There’s an enchanting allure to the first slice of Ube Cake Flan, where the vibrant purple hue of ube captivates the eye even before the first bite. This delightful Filipino dessert masterfully layers fluffy ube cake beneath a rich, creamy leche flan, creating a beautiful contrast that’s as pleasing to the palate as it is to the senses. I first discovered this stunning treat at a friend’s celebration, and the moment I tasted it, I knew I had to recreate the magic in my own kitchen.
Perfect for festive gatherings or just a cozy evening at home, this recipe is surprisingly simple to prepare, making it a wonderful addition to your dessert repertoire. Not only does it steal the show at any potluck, but it also brings a taste of the Philippines to your table, inviting everyone to indulge in its sweet layers. Join me as we dive into the delicious world of Ube Cake Flan—your taste buds are in for a treat!
Why is Ube Cake Flan so special?
Layers of Delight: Each forkful delivers the perfect combination of luscious leche flan and soft, fluffy ube cake, making it a true feast for the senses.
Eye-Catching Presentation: The vibrant purple hue and glossy caramel topping create a stunning centerpiece for any occasion.
Easy to Make: With simple ingredients and clear steps, you’ll find this recipe approachable, even for novice bakers.
Perfect For Sharing: Ideal for gatherings, its flavors and textures appeal to a wide range of palates, ensuring it will be a crowd-pleaser.
Versatile Flavor Options: Experiment by swapping in flavors like coconut or vanilla; the possibilities are endless!
Make Ahead Friendly: Prepare this beauty up to two days in advance, allowing you to enjoy the festivities without last-minute stress.
Ube Cake Flan Ingredients
For the Caramel
• Granulated Sugar (¾ cup) – Sweetness for both the caramel and cake; feel free to use brown sugar for a deeper flavor.
• Water (¼ cup) – Combined with sugar to create a golden caramel syrup.
For the Flan Layer
• Large Eggs (4) – Provides structure and richness; let them come to room temperature for better blending.
• Condensed Milk (1 can or 10 oz) – Adds a luscious sweetness to the flan layer.
• Evaporated Milk (1 can or 12 oz) – Contributes creaminess to balance the overall flavor.
• Vanilla Extract (1 tsp) – Enhances the flan’s flavor beautifully.
• Pinch of Salt – Perfectly balances sweetness and enhances flavor.
For the Cake Batter
• Egg Yolks (4) – Adds extra richness to the cake; ensure they’re at room temperature for optimal mixing.
• Canola Oil (¼ cup) – Provides moisture and richness to the sponge cake; can substitute with vegetable oil.
• Milk (¼ cup) – Adds necessary moisture—choose whole or 2% milk for best results.
• Ube Extract (2 tsp) – Infuses the cake with the signature ube flavor; increase for a bolder taste.
• All-Purpose Flour (1 cup) – Forms the structure of the sponge; sift for extra lightness.
• Baking Powder (1 tsp) – Ensures the cake rises and achieves a fluffy texture.
For the Meringue
• Cream of Tartar (1 tsp) – Stabilizes egg whites for a light and airy meringue.
• Egg Whites (4) – Whipped to stiff peaks to create a delicate texture; again, room temperature is key.
Note: Gather these ingredients, and you’re well on your way to making an unforgettable Ube Cake Flan that will impress family and friends!
How to Make Ube Cake Flan
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Make Caramel: In a saucepan, combine the granulated sugar and water. Swirl gently over medium heat until the mixture reaches a golden brown color, then carefully coat the bottoms of your baking pans with the caramel.
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Prepare Oven and Flan Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the large eggs, condensed milk, evaporated milk, vanilla extract, and a pinch of salt until fully blended and smooth.
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Mix Cake Batter: In another bowl, cream the egg yolks and sugar until fluffy. Add the canola oil, milk, and ube extract, mixing until combined. Sift in the all-purpose flour, baking powder, and a pinch of salt, stirring gently until just combined.
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Whip Meringue: In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, continue beating until stiff peaks form, creating a light and airy meringue.
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Combine Mixtures: Gently fold the whipped meringue into the yolk mixture until no streaks remain. Strain the prepared flan mixture to eliminate any lumps, then pour this into the bottom of the caramel-coated pans before topping with the ube batter.
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Bake: Carefully place the pans into a water bath and bake for 30-40 minutes, or until a tester comes out clean. Keep an eye on the top for a lovely golden brown color.
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Cool and Serve: Once baked, allow the cake to cool completely at room temperature. Run a knife around the edges, then invert onto a serving platter for a stunning presentation of your Ube Cake Flan.
Optional: Garnish with fresh fruits or whipped cream for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
Ube Cake Flan Variations
Feel free to play around with this recipe and make it your own!
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Flavor Swap: Swap ube extract for vanilla or coconut extract for a different flavor profile. Both alternatives bring a unique twist while preserving the cake’s delightful essence.
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Gluten-Free Delight: Use almond flour instead of all-purpose flour for a nutty, gluten-free option. This swap may affect baking time, so keep an eye on it!
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Decadent Add-ins: Mix in some chocolate chips or crushed cookies to the batter for added texture and a touch of sweetness. They’ll melt into delightful pockets throughout the cake.
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Citrus Zing: Add the zest of a lemon or lime to the flan mixture for a refreshing citrus note. This pop of flavor brightens the dessert and complements the ube beautifully.
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Creamy Layer: Incorporate a layer of cream cheese frosting on top for an indulgent finish. Spread it on once your Ube Cake Flan has cooled, and watch it elevate the sophistication!
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Tropical Twist: Fold in crushed pineapple or mango into the flan layer for a fruity burst. These flavors create a tropical paradise in every slice!
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Epic Spice: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced flavor. It’s a cozy addition, especially during the holiday season.
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Heat Factor: Drizzle a touch of spicy syrup or chili powder into the caramel for a sweet and spicy experience. This surprising element will certainly intrigue adventurous eaters!
How to Store and Freeze Ube Cake Flan
Fridge: Store leftover Ube Cake Flan in an airtight container in the fridge for up to 3 days. This will help maintain its creamy texture and flavor.
Freezer: To freeze, wrap slices tightly in plastic wrap and aluminum foil, storing them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: For the best experience, enjoy it cold, but if you prefer it warm, gently heat individual slices in the microwave for about 20 seconds.
Serving Tip: Always run a knife along the edges before serving, ensuring a beautiful presentation when you invert the flan onto a platter.
What to Serve with Ube Cake Flan?
Create an unforgettable dining experience with delightful pairings that will enhance the unique flavors of this stunning dessert.
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Fresh Berries: Juicy strawberries or blueberries add a touch of acidity, brightening the rich creaminess of the flan. Their vibrant colors also create a beautiful contrast on your serving platter.
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Coconut Whipped Cream: Light and airy, this topping brings a tropical taste that complements the ube’s earthy notes. It adds a creamy texture that mirrors the flan layer.
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Chocolate Sauce: Drizzling warm chocolate sauce over the cake introduces a rich sweetness that pairs decadently with the flan and ube cake’s flavors. It’s pure indulgence!
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Filipino Coffee: A warm cup of strong Filipino coffee brings a robust bitterness that balances the sweetness of your dessert, enhancing every bite and making it perfect for a cozy evening.
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Pineapple Sorbet: The icy freshness of sorbet swiftly cleanses the palate between bites, allowing the complex flavors of the Ube Cake Flan to shine through after each refreshing scoop.
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Mango Chunks: Adding sweet mango pieces brings a tropical touch and sweetness, harmonizing beautifully with the dessert’s layers while providing a nice contrast in texture.
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Sweetened Condensed Milk Drizzle: A light drizzle of condensed milk creates an added layer of sweetness that pairs perfectly with both the cake and flan. It’s a classic touch that enhances the Filipino dessert experience.
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Coconut Macaroons: These chewy, buttery treats echo the tropical flavors of your Ube Cake Flan while adding a fun, textural component to your dessert spread. Their sweetness complements the rich flavors beautifully.
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Almond Biscotti: Crunchy and slightly sweet, these cookies provide a delightful contrast, offering a nutty flavor that ties in nicely with the custard layers of the cake. Enjoy them as a dipping companion!
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Lemonade or Calamansi Juice: These zesty drinks are refreshing options that cut through the richness of the flan, offering a lovely balance with the dessert’s sweet and creamy texture.
Make Ahead Options
These Ube Cake Flan are perfect for busy home cooks looking to save time! You can prepare the flan mixture and bake the cake up to 24 hours in advance; just store it tightly covered in the refrigerator to retain its flavorful moisture. When ready to serve, simply invert the cake onto a platter—this helps maintain the integrity of the layers and preserves the glossy caramel top. For the best results, cool the cake completely before refrigerating to ensure it stays just as delicious. With these make-ahead tips, you can enjoy the delightful layers of Ube Cake Flan with minimal effort on the day of your gathering!
Expert Tips for Ube Cake Flan
- Caramel Timing: Ensure you monitor the caramel closely; stirring can cause it to seize, leading to burnt sugar—stick to gentle swirling!
- Room Temperature Ingredients: Using room temperature eggs and milk aids in proper blending, resulting in a smoother batter and rich Ube Cake Flan.
- Pan Size Matters: If using different sizes of pans, be mindful of adjusting baking times; larger pans will typically need longer to bake.
- Straining Flan Mixture: Strain the flan mixture before pouring to achieve a silky texture and eliminate any lumps for a perfectly smooth layer.
- Test for Doneness: A toothpick inserted into the center should come out clean; if it’s too wet, bake for a few more minutes to ensure it’s fully cooked.
- Cooling Process: Allow the cake to cool completely to reduce the risk of collapsing layers; this patience pays off with a stunning final presentation.
Ube Cake Flan Recipe FAQs
Can I use frozen ube, or should I stick to fresh?
Absolutely! While fresh ube is delightful, frozen ube works wonderfully too. Just make sure it’s thawed completely and blended smoothly to achieve that rich purple color and earthy flavor.
How long can I store Ube Cake Flan in the refrigerator?
You can store your Ube Cake Flan in an airtight container in the refrigerator for up to 3 days. Just be sure to cover it well to maintain its creamy texture and flavor.
Can I freeze Ube Cake Flan, and how should I do it?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag. It should be good for up to 2 months. To serve, just thaw overnight in the refrigerator and enjoy the flavors!
What if my caramel turns out too hard?
If your caramel hardens, don’t worry! You can gently reheat it in a saucepan with a bit of water over low heat until it softens. To prevent this in the future, keep the heat low and make sure not to stir while cooking, as that can cause it to seize up.
Is this dessert suitable for people with egg allergies?
Unfortunately, this recipe relies heavily on eggs for both the flan and cake components, so it may not be suitable for those with egg allergies. However, you could experiment with egg substitutes like silken tofu or commercial egg replacers if you’re feeling adventurous, although the texture might differ.
Can I make this dessert ahead of time?
Yes, you can prepare the Ube Cake Flan up to 2 days in advance! Just keep it in the pan while it’s refrigerated, and invert it onto a platter right before serving. This can save you time and stress on special occasions!
Delicious Ube Cake Flan: A Festive Filipino Delight
Ingredients
Equipment
Method
- Make Caramel: In a saucepan, combine the granulated sugar and water. Swirl gently over medium heat until the mixture reaches a golden brown color, then carefully coat the bottoms of your baking pans with the caramel.
- Prepare Oven and Flan Mixture: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the large eggs, condensed milk, evaporated milk, vanilla extract, and a pinch of salt until fully blended and smooth.
- Mix Cake Batter: In another bowl, cream the egg yolks and sugar until fluffy. Add the canola oil, milk, and ube extract, mixing until combined. Sift in the all-purpose flour, baking powder, and a pinch of salt, stirring gently until just combined.
- Whip Meringue: In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar, continue beating until stiff peaks form, creating a light and airy meringue.
- Combine Mixtures: Gently fold the whipped meringue into the yolk mixture until no streaks remain. Strain the prepared flan mixture to eliminate any lumps, then pour this into the bottom of the caramel-coated pans before topping with the ube batter.
- Bake: Carefully place the pans into a water bath and bake for 30-40 minutes, or until a tester comes out clean. Keep an eye on the top for a lovely golden brown color.
- Cool and Serve: Once baked, allow the cake to cool completely at room temperature. Run a knife around the edges, then invert onto a serving platter for a stunning presentation of your Ube Cake Flan.