As I stood in my kitchen, the rich aroma of caramelizing sugar filled the air, transporting me back to the vibrant markets of the Philippines. This Ube Leche Flan Layer Cake is not just a dessert; it’s a celebration of flavors and traditions, combining the earthy sweetness of ube with the creamy richness of leche flan. The soft chiffon layers, kissed with a smooth caramel glaze, make this cake perfect for special occasions or simply to treat yourself after a long week. Best of all, the recipe is easy to follow, so anyone can create this showstopper at home! Are you ready to impress your loved ones with a slice of joy that they won’t soon forget?
Why is Ube Leche Flan Layer Cake special?
Delicious Fusion: The combination of ube and leche flan offers a unique twist that will delight your taste buds.
Eye-Catching Presentation: The gorgeous purple hue of this layered cake isn’t just for show; it means flavor and fun on your dessert table.
Crowd Pleaser: Perfect for special occasions, this dessert will wow your guests and leave them asking for the recipe!
Easy to Make: This recipe breaks each step down, making it accessible whether you’re a seasoned chef or a novice baker.
Don’t forget to try out my Chocolate Mug Cake for a quick sweet fix, or if you want a different twist on dessert, the Split Dump Cake is another fantastic option!
Ube Leche Flan Layer Cake Ingredients
For the Caramel
• Sugar – This will become your sweet, golden caramel; keep an eye on it to prevent burning.
For the Leche Flan
• Egg Yolks (10) – These provide rich flavor and creamy texture; make sure they are fresh for the best results.
• Sweetened Condensed Milk (1 can) – Adds a delightful creaminess; can be swapped with coconut milk for a unique twist.
• Evaporated Milk (1 can) – Keeps the flan moist; dairy-free alternatives like almond milk can work too.
• Vanilla Extract (1 tsp) – Enhances the flan’s flavor; an optional swap for almond extract can add a nutty nuance.
For the Chiffon Cake
• Cake Flour (1 cup) – Gives structure to your cake; all-purpose flour can be used, but results will vary.
• Baking Powder (1½ tsp) – Ensures the cake has lightness; always check for freshness to ensure it works well.
• Salt (¼ tsp) – Balances sweetness and enhances flavors; don’t skip it for the best taste.
• Egg Yolks (from 5 eggs) – Helps form the ube batter; using fresh eggs gives a better texture.
• Sugar (¼ cup for batter) – Adds sweetness to the cake layer; adjust to your taste.
• Oil (¼ cup) – Keeps the cake moist; melted butter is a lovely substitute if you’re after a richer flavor.
• Ube Halaya (⅓ cup) – Infuses flavor and color; check its consistency to ensure a vibrant and tasty layer.
• Ube Extract (½ tsp) – Boosts the ube flavor; optional if using ube halaya.
• Water (⅓ cup) – Adjusts the batter consistency; use room temperature for the best outcome.
• Egg Whites (5) – Provides lift and lightness to the chiffon; beat them to stiff peaks for perfect results.
• Cream of Tartar (¼ tsp) – Stabilizes the egg whites while beating, helping to achieve the right texture.
With these delicious ingredients on hand, you’re ready to create a mesmerizing Ube Leche Flan Layer Cake that will be a delight on any special occasion!
Step‑by‑Step Instructions for Ube Leche Flan Layer Cake
Step 1: Prepare the Caramel
In a dry saucepan over medium heat, add ½ cup sugar and let it melt. Swirl the pan gently as it becomes golden brown, taking care not to burn it, which should take about 8–10 minutes. Once melted, quickly pour the caramel into a 9-inch cake pan, tilting to cover the bottom evenly.
Step 2: Make the Leche Flan Mixture
In a large bowl, whisk together 10 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 tsp of vanilla extract until smooth and well combined. Strain the mixture through a fine sieve to ensure a silky texture. Then, carefully pour this flan mixture over the caramel in the prepared pan.
Step 3: Mix the Dry Ingredients for the Cake
In a separate bowl, sift together 1 cup of cake flour, 1½ tsp of baking powder, and ¼ tsp of salt. This blend is essential for the structure of your Ube Leche Flan Layer Cake, so ensure even mixing to avoid clumps. Set this aside while you prepare the ube batter.
Step 4: Create the Ube Batter
In another bowl, combine 5 egg yolks, ¼ cup sugar, ¼ cup oil, ⅓ cup ube halaya, ½ tsp ube extract, and ⅓ cup of room temperature water. Blend until smooth. Gradually fold this mixture into the sifted dry ingredients until just combined, ensuring not to over-mix which will keep the chiffon cake light.
Step 5: Whip the Egg Whites
In a clean mixing bowl, beat 5 egg whites with ¼ tsp of cream of tartar until foamy. Gradually add ¼ cup of sugar while continuing to beat until stiff peaks form, which should take about 5–7 minutes. This step is crucial for adding airiness to the chiffon layer of your Ube Leche Flan Layer Cake.
Step 6: Fold in Egg Whites
Gently fold the whipped egg whites into the ube batter in thirds, being careful to maintain the light and fluffy texture. Use a spatula to incorporate them smoothly without deflating the mixture. This will create a beautifully airy chiffon that pairs wonderfully with the creamy leche flan beneath.
Step 7: Assemble the Cake Layers
Slowly pour the ube chiffon batter over the leche flan mixture in the cake pan, ensuring that the layers remain distinct. To bake evenly, place the pan inside a larger roasting pan filled with hot water, about 1 inch deep, to create a gentle steam environment for the cake layer.
Step 8: Bake the Cake
Preheat your oven to 350°F (175°C) and bake the Ube Leche Flan Layer Cake for about 1 hour. Keep an eye on it, and as it bakes, use a toothpick to check for doneness; it should come out clean when the cake is done. This baking method will yield a moist, flavorful dessert.
Step 9: Cool and Serve
After baking, let the cake cool in the pan for about 10 minutes before refrigerating. For the best results, chill it for at least 4 hours or preferably overnight. When ready to serve, run a knife around the edges, flip the cake onto a plate, and enjoy the delightful layers of ube and leche flan!
What to Serve with Ube Leche Flan Layer Cake
Experience the delight of pairing your luscious dessert with complementary flavors that will elevate every bite.
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Fresh Berries: Mixed berries add a bright burst of freshness and contrasting tartness, making each slice pop with flavor. They not only enhance the visual appeal but balance the rich ube and flan layers beautifully.
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Coconut Cream: A dollop of sweet coconut cream provides a tropical touch, enriching the cake’s flavor while adding a luscious texture. This pairing harmonizes with the creaminess of the leche flan, creating a heavenly experience in every bite.
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Whipped Cream: Lightly sweetened whipped cream brings an airy, fluffy element to the serving plate, softening the flavors while adding a decadent touch that guests will adore.
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Toasted Coconut Flakes: These crunchy, tropical flakes give a delightful nutty flavor and are a delightful counterpoint to the soft cake. Simply sprinkle on top for added texture and a festive touch.
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Espresso or Coffee: A warm cup of espresso or coffee is an excellent way to cut through the richness, enhancing the sweetness of the cake while providing a comforting balance. Consider serving it in a beautifully brewed latte for an elegant touch.
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Filipino-style Sweet Rice Pudding: This classic dessert pairs perfectly, creating a cohesive Filipino-themed feast. The subtle sweetness and creamy texture of the pudding complement the ube’s earthiness superbly.
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Chilled Tea: Refresh your palate with a light citrus or floral herbal tea. This pairing cleanses the taste buds while providing an invigorating contrast to the rich layers of flan and cake.
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Mango Sorbet: A scoop of mango sorbet combines fruity sweetness and a refreshing chill that contrasts the creamy layers of the cake, making it a perfect ending to a festive meal.
For a complete dessert experience, don’t hesitate to relish these delightful pairings alongside your Ube Leche Flan Layer Cake!
Make Ahead Options
Preparing the Ube Leche Flan Layer Cake in advance is a fantastic way to save time, especially for busy occasions! You can make the leche flan mixture and caramel up to 24 hours ahead; simply pour the caramel and flan mixture into the pan, cover tightly, and refrigerate. Additionally, the ube chiffon cake batter can be made a few hours beforehand and held in the refrigerator (do not mix with egg whites until closer to baking). When you’re ready to bake, gently fold in the whipped egg whites, pour over the flan layer, and bake as directed. This method ensures that your dessert retains its moisture and flavor, delivering just as delicious results when you finally serve it!
How to Store and Freeze Ube Leche Flan Layer Cake
Fridge: Store any leftover Ube Leche Flan Layer Cake in an airtight container in the refrigerator for up to 3 days to keep it fresh and creamy.
Freezer: For longer storage, you can freeze the cake wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the fridge before serving.
Reheating: To enjoy your chilled cake, simply slice and serve directly from the fridge. If you prefer it warm, gently warm individual slices in the microwave for about 10-15 seconds.
Leftover Caramel: If you have any remaining caramel sauce, store it separately in a sealed container in the fridge for up to a week to drizzle on top when serving!
Expert Tips for Ube Leche Flan Layer Cake
• Fresh Ingredients: Use fresh egg yolks and ube halaya for the best flavor. Old ingredients can lead to an unsatisfactory taste and texture.
• Watch the Caramel: Sugar can go from perfect to burnt quickly; keep a close eye as it melts to achieve that lovely golden color without bitterness.
• Gentle Mixing: When folding the whipped egg whites into the batter, be gentle! This technique is key to ensuring your Ube Leche Flan Layer Cake remains light and fluffy.
• Water Bath Precision: Ensure your roasting pan has exactly 1 inch of water. This steamy environment helps the cake bake evenly and prevents it from drying out.
• Time to Chill: For the best flavor and texture, refrigerate the cake overnight after baking. This waiting time allows all the delicious layers to meld together beautifully.
Ube Leche Flan Layer Cake Variations
Feel free to unleash your creativity and personalize this delightful cake to suit your taste!
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Fresh Ube: Substitute ube halaya with freshly pureed ube for a more pronounced flavor. This twist brings an earthy sweetness that’s truly captivating.
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Toasted Coconut: Add toasted coconut flakes into the batter for a crunchy texture and tropical flair. The subtle nuttiness will elevate your cake to new heights!
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Nutty Surprise: Fold finely chopped macadamia nuts into the chiffon layer for an added crunch and depth of flavor. This nutty addition will make your cake even more irresistible!
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Color Burst: Introduce a splash of food coloring to your ube batter for a vibrant cake presentation. Adding bright colors can create an eye-catching showstopper.
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Vegan Option: Swap eggs and dairy with flaxseed meal and coconut milk to make a vegan version of this delightful dessert. The flavors will still shine through without sacrificing taste!
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Meet Sweet Dulce de Leche: Drizzle dulce de leche over the top layer before serving for an extra layer of sweetness. It offers a rich caramel flavor that complements the other elements perfectly.
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Layered Surprise: Experiment with layers by adding a chocolate mousse layer beneath the chiffon for a decadent twist. Chocolate lovers will adore this sweet surprise!
Why not go ahead and try out my Coffee Cake Cinnamon for another scrumptious homemade dessert? Or you might enjoy baking the Coffee Cake Muffins for a delightful brunch treat!
Ube Leche Flan Layer Cake Recipe FAQs
What is the best way to select ripe ube for my cake?
Absolutely! When selecting ube, look for firm tubers with smooth skin and no dark spots. They should feel heavy for their size. The ideal color is a deep purple, indicating rich flavor and sweetness. Avoid any that are soft or shriveled, as this can affect the texture of your cake.
How should I store leftovers of Ube Leche Flan Layer Cake?
To keep your Ube Leche Flan Layer Cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. This way, the creamy flavors remain intact, and the texture stays delightful. If you’re bringing it to a gathering, it’s best to serve it chilled!
Can I freeze Ube Leche Flan Layer Cake?
Certainly! To freeze your cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last for up to 2 months in the freezer. When you’re ready to enjoy it, simply transfer the cake to the fridge for several hours or overnight to thaw. Slice and serve once it’s fully defrosted for the best taste.
What should I do if my caramel burns while making the cake?
Don’t worry; it happens to the best of us! If your caramel burns, the flavor will turn bitter, and it’s best to start over. Make sure to keep the heat on medium and watch closely. Melt the sugar slowly, and remember that swirling the pan can help distribute the heat evenly. Replace it with a fresh batch and try again, aiming for that lovely golden tone.
Are there any dietary considerations for this cake?
Certainly! If you’re serving individuals with dairy allergies, you can substitute sweetened condensed and evaporated milk with coconut milk or any dairy-free alternatives. Just ensure that all other ingredients used are also free from allergens. This way, everyone can enjoy a slice of your Ube Leche Flan Layer Cake!
Delightful Ube Leche Flan Layer Cake for Special Occasions
Ingredients
Equipment
Method
- Step 1: Prepare the Caramel - In a dry saucepan over medium heat, add ½ cup sugar and let it melt. Swirl the pan gently until golden brown (8-10 minutes), then pour into a 9-inch cake pan.
- Step 2: Make the Leche Flan Mixture - Whisk 10 egg yolks, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla until smooth. Strain and pour over caramel.
- Step 3: Mix the Dry Ingredients for Cake - Sift together 1 cup cake flour, 1.5 tsp baking powder, and 0.25 tsp salt, then set aside.
- Step 4: Create the Ube Batter - Blend 5 egg yolks, 0.25 cup sugar, 0.25 cup oil, 0.33 cup ube halaya, 0.5 tsp ube extract, and 0.33 cup water until smooth, then fold into dry ingredients.
- Step 5: Whip the Egg Whites - Beat 5 egg whites with 0.25 tsp cream of tartar, gradually adding 0.25 cup sugar until stiff peaks form (5-7 minutes).
- Step 6: Fold in Egg Whites - Gently fold whipped egg whites into ube batter in thirds, maintaining light texture.
- Step 7: Assemble the Cake Layers - Pour ube chiffon batter over leche flan mixture in the cake pan.
- Step 8: Bake the Cake - Preheat oven to 350°F (175°C) and bake for about 1 hour. Check for doneness with a toothpick.
- Step 9: Cool and Serve - Allow to cool for about 10 minutes, then refrigerate for at least 4 hours or overnight before serving.
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