This ube flan cake blends two classic Filipino favorites: silky leche flan and soft purple yam cake. The top caramel pools beneath a pale violet cake that smells sweet and slightly nutty. Each slice gives a creamy, custardy bite and a tender, lightly spongy cake layer. It looks stunning and tastes like a special treat you can serve any time.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 80 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
Approximate per serving (values rounded):
- Calories per serving: 360 kcal
- Protein: 7 g
- Carbohydrates: 55 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 40 g
- Sodium: 220 mg
Why Make This Ube Flan Cake
This cake is a showstopper with simple steps. The caramel adds deep, toasted sweetness. The ube gives a lovely purple color, a gentle earthy sweetness, and a creamy texture. It is great for birthdays, potlucks, or when you want a dessert that looks special but is straightforward to make. If you enjoy bundt-style cakes and want more ideas, try this Apple Bundt Cake recipe for another simple crowd-pleaser.
How to Make Ube Flan Cake
This method combines a caramel base with a mixed ube batter and gentle baking in a water bath for smooth texture. Read steps fully before starting. Work carefully when handling hot caramel and the water bath.
Ingredients:
- 1 cup ube (purple yam), mashed
- 1 cup sugar
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). In a saucepan, combine the 1 cup sugar with a little water (just enough to moisten). Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns golden brown. Pour the hot caramel into a round cake pan and gently tilt the pan so the caramel coats the bottom evenly. Set the pan aside to harden. Prepare your larger pan for a water bath (you will use this later).
Step 2: Mixing
In a mixing bowl, combine the mashed ube, milk, heavy cream, eggs, sweetened condensed milk, and vanilla extract. Whisk until smooth and uniform in color. In another bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add the dry mix to the ube mixture, stirring gently until just combined. The batter should be smooth and slightly thick but pourable.
Step 3: Cooking
Pour the ube batter slowly over the hardened caramel in the cake pan. Place the cake pan into the larger pan and pour hot (not boiling) water into the larger pan until it reaches about halfway up the sides of the cake pan. Carefully transfer to the oven and bake for 50–60 minutes. The flan cake is done when the top is set and a toothpick inserted into the cake layer (not the caramel) comes out clean.
Step 4: Finishing
Remove the cake from the oven and lift it out of the water bath. Let it cool to room temperature, then chill in the fridge for at least 2 hours to firm up. Run a thin knife around the edges, then invert the cake onto a serving plate. The caramel will drip down over the top. Serve chilled or at room temperature.
How to Serve Ube Flan Cake
- Slice with a sharp knife and serve each piece with the caramel sauce spooned over.
- For extra contrast, add a dollop of whipped cream or a sprinkle of toasted coconut.
- Offer it chilled for a firmer texture or at room temperature for a creamier mouthfeel.
- It pairs nicely with hot coffee or jasmine tea to balance the sweetness.
How to Store Ube Flan Cake
- Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4–5 days.
- Freezer: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the fridge overnight.
- Tip: Keep the cake chilled if your kitchen is warm to preserve the custardy texture. Avoid leaving it at room temperature for more than 2 hours.
Expert Tips for Perfect Ube Flan Cake
- Use room-temperature eggs and dairy for even mixing and smoother texture.
- Don’t rush the caramel. Watch closely to avoid burning; remove from heat when the color is golden amber.
- Use a water bath to prevent the flan from cracking and to keep the cake tender.
- If your mashed ube is dry, add a tablespoon or two of milk to reach a smooth consistency.
- Tap the pan gently before baking to remove large air bubbles.
- Let the cake cool fully before flipping to prevent the caramel from running too much.
- If you want a lighter cake layer, sift the flour and fold gently to keep air in the batter.
Delicious Variations
- Ube-Cheese Flan Cake: Add a layer of cream cheese in the batter for a tangy contrast.
- Coconut Ube Flan Cake: Replace 1/4 cup of the milk with coconut milk for a tropical twist.
- Chocolate Swirl: Fold in 2–3 tablespoons of cocoa mixed with a little milk and swirl into the batter.
- Mini Flan Cakes: Use muffin tins and adjust baking time to 25–30 minutes for individual servings.
- Nutty Crunch: Sprinkle toasted macadamia nuts or almonds on top before serving for texture.
Frequently Asked Questions
Q1: Can I use ube extract instead of mashed ube?
A1: Yes. If using ube extract, reduce any added liquid slightly and add 1–2 teaspoons of extract to taste. You may need food coloring if you want a vivid purple color.
Q2: Why did my flan layer become grainy?
A2: Graininess can come from overcooking or using very hot dairy when mixing with eggs. Use room-temperature ingredients and bake gently in a water bath. Do not overbake—check early.
Q3: How do I prevent the caramel from becoming too hard?
A3: Make sure you do not cook the caramel to a very dark color. A golden amber works best. If it hardens too much, let the whole cake sit at room temperature a little before serving so the caramel softens.
Q4: Can I make this without a water bath?
A4: You can, but the water bath helps give the custard a smooth texture and prevents cracks. If you skip it, bake at the lower end of the temperature and check frequently.
Q5: Is there a dairy-free version?
A5: Try substituting coconut cream for heavy cream and a non-dairy milk for regular milk. Replace sweetened condensed milk with a canned coconut condensed milk or a homemade mix of coconut milk and a little sugar simmered down until thick.
Q6: How can I tell when it’s fully baked without overcooking?
A6: The edges should be set and the center slightly jiggly but not liquid. A toothpick inserted into the cake section should come out with a few moist crumbs, not wet batter.
Conclusion
This Ube Flan Cake brings a creamy, caramel-sweet top and a soft, violet-hued cake together in a simple, elegant dessert. It tastes rich, smells sweet and nutty, and looks beautiful on any table. If you want another take on ube leche flan-style cakes, see this version: Ube Leche Flan Cake | Ash Baber. Give it a try — the textures and flavors make it worth the effort. Enjoy baking and sharing this delightful treat!
Print
Ube Flan Cake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A stunning dessert that combines silky leche flan and soft purple yam cake, perfect for any occasion.
Ingredients
- 1 cup ube (purple yam), mashed
- 1 cup sugar
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). In a saucepan, combine the 1 cup sugar with a little water until moistened and cook until golden brown to make caramel. Pour into a round cake pan.
- In a mixing bowl, combine the mashed ube, milk, heavy cream, eggs, sweetened condensed milk, and vanilla extract. Whisk until smooth. In another bowl, mix flour, baking powder, and salt, then combine with the ube mixture.
- Pour ube batter over the caramel in the cake pan. Place the cake pan into a larger pan with hot water halfway up the sides. Bake for 50–60 minutes until set.
- Cool the cake, chill in refrigerator for at least 2 hours, then invert onto a serving plate to serve.
Notes
Serve chilled for a firmer texture or at room temperature for a creamier mouthfeel. Pairs well with coffee or tea.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 40g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
