreamy. I made this with my little cousins once—nothing beats their amazement as the purple cake got even deeper after we soaked it. Pure joy!

How to Store

Stick leftovers in the fridge covered up tight—they stay good for three to five days and get even softer as they sit. Want to save some long term? Wrap up slices well, then thaw them in the fridge overnight when you’re ready to eat.

Subbing Ingredients

No fresh ube? Purple sweet potato puree works in a pinch for that color and mild taste. Swapping coconut cream for heavy cream makes it dairy-free. You can use oat or almond milk instead of whole milk if that’s what you’ve got.

Serving It Up

This dessert is showy by itself but it’s next-level with a mound of whipped cream and a heap of fresh fruit—mango, strawberries, blueberries are great. Feeling fancy? Sprinkle toasted coconut or drizzle on some caramel.

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Pinoy Traditions Glow

Ube is a Filipino staple—sweet, colorful, and much-loved. Tres leches cakes came from Spanish roots but soon found a home in Filipino kitchens. Now, folks everywhere in the Philippines claim this as a perfect mix of old-school and new. Every bite feels like celebrating where we came from and where we’re going.

FAQs About the Recipe

→ How does the cake turn such a deep purple?

That eye-catching color? It mostly comes from ube puree, and you can add a splash of ube extract if you want it even bolder or sweeter.

→ Any tricks for a super soft, fluffy cake?

Just barely mix the dry and wet stuff together. Over mixing can turn it dense, so stop as soon as everything's blended.

→ What if I only have canned ube halaya?

Canned ube halaya works fine and nails the flavor, but you might want to tweak the sugar if it gets too sweet.

→ Do I really need to chill it before eating?

Yep, letting it chill makes the cake soak up all the milky goodness, so you get the gooey, flavorful middle with every bite.

→ Got ideas for tasty fruit toppers?

Fresh mango, some berries, or even kiwi slices bring a bright kick and lighten up all those creamy layers.