Ube Tres Leches Cake

I’m baking a gorgeous twist on the classic tres leches—a soft sponge cake infused with ube flavor, soaked in a luscious sweet milk mixture, and crowned with fluffy whipped cream for a dessert that’s as vibrant as it is indulgent.

Why I’ll Love This Recipe

I love how this cake blends the creamy, moist decadence of tres leches with the earthy sweetness of ube. The purple hue makes it a showstopper on the table, and the texture—light sponge soaked in three kinds of milk—means every bite practically melts in my mouth. It’s a treat that feels both comforting and unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

• All-purpose flour

• Baking powder

• Salt

• Large eggs, separated

• Granulated sugar

• Whole milk

• Ube halaya (purple yam jam)

• Ube extract

Milk mixture:

• Evaporated milk

• Sweetened condensed milk

• Heavy cream

Topping:

• Heavy cream

• Powdered sugar

• Ube extract (optional, for color)

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch pan. I whisk flour, baking powder, and salt in one bowl. In another, I beat the egg yolks with most of the sugar until pale, then stir in milk, ube halaya, and ube extract. In a separate bowl, I whip the egg whites until soft peaks form, then slowly add the remaining sugar until stiff. I gently fold the whites into the yolk mixture, then fold in the dry ingredients. I pour the batter into the pan and bake for about 25–30 minutes, letting it cool completely before poking holes all over with a fork. I whisk together the three milks, pour them evenly over the cake, and refrigerate for at least two hours to soak. Finally, I whip the topping ingredients to stiff peaks, spread it over the chilled cake, and serve.

Servings and timing

This cake serves about 12 and takes roughly 55 minutes from start to finish, plus at least 2 hours chilling time.

Variations

• I sometimes swirl extra ube halaya into the batter for a richer flavor.

• Coconut milk can replace part of the heavy cream for a tropical twist.

• I’ve tinted the whipped cream a deeper purple for a bold, festive look.

• A sprinkle of toasted coconut or crushed pistachios makes a pretty garnish.

• Mini versions in cupcake tins are fun for parties.

Storage/reheating

I keep this cake covered in the fridge for up to 3 days. It actually tastes better after resting overnight as the flavors meld. This cake is best enjoyed cold—no reheating needed.

FAQs

Can I make this cake ahead of time?

Yes—I like making it a day before so the milk mixture fully soaks in.

Do I have to use ube halaya?

It adds depth and sweetness, but I can replace it with extra ube extract if I don’t have it.

Can I freeze tres leches cake?

I don’t recommend freezing after soaking, but the sponge can be baked and frozen before adding the milk mixture.

Is ube the same as taro?

No—they’re both root vegetables but have distinct flavors. Ube is sweeter and more dessert-friendly.

Can I make this without ube flavoring?

Sure—it becomes a traditional tres leches cake, still moist and delicious.

Conclusion

I adore this Ube Tres Leches Cake because it’s eye-catching, soft, and soaked in creamy sweetness. The ube flavor gives it a unique twist while keeping all the comforting richness I love in the original dessert.

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