Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya
- 1/2 cup buttermilk
- 1/2 cup heavy cream
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Special Equipment Needed:
- 2 8-inch round cake pans
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract and ube halaya.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
6. Beat in heavy cream until just combined.
7. Divide batter evenly between prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in pans for 10 minutes, then turn out onto cooling rack to cool completely.
Cream Cheese Frosting:
1. In a large bowl, beat cream cheese and butter with an electric mixer until light and fluffy.
2. Gradually add powdered sugar, beating until smooth.
3. Beat in vanilla extract.
Assembly:
1. Place one layer of cake on a cake stand or plate.
2. Spread a layer of cream cheese frosting over the top.
3. Top with the second layer of cake.
4. Spread remaining frosting over the top and sides of the cake.
Time:
Preparation Time: 45 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 545
Fat: 24 g
Carbohydrates: 74 g
Protein: 6 g
Substitutions for Ingredients
- All-purpose flour: gluten-free flour blend
- Unsalted butter: vegan butter
- Granulated sugar: coconut sugar
- Eggs: flax eggs
- Heavy cream: coconut cream
- Cream cheese: vegan cream cheese
Variations:
- For a lighter cake, use cake flour instead of all-purpose flour.
- For a richer cake, add 1/2 cup of cocoa powder to the batter.
- For a different flavor, use a different flavor of ube halaya.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Grease and flour the cake pans to ensure the cake layers come out easily.
- Beat the butter and sugar until light and fluffy for a light and airy cake.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
- Decorate with fresh fruit and edible flowers.
- Dust with powdered sugar.
- Drizzle with melted chocolate.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
- Melted chocolate
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Ice cream
- Fruit salad
- Whipped cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk or heavy cream to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of baking.
- Do not leave out at room temperature for more than 2 hours.
Food History:
Ube is a type of purple yam that is popular in Filipino cuisine. It is often used to make desserts such as cakes, ice cream, and pastries.
Flavor Profiles:
This cake has a sweet, nutty flavor from the ube and a creamy, tangy flavor from the cream cheese frosting.
Serving Suggestions:
Serve with coffee, tea, or milk.
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Region: Philippine