Decadent Ube Tres Leches Cake that Will WOW Your Guests!

Experience the unique flavor fusion of Ube Tres Leches Cake, a delightful dessert combining Latin American flair and Filipino tradition.

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Prep Time 20

Cook Time 30

Soaking Time 8

Total Time 8 50

Servings: 12 slices

Course: Dessert

Cuisine: Filipino, Latin American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Provides structure to the cake; ensure proper measurement for the best results.
1 tbsp Baking Powder Acts as a leavening agent; make sure it's fresh for effectiveness.
1 tsp Salt Enhances the overall flavor without needing a substitution.
5 large Eggs (separated) Yolks add richness while whites create a fluffy texture; fresh eggs work best.
⅓ cup Whole Milk Adds moisture to the batter; you can substitute with a milk alternative if necessary.
¾ cup Granulated Sugar Sweetens the cake and stabilizes the egg whites; coconut sugar is a great less-refined option.
1 tbsp Ube Extract Crucial for the ube flavor and color; no substitutions allowed.
¼ cup Ube Halaya Provides texture and sweetness; if unavailable, use other flavored jams with similar consistency.

For the Milk Mixture

1½ cups Evaporated Milk Contributes to the creamy milk mixture; use a dairy-free alternative if preferred.
1 cup Condensed Milk Adds essential sweetness and richness to the tres leches concept without comparison.
⅓ cup Coconut Milk Enhances flavor while providing richness; almond or oat milk can be substituted for a non-dairy version.

For the Topping

1½ cups Heavy Whipping Cream Creates a light, fluffy whipped topping; coconut cream can be used for a lighter alternative.
2 tbsp Granulated Sugar for Topping Sweetens the whipped cream; powdered sugar is a great substitute for a smoother texture.

Equipment

9x13-inch baking dish
Mixing bowls
Whisk
spatula
electric mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and butter a 9x13-inch baking dish.
Sift together the all-purpose flour, baking powder, and salt in a bowl.
Beat the egg yolks with ¾ cup of granulated sugar until fluffy and pale. Mix in ube halaya, ube extract, and whole milk.
Gently fold the egg yolk mixture into the sifted dry ingredients.
Beat the egg whites with ¼ cup of granulated sugar until stiff peaks form. Fold into the batter.
Pour the batter into the prepared dish and bake for 30 minutes until a toothpick comes out clean.
Whisk together evaporated milk, condensed milk, coconut milk, and additional ube extract.
Poke holes in the cooled cake and pour milk mixture over it. Refrigerate for at least 8 hours.
Whip the heavy whipping cream, coconut milk, sugar, and ube extract until soft peaks form.
Spread whipped topping over the cake and serve immediately or chill for 2 more hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 150mgIron: 1.2mg

Notes

Ensure no yolk mixes with the egg whites for best results. Allow the cake to soak for optimal creaminess.

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