ube cake with vanilla marshmallow cream

ube cake with vanilla marshmallow cream

We love where we live. Eagle Rock is a thriving artistic community just twenty minutes from downtown L.A. Our quiet neighborhood is tucked away up in the hills far from the noise and traffic, surrounded by tall trees and expansive views. And though the city is nearby, it doesn’t feel that way, especially with the variety of wildlife that live in the area. Just the other evening, we had our second close encounter with a skunk!

isn't the ube powder pretty?
an avalanche of flour
a cascade of pink ube powder

While walking down the steps to go check on our fruit trees, the striped black and white creature appeared from under a bush just six feet away. Without a word, and in perfect unison, we both immediately turned around and walked quickly and quietly back up the stairs hoping it wouldn’t notice us. As soon as we reached the top, we sprinted all the way back to the house.

sifting the dry ingredients
swirls of purple
the cake batter is almost complete

We have also been very fortunate to see a beautiful bobcat. The first time she was lounging on our front porch, and we thought it was just a large house cat, but after looking more closely we noticed tuffs on her ears and her iconic short tail. We have families of mischievous raccoons that like to eat the fruit from our trees and hide our small garden decorations. There are rabbits, harmless snakes, hawks, owls, and even wild parrots—yes, large green ones with red faces—that have also made their home here. We get the best of both worlds: it feels like we live out in the country with crickets chirping and owls hooting throughout the night, but we are a short walk away from all the new restaurants, coffee shops, and bars popping up all over town.

pouring the purple cake batter into the pan
ready to bake
two ube cakes, fresh out of the oven

We love exploring this up-and-coming neighborhood, and recently tried a local burger joint called the Oinkster that is so popular, there are often lines out the door. While this place is known for burgers and fries, they also have a delicious selection of homemade shakes made with real ice cream. There are classic choices like chocolate and vanilla, and seasonal flavors like pecan pie during the holidays, but they are famous for their ube shake.

trimming the tops to make them flat
dividing into two layers
divide in half, and don't worry if your layers aren't perfectly even

Although we had never heard of ube before, people were raving about it on yelp and we were curious to give it a try. Topped with a dollop of whipped cream, it arrived in a clear plastic cup, showing off an attractive lavender color. From the first taste we were hooked: It was rich and creamy with a sweet coconut flavor and hints of vanilla. We fell in love with the delicate taste and couldn’t wait to cook with it. We became ube fans on that day, and have never looked back.

ingredients for the frosting and filling
light and fluffy marshmallow cream filling
the second layer

So what is ube anyway? Unless you are familiar with Filipino cuisine, you may not have encountered this intensely-colored root vegetable before. Ube is the Filipino name for purple yam, and its sweet, coconut-like flavor is featured in desserts and sweet treats like ice cream, tarts, cookies, and pastries. This cake recipe uses both powdered ube and ube extract, so its unique flavor can be enjoyed in every bite. These two ingredients are common at Filipino grocery stores and also available online.

it's light, and spreads like a dream
layer number three
the last layer of filling

Making a cake feels like a special occasion. While you can easily whip up a batch of cookies when the craving hits—which is often—and pies are always fun to make, baking a cake is an event. Whether it’s for a birthday, an anniversary, or simply a special dinner, a towering layer cake, filled, frosted, and lovingly decorated, will turn any gathering into a memorable celebration.

the fourth and final layer
spreading the smooth ube frosting
frosting the sides

In this recipe, four layers of rich and moist ube cake are stacked high and filled with ribbons of the fluffiest vanilla marshmallow cream. It is draped with silky ube frosting, giving it a stunning purple color. This beautiful pastel tower will be the centerpiece of any party, and is sure to attract attention for its beauty alone, and the irresistible flavor will have everyone coming back for a second slice.

smoothing the edges
ready to party

The delicate lavender color of this cake makes it perfect for spring, and we decorated it using blossoms from the bougainvillea currently blooming outside our kitchen door. It is fun to get creative so decorate however you feel inspired! Try fresh flowers, or use the violet frosting to pipe designs on the cake. No matter what you do, it will be beautiful! This is the dream dessert for anyone who loves the color purple, and the irresistible coconutty flavor makes it a dream dessert for everyone.

a slice of delicious ube cake

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• Measuring Spoons
• Mixing Bowls
• Stand Mixer
Cake Pans
Ube Powder
Ube Extract

spring blooms for decorations
who wants a slice?

Ube Cake with Vanilla Marshmallow Cream
makes a 4-layer 6-inch cake, serves 8 to 10

For the cake:
1 3/4 cups (210g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) unsweetened fine ube powder (see note)
1/2 cup milk (non-dairy milk is fine)
1/2 cup (125g) plain yogurt
4 teaspoons (20ml) ube extract (see note)
1/2 cup (1 stick, 110g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
2 large eggs

For the vanilla marshmallow cream:
1/2 cup (57g) powdered sugar
1/2 cup (1 stick, 110g) unsalted butter, at room temperature
100g (about 2/3 cup) marshmallow fluff
1 teaspoon vanilla extract

For the ube frosting:
2 cups (227g) powdered sugar
1 cup (2 sticks, 220g) unsalted butter, at room temperature
2 teaspoons (10ml) ube extract

Bake the cake layers:
Preheat oven to 350F. Grease the bottom and sides of two 6-inch cake pans, line the bottoms with a circle of parchment paper, grease the paper, and set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and ube powder, and whisk until evenly blended. Set aside. In a small bowl, whisk together the milk, yogurt, and ube flavor until smooth. Set aside.

In a large mixing bowl, combine the butter and sugar, and beat until light and fluffy. Add the eggs one at a time, and beat until smooth. Add a third of the dry ingredients, and stir gently by hand just until blended. Add half of the liquid ingredients, and stir until blended. Continue adding the ingredients alternately, stirring between each addition just until blended. Divide the batter between the two prepared pans, and spread it evenly using a spatula. Tap the pans against the countertop to release any air bubbles. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Transfer pans to a rack to cool briefly, then invert the cakes, remove the cake pan and parchment paper, and place back on the rack to cool completely.

Make the vanilla marshmallow cream filling:
Sift the powdered sugar into a mixing bowl, add the butter, and beat until light, smooth, and fluffy. Add the marshmallow fluff and vanilla, and continue to beat until smooth. Set aside.

Make the ube frosting:
Sift the powdered sugar into a mixing bowl, add the butter, and beat until smooth. Add the ube flavor and beat until light and fluffy.

Assemble cake:
Using a serrated knife, trim the tops of the two cakes to make them flat. Then cut each cake in half horizontally, making four thinner layers total. Place one cake layer on a serving plate, and top with 1/3 of the marshmallow cream, spreading it almost to the edge of the cake but leaving a 1/2-inch border all around with no cream. Place another layer on top, and repeat with another 1/3 of the cream. Add the third layer in the same way, use the last of the cream, then top with the final cake layer. Use the ube frosting to frost the top and sides of the cake, using any extra for piping and decoration if desired.

notes:
Ube powder and ube extract are both available online, or at grocery stores that cater to a Filipino clientele. When purchasing ube powder, be sure to buy powder that is finely ground like flour. Some ube powder is more coarse like cornmeal, and will result in a gritty cake. (Thanks to commenter Nancy for the helpful tip!)
— The cake layers can be baked up to 2 days in advance. Simply let them cool completely on a rack, then wrap tightly in plastic and keep refrigerated until ready to assemble.

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78 Comments on ube cake with vanilla marshmallow cream

  1. nadira kazi
    April 24, 2016 at 9:18 am

    I can’t get the color combination out of my head. The cake looks so beautiful. We do not have anything Ube in my country. I think I will color any cake in this shade and eat it all by myself :/

    Reply
    • husbandsthatcook
      April 24, 2016 at 10:50 pm

      Thank you so much Nadira! Ube brings such a stunning shade of purple to any dish! And we we were inspired by the pink spring blossoms outside our kitchen door!

  2. carmen
    April 29, 2016 at 10:41 am

    Hi! Glad I came across your blog and found the ube cake recipe! I was wondering if doubling the recipe will work if I use a 9 in round pan?
    You have a gorgeous kitchen!

    Reply
    • husbandsthatcook
      April 29, 2016 at 11:30 am

      Hi Carmen, thank you so much! Doubling the recipe and using a 9-inch pan should work just fine! Have fun baking, and let us know how it turns out!

  3. kiwae
    September 23, 2016 at 12:04 am

    Could i sub the flour for almond flour?

    Reply
    • husbandsthatcook
      September 25, 2016 at 1:31 pm

      Hi Kiwae! We’re not very experienced with grain-free baking, but we did a little research online and it looks like just substituting almond flour for all-purpose flour will not work very well, as it may end up gooey. We recommend finding a basic recipe for an almond-flour cake, and then using ube powder and ube extract to get that delicious ube flavor. Good luck, and let us know how it turns out!

    • husbandsthatcook
      November 12, 2016 at 1:45 pm

      Thanks so much Coco! They are from two huge bougainvillea right outside our kitchen! Love their vibrant colors!

  4. jenifer
    November 19, 2016 at 6:25 am

    Just found your blog…i love it all and can’t wait to make this beautiful cake. Thanks for giving us a recipe using the powder and extract. There are no ube in idaho and i can at least get the ingredients on amazon. Keep sharing, it’s all beautiful.

    Reply
    • husbandsthatcook
      November 19, 2016 at 11:58 am

      Thanks so much Jenifer, we’re glad you found us! And yes, thank goodness for internet shopping; it allows all of us to find those more obscure ingredients much more easily!

  5. Hilda
    November 20, 2016 at 3:54 pm

    Can I substitute sour cream for yogurt?

    Reply
    • husbandsthatcook
      November 20, 2016 at 5:12 pm

      Hi Hilda! That should work just fine! It might even give the cake a little extra richness!

  6. Hilda
    November 20, 2016 at 7:18 pm

    Thanks for your reply, definitely baking this for thanksgiving 👍

    Reply
    • husbandsthatcook
      November 20, 2016 at 10:02 pm

      Woohoo! Hope it turns out perfectly! If you’re on instagram, be sure to tag us if you post a pic, we would love it see it!

  7. Suzie
    December 8, 2016 at 10:17 am

    Hi I love this. Want to try I have th r fresh Ube. Do you have th r original recipe with the fresh root instead of the powder? Thank you!!

    Reply
    • husbandsthatcook
      December 15, 2016 at 12:44 pm

      Hi Suzie! We have never tried this with fresh ube, but it would probably be delicious! You would have to experiment a bit, but here’s what we are thinking: try cooking the fresh ube and make a puree. Let it cool completely, and use it in place of the powder. You may want to reduce the amount of yogurt to compensate for the extra moisture. If you try it, let us know how it turns out!

  8. Melody
    February 26, 2017 at 10:22 am

    I used your recipe for the cake and the frosting as the binding agent to make ube cake pops… turn out great actually

    Reply
    • husbandsthatcook
      February 27, 2017 at 1:04 pm

      Oooo that sounds delicious! If you post any pics on instagram, be sure to tag us so we can see!

    • Melody
      March 3, 2017 at 4:52 pm

      I should have taken picture lol…
      I covered it in melted white chocolate and crushed oreos..
      I got the inspiration from Cafe 86 in Chino Hills, CA. They make this awesome ube truffles and ube cupcake with leche flan on top.

    • husbandsthatcook
      March 5, 2017 at 9:23 pm

      omg that sounds amaazing! They must have been so good! (and so pretty too!)

  9. jessie
    March 4, 2017 at 8:33 pm

    Hiya I’ve been looking for ube cake recipes for my daughter’s first birthday cake- the color! Is amazing! I went on a mission and found ube powder and frozen but did not get the flavoring. I’m gonna try the recipe and strain/squeeze the thawed ube instead of the flavoring- don’t think the baby will mind Thanks for the recipe, I was having a hard time finding one that didn’t call for food coloring(what?)Or corn syrup( c’mon) I’ll let ya know how it turns out!
    Jessie in New England

    Reply
    • husbandsthatcook
      March 5, 2017 at 9:19 pm

      That sounds amazing! Love the idea of using the frozen ube… please let us know how it turns out, we’re so curious! And if you post a pic on instagram, be sure to tag us so we can see! Good luck, and happy birthday to your daughter! 🙂

  10. Arva
    March 7, 2017 at 2:19 pm

    Hey, I wanted to turn this into a 9 inch three layer cake. What would be the ideal baking time if I made this recipe in three 9 inch pans.

    Reply
    • husbandsthatcook
      March 8, 2017 at 11:57 am

      Hi Arva! So glad you’re going to make the cake!

      In general, you can take any 6-inch cake recipe (like this one) and simply double it to fill 9-inch cake pans. You would double the cake batter, the filling, and the frosting. If you did that here, you would end up with two 9-inch cakes that you would then cut in half to make 4 layers. The baking time should actually be fairly similar, but maybe start checking the cakes around the 30-minute mark just in case.

      If you want a 3-layer cake instead, you could try doubling the recipe, then dividing the batter between the three 9-inch cake pans. The layers will be slightly thinner, and the baking time will be shorter, so be sure to check them early.

      Have fun, and let us know how it turns out!

  11. Lyn
    March 15, 2017 at 9:07 am

    I have an 8 inch pan, Would i still be able to do a 2 layer?

    Thanks!

    Reply
    • husbandsthatcook
      March 15, 2017 at 7:16 pm

      Hi Lyn! If you have two 8-inch pans, you can use them, but be aware that the layers will be a bit thinner than if you used 6-inch pans, and they will cook more quickly, so just keep an eye on them while they’re baking. Hope that helps! Good luck, and if you have any other questions don’t hesitate to ask!

  12. Lexie
    March 17, 2017 at 8:20 pm

    Hey guys! I made this cake last night and used a cream cheese frosting. The flavor of the cake was amazing but it came out really, really dry. Granted I baked it in a 6″ pan, one at a time (because I only had 1) for the same amount of time. Was it because I baked it too long?

    Reply
    • husbandsthatcook
      March 17, 2017 at 8:48 pm

      Hi Lexie! Sorry to hear about your cake! Usually dry cakes are caused by an oven that’s too hot, or a too-long baking time.

      If your oven tends to cook things quickly, it could be hotter than it’s supposed to be, which you can check with an oven thermometer. Also, depending on where you live, high altitude can cause dry cakes too. Hopefully that will help for next time. If you make it again, let us know how it turns out!

    • Lexie
      March 18, 2017 at 6:41 am

      I actually had baked each individually for 30 mins at 350. What should I try next Time? And I live in FL. Pretty low elevation 😃 Thanks for the quick feedback!!!

    • husbandsthatcook
      March 18, 2017 at 10:34 am

      Hmm, if you baked them for just 30 mins at 350 and they were too dry, then we’re guessing your oven is too hot. If you want to test it out, you can pick up an oven thermometer on amazon for under 5 bucks.

      If that’s not the issue, then there could have been something else that went wrong, but it’s hard to say without having watched you cook, haha. Sorry again that they didn’t turn out, we know how frustrating that is! Definitely keep us posted if you figure it out!

    • husbandsthatcook
      February 12, 2018 at 11:16 am

      Hi Lexie! Just a quick update on the ube cake (from your comment last year, haha)! Commenter Nancy (below) pointed out that there are two types of ube powder sold in stores. One is coarsely ground and needs to be reconstituted (which is why your cake may have been dry) but the other kind is finely ground like flour (which is what we used for the cake). Sorry for the confusion! We’ve updated the recipe notes to reflect the change.

  13. Thanh
    April 9, 2017 at 2:31 pm

    Would it be possible to bake and assemble this cake the day before?

    Reply
    • husbandsthatcook
      April 14, 2017 at 6:27 pm

      Hi Thanh! Yes, definitely, the cake will stay fresh for several days, so you can easily make it ahead of time! Hope you enjoy it as much as we did!

    • husbandsthatcook
      April 14, 2017 at 6:27 pm

      If you do make it ahead, be sure to keep the cake refrigerated until about 30 minutes before serving, to keep it fresh.

  14. Alex
    April 19, 2017 at 4:26 pm

    I am thinking of making this cake for a birthday this weekend. We have an oriental market by our place and I was thinking of subbing the powder for jarred ube jam. Would that work? Maybe put less yogurt in?

    Reply
    • husbandsthatcook
      April 20, 2017 at 5:02 pm

      Hi Alex! Sounds like a fun birthday weekend! 🙂

      Subbing ube jam for the powder might be a little tricky. Your suggestion to use less yogurt is good, but the issue is that the ube jam is very sweet, but the powder is unsweetened. So if you used the jam, you’d probably want to use less yogurt AND less sugar to compensate, otherwise the cake might be excessively sweet. Theoretically, it should work, but we can’t give you exact measurements since we haven’t tried it ourselves. If you try it out, let us know how it goes! Good luck!

  15. Ryan Muse
    April 25, 2017 at 6:31 pm

    Greetings! I am excited to bake this for a graduation. I will be baking it and then freezing it and then assembling 4 days later after a flight to Canada. As long as I let it cool well and then wrap it very well in Saran Wrap do you think I will be ok? Thanks!

    Reply
    • husbandsthatcook
      April 25, 2017 at 6:36 pm

      Hi Ryan! So glad you’re making the cake! Your plan should work just fine! Wrapped in plastic and kept frozen or refrigerated, the cakes should stay nice and fresh. 4 days is probably the maximum that we would recommend, since they may start to lose some moistness after that, but you should be fine! Good luck, and congrats to the graduate! 😉

  16. Annie
    April 25, 2017 at 9:25 pm

    I love this 💜 What would the bake time be if I used this recipe to make cupcakes?

    Reply
    • husbandsthatcook
      April 26, 2017 at 10:45 am

      Hi Annie! To convert this to cupcakes, use the same oven temperature, but start checking them around the 15-20 minute mark, since they will cook more quickly. Good luck, and let us know how they turn out!

  17. Esther
    April 27, 2017 at 12:38 pm

    Thank you for posting this recipe! I will be attempting to make it this weekend.

    Could you please tell me how many batches I need to make to 2 x 10 inch cake pans? I know your recipe calls for 2 x 6 inch, does that mean i’ll need to make 4 batches of it?

    I’ll keep you posted on how it turns out afterwards =)

    Reply
    • husbandsthatcook
      April 27, 2017 at 2:06 pm

      Hi Esther! So glad you’ll be making the cake!

      You have a couple options when scaling this recipe up to two 10-inch pans.
      – Double the recipe. However, the layers will be thinner than usual, and will bake much more quickly.
      – Triple the recipe. The layers will be slightly thicker than normal, but not by much. Are your cake pans fairly deep? This is probably the best option, but will only work in a nice deep cake pan since the layers will be thick.
      – Do you happen to have 9-inch cake pans? If so, you can simply double any 6-inch cake recipe (like this one) and it will fit perfectly in a 9-inch pan.

      Hopefully this helps! If you have any other questions, please don’t hesitate to ask!

  18. Aaron
    May 15, 2017 at 12:11 pm

    Can I use frozen yams instead? I couldn’t find ube powder or extract— well I did see ube flavoring but there weren’t even any yams in it!

    Reply
    • husbandsthatcook
      May 18, 2017 at 1:20 pm

      Hi Aaron!

      Sorry you had trouble finding the powder and extract, they can be tricky to locate sometimes. (You can always try online too. We have links above to buy it on amazon)

      Using frozen ube might work, with some changes. Because it has a higher water content than the powder, you will probably need to lower the amount of yogurt to compensate for the extra moisture. Also, because the ube extract is highly concentrated and adds a lot of ube flavor, the flavor of the cake might be a little muted.

      If you try it out, let us know, we’d love to hear how it goes!

  19. Yasmin Pia K Gabilan
    June 17, 2017 at 12:27 am

    First off I want to thank you. Your recipe is the 3rd one I’ve tried that turned out superb! 👏👍 The previous tries were failures and turned out dry and bitter.

    I made slight adjustments on your recipe:
    – Used 2 teaspoon ube extract on the cake instead of 4.
    – Used 1.5 cups sugar instead of 1.
    – Used 1/2 cup sour cream instead of yogurt since I don’t have yogurt at home.
    – I made it into cupcakes by baking it for 20 minutes per batch.

    Reply
    • husbandsthatcook
      June 19, 2017 at 12:34 am

      Thank you so much Yasmin, we’re thrilled you liked the cake! Love the idea of turning it into cupcakes!

  20. S.W.
    September 8, 2017 at 10:07 pm

    Hi, I have plenty of ube powder but no ube extract. May I ask you to suggest a way of making this cake as ube-flavored as possible by adding more ube powder to compensate? Many thanks in advance!

    Reply
    • husbandsthatcook
      September 9, 2017 at 9:14 am

      Hi there! The ube extract adds a lot of flavor, so it will be tricky to replace. Simply adding more powdered ube would probably result in the cake texture being too dry and crumbly. (We wish we could give you a more exact answer, but we can’t give a recommendation for increased ube powder without testing it first.) We would recommend either trying to find the extract (we have a link to buy it online above) or just omit the extract and have a more lightly-flavored ube cake.

  21. S.W.
    September 9, 2017 at 9:26 am

    OK, good to know — I will definitely try to find the extract. Thanks so much for your reply!

    Reply
  22. aim
    September 18, 2017 at 12:29 pm

    do you have to rehydrate the ube powder before use in this recipe?

    Reply
    • husbandsthatcook
      September 18, 2017 at 5:28 pm

      Hi there! No, the ube powder should be used dry. It is sifted with the flour in the directions above. Hope you enjoy the cake!

    • aim
      September 19, 2017 at 6:13 am

      thank you!

    • husbandsthatcook
      February 12, 2018 at 11:14 am

      Hi aim! Just a quick update on the ube cake! Commenter Nancy (below) pointed out that there are two types of ube powder sold in stores. One is coarsely ground and needs to be reconstituted (as you mentioned) but the other kind is finely ground like flour (which is what we used for the cake). Sorry for the confusion! We’ve updated the recipe notes to reflect the change.

  23. Andres andeas
    December 6, 2017 at 2:51 pm

    I been baking for almost 30th years, from opera cake to puff pastries. This recipe doesn’t work. The ube powder didn’t dissolves in the batter. I can still feel ube whole grains powder in the batter. Extremely disappointed.

    Reply
    • husbandsthatcook
      December 7, 2017 at 7:35 am

      Hi Andres, we’re sorry to hear that. We’re wondering if something went wrong? Perhaps your Ube powder was a different type, or more coarse? We have a link above to the type of powder we use; was yours similar? This recipe is the most popular on our blog, and everyone has had success with it, so we’re wondering what happened. 🤔

    • husbandsthatcook
      February 12, 2018 at 11:13 am

      Hi Andres! Just a quick update on the ube cake! Commenter Nancy (below) pointed out that there are two types of ube powder sold in stores. One is coarsely ground and needs to be reconstituted (as you mentioned) but the other kind is finely ground like flour (which is what we used for the cake). Sorry for the confusion! We’ve updated the recipe notes to reflect the change.

  24. Maria
    December 20, 2017 at 10:26 pm

    Visually Stunning!!! Love the presentation, colors of the Bougainvillea are spot on. ( I love the idea that I used it making my Ube Cotton Japanese Cheese Cake video https://youtu.be/Gy9LLI-3k1w ). Hope you give this purple jiggly cake a try 🙂

    Love reading your replies, they are so engaging 🙂

    Reply
    • husbandsthatcook
      December 22, 2017 at 4:57 pm

      Thanks so much Maria! So glad that you liked it! The video looks great, we love seeing that hint of bougainvillea in there! 🙂

  25. Maria
    December 25, 2017 at 5:32 pm

    Appreciate the compliment 🙂 Merry Christmas and Happy Holidays !!!

    Reply
  26. C.B.
    December 30, 2017 at 2:27 pm

    Hi, can I ask why you used all purpose flour instead of cake flour? I was always told ap flour makes for a denser, drier, cake. Thanks!

    Reply
    • Maria
      December 30, 2017 at 4:34 pm

      What you were told about ap flour is right. The beauty of ap flour is by reducing the quantity, it can be substituted for cake flour. This recipe calls also for corn flour, which helps make the the cake tender. This recipe was originally created by Michael Lim, he used ap flour to make the recipe accessible for those who may not have cake flour. Thus the amount used was accounted for making sure the cake is still in tender and moist. Hope I explained it well.

    • Maria
      December 30, 2017 at 5:40 pm

      I apologize for replying😣, thinking it was addressed to me Pls disregard my post.

    • C.B.
      December 31, 2017 at 7:02 am

      Haha no worries 😉

    • husbandsthatcook
      December 31, 2017 at 11:32 am

      Hi CB! Either AP flour or cake flour would work here. It’s true that cake flour makes for a lighter, softer cake, especially in recipes like angel food cakes or chiffon cakes. We chose to use AP in this recipe to match with the heaviness of the ube, but either one will turn out perfectly!

  27. Nina Duff
    January 2, 2018 at 8:18 pm

    Hi! I’ve been trying out ube cake recipes for my own personal consumption and I baked yours today. I hope you don’t mind this feedback for improvement. I believe you will have a better cake if you first rehydrate the ube powder per label instructions — mixing it with water, cooking it (till thick, like jam consistency), cooling it and then adding the required amount to the batter. When I used the ube powder as is, the baked cake had a somewhat gritty texture and was a tad dry. P.S. I am a Filipina. 🙂

    Reply
    • husbandsthatcook
      January 2, 2018 at 10:48 pm

      Hi Nina! Thanks for the feedback! Our powder dissolved pretty well, maybe it was more finely ground? Anyway, that’s a great idea, we’ll try that next time we make it and make a note in the recipe!

    • husbandsthatcook
      February 12, 2018 at 11:12 am

      Hi Nina! Just a quick update on the ube cake! Commenter Nancy (below) pointed out that there are two types of ube powder sold in stores. One is coarsely ground and needs to be reconstituted (as you mentioned) but the other kind is finely ground like flour (which is what we used for the cake). Sorry for the confusion! We’ve updated the recipe notes to reflect the change.

  28. Nancy
    February 8, 2018 at 6:10 pm

    Hi, excited to come across your ube cake recipe. Been looking for one that won’t come out like a chiffon cake. As for those commenting about the gritty texture of the ube powder, there seems to be 2 types of ube powder out in the market right now, one that needs reconstituting (fine cornmeal texture) and one that doesn’t (flour texture) I recently bought the latter and the salesperson told me to just swap out some of the flour for it much like one would swap cocoa powder for some of the flour if one wants to convert a vanilla cake recipe into a chocolate one. Hope that helps to those having trouble with the recipe. I bought my ube powder from a shop in the Phil. 🙂

    Reply
    • husbandsthatcook
      February 12, 2018 at 11:06 am

      Thank you so much for the tip Nancy! That’s so helpful to know! Now it makes sense that some people found the texture gritty! We will add a note to the recipe right now, thank you!

  29. Shanelle
    March 1, 2018 at 6:42 pm

    Hello, I’m planning to make this cake for my partners birthday and I’ve just realized I have 9 inch cake tins and only one 110g packet of ube flour :(( could I somehow make extra layers for the cake with just the ube extract and no ube powder? Thank you!

    Reply
    • husbandsthatcook
      March 2, 2018 at 10:09 am

      Hi Shanelle! Here’s what we would recommend: Make the recipe exactly as written, but instead of two 6-inch cake pans, use one 9-inch cake pan. The end result will be a 2-layer cake instead of 4-layers, but it should work perfectly. If you have any questions, don’t hesitate to ask!

  30. KIM
    April 26, 2018 at 9:59 am

    I could only find the coarse ube powder, and the cake came out really dry cooking at 40-45 min, wondering if would work better 30-35 min. Could more yoghurt be added? and maybe less ube powder? 1/3 cup instead of 1/2? So far I have tried your recipe and a chiffon recipe and both were really dry. Am trying to find a moist recipe to make my son’s wedding cake.help

    Reply
  31. kim
    April 26, 2018 at 10:05 am

    I could only find the coarse ube powder, and the cake came out really dry cooking at 40-45 min, wondering if would work better 30-35 min. Could more yoghurt be added? and maybe less ube powder? 1/3 cup instead of 1/2? So far I have tried your recipe and a chiffon recipe and both were really dry. Am trying to find a moist recipe to make my son’s wedding cake. Also need to find where to get the finer ube powder…or can you put the coarse one in blender and make it finer? help

    Reply
    • husbandsthatcook
      April 26, 2018 at 10:10 am

      Hi Kim! That’s so nice that you’re baking your son’s wedding cake!

      Coarse ube powder will not work for this recipe, unfortunately, since it makes the cakes dry and gritty. If you can’t find fine ube powder in your local stores, you can buy it online–we provide a link in the recipe notes above. We’re not sure about grinding coarse ube powder in a blender… it might work, but we have never tested it. Our recommendation would be to find the fine powder online and use that for the best results! Good luck, and don’t hesitate to let us know if you have more questions!

  32. kim
    April 28, 2018 at 9:52 am

    The Giron brand tbat your link leads to online is exactly what I bought..and it is not fine like flour type fine..its gritty..any other suggestions?

    Reply
  33. kim
    April 29, 2018 at 11:48 am

    Yea..but thats way more expensive…grinding it in the blender seemed to do the trick and I used a whole cup of sour cream..instaed of half cup yogurt…it was much smoother texture..but kind of dense..not sure if yoghrt might lighten up??..next question..how do I adapt recipe for 8 in layer and 10 in

    Reply
    • husbandsthatcook
      April 29, 2018 at 2:44 pm

      Glad to hear that grinding the ube worked well! Doubling the yogurt / sour cream probably made it a bit dense, so you could try using less and see if that helps.

      As for adapting the size… To make this an 8-inch cake, you can simply double the recipe–the layers will be slightly thicker than normal, so make sure your cake pans are deep, at least 2 inches tall, and they may take slightly longer to cook.

      To make a 10-inch cake, you will need to make a 2 1/2-times recipe. So multiply all the ingredients by 2.5. So, for example, you’ll use 525g of flour instead of 210g. The layers will be slightly thinner than the original, and may cook slightly faster, so just keep an eye on the oven.

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