Ube Tres Leches Cake with Whipped Cream

Ingredients

• 1 cup Cake Flour, Sifted
• 1.5 tsp Baking Powder
• 0.25 tsp Salt
• 5 whole Large Eggs, Separated, room temperature
• 0.75 cup Granulated Sugar, Divided
• 0.33 cup Whole Milk
• 1.5 tsp Pure Ube Extract, For color and floral flavor
• 1 tsp Vanilla Extract
• 12 fl oz Evaporated Milk, 1 can
• 14 oz Sweetened Condensed Milk, 1 can
• 0.5 cup Coconut Cream, Unsweetened, full fat
• 0.5 cup Ube Halaya Jam, Warmed slightly for easy swirling
• 1.5 cup Heavy Whipping Cream, Cold
• 0.25 cup Powdered Sugar
• 0.25 cup Toasted Coconut Flakes, For garnish

Instructions

1. Whip the Egg Whites Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Beat egg whites on medium-high speed until foamy, then gradually add half the sugar and beat until stiff, glossy peaks form.
2. Mix the Yolk Batter In a separate bowl, whisk egg yolks with remaining sugar until pale and thick. Whisk in milk, ube extract, and vanilla extract. Sift in flour, baking powder, and salt, folding gently until just combined.
3. Fold and Bake Fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate. Pour into the prepared dish and bake until a toothpick comes out clean.
4. Cool and Poke Let the cake cool for 10 minutes, then poke it all over with a fork or skewer to help the milk soak absorb evenly.
5. Make the Ube Milk Soak Whisk together evaporated milk, condensed milk, and coconut cream. Warm the ube halaya jam slightly and swirl it into the milk mixture, leaving some ribbons of color rather than fully blending.
6. Soak the Cake Slowly pour the milk mixture over the cooled cake, letting it absorb between pours. Cover and refrigerate for at least 3 hours, or overnight for best results.
7. Top and Serve Whip the heavy cream with powdered sugar to soft peaks and spread over the chilled cake. Sprinkle with toasted coconut flakes and slice into squares to serve.

Pro Tips

• Poke the cake while it is still slightly warm — the holes stay open longer and the soak absorbs more evenly.
• Warming the ube halaya jam for 10-15 seconds before swirling makes it blend into the milk soak without clumping.
• Chilling overnight gives the best texture; the cake should feel fully saturated but still hold its shape when sliced.

Variations

• Ube Tres Leches Cupcakes: Divide the batter into a lined muffin tin and reduce bake time to 16-18 minutes, then soak each cupcake individually.
• Extra-Purple Version: Add an additional 1/4 cup of ube halaya jam folded directly into the batter before baking for a deeper color and flavor throughout the sponge.

Nutrition (estimated, per serving)

310 calories · 34g carbs · 6g protein · 16g fat · 27g sugar · 1g fiber

Frequently Asked Questions

Can I make this cake ahead of time?

Yes — it actually improves overnight. Soak the cake, refrigerate covered, and add the whipped cream topping just before serving.

What can I use instead of ube halaya jam in the soak?

Substitute 1.5 teaspoons of ube extract stirred directly into the milk mixture, though the flavor will be less rich than using the jam.

How long does leftover ube tres leches cake keep?

Store covered in the refrigerator for up to 4 days. The texture stays moist since the cake is meant to be served chilled and soaked.

Recommended Ingredient

Fila Manila Ube Halaya Purple Yam Jam (12 oz) — read our review.

More Desserts Recipes

• Authentic Homemade Ube Halaya (Purple Yam Jam)
• Fudgy Ube Crinkle Cookies with Powdered Sugar
• Ube Cupcakes with Ube Cream Cheese Frosting
• No-Bake Ube Cheesecake Bars