Ube Flan Cake

The sweet, creamy smell hits me as soon as I slice into this cake. The purple ube layer looks so soft, and the flan on top is shiny and smooth. I made it last weekend, and it felt like a little magic on a plate.

I love how the ube tastes earthy and sweet, and then the flan melts right after. It feels rich but still light, and every bite makes me smile. My family kept asking how I made something so pretty and yummy.

So, if you want a dessert that feels soft, creamy, and a bit special, this one is perfect. It’s simple to make. And I’ll show you the steps now.

Why You’ll Love This Ube Flan Cake

• Reader Favorite: People can’t get enough of this show-stopping dessert. It’s a crowd-pleaser for birthdays, holidays, or any day!
• A Beautiful Layered Dessert: The purple ube chiffon cake and the smooth golden flan layers make this cake both beautiful and delicious.
• Great for Celebrations: Ube Flan Cake is perfect for special occasions, bringing a rich Filipino tradition with a modern twist.
• Make-Ahead Friendly: This cake can be prepped in advance and stored in the fridge, making it ideal for busy schedules.
• Unique Flavor: The ube flavor is nutty and mildly sweet, offering something different from your usual desserts.

Required Kitchen Tools

Before we dive into the recipe, here’s what you’ll need to bring this cake to life:

• 9-inch Round Cake Pan (for baking the cake and holding the layers)
• Mixing Bowls (for preparing the cake batter and flan)
• Hand or Stand Mixer (for whipping the egg whites)
• Double Boiler or Microwave (for melting sugar to create the caramel layer)
• Measuring Cups and Spoons (to measure ingredients)
• Whisk (for mixing ingredients)
• Spatula (for scraping the bowl and smoothing out the layers)
• Cooling Rack (for cooling the cake after baking)
• Oven (for baking the cake and flan)

Ingredients

This recipe combines three essential layers: the caramel layer, the custard (flan) layer, and the ube chiffon cake layer. Below is a detailed list of the ingredients you’ll need:

Caramel Layer:

• 3 tbsp sugar: This is for creating the sweet and golden caramel topping that will form at the bottom of your cake pan.

Custard (Flan) Layer:

• 354 ml can evaporated milk: This gives the flan its smooth, creamy texture.
• 300 ml can condensed milk: Adds the necessary sweetness and thickness to the custard.
• 6 egg yolks: These form the base of the flan and help it set properly.

Ube Chiffon Cake Layer:

• 3 egg yolks (from large eggs): These will give the cake its richness and texture.
• 1/4 cup milk: To help create a smooth batter.
• 1/4 cup sugar: For sweetness.
• 1/4 cup canola oil: Adds moisture and helps the cake stay soft.
• 2 tsp liquid ube flavoring: This is what gives the cake its signature purple color and delightful flavor.
• 1 cup all-purpose flour: The base for the chiffon cake layer.
• 1 ½ tsp baking powder: To help the cake rise.
• ½ tsp salt: Enhances the flavor.
• 3 egg whites (from large eggs): These will be whipped to create a fluffy and airy texture.
• 1/4 tsp cream of tartar: Helps stabilize the egg whites for better volume.
• 1/4 cup sugar: To sweeten and stabilize the whipped egg whites.

Step-by-Step Instructions

Here’s how you can create this stunning Ube Flan Cake. The recipe is divided into manageable steps so you can follow along easily.

Step 1: Prepare the Caramel Layer

1. Melt the sugar: In a small saucepan over medium heat, add the 3 tablespoons of sugar. Stir constantly until the sugar starts to melt. Continue stirring until it turns into a smooth amber caramel.
2. Pour into the pan: Immediately pour the caramel into the bottom of a 9-inch round cake pan. Swirl the pan to coat the bottom evenly with the caramel. Set aside to cool and harden while you prepare the other layers.

Step 2: Make the Flan Layer (Custard)

1. Prepare the custard mixture: In a medium bowl, whisk together the evaporated milk, condensed milk, and egg yolks until smooth and well combined.
2. Pour the flan mixture into the pan: Once the caramel has hardened, carefully pour the custard mixture on top of the caramel layer in the cake pan. Set the pan aside while you prepare the cake batter.

Step 3: Prepare the Ube Chiffon Cake Layer

1. Mix the wet ingredients: In a large bowl, whisk together the 3 egg yolks, 1/4 cup milk, 1/4 cup sugar, 1/4 cup canola oil, and 2 teaspoons of liquid ube flavoring. Ensure everything is well mixed and smooth.
2. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Incorporate the dry ingredients: Slowly add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
4. Whip the egg whites: In another bowl, beat the 3 egg whites and cream of tartar with a hand or stand mixer on medium speed until soft peaks form. Gradually add the 1/4 cup sugar and continue to beat until stiff peaks form.
5. Fold the egg whites into the batter: Gently fold the whipped egg whites into the cake batter using a spatula. Be careful not to deflate the egg whites—this is what will make the cake fluffy.

Step 4: Layer the Cake and Flan

1. Layer the cake batter: Carefully pour the chiffon cake batter on top of the flan layer in the cake pan. Do not stir or mix the layers; the batter will rise over the flan as it bakes.
2. Cover the pan: Cover the cake pan loosely with aluminum foil.

Step 5: Bake the Ube Flan Cake

1. Prepare a water bath: Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan. This will ensure the cake bakes evenly and prevents the flan from overcooking.
2. Bake: Preheat the oven to 350°F (175°C). Bake the Ube Flan Cake for 45-50 minutes, or until the cake layer is firm to the touch and a toothpick inserted into the cake comes out clean. The flan will set while baking, and the cake will rise beautifully over it.
3. Cool: Remove the cake from the water bath and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a serving platter while it’s still warm, so the caramel layer is on top.

Step 6: Serve and Enjoy

1. Chill: Let the Ube Flan Cake cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to let the flavors meld and the flan set properly.
2. Slice and serve: Once chilled, slice the cake into wedges. The flan will be a soft, silky custard, and the ube chiffon cake will be light and fluffy. Serve and enjoy!

Variations for Ube Flan Cake

While this recipe is a delightful combination of flavors, you can personalize it with a few variations:

• Ube Halaya: For a more intense ube flavor, you can substitute part of the ube flavoring with ube halaya (sweetened ube jam) in the cake batter.
• Toppings: Top the cake with whipped cream or shredded coconut for added texture and flavor.
• Other Flavors: You can experiment with different flavorings, such as pandan or coconut, for a unique twist on the traditional Ube Flan Cake.

Storing Ube Flan Cake

• Refrigeration: Store the Ube Flan Cake in an airtight container in the refrigerator. It will keep for up to 4 days.
• Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw in the refrigerator overnight.

Nutrition Information

Serving Size: 1 slice (approx. 1/12 of the cake)

Nutrient	Amount Per Serving
Calories	320 kcal
Protein	4g
Carbohydrates	38g
Fat	18g
Saturated Fat	3g
Sugar	25g
Fiber	1g
Sodium	150mg

Conclusion

This Ube Flan Cake is the perfect dessert for anyone who loves Filipino flavors or is just looking for a unique and stunning cake to make for a special occasion. With its creamy flan layer, fluffy ube chiffon cake, and golden caramel topping, it’s sure to become a favorite among your family and friends. Plus, it’s a great make-ahead dessert, meaning you can prepare it in advance and still serve an amazing treat. Try this recipe, and you’ll see why it’s becoming so popular!