Ube Flan Cake

Dive into the harmonious blend of two beloved Filipino desserts with this Ube Leche Flan Cake. This enchanting treat combines the creamy caramel decadence of leche flan with the soft, flavorful allure of ube cake. It’s a stunning centerpiece for any celebration or a luxurious indulgence to enjoy on your own.

Whether you’re a fan of Filipino flavors or looking to impress with something unique, this vibrant, multi-layered dessert is guaranteed to captivate both the eyes and the taste buds.

Why You’ll Love This Recipe

• Beautiful Layers: The rich, golden flan contrasts with the vibrant purple ube cake, making this dessert visually stunning.
• Irresistible Flavor Combo: The caramel-kissed creaminess of leche flan meets the earthy, sweet notes of ube for a match made in dessert heaven.
• Perfect for Any Occasion: From family celebrations to potlucks, this cake will leave everyone asking for seconds (and the recipe!).
• Beginner-Friendly: Though it looks impressive, it’s surprisingly simple to prepare with step-by-step guidance.

Ingredients

For the Leche Flan:

• 10 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (for caramel)

For the Ube Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup ube halaya (purple yam jam)
• 1 teaspoon ube extract
• 1 cup whole milk

Necessary Tools

• Saucepan (for caramel)
• 9×13-inch baking pan
• Mixing bowls
• Whisk or electric mixer
• Aluminum foil
• Large baking dish (for water bath)

Ingredient Swaps and Additions

• Pandan Twist: Swap ube extract with pandan extract for a green hue and nutty flavor.
• Coconut Creaminess: Add 1/4 cup coconut milk to the leche flan for a tropical twist.
• Cheesy Goodness: Sprinkle grated cheese between the flan and cake layers for a salty-sweet surprise.

Step-by-Step Instructions

1. Prepare the Caramel

• Heat sugar in a saucepan over medium heat, stirring until melted and golden brown.
• Quickly pour the caramel into a 9×13-inch baking pan, tilting to evenly coat the bottom. Let it cool and harden.

2. Make the Leche Flan

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, whisk together egg yolks, condensed milk, evaporated milk, and vanilla extract until smooth.
• Gently pour the mixture over the caramel layer in the baking pan.

3. Prepare the Ube Cake Batter

• In a medium bowl, sift together the flour, baking powder, and salt.
• In a separate large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
• Stir in ube halaya and ube extract.
• Gradually add the dry ingredients, alternating with milk, until the batter is smooth.

4. Assemble and Bake

• Carefully spread the ube cake batter over the leche flan layer in the pan.
• Cover the pan tightly with aluminum foil.
• Place the pan in a larger baking dish filled with about 1 inch of hot water (water bath).
• Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean.

5. Cool and Chill

• Remove the pan from the oven and water bath. Let it cool to room temperature.
• Refrigerate for at least 4 hours (overnight is best) to fully set the layers.

6. Serve

• Run a knife around the edges of the pan to loosen the cake. Place a large serving plate over the pan and invert it to release the cake.
• Slice, serve, and enjoy your masterpiece!

Serving Suggestions

• Pair with vanilla ice cream or a drizzle of coconut cream for extra indulgence.
• Serve alongside a warm cup of barako coffee or jasmine tea to complement the dessert’s sweetness.

Pro Tips for Success

• Eggs at Room Temperature: This ensures a smoother, creamier texture for the leche flan.
• Don’t Overmix the Batter: Overmixing can make the ube cake layer dense—gentle mixing is key!
• Chill Before Inverting: Chilling allows the layers to set firmly, making it easier to release the cake from the pan without breaking.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Serve cold or warm slices gently in the microwave for 10–15 seconds.

FAQ

Q: Can I use fresh ube instead of ube halaya?
A: Yes! Cook and mash fresh ube until smooth. Adjust sweetness since halaya is pre-sweetened.

Q: Can this be made in smaller portions?
A: Absolutely. Use smaller pans or ramekins for individual servings; adjust baking time accordingly.

Q: Do I need a water bath?
A: Yes, the water bath ensures even cooking and prevents the flan from cracking.

Conclusion

The Ube Leche Flan Cake is a dessert that delivers on both taste and presentation. Its layers of rich leche flan and fluffy ube cake create a flavor experience that’s as indulgent as it is memorable. Perfect for special occasions or as a show-stopping treat, this dessert celebrates the beauty of Filipino flavors.

Nutritional Information (Per Serving)

• Calories: 425
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 155mg
• Sodium: 180mg
• Total Carbohydrates: 55g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 10g

Share Your Creations!

Have you tried making this Ube Leche Flan Cake? Share your photos and tag us on Instagram using #UbeLecheFlanCake for a chance to be featured. We can’t wait to see your masterpiece! 💜🍮