Ube Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    1039
based on 1 ratings

Ube cake is a dessert that originates from the Philippines and is becoming increasingly popular around the world. The cake is made from ube, a type of purple yam that is popular in Filipino cuisine. The ube gives the cake its distinct bright purple colour and sweet, earthy flavour. Ube cake can be made in many different forms, from chiffon cakes to layered cakes, and can be filled or topped with a variety of different ingredients. The cake is often served as a dessert for special occasions, such as birthdays or weddings, and is also enjoyed as an everyday treat. Ube cake has a unique and delightful flavour that is sure to delight anyone looking for a new and exciting dessert experience.

recipe updated 29 Aug. 2023

Ingredients

  • Plain flour icon
    Plain flour
    260 g
  • Unsalted butter icon
    Unsalted butter
    800 g
  • Icing sugar icon
    Icing sugar
    800 g
  • Egg white icon
    Egg white
    8
  • Cream of tartar icon
    Cream of tartar
    4 g
  • Caster sugar icon
    Caster sugar
    200 g
  • Egg yolk icon
    Egg yolk
    8
  • Vegetable oil icon
    Vegetable oil
    120 g
  • Milk icon
    Milk
    120 g
  • Baking powder icon
    Baking powder
    10 g
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Purple food coloring icon
    Purple food coloring
    as needed
  • Salt icon
    Salt
    2 g
  • Ube extract icon
    Ube extract
    3 teaspoons
  • Milk icon
    Milk
    6 tablespoons
  • Edible flowers icon
    Edible flowers
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Round pan - 20cm (8")
  • kCook icon Cooling rack
  • kCook icon Medium bowl
  • kCook icon Cake board - 23cm (9")
  • kCook icon Piping bag

Step preview

  1. Preheat an oven to 175ºC
  2. Grease the three tins and line with parchment paper
  3. Fit the Whisk Tool
  4. Add the ingredients into the appliance bowl
  5. Mix – 1 minute, speed Max
  6. While the machine is running, add sugar
  7. Mix – 3 minutes, speed Max
  8. Transfer the meringue into a medium bowl and set aside
  9. Add the ingredients into the appliance bowl
  10. Mix – 1 minute, speed 3
  11. Then add the next ingredients
  12. Mix – 30 seconds, speed 3
  13. Add the ingredients
  14. Mix – 1 minute, speed 2
  15. Remove the Whisk Tool and the appliance bowl
  16. Working in three batches, fold the meringue into the mixture until combined
  17. Divide the batter between the tins
  18. Bake until a skewer inserted comes out clean - 175ºC, 20-25 minutes
  19. Remove from the oven and let cool slightly
  20. Place the sponges onto a cooling rack and let cool completely
  21. Now make the vanilla buttercream
  22. Clean the appliance bowl and fit the Creaming Beater
  23. Add butter into the appliance bowl, fit the splashguard
  24. Mix until light in colour – 2 minutes, speed 3
  25. Then add the ingredients
  26. Mix – 2 minutes, speed 3
  27. Transfer half of the vanilla buttercream into a clean medium bowl and set aside
  28. Now fill and coat the cake
  29. Trim the cooled sponge layers with a cake leveller or use a bread knife
  30. Place the bottom sponge layer on a cake board and spread with a layer of vanilla buttercream
  31. Top with another sponge layer and spread with the buttercream
  32. Place final sponge layer on top
  33. Cover the top and sides with a thin layer of vanilla buttercream
  34. Chill in the fridge until set - 30 minutes
  35. Make the ube buttercream
  36. Clean the appliance bowl and fit the Creaming Beater
  37. Add butter into the appliance bowl and fit the splashguard
  38. Mix until light in colour – 3 minutes, speed Max
  39. Then add the next ingredients
  40. Mix – 2 minutes, speed 3
  41. Transfer half of the ube buttercream to a clean medium bowl and set aside
  42. Keep the remaining buttercream in the appliance bowl
  43. Add half of the reserved vanilla buttercream
  44. Mix – 1 minute, speed 2
  45. Transfer all three buttercreams into separate piping bags
  46. Place the chilled cake on a turntable
  47. Start at the bottom of the cake with the darker purple buttercream
  48. Pipe two rings of darker purple buttercream around the outside cake layer
  49. Pipe two rings of lighter purple buttercream around the outside cake layer
  50. Pipe two rings of vanilla buttercream around the outside cake later
  51. Add a thin layer of vanilla buttercream to the top of the cake
  52. Dip angled spatula into a jug of hot water, remove any excess water
  53. Use the spatula to scrape round the side of the cake, turning the turntable as you work
  54. Chill in the fridge until set – 30 minutes
  55. Decorate with edible flowers
  56. Serve
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