If you have a sweet tooth and adore desserts with vibrant colors and rich flavors, this Ube Flan Cake Recipe is going to become one of your all-time favorites. Combining the creamy, custardy goodness of flan with the tender, purple yam-infused cake, every bite is like a celebration of texture and taste. The luscious lavender hue paired with the silky caramel topping not only looks stunning but tastes incredibly comforting, elevating a simple dessert into a showstopper worthy of sharing with family and friends.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making magic happen in your kitchen. Each of these simple, everyday items plays a vital role in balancing flavor, texture, and that unmistakable color that makes the Ube Flan Cake Recipe so unforgettable.
- Purple Yam (Ube): 1 1/2 cups, grated — the star ingredient giving the cake its signature vibrant color and subtly sweet, earthy flavor.
- Eggs: 5 large — provide structure to both the flan and the cake layers, making sure everything sets just right.
- Evaporated Milk: 1 cup — adds creaminess and a slightly caramelized richness to the flan.
- Condensed Milk: 1 cup — sweetens the cake and flan while giving a velvety texture.
- Butter: 1/4 cup, melted — adds moisture and a lovely buttery flavor to the cake layer.
- All-Purpose Flour: 1 1/2 cups — forms the foundation of the cake’s airy crumb.
- Baking Powder: 1 1/2 teaspoons — ensures the cake rises perfectly, keeping it light and fluffy.
- Vanilla Extract: 1 teaspoon — enhances all the flavors with a warm, inviting aroma.
- Sugar: 1 cup — used for caramelizing, creating the rich, golden layer that crowns the flan.
How to Make Ube Flan Cake Recipe
Step 1: Prepare Your Baking Pan
Begin by preheating your oven to 350°F (175°C). Grease your cake pan thoroughly and line it with parchment paper. This extra step ensures your cake will release effortlessly once it’s done baking.
Step 2: Mix the Ube Batter
In a large bowl, combine the grated ube, eggs, melted butter, and vanilla extract. This blend creates the lush base of the cake. Next, add evaporated milk, condensed milk, and flour, stirring gently until the mixture becomes smooth and velvety. The consistency should be thick but pourable.
Step 3: Make the Caramel Base
In a small saucepan over medium heat, gently melt the sugar, stirring occasionally until it turns a beautiful golden brown caramel. Watch carefully as sugar can go from perfect to burnt quickly! Pour this caramel immediately into your prepared cake pan, swirling to coat the bottom evenly.
Step 4: Assemble the Cake
Slowly pour the ube mixture over the freshly made caramel in the cake pan. Use a spatula to smooth the top, ensuring that the batter is evenly spread for uniform baking.
Step 5: Bake to Perfection
Place the cake pan in the preheated oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. This baking time lets the cake rise and the flan form that luscious custard layer.
Step 6: Cool and Invert
Allow the cake to cool completely before inverting it onto a serving plate. This gentle flip reveals the flan layer glistening on top, with that gorgeous caramel dripping down the sides, enticing you to take the first bite.
Step 7: Slice and Enjoy
Use a sharp knife to make clean slices. Each piece should boast the moist cake paired with creamy flan and the sweet caramel crown – a perfect harmony of flavors and textures that defines the Ube Flan Cake Recipe.
How to Serve Ube Flan Cake Recipe
Garnishes
To elevate the presentation, sprinkle toasted coconut flakes or chopped toasted pistachios on top for a delightful crunch contrast. A dollop of whipped cream or a few fresh berries also pairs beautifully, complementing the dessert’s richness and bringing a fresh pop of color.
Side Dishes
This dessert shines on its own but if you want to assemble a little Filipino-inspired spread, try serving it alongside a cup of strong black coffee or a light, floral tea to balance the sweetness. Fresh tropical fruits like mango or pineapple add a bright, acidic lift next to the creamy cake.
Creative Ways to Present
For parties or special occasions, serve individual slices in small clear dessert cups layered with a scoop of ube ice cream or a drizzle of coconut caramel sauce. Using colorful plates or adding edible flowers can make each serving feel festive and extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Ube Flan Cake covered in the refrigerator. Wrapped tightly, it stays moist and fresh for up to 3 to 4 days. The flavors actually deepen a bit after chilling, making it just as delicious the next day.
Freezing
While you can freeze the cake, it’s best to do so in individual portions wrapped securely in plastic wrap and foil. Thaw in the fridge overnight to maintain the delicate texture of both the flan and cake layers without getting soggy.
Reheating
When ready to enjoy again, remove from the fridge and let the slices come to room temperature for about 15-20 minutes, or gently warm in the microwave for 10-15 seconds. Avoid overheating to preserve that creamy, custardy texture.
FAQs
Can I use ube powder instead of fresh ube?
Absolutely! Ube powder is a convenient alternative that delivers vibrant color and authentic flavor. Just rehydrate it according to package instructions before mixing it with the other ingredients.
Is this dessert gluten-free?
This traditional Ube Flan Cake Recipe contains all-purpose flour, so it is not gluten-free. For a gluten-free version, try substituting with a gluten-free flour blend, though the texture might vary slightly.
Can I make this without condensed milk?
Condensed milk adds sweetness and creaminess, but if you need a substitute, you can use a mixture of regular milk and sugar, though the flavor and texture will be less rich.
Why is the caramel important in this recipe?
The caramel layer creates a wonderfully sweet, slightly crisp topping for the flan once inverted, adding both flavor and eye appeal. It’s what gives the dish that signature flan finish.
What is the best way to serve leftover cake?
Serve it chilled or at room temperature, perhaps with a scoop of ice cream or a drizzle of coconut cream. It makes a perfect snack or dessert with a cup of coffee anytime.
Final Thoughts
If you’re looking to impress with something both stunning and delicious, the Ube Flan Cake Recipe delivers on all fronts. Its beautiful color, luscious texture, and unique layering of flan and cake create a dessert experience you’ll want to revisit again and again. Trust me, once you try it, this will easily become one of your most-loved treats to share with those closest to you.
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Ube Flan Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Ube Flan Cake is a delightful Filipino dessert featuring a creamy flan layer atop a moist purple yam sponge cake. The cake combines the sweetness of caramelized sugar with the rich flavors of ube, evaporated milk, and condensed milk, creating a velvety texture and a vibrant lavender hue. Perfect for special occasions or a unique treat, this recipe is baked to perfection to yield a luscious and indulgent dessert.
Ingredients
Cake and Flan Mixture
- 1 1/2 cups grated Purple Yam (Ube)
- 5 large Eggs
- 1 cup Evaporated Milk
- 1 cup Condensed Milk
- 1/4 cup Butter, melted
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
Caramel Topping
- 1 cup Sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease your cake pan thoroughly and line it with parchment paper to prevent sticking and make flipping easier.
- Mix the Batter: In a large mixing bowl, combine the grated ube, eggs, melted butter, and vanilla extract. Gradually add evaporated milk, condensed milk, and sifted all-purpose flour with baking powder. Stir everything together until the batter is smooth and well incorporated.
- Caramelize the Sugar: In a separate saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns into a golden brown caramel syrup. Carefully pour this caramel into the bottom of the prepared cake pan and tilt the pan to evenly coat the base.
- Assemble the Cake: Pour the ube mixture over the caramelized sugar layer in the cake pan. Use a spatula to smooth the surface evenly for an attractive finish.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean once the cake is fully baked. Allow the cake to cool in the pan.
- Invert the Cake: After cooling, carefully flip the cake onto a serving plate so that the flan layer with caramelized sugar is on top, revealing a glossy caramel coating with a creamy texture.
- Serve: Slice the cake into desired portions and enjoy the moist ube sponge combined with the luscious flan layer on top.
Notes
- Grate the purple yam finely to ensure a smooth cake texture.
- Be careful when caramelizing sugar as it can burn quickly; remove from heat as soon as it reaches golden brown.
- Let the cake cool completely before flipping to avoid breakage.
- You can use a water bath (bain-marie) during baking for a creamier flan, but this recipe works well without it.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
