Filipino Cakes > Ube Cakes

Ube Cake with Coconut Cream Frosting Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya
- 1/2 cup whole milk

Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut cream

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Rubber spatula

Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and ube halaya.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.

5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting:
1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract and coconut cream.

2. Spread the frosting over the cooled cake.

Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10

Nutritional Information:
Calories: 545
Fat: 27g
Carbohydrates: 68g
Protein: 5g

Substitutions for Ingredients
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with vegan butter.
- White sugar can be substituted with coconut sugar or maple syrup.
- Ube halaya can be substituted with mashed sweet potatoes.
- Whole milk can be substituted with almond milk or oat milk.
- Coconut cream can be substituted with heavy cream.

Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the cake batter.
- Add 1/4 teaspoon of ground cinnamon or nutmeg to the frosting.
- Substitute the coconut cream in the frosting with cream cheese.

Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy.
- Let the cake cool completely before frosting.

Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F (175°C) for 5 minutes.

Presentation Ideas:
- Garnish the cake with toasted coconut flakes.
- Serve the cake with a dollop of whipped cream.

Garnishes:
- Toasted coconut flakes
- Chopped nuts
- Dried fruit

Pairings:
- Coffee
- Tea
- Hot chocolate

Suggested Side Dishes:
- Fruit salad
- Ice cream
- Roasted vegetables

Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.

Food Safety Advice:
- Store the cake in the refrigerator for up to 5 days.
- Discard the cake if it has been left out at room temperature for more than 2 hours.

Food History:
Ube cake is a popular Filipino dessert that has been around for centuries. It is traditionally made with ube halaya, a sweet purple yam jam, and topped with a creamy coconut cream frosting.

Flavor Profiles:
This cake has a sweet and creamy flavor with hints of vanilla and coconut.

Serving Suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake as a snack with a cup of coffee or tea.

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Region: Filipino

Taste: Sweet, Creamy, Coconutty, Ube, Ube-Flavored