In a bustling kitchen, I overheard a friend exclaim, “I never knew a cake could be this stunning!” Enter the Ube Leche Flan Layer Cake, a perfect showcase of Filipino dessert magic that combines the lightness of ube chiffon with the rich creaminess of leche flan. This dessert not only dazzles the eyes but also offers a delightful indulgence that’s ideal for special occasions—or simply for those weekends when you want to treat yourself. With its quick prep and freeze-friendly nature, you’ll find it easy to whip up and share with loved ones. Ready to learn how to create this dreamy layering of flavors that will leave everyone in awe? Let’s get started!
Why is Ube Leche Flan Layer Cake special?
Astonishing Visuals: The Ube Leche Flan Layer Cake is not just a dessert; it’s a feast for the eyes with its stunning purple and golden layers.
Melt-in-Your-Mouth Delight: Each slice reveals the delicate balance of fluffy ube chiffon and rich leche flan that melts in your mouth.
Unique Flavor Fusion: The earthy sweetness of ube combined with creamy caramel creates an indulgent taste experience that’s truly unforgettable.
Perfect for Gatherings: It’s a crowd-pleaser at any event, making you the star of family gatherings, holidays, or potlucks. If you’re in a baking mood, consider trying out a delightful Carrot Sheet Cake as well!
Make-Ahead Convenience: Prep this cake in advance, allowing the flavors to meld overnight for a truly extraordinary treat.
Cultural Charm: Celebrate Filipino traditions with this cake that embodies the heart of Filipino festivities and brings people together over dessert.
Ube Leche Flan Layer Cake Ingredients
For the Flan
- Sugar – Sweetness is paramount; use either granulated or brown sugar for depth.
- Egg Yolks (10) – Crucial for a rich, custard-like consistency; don’t try substituting with egg whites.
- Sweetened Condensed Milk (1 can) – Provides sweetness and creaminess; homemade is a lighter option if desired.
- Evaporated Milk (1 can) – Adds creaminess to the flan; for a dairy-free twist, swap with full-fat coconut milk.
- Vanilla Extract (1 tsp) – Pure vanilla enhances flavor; opt for high-quality for the best profile.
For the Ube Chiffon Cake Batter
- Cake Flour (1 cup) – Essential for structure; all-purpose flour can be a substitute but may affect texture.
- Baking Powder (1½ tsp) – A key leavening agent; fresh baking powder is crucial for proper rise.
- Salt (¼ tsp) – Amplifies flavor; sea salt works beautifully here.
- Sugar (¼ cup + ¼ cup for egg whites) – Provides sweetness and stabilizes the meringue; granulated sugar is ideal.
- Vegetable Oil (¼ cup) – Adds moisture; melted coconut oil can be used for a slight flavor change.
- Ube Halaya (⅓ cup) – Brings ube flavor and color; you can substitute with ube extract if necessary.
- Ube Extract (½ tsp) – Optional for additional ube flavor intensity.
- Water (⅓ cup) – Hydrates the batter for the perfect consistency.
For the Caramel Layer
- Sugar (¾ cup) – Caramel base; melt until golden brown for the best color and flavor.
This delectable Ube Leche Flan Layer Cake is perfect for impressing guests or treating yourself to a rich dessert experience.
Step‑by‑Step Instructions for Ube Leche Flan Layer Cake
Step 1: Caramel Preparation
In a medium saucepan over medium heat, melt ¾ cup of sugar until it turns a deep golden brown, swirling the pan gently for even cooking—this takes about 8-10 minutes. Quickly pour the melted caramel into a greased 9-inch round cake pan, tilting it to coat the bottom evenly. Set it aside to cool and harden while you prepare the flan mixture.
Step 2: Flan Mixture
In a large mixing bowl, whisk together 10 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract until smooth and well-combined. Strain this creamy mixture through a fine-mesh sieve into the cooled caramel-lined cake pan, ensuring a silky texture that will enhance your Ube Leche Flan Layer Cake when baked.
Step 3: Dry Ingredients
In another bowl, whisk together 1 cup of cake flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt until combined. This mixture is essential for creating the light structure of the chiffon cake layers. Keep it aside so you can soon integrate it into the wet ingredients without lumps.
Step 4: Wet Ube Batter
In a separate large bowl, combine 10 egg yolks, ¼ cup of sugar, ¼ cup of vegetable oil, ⅓ cup of ube halaya, optional ½ teaspoon of ube extract, and ⅓ cup of water. Whisk these ingredients together until smooth and homogeneous. Then gently fold in the dry ingredient mixture until everything is just combined, creating the fluffy batter for your Ube Leche Flan Layer Cake.
Step 5: Meringue
In a clean, dry mixing bowl, beat 10 egg whites with a pinch of cream of tartar using an electric mixer on medium speed until foamy. Gradually add ¼ cup of granulated sugar, then increase the speed to high and beat until stiff peaks form—this means the meringue holds its shape well. This step adds airiness to the cake, elevating the entire Ube Leche Flan Layer Cake.
Step 6: Layering and Baking
Carefully fold the meringue into the ube batter in three increments, ensuring not to deflate it. Once combined, pour the vibrant ube chiffon batter gently over the prepared flan mixture in the cake pan. Place this pan into a larger roasting pan and fill it with 1 inch of hot water, creating a water bath. Bake at 350°F (175°C) for 1 hour, or until a toothpick inserted into the center comes out clean.
Step 7: Cooling and Serving
After baking, cool the Ube Leche Flan Layer Cake in the pan for about 10 minutes before refrigerating it for at least 4 hours, or overnight for optimal texture. To serve, carefully run a knife around the edges to loosen, then invert onto a serving plate, revealing beautiful layers. Enjoy the delightful spectacle of your Ube Leche Flan Layer Cake as you slice into its fluffy and creamy goodness!
How to Store and Freeze Ube Leche Flan Layer Cake
Fridge: Store covered in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, wrap in plastic wrap and then foil; it can be frozen for up to 3 months.
Thawing: Allow the Ube Leche Flan Layer Cake to thaw overnight in the fridge before serving for the best texture.
Reheating: If you prefer it warm, gently warm individual slices in the microwave for about 10-15 seconds.
Expert Tips for Ube Leche Flan Layer Cake
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Pan Choice: Use a round, deep cake pan for even layering. Avoid using a bundt pan as it complicates the flipping process.
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Layer Separation: Pour the ube batter gently over the flan mixture to maintain distinct layers, ensuring each layer stays beautifully separated.
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Caramel Cooling: Allow the caramel to cool completely before adding the flan mixture. This step prevents sticking and guarantees a clean slice when serving the Ube Leche Flan Layer Cake.
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Egg Whites Matter: For the meringue, ensure your mixing bowl is free from grease. This allows the egg whites to achieve stiff peaks for a light and airy cake.
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Chill Time: Be patient! For the best flavor and texture, refrigerate the cake for at least 4 hours or ideally overnight before serving.
Make Ahead Options
Preparing the Ube Leche Flan Layer Cake in advance is a fantastic time-saver for busy home cooks! You can make the flan layer and the ube chiffon cake up to 24 hours ahead of time for optimal flavor melding. Simply follow the recipe instructions up to the baking step and store the assembled pan in the refrigerator covered tightly. After refrigerating, the cake will maintain its quality; however, ensure the caramel is sealed away from moisture to prevent separation. When ready to serve, simply bake as directed, chill for at least 4 hours, and then invert to reveal an impressive dessert that everyone will rave about! With minimal last-minute effort, you can enjoy this delightful treat with your loved ones.
What to Serve with Ube Leche Flan Layer Cake
The lavish flavors of this Filipino dessert are effortlessly complemented by delicious sides and drinks that enhance your dining experience.
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Coconut Sorbet: A tropical scoop that balances the richness of the cake while refreshing your palate between bites.
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Fresh Mango Slices: Juicy and bright, these slices add a natural sweetness and vibrant color that pairs beautifully with the ube.
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Brewed Herbal Tea: A calming blend, like chamomile or lemongrass, offers an aromatic contrast to the dessert’s sweetness, making each moment feel serene.
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Chilled Coconut Water: Light and hydrating, this drink keeps the focus on the layers of the cake, enhancing the overall taste without overpowering.
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Crispy Spring Rolls: These savory bites provide a delightful crunch, offering a textural contrast that elevates the dessert experience—perfect for a well-rounded meal.
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Buko Pandan Salad: A traditional Filipino favorite that combines young coconut and pandan leaves; it’s light and sweet, making it a lovely ending alongside this indulgent cake.
With these delightful pairings, your Ube Leche Flan Layer Cake will not only shine as the centerpiece but also lead to a feast that delights all your senses.
Ube Leche Flan Layer Cake Variations
Feel free to let your creativity shine with these delightful variations that will elevate your Ube Leche Flan Layer Cake!
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Tropical Twist: Use mango puree instead of ube halaya for a refreshing, fruity flavor. The tropical essence will transport your taste buds to a beautiful beach getaway.
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Dairy-Free Delight: Swap evaporated milk with full-fat coconut milk for a rich, creamy option that’s perfect for dairy-free diets. It’s a delightful way to maintain creaminess while exploring tropical flavors.
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Nutty Flair: Adding almond or coconut extract to the wet batter gives your cake an extra layer of rich flavor. These subtle nuances will surprise and delight your guests as they enjoy the cake.
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Spicy Kick: Introduce a hint of cinnamon or nutmeg to the ube chiffon batter for a warm spice twist. This adds a cozy yet unexpected flavor layer perfect for special occasions.
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Chocolate Surprise: Incorporate cocoa powder into half of the ube batter for a marbled effect. This indulgent chocolate twist will take your cake to another level of deliciousness.
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Garnish Variety: Top with toasted coconut flakes or chopped nuts for a crunchy texture contrast. Sprinkling these on top introduces an exciting texture while enhancing visual appeal.
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Layered Surprise: Try mixing in fresh fruits like diced strawberries or blueberries between layers for vibrant bursts of flavor. This healthy addition will not only enhance taste but also add a beautiful pop of color.
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Fusion Flavor: Combine lemon or lime zest with your flan mixture for a zesty brightness that cuts through the creaminess. This will take your cake to a whole new level of deliciousness.
With these variations, your Ube Leche Flan Layer Cake can continue to enchant and surprise your family and friends at every gathering. And if you’re exploring more delightful desserts like this, don’t miss out on the luscious Limoncello Ricotta Cake or the enchanting Yule Log Cake!
Ube Leche Flan Layer Cake Recipe FAQs
What kind of sugar should I use for the Ube Leche Flan Layer Cake?
I recommend using regular granulated sugar for the batter and flan, as it provides consistent sweetness. Brown sugar can also be used in the flan for a richer flavor. Just ensure to follow the measurements closely for the best results!
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How should I store the Ube Leche Flan Layer Cake?
To keep your cake fresh, cover it tightly and store it in the refrigerator for up to 3 days. If you’re looking to extend its shelf life, you can freeze it! Just wrap it in plastic wrap followed by a layer of aluminum foil to prevent freezer burn.
Can I freeze the Ube Leche Flan Layer Cake? If so, how?
Absolutely! For freezing, wrap the cake securely in plastic wrap. Then, wrap it again in aluminum foil to protect it further from air. It can last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor revival!
What should I do if my flan layer is too firm?
If your flan turns out too firm, it may need a touch more liquid next time. You can try adding a splash of milk or evaporated milk to the mixture for a creamier result. Make sure to whisk the ingredients thoroughly and avoid overcooking, as this can also contribute to a firmer texture.
Is the Ube Leche Flan Layer Cake safe for people with allergies?
This dessert contains egg yolks, dairy, and gluten, so it may not be suitable for individuals with egg, dairy, or gluten allergies. If you’re looking for alternatives, consider using plant-based options such as almond or coconut milk for a dairy-free version, and gluten-free flour mixes for those avoiding gluten. Always check labels for allergens if serving to guests!
Can I prepare the Ube Leche Flan Layer Cake ahead of time?
Yes, yes, and yes! In fact, making it a day in advance is a great idea. Allowing the cake to chill overnight improves the flavors and makes slicing easier. Just be sure to store it well in the refrigerator!
Decadent Ube Leche Flan Layer Cake for Special Occasions
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt ¾ cup of sugar until deep golden brown, swirling the pan gently for even cooking (about 8-10 minutes). Pour melted caramel into a greased 9-inch round cake pan and set aside to cool.
- In a large mixing bowl, whisk together 10 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract until smooth. Strain this mixture through a fine-mesh sieve into the cooled caramel-lined cake pan.
- In another bowl, whisk together 1 cup of cake flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt until combined.
- In a separate large bowl, combine 10 egg yolks, ¼ cup of sugar, ¼ cup of vegetable oil, ⅓ cup of ube halaya, optional ½ teaspoon of ube extract, and ⅓ cup of water. Whisk until smooth, then gently fold in the dry ingredient mixture.
- In a clean mixing bowl, beat 10 egg whites with a pinch of cream of tartar until foamy. Gradually add ¼ cup sugar, increasing the speed to high, and beat until stiff peaks form.
- Fold the meringue into the ube batter in three increments. Pour the ube chiffon batter gently over the flan mixture in the cake pan. Place the cake pan in a larger roasting pan filled with 1 inch of hot water. Bake at 350°F (175°C) for 1 hour, or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes, then refrigerate for at least 4 hours before serving. To serve, run a knife around the edges and invert onto a serving plate.
