Ube Cake is a soft purple celebration cake layered with whipped cream-cheese frosting and toasted cake crumbs.
1 hour 30 minutes · Serves 8
Ingredients for Ube Cake
2 tbsp lard or shortening
2 tbsp oil
2 tbsp flour
1/2 cup butter, softened
1/2 cup vegetable or coconut oil
1 cup sugar
4 medium eggs, room temperature
2 tsp vanilla extract, divided
2 tsp ube extract or food color, plus extra drops
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
3/4 to 1 cup ube halaya or jam
1 pack (200 g) cream cheese
1/2 cup powdered sugar
2 cups whipping or heavy cream
How to cook Ube Cake
1.Whisk lard, oil, and 2 tablespoons flour into a smooth pan grease; coat an 8-inch, 3-inch-deep round pan and heat oven to 300°F (150°C).
2.Beat butter, oil, and sugar until fluffy, about 2 to 3 minutes; beat in eggs one at a time, then vanilla and ube extract.
3.Add flour, baking powder, salt, and milk; mix just until combined. Reserve 1/2 cup batter for two lined muffin cups, then mix ube halaya into remaining batter.
4.Bake cupcakes 20 to 25 minutes and cake 50 to 60 minutes, until a center toothpick is clean; cool cake 10 minutes in pan, then completely on a rack.
5.Crumble cooled cupcakes, bake crumbs 15 minutes, cool, and pulse finely. Split the cooled cake horizontally if using one pan.
6.Beat cream cheese and powdered sugar smooth; slowly add cream, then whip to stiff peaks and fold in vanilla. Tint most frosting with ube extract.
7.Fill cake layers with white frosting, cover with ube frosting, press on crumbs, and pipe rosettes with reserved white frosting.
