As I was preparing for my cousin’s birthday celebration, I found myself longing for a dessert that would stand out and capture the essence of our Filipino heritage. That’s when I remembered the Ube Leche Flan Layer Cake—a glorious, multi-layered treat that perfectly marries the rich flavors of leche flan and the delightful, vibrant purple of ube.
With the soft, airy texture of fluffy ube chiffon cradling a creamy, luscious flan and enveloped in a silky caramel glaze, this cake offers a symphony of tastes that simply melt in your mouth. Whether celebrating a special occasion or just wanting to impress your loved ones, this wonderfully decadent cake serves as more than just a dessert; it becomes a centerpiece of joy and togetherness. Join me as I share the steps to create this unforgettable Filipino delicacy, destined to capture hearts and satisfy sweet cravings!
Why is Ube Leche Flan Layer Cake a Must-Try?
Celebration Ready: This cake is the perfect showstopper for birthdays, weddings, or family get-togethers, combining rich flavors that spark joy.
Vibrant Colors: Its stunning purple hue makes it not just a treat for the taste buds, but also a feast for the eyes—ideal for any festive occasion.
Easy to Master: With straightforward instructions, preparing this cake is a breeze, even for novice bakers.
Crowd Pleaser: Every bite offers a delightful contrast of airy chiffon and creamy flan, making it a favorite among both adults and kids alike.
Consider serving it chilled alongside fresh fruit or whipped cream for added elegance. Enjoy this delectable slice of Filipino culture today!
Ube Leche Flan Layer Cake Ingredients
For the Flan:
• Sugar – A sweet caramel base; use granulated sugar for best results.
• Egg Yolks (10) – Provides structure and richness; no substitutions recommended.
• Sweetened Condensed Milk (1 can) – Adds creaminess and sweetness to the flan.
• Evaporated Milk (1 can) – Keeps the flan moist; can substitute with non-dairy milk for a lighter option.
• Vanilla Extract (1 tsp) – Enhances flavor; using pure vanilla is best for taste.
For the Chiffon Cake:
• Cake Flour (1 cup) – Offers structure and tenderness; no direct substitute for the best texture.
• Baking Powder (1½ tsp) – Acts as a leavening agent for a light texture.
• Salt (¼ tsp) – Balances the sweetness.
• Egg Yolks (5) – Contributes moisture and stability to the chiffon batter.
• Sugar (¼ cup) – Provides sweetness in the chiffon.
• Oil (¼ cup) – Adds moisture; vegetable or canola oil works best.
• Ube Halaya (⅓ cup) – Gives flavor and color; can substitute with ube powder if necessary.
• Ube Extract (½ tsp) – Optional for a deeper ube flavor.
• Water (⅓ cup) – Helps to incorporate moisture into the batter.
• Egg Whites (5) – Creates an airy structure; avoid mixing with yolks.
• Cream of Tartar (¼ tsp) – Stabilizes egg whites for proper whipping.
Enjoy crafting this Ube Leche Flan Layer Cake, a beautiful blend of textures and flavors!
How to Make Ube Leche Flan Layer Cake
-
Melt Sugar: In a dry saucepan over medium heat, melt ¾ cup of sugar until it turns golden brown. Quickly pour it into the bottom of a 9-inch cake pan, tilting to ensure an even coat.
-
Prepare Leche Flan Mixture: In a bowl, whisk together 10 egg yolks, a can of sweetened condensed milk, a can of evaporated milk, and 1 teaspoon of vanilla extract until smooth. Strain this mixture into the caramel-lined pan.
-
Mix Dry Ingredients: In a separate bowl, combine 1 cup of cake flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Mix well and set aside.
-
Combine Chiffon Batter: In another bowl, whisk 5 egg yolks with ¼ cup of sugar, ¼ cup of oil, ⅓ cup of ube halaya, ½ teaspoon of ube extract, and ⅓ cup of water until smooth. Add this to the dry ingredients and mix until fully combined.
-
Whip Egg Whites: Beat 5 egg whites with ¼ teaspoon of cream of tartar until foamy. Gradually add ¼ cup of sugar while whisking. Continue beating until the mixture reaches stiff peaks.
-
Fold Egg Whites: Gently fold the whipped egg white mixture into the ube batter in thirds, being careful not to deflate the mixture.
-
Assemble Layers: Slowly pour the chiffon batter over the flan mixture in the pan, making sure not to disturb the layers.
-
Bake: Place the cake pan inside a larger roasting pan filled with hot water (about 1 inch deep) and bake at 350°F (175°C) for 1 hour. The top should spring back lightly when touched.
-
Cool and Chill: Allow the cake to cool for 10 minutes at room temperature, then refrigerate for at least 4 hours or overnight to set.
-
Serve: To serve, run a knife around the edges of the pan, invert onto a plate, and enjoy the layered masterpiece!
Optional: Drizzle with additional caramel sauce before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Ube Leche Flan Layer Cake
Fridge: Store leftover Ube Leche Flan Layer Cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its creamy texture and vibrant flavors.
Freezer: If you wish to freeze, wrap slices tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: For serving, it’s best to enjoy the cake chilled. If you prefer it slightly warm, let it sit at room temperature for about 30 minutes before serving.
Serving Suggestions: To enhance the experience, consider serving the cake with fresh fruits or a dollop of whipped cream.
What to Serve with Ube Leche Flan Layer Cake?
When it comes to celebrating with the delightful layers of this cake, pairing it with complementary dishes can elevate your dessert experience.
- Fresh Berries: The tangy sweetness of strawberries or blueberries cuts through the rich flavors, adding a light, refreshing contrast.
- Whipped Cream: A dollop of airy whipped cream enhances each bite, balancing the creaminess of the leche flan.
- Coconut Sorbet: This light dessert echoes the tropical essence of ube, creating a harmonious flavor combination.
- Citrus Salad: A salad of mixed citrus provides a refreshing zing that brightens the palate, making every mouthful memorable.
- Coffee or Tea: A warm cup of coffee or herbal tea pairs beautifully, grounding the sweetness with comforting warmth.
- Chocolate Drizzle: For the chocolate lovers, drizzling dark chocolate over the cake adds an indulgent touch that enhances its visual appeal.
These thoughtful pairings not only complement the Ube Leche Flan Layer Cake, but also ensure a delightful dining experience for you and your guests. Enjoy!
Expert Tips for Ube Leche Flan Layer Cake
-
Use the Right Pan: Ensure you use a round cake pan, not a bundt pan, as it helps achieve the perfect depth for even layers.
-
Slow Pouring: Pour the chiffon batter gently over the flan layer to avoid disturbing it; this ensures beautiful, distinct layers in your Ube Leche Flan Layer Cake.
-
Don’t Grease the Pan: No need to grease the pan; the caramel will naturally release the cake when flipped, leaving you with a beautifully presented dessert.
-
Whip Egg Whites Properly: Beat egg whites to stiff peaks for the best lift and airy structure; under-whipped whites can lead to a denser cake.
-
Allow for Cooling: After baking, let the cake cool for about 10 minutes before refrigerating to help it set properly and enhance the flavors.
-
Chill Before Serving: Refrigerate the cake for at least 4 hours or overnight. It tastes even better as the flavors meld together and the texture firms up!
Ube Leche Flan Layer Cake Variations
Feel free to customize your Ube Leche Flan Layer Cake to suit your tastes and dietary needs!
-
Dairy-Free: Use non-dairy milk instead of evaporated milk for a lighter version that still retains creamy textures.
-
Ube Powder Swap: Replace ube halaya with ube powder for a more subtle flavor and a slightly different color profile.
-
Coconut Bliss: Add 1/2 teaspoon of coconut extract to enhance the tropical flavor, giving the cake a delightful twist.
-
Sweetness Adjustment: Consider reducing the sugar in the chiffon batter for a less sweet cake that highlights the ube’s natural flavors.
-
Nutty Crunch: Fold in some chopped walnuts or pecans into the chiffon batter for a delightful crunch that contrasts beautifully with the creaminess.
-
Chocolate Layer: Add a rich chocolate ganache drizzle on top for a decadent and unexpected flavor pairing.
-
Berry Surprise: Incorporate fresh berries between the layers for a fruity burst and a pop of color.
-
Octo-Flavored: Experiment with a hint of matcha or coffee powder mixed into the batter to create a flavor fusion that’s out of this world.
Enjoy the freedom to make this cake uniquely yours!
Make Ahead Options
These Ube Leche Flan Layer Cake are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the leche flan up to 24 hours in advance; just refrigerate it tightly covered to maintain its creamy texture. The chiffon cake can also be baked a day ahead; let it cool completely before wrapping it tightly in plastic wrap and refrigerating. When it’s time to serve, simply invert the cake onto a plate and enjoy the delightful layers that have melded together beautifully overnight. By prepping these components ahead of time, you’ll have a stunning centerpiece ready to impress your guests with minimal day-of effort!
Ube Leche Flan Layer Cake Recipe FAQs
What kind of ube should I use for the Ube Leche Flan Layer Cake?
Absolutely! For the best flavor and color, use ube halaya, a sweet, purple yam spread. If ube halaya isn’t available, you can substitute it with ube powder, but note that the flavor will be slightly different.
How do I store leftover Ube Leche Flan Layer Cake?
To store leftovers, refrigerate them in an airtight container for up to 3 days. This helps preserve the creamy texture and keeps the flavors intact, allowing you to enjoy it chilled on subsequent days.
Can I freeze Ube Leche Flan Layer Cake?
Yes, you can! To freeze, wrap slices tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight for the best results.
What do I do if my flan layer is too watery?
If your flan turns out too watery, it might be due to overmixing the egg yolks or not baking long enough. To ensure a firmer texture, avoid overwhipping and strain your mixture before pouring it into the pan. An additional baking time of 5-10 minutes, if needed, can solidify the flan layer.
Is Ube Leche Flan Layer Cake suitable for those with dietary restrictions?
Very! If you’re catering to dairy allergies, consider using non-dairy substitutes for the evaporated milk. For a lower sugar version, try using a sugar alternative suited for baking. Just make sure to check that any substitutes meet your dietary needs!
How important is it to chill the cake before serving?
Chilling the cake is crucial! Refrigerate the Ube Leche Flan Layer Cake for at least 4 hours, or ideally overnight. This not only enhances the flavors as they meld together but also helps the texture firm up, making it much easier to serve. Enjoy this delightful dessert!
Decadent Ube Leche Flan Layer Cake for Every Celebration
Ingredients
Equipment
Method
- In a dry saucepan over medium heat, melt 3/4 cup of sugar until it turns golden brown. Quickly pour it into the bottom of a 9-inch cake pan, tilting to ensure an even coat.
- In a bowl, whisk together 10 egg yolks, a can of sweetened condensed milk, a can of evaporated milk, and 1 teaspoon of vanilla extract until smooth. Strain this mixture into the caramel-lined pan.
- In a separate bowl, combine 1 cup of cake flour, 1.5 teaspoons of baking powder, and 1/4 teaspoon of salt. Mix well and set aside.
- In another bowl, whisk 5 egg yolks with 1/4 cup of sugar, 1/4 cup of oil, 1/3 cup of ube halaya, 1/2 teaspoon of ube extract, and 1/3 cup of water until smooth. Add this to the dry ingredients and mix until fully combined.
- Beat 5 egg whites with 1/4 teaspoon of cream of tartar until foamy. Gradually add 1/4 cup of sugar while whisking. Continue beating until the mixture reaches stiff peaks.
- Gently fold the whipped egg white mixture into the ube batter in thirds, being careful not to deflate the mixture.
- Slowly pour the chiffon batter over the flan mixture in the pan, making sure not to disturb the layers.
- Place the cake pan inside a larger roasting pan filled with hot water (about 1 inch deep) and bake at 350°F (175°C) for 1 hour. The top should spring back lightly when touched.
- Allow the cake to cool for 10 minutes at room temperature, then refrigerate for at least 4 hours or overnight to set.
- To serve, run a knife around the edges of the pan, invert onto a plate, and enjoy the layered masterpiece!