This magnificent Delightful Ube Leche Flan Cake has become a staple for birthdays and even just regular Sunday dinners, proving that a little creativity in the kitchen can create unforgettable memories and a truly nourishing experience. Preparing this Delightful Ube Leche Flan Cake brings so much joy, and sharing it makes my heart full.
Table of Contents
Delightful Ube Leche Flan Cake
- Total Time: 1 hours 45 mins
- Yield: 10 servings 1x
Description
A beautiful, layered dessert that perfectly marries the creamy richness of leche flan with the soft, delicate texture of ube chiffon cake. This Delightful Ube Leche Flan Cake features a smooth, silky leche flan topping and a moist, vibrant purple ube cake bottom, offering a wonderful blend of textures and flavors.
Ingredients
½ cup granulated sugar
6 large egg yolks
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 teaspoon vanilla extract
Pinch of salt
2 large egg yolks
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup ube halaya
¼ cup ube extract
¼ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
4 large egg whites
¼ cup granulated sugar
Instructions
- In an 8-inch round cake pan, melt ½ cup sugar over low heat until it turns amber. Swirl to coat the bottom. Set aside to cool and harde
- In a bowl, whisk egg yolks, condensed milk, evaporated milk, vanilla, and a pinch of salt until combined. Strain the mixture to remove any lumps, ensuring a silky smooth fla
- Carefully pour the strained flan mixture over the hardened caramel in the cake pa
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ½ cup sugar
- In a separate bowl, combine egg yolks, ube halaya, ube extract, oil, milk, and vanilla. Mix well
- Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix
- In a clean bowl, beat egg whites until foamy. Gradually add ¼ cup sugar and continue beating until stiff peaks form
- Gently fold the whipped egg whites into the ube cake batter in two additions
- Carefully spoon the ube cake batter over the flan mixture in the pan. The flan is denser, so the cake batter will float on top
- Place the cake pan inside a larger baking pan. Fill the larger pan with hot water, reaching about halfway up the sides of the cake pan. Bake at 325°F (160°C) for 60-75 minutes, or until a skewer inserted into the cake portion comes out clea
- Remove the pan from the water bath. Let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight
- To serve, run a thin knife around the edge of the pan. Place a serving plate over the pan, then carefully invert the cake onto the plate. The caramel will drizzle beautifully over the flan. Slice and enjoy!
Notes
Do not overcook the caramel; a light amber color is ideal to prevent bitterness.
Straining the flan mixture ensures a silky-smooth texture, free from any egg chalazae.
A water bath is non-negotiable for even baking and to prevent the flan from cracking. It creates a moist, gentle cooking environment.
Ensure the cake is completely chilled before inverting. This allows the flan to set firmly and the caramel to liquefy just enough for that gorgeous pour.
If you can’t find ube halaya, purple yam powder mixed with milk works well.
For a dairy-free version, use coconut milk for both the flan and the cake; ensure it is full-fat for richness.
You can also experiment with pandan extract instead of ube for a different tropical flavor profile.
To make it extra indulgent, add a drizzle of coconut cream or a sprinkle of toasted coconut flakes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It tastes best when served chilled. Reheating is not recommended, as it can affect the flan’s delicate texture.
A simple cup of freshly brewed coffee or a soothing herbal tea complements its sweetness beautifully.
For a refreshing contrast, serve with a side of fresh berries or sliced mangoes.
A light scoop of vanilla bean ice cream could also add a lovely touch without overpowering the unique flavors.
Ube halaya (ube jam) and ube extract are readily available in most Asian grocery stores or online.
This cake is perfect for making ahead. Chilling it overnight helps the flan set perfectly and enhances the flavors.
The flan layer should be set but still have a slight jiggle in the center when gently shaken. For the cake layer, a skewer inserted into the ube cake portion should come out clean.
- Prep Time: 40 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 35g
- Sodium: 175mg
- Fat: 17.5g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 175mg
Keywords: ube, leche flan, cake, dessert, Filipino, caramel, chiffon, baked, layered, sweet
WHY YOU’LL LOVE THIS RECIPE
You are absolutely going to adore this Delightful Ube Leche Flan Cake. First, it looks incredibly impressive, making it perfect for any gathering, yet it is surprisingly simple to create. The unique combination of a smooth, silky leche flan topping and a moist, vibrant purple ube cake bottom truly sets this Delightful Ube Leche Flan Cake apart.
It offers a wonderful blend of textures and flavors that captivates every bite. Moreover, making this Delightful Ube Leche Flan Cake from scratch fills your home with an inviting, sweet aroma. It’s a comforting dessert that truly feels like a hug. Plus, knowing you created such a beautiful and delicious Delightful Ube Leche Flan Cake brings immense satisfaction.
INGREDIENTS YOU’LL NEED
Gathering your ingredients for this Delightful Ube Leche Flan Cake is the first step towards a fantastic dessert. We use common items, with a few special ones for that authentic taste of the Delightful Ube Leche Flan Cake.
| For the Caramel | For the Leche Flan | For the Ube Cake |
|---|---|---|
| ½ cup granulated sugar | 6 large egg yolks | 1 ¼ cups all-purpose flour |
| 1 (14 oz) can sweetened condensed milk | 1 teaspoon baking powder | |
| 1 (12 oz) can evaporated milk | ½ teaspoon baking soda | |
| 1 teaspoon vanilla extract | ¼ teaspoon salt | |
| Pinch of salt | ½ cup granulated sugar (for dry ingredients) | |
| 2 large egg yolks | ||
| ½ cup ube halaya (ube jam) | ||
| ¼ cup ube extract | ||
| ¼ cup vegetable oil | ||
| ¼ cup milk | ||
| 1 teaspoon vanilla extract | ||
| 4 large egg whites | ||
| ¼ cup granulated sugar (for egg whites) |
SUBSTITUTIONS & VARIATIONS
Making this Delightful Ube Leche Flan Cake your own is easy! If you can’t find ube halaya, purple yam powder mixed with milk works well. For a dairy-free version, use coconut milk for both the flan and the cake; ensure it is full-fat for richness in your Delightful Ube Leche Flan Cake.
You can also experiment with pandan extract instead of ube for a different tropical flavor profile in your leche flan cake. Want to make your Delightful Ube Leche Flan Cake extra indulgent? Add a drizzle of coconut cream or a sprinkle of toasted coconut flakes before serving. The basic structure of this Delightful Ube Leche Flan Cake allows for many creative twists.
If you’re already enjoying the creative freedom this recipe offers, consider diving deeper into the world of ube. The versatility of purple yam allows for many delightful variations, beyond just this layered dessert. Explore another fantastic recipe to satisfy your ube cravings with an exquisite Ube Purple Yam Cake that highlights the ingredient in a different, equally delicious form.
STEP-BY-STEP INSTRUCTIONS
Creating your own Delightful Ube Leche Flan Cake is a rewarding process. Follow these steps for a perfect result.
- Prepare the Caramel: In an 8-inch round cake pan, melt ½ cup sugar over low heat until it turns amber. Swirl to coat the bottom. Set aside to cool and harden. This caramel forms the delicious topping for your Delightful Ube Leche Flan Cake.
- Make the Leche Flan: In a bowl, whisk egg yolks, condensed milk, evaporated milk, vanilla, and a pinch of salt until combined. Strain the mixture to remove any lumps, ensuring a silky smooth flan for your Delightful Ube Leche Flan Cake.
- Pour Flan into Pan: Carefully pour the strained flan mixture over the hardened caramel in the cake pan.
- Prepare the Ube Cake Batter: In a large bowl, whisk together flour, baking powder, baking soda, salt, and ½ cup sugar. In a separate bowl, combine egg yolks, ube halaya, ube extract, oil, milk, and vanilla. Mix well.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. This creates the vibrant base of your Delightful Ube Leche Flan Cake.
- Whip Egg Whites: In a clean bowl, beat egg whites until foamy. Gradually add ¼ cup sugar and continue beating until stiff peaks form.
- Fold Whites into Batter: Gently fold the whipped egg whites into the ube cake batter in two additions. This keeps your ube cake light and airy, perfect for the Delightful Ube Leche Flan Cake.
- Layer the Cake: Carefully spoon the ube cake batter over the flan mixture in the pan. The flan is denser, so the cake batter will float on top. This layering creates the distinct look of a Delightful Ube Leche Flan Cake.
- Bake in a Water Bath: Place the cake pan inside a larger baking pan. Fill the larger pan with hot water, reaching about halfway up the sides of the cake pan. Bake at 325°F (160°C) for 60-75 minutes, or until a skewer inserted into the cake portion comes out clean.
- Cool and Chill: Remove the pan from the water bath. Let it cool completely on a wire rack. Then, refrigerate the Delightful Ube Leche Flan Cake for at least 4 hours, or preferably overnight. This chilling is crucial for the flan to set properly.
- Invert and Serve: To serve, run a thin knife around the edge of the pan. Place a serving plate over the pan, then carefully invert the Delightful Ube Leche Flan Cake onto the plate. The caramel will drizzle beautifully over the flan. Slice and enjoy your stunning Delightful Ube Leche Flan Cake!
PRO TIPS FOR SUCCESS
Achieving the perfect Delightful Ube Leche Flan Cake is all about a few key techniques. First, do not overcook the caramel; a light amber color is ideal to prevent bitterness. Second, straining the flan mixture ensures a silky-smooth texture, free from any egg chalazae.
This makes your Delightful Ube Leche Flan Cake incredibly smooth. Third, a water bath is non-negotiable for even baking and to prevent the flan from cracking. It creates a moist, gentle cooking environment for the Delightful Ube Leche Flan Cake.
Finally, ensure the cake is completely chilled before inverting. This allows the flan to set firmly and the caramel to liquefy just enough for that gorgeous pour over your Delightful Ube Leche Flan Cake.
Mastering the techniques for a silky flan and moist cake elevates any dessert, creating truly unforgettable textures. If you appreciate a dessert where every bite is rich and perfectly structured, you’ll love applying similar principles to other decadent bakes. Indulge in the luxurious smoothness and density of a Cheesecake Pound Cake for another impressive treat.
STORAGE & REHEATING TIPS
Proper storage ensures your Delightful Ube Leche Flan Cake stays fresh and delicious. Always store leftovers in an airtight container in the refrigerator for up to 3-4 days. This magnificent Delightful Ube Leche Flan Cake tastes best when served chilled.
Reheating is not recommended, as it can affect the flan’s delicate texture. Simply take your slice of Delightful Ube Leche Flan Cake from the fridge and enjoy!
WHAT TO SERVE WITH THIS RECIPE
The Delightful Ube Leche Flan Cake is a star on its own, but pairing it enhances the experience. A simple cup of freshly brewed coffee or a soothing herbal tea complements its sweetness beautifully. For a refreshing contrast, serve your Delightful Ube Leche Flan Cake with a side of fresh berries or sliced mangoes.
A light scoop of vanilla bean ice cream could also add a lovely touch without overpowering the unique flavors of this Delightful Ube Leche Flan Cake. Keep it simple; let the Delightful Ube Leche Flan Cake shine!
Whether served alone or with complementary flavors, desserts like the Ube Leche Flan Cake are meant to bring joy and complete a meal. If you’re looking for another delightful sweet treat that offers a different kind of texture and vibrant flavor, perfect for any occasion, consider something that’s both fun and irresistibly delicious. You might enjoy adding a burst of fruity goodness to your dessert repertoire with these delightful Strawberry Crunch Cookies.
FAQs
Is ube hard to find for this Delightful Ube Leche Flan Cake?
Ube halaya (ube jam) and ube extract are readily available in most Asian grocery stores or online. These are key ingredients for an authentic Delightful Ube Leche Flan Cake experience.
Can I make the Delightful Ube Leche Flan Cake ahead of time?
Absolutely! This Delightful Ube Leche Flan Cake is perfect for making ahead. In fact, chilling it overnight helps the flan set perfectly and enhances the flavors. So, preparing your Delightful Ube Leche Flan Cake the day before serving is highly recommended.
How do I know when the Delightful Ube Leche Flan Cake is fully cooked?
The flan layer should be set but still have a slight jiggle in the center when gently shaken. For the cake layer, a skewer inserted into the ube cake portion should come out clean. These indicators ensure a perfectly cooked Delightful Ube Leche Flan Cake.
Ube, also known as purple yam, is a vibrant root crop widely used in Filipino cuisine for its distinctive color and mildly sweet, nutty flavor. It is a staple ingredient in various desserts, imparting a unique hue and taste. This purple yam, specifically Dioscorea alata, is celebrated for its versatility and is often found in traditional dishes like halaya or incorporated into modern creations like this ube leche flan cake, making it a beloved component of many delightful treats.
NUTRITION INFORMATION (PER SERVING)
Here’s an estimated nutritional breakdown for a serving of this delightful Delightful Ube Leche Flan Cake:
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Total Fat | 15-20g |
| Saturated Fat | 8-10g |
| Cholesterol | 150-200mg |
| Sodium | 150-200mg |
| Total Carbohydrates | 45-55g |
| Dietary Fiber | 1-2g |
| Total Sugars | 30-40g |
| Protein | 8-10g |