There’s something enchanting about the fusion of textures in the Ube Leche Flan Layer Cake—a delightful Filipino dessert that dances between soft, fluffy chiffon and a rich, creamy flan. The moment I set my eyes on this stunning cake, I knew it would be the centerpiece for our next family gathering. The vibrant purple hue of ube, with its earthy sweetness, beckons you to take a bite, while the silky caramel glaze adds just the right touch of decadence.
After a long week, this cake turned into a joyful weekend project—one that put smiles on all our faces. Perfect for impressing guests or savoring a special moment with loved ones, this layered wonder brings a little bit of the Philippines to your table. So, grab your aprons and get ready to embark on a baking adventure that promises a “wow” factor and a sprinkle of happiness in every slice!
Why is Ube Leche Flan Layer Cake so special?
Unique layers: This cake masterfully combines airy chiffon cake and smooth flan, creating a stunning visual and textural contrast that’s irresistible.
Flavorful fusion: The earthy sweetness of ube paired with rich caramel takes your taste buds on an exciting journey!
Showstopper dessert: Perfect for special occasions, it’s sure to impress anyone at gatherings or celebrations.
Easy to make: With straightforward instructions, you’ll have fun baking and assembling this masterpiece!
Cultural delight: Celebrate Filipino cuisine with this vibrant cake that embodies the warmth of family gatherings.
Versatile twist: Feel free to experiment with toppings or swaps like using coconut milk for a tropical flair.
Ube Leche Flan Layer Cake Ingredients
For the Caramel
- Sugar – For caramelizing; sweetens the cake. Use brown sugar for a deeper flavor.
For the Flan Mixture
- Egg Yolks – Provide richness and structure to both the flan and cake layers.
- Sweetened Condensed Milk – Adds creaminess and sweetness to the flan; cannot be substituted without altering the flavor significantly.
- Evaporated Milk – Contributes creaminess; can substitute with coconut milk for a dairy-free option.
- Vanilla Extract – Enhances flavor; can substitute with almond extract for a different profile.
For the Cake
- Cake Flour – Provides tenderness; all-purpose flour can be substituted, but texture may vary.
- Baking Powder – Helps the cake rise; ensure it’s fresh for best results.
- Salt – Enhances flavor; a crucial component in baking.
- Oil – Keeps the cake moist; neutral oil is best; can use melted butter for additional flavor.
- Ube Halaya (Purple Yam Jam) – Adds distinct flavor and color to the cake; can be substituted with sweet potato in a pinch, but flavor will differ.
- Ube Extract – Intensifies the ube flavor; optional if using ube halaya but recommended for strong flavor.
- Water – Helps reach the right batter consistency; no substitutes required.
For the Egg Whites
- Egg Whites – Creates a light, airy texture in the chiffon cake. Use fresh eggs for better volume.
- Cream of Tartar – Stabilizes egg whites; crucial for achieving stiff peaks.
This sumptuous Ube Leche Flan Layer Cake is truly a celebration of flavors and textures that will delight your family and friends!
How to Make Ube Leche Flan Layer Cake
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Prepare Caramel: Melt ¾ cup of sugar in a dry saucepan over medium heat until it turns golden brown. Carefully pour the caramel into a 9-inch cake pan, swirling to coat the bottom evenly.
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Create Flan Mixture: In a bowl, whisk together 10 egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until well combined. Strain this mixture into the caramel-lined pan to ensure a smooth flan layer.
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Mix Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and salt. This step helps incorporate air and will ensure your cake rises beautifully.
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Combine Wet Ingredients: In another bowl, mix 5 egg yolks with sugar, oil, ube halaya, ube extract, and water until smooth. Gradually combine this wet mix with the dry ingredients, stirring until just incorporated.
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Whip Egg Whites: Beat the egg whites with cream of tartar in a clean bowl until foamy. Slowly add sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the ube batter to maintain airiness.
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Layer Mixtures: Slowly pour the chiffon batter over the flan mixture in the cake pan. Place the cake pan inside a larger roasting pan and fill the outer pan with hot water (about 1 inch) to create a steamy baking environment.
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Bake: Bake the cake in a preheated oven at 350°F (175°C) for 1 hour. Allow it to cool for 10 minutes, then refrigerate for at least 4 hours, or preferably overnight, to set the layers.
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Serve: Gently run a knife around the edges of the cake to loosen it. Invert the cake onto a serving plate and watch as the beautiful layers emerge—ready for everyone to enjoy!
Optional: Garnish with whipped cream or fresh fruit for an extra special touch.
Exact quantities are listed in the recipe card below.
Ube Leche Flan Layer Cake Variations
Feel free to get creative and customize your Ube Leche Flan Layer Cake experience!
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Coconut Milk: Substitute evaporated milk with coconut milk for a tropical, dairy-free alternative that enhances the cake’s creaminess.
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Flavor Extracts: Experiment with different extracts like coconut or almond; they can impart a unique aroma and taste to the chiffon.
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Fruit Toppings: Top with fresh mango or berries! Their vibrant colors and refreshing flavors perfectly complement the rich layers of cake and flan.
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Sweet Potato Swap: In a pinch, use sweet potato instead of ube halaya for a similar texture, but be aware that flavor will change slightly.
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Chocolate Glaze: Drizzle a chocolate glaze over the top; the mix of chocolate and ube creates a delightful taste sensation.
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Nutty Crunch: Add chopped nuts like pistachios or almonds for a crunchy texture contrasting with the soft layers.
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Lemon Zest: Incorporate some lemon zest into the flan mixture for a refreshing twist that’ll brighten the cake’s flavor profile.
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Caramel Variations: Experiment with flavored caramels, such as vanilla or coffee, to elevate the cake’s sweetness and add depth.
Make Ahead Options
This Ube Leche Flan Layer Cake is an ideal recipe for meal prep enthusiasts looking to save time on busy days! You can prepare the flan layer and caramel up to 24 hours in advance, allowing the flan to set perfectly while the caramel remains intact. Additionally, the chiffon batter can be made and refrigerated for up to 3 days; just be sure to cover it securely to maintain freshness. When ready to serve, simply combine the mixtures and bake. Allow the cake to chill for at least 4 hours or overnight before inverting for a stunning presentation. With these make-ahead tips, you’ll enjoy a delightful dessert that’s just as delicious when made ahead!
Expert Tips for Ube Leche Flan Layer Cake
- Pan Choice: Use a deep round cake pan for even layers; avoid a bundt pan, as it won’t yield the desired effect.
- Pouring Technique: Gradually pour the chiffon batter over the flan mixture to maintain distinct layers; this technique enhances the visual appeal.
- Caramel Coating: Skip greasing the pan; the caramel will naturally release the cake upon flipping, ensuring a beautiful presentation.
- Cool Down Properly: Allow the cake to cool completely to help the flan and chiffon layers set perfectly—this provides the best texture.
- Check Fresh Ingredients: Ensure your baking powder is fresh for optimum rising; old or expired leavening agents can lead to a dense cake.
- Storage Advice: Keep the Ube Leche Flan Layer Cake refrigerated and consume within 3-5 days for the best flavor.
How to Store and Freeze Ube Leche Flan Layer Cake
Fridge: Keep the cake refrigerated to maintain its freshness. Consume within 3-5 days for the best flavor and texture.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If desired, slice and gently heat individual pieces in the microwave for about 10-15 seconds to enjoy that fresh, creamy flan texture.
Airtight Container: Store leftover slices in an airtight container to prevent it from absorbing any odors from the fridge. Enjoy the delightful Ube Leche Flan Layer Cake in its prime!
What to Serve with Ube Leche Flan Layer Cake?
Indulge in the delightful harmony of flavors by pairing your cake with complementing delicacies.
- Fresh Berries: The juicy burst of strawberries or blueberries adds a refreshing contrast to the creamy cake, enhancing its sweetness.
- Coconut Sorbet: A light, tropical scoop cools down the palate, balancing the richness of the leche flan beautifully.
- Whipped Cream: Light and airy, this classic topping adds a touch of elegance and creaminess that elevates every slice.
- Sweetened Condensed Milk Drizzle: A drizzle of this sticky treat emphasizes the flavors of the cake and adds extra sweetness.
- Macadamia Nuts: Chopped and toasted, they provide crunchy texture and nutty flavor, enhancing the cake’s earthy notes.
- Mint Leaves: Fresh mint garnishes bring a bright pop of color and a refreshing hint to every bite, keeping the experience lively.
- Tea or Coffee: Serve with a cup of strong brew; the robust flavors contrast beautifully with the sweet layers of the cake.
- Mango Slices: Juicy mangoes add a tropical twist, beautifully complementing the ube’s earthy sweetness with their bright, tart flavor.
Each pairing brings a delightful twist, rounding out a joyful celebration of flavors that make your Ube Leche Flan Layer Cake even more irresistible!
Ube Leche Flan Layer Cake Recipe FAQs
How do I select the best ube for this recipe?
Absolutely! Look for fresh ube (purple yam) that is firm and free from dark spots or blemishes. If you can’t find fresh ube, I often recommend using ube halaya (purple yam jam) instead. It provides that distinct flavor and vibrant color we love.
How should I store the Ube Leche Flan Layer Cake?
To keep your cake fresh, store it in the refrigerator. Make sure to cover it gently with plastic wrap or place it in an airtight container. Enjoy it within 3-5 days for the best taste and texture.
Can I freeze the Ube Leche Flan Layer Cake?
Yes, indeed! For freezing, wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy it, just thaw it in the fridge overnight.
What should I do if my cake doesn’t rise properly?
If your cake turns out dense, it might be due to expired baking powder. Make sure it’s fresh before using—check the expiration date! Also, make sure to whip the egg whites until they reach stiff peaks. This is crucial for that light, airy texture.
Is this cake suitable for all dietary needs?
While the Ube Leche Flan Layer Cake contains eggs and dairy, it’s possible to make modifications. For a dairy-free option, you can substitute evaporated milk with coconut milk. However, check for specific allergies related to any ingredient, such as eggs for those with egg allergies.
How can I enhance the flavor of my cake?
Very! For a more intense ube flavor, consider using both ube extract and ube halaya. You can also mix in additional flavorings, such as coconut extract for a tropical twist, or visually enhance it with some fresh fruit or whipped cream on top for garnish.
Unveil the Magic: Ube Leche Flan Layer Cake Recipe
Ingredients
Equipment
Method
- Melt ¾ cup of sugar in a dry saucepan over medium heat until golden brown. Pour into a 9-inch cake pan, swirling to coat the bottom.
- Whisk together 10 egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract in a bowl. Strain into the caramel-lined pan.
- Whisk together cake flour, baking powder, and salt in a separate bowl.
- In another bowl, mix 5 egg yolks with sugar, oil, ube halaya, ube extract, and water until smooth. Gradually mix with the dry ingredients.
- Beat egg whites with cream of tartar in a clean bowl until foamy. Slowly add sugar and beat until stiff peaks form. Fold into the ube batter.
- Pour the chiffon batter over the flan mixture in the cake pan. Place the cake pan inside a larger roasting pan, fill the outer pan with hot water.
- Bake in a preheated oven at 350°F (175°C) for 1 hour. Cool for 10 minutes, then refrigerate for at least 4 hours.
- Run a knife around the edges to loosen, invert onto a serving plate.