Name: Ube Flan Cake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Filipino
Ingredients: 1/4 cup sugar; 6 egg yolks; 354 ml can evaporated milk; 300 ml can condensed milk; 3 tbsp sugar; 3 egg yolks (from large eggs); 1/4 cup milk; 1/4 cup sugar; 1/4 cup canola oil; 2 tsp liquid ube flavoring; 1 cup all-purpose flour; 1 ½ tsp baking powder; ½ tsp salt; 3 egg whites (from large eggs); 1/4 tsp cream of tartar; 1/4 cup sugar

Print Recipe· 4.4 from 5 reviews

If you have a sweet tooth and a love for vibrant, comforting desserts, this Ube Flan Cake Recipe is going to steal your heart. Imagine the silky smoothness of classic flan layered beneath a light, fluffy purple yam-infused cake, all crowned with a luscious caramel glaze. This delightful Filipino-inspired treat is not only a feast for the eyes with its stunning violet hue but also a harmonious blend of creamy and tender textures that melt together in every bite. Piecing together the magic of ube and flan has never been easier or more rewarding in your own kitchen.

Ingredients You’ll Need

The image shows twelve small bowls and containers on a white marbled surface, each holding a different ingredient. From top left to bottom right: a white bowl filled with white granular sugar, a white bowl with light brown powder, a clear glass with white milk, a small clear glass with dark brown liquid, a small clear bowl with white salt, a smaller clear bowl with light brown powder, a clear glass with orange juice, a clear bowl with smooth purple liquid, a clear glass with cream or light milk, a small white bowl with white powder, a clear bowl filled with bright yellow egg yolks, and a clear container with clear water. The arrangement is neat and organized, showcasing ingredient variety in colors and textures among white dishes. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing the vibrant flavor and perfect texture of this Ube Flan Cake Recipe. Each component plays a special role, from the rich creaminess of the custard to the airy uplift of the cake’s egg whites.

Egg yolks (9): Provide richness and structure to both the flan and cake layers.
Milk (1/4 cup): Adds moisture to the cake batter for a tender crumb.
Sugar (approx. 1/2 cup plus 3 tbsp for caramel and batter): Sweetens and caramelizes for that golden glaze.
Canola oil (1/4 cup): Keeps the cake moist and soft without overpowering flavors.
Liquid ube flavoring (2 tsp): Embodies that signature purple yam taste that makes this recipe shine.
All-purpose flour (1 cup): The base of the cake, providing structure and lightness.
Baking powder (1 ½ tsp): Gives the cake a gentle lift for a fluffy finish.
Salt (½ tsp): Balances sweetness and enhances overall flavor.
Egg whites (3): Whipped to stiff peaks, creating an airy texture in the cake.
Cream of tartar (¼ tsp): Stabilizes beaten egg whites for perfect volume.
Evaporated milk (354 ml can): Creates a creamy richness for the flan layer.
Condensed milk (300 ml can): Sweetens and enriches the custard base of the flan.

How to Make Ube Flan Cake Recipe

Step 1: Prepare the Caramel Base

Start by melting sugar in a 9-inch round baking pan over low heat. Swirl the pan with tongs to evenly distribute the melting sugar as it gradually turns a gorgeous golden color. Once ready, remove from heat and let the caramel cool and harden. This luscious caramel will form the irresistible topping when the cake is flipped out after baking.

Step 2: Mix and Strain the Flan Custard

Preheat your oven to 350°F. In a bowl, gently whisk together egg yolks, evaporated milk, and condensed milk until the mixture is smooth and uniform in color. Strain the custard through a fine sieve to ensure silky smoothness before pouring it over the cooled caramel layer in your prepared pan. This step guarantees a flan that sets silky and perfectly smooth.

Step 3: Combine Cake Batter Wet Ingredients

In a large mixing bowl, beat egg yolks with sugar until pale and bubbly. Stir in milk, canola oil, and liquid ube flavoring until everything is well incorporated, creating a rich and fragrant base that sets the characteristic purple hue and flavor for the cake portion.

Step 4: Add Dry Ingredients and Mix

Sift together all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture to the wet ingredients, whisking continuously to avoid lumps. The batter will be thick but smooth—this thickness contributes to the cake’s tender crumb texture.

Step 5: Whip Egg Whites to Stiff Peaks

Using a stand mixer or hand mixer, beat the egg whites until frothy. Add cream of tartar to stabilize them, then gradually add sugar while beating until stiff peaks form. This step is crucial as these whipped whites will lighten the batter and give your cake its signature fluffy, airy texture.

Step 6: Fold Egg Whites into Batter

Gently fold a quarter of the whipped egg whites into the thick batter to loosen it slightly, then carefully fold in the remaining egg whites in three additions. Use a rubber spatula and folding motions to keep the batter light and avoid deflating your airy egg whites.

Step 7: Assemble Cake with Water Bath

Place your flan-lined baking pan inside a larger rimmed pan to prepare a water bath. Pour the ube cake batter over the flan layer carefully—try not to disturb the caramel base. Pour warm water into the larger pan until it reaches halfway up the sides of the smaller pan; this helps the cake bake evenly and prevents cracking on top.

Step 8: Bake and Cool

Bake at 350°F for 60 to 70 minutes or until the cake springs back when touched and a toothpick inserted into the middle comes out clean. Once done, cool the cake completely. To unmold, run a knife gently around the edges and invert onto a serving plate to reveal the gorgeous caramel topping and vibrant purple cake beneath.

How to Serve Ube Flan Cake Recipe

The image shows a small round dessert with two visible layers placed on a white plate on a white marbled surface. The bottom layer is thick, light purple, and has a spongy, airy texture like mousse. The top layer is a thinner, smooth, shiny caramel-colored topping that slightly drips down the sides in thick streaks. To the right side of the dessert, a bronze fork is visible on the plate. The dessert looks fresh and carefully made with a clean separation between the two layers photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the flan cake with toasted coconut flakes or crushed pistachios for an extra layer of texture. A dollop of whipped cream or a drizzle of sweetened coconut cream can elevate the presentation and add luscious richness when serving.

Side Dishes

This dessert pairs beautifully with fresh tropical fruits like mango or pineapple, which add a bright contrast to the sweet, creamy flan. A simple cup of hot black coffee or jasmine tea complements the flavors perfectly, balancing the richness with a comforting warmth.

Creative Ways to Present

Serve individual slices with a small scoop of ube ice cream or a sprinkle of edible flowers for a visual treat. Alternatively, cut the cake into smaller squares for a party platter, offering guests a bite-sized indulgence that’s as festive as it is delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Ube Flan Cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it easy to enjoy the magic of this dessert even after the initial bake day.

Freezing

You can freeze the cake by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. For best quality, consume within 1 month. Thaw it in the refrigerator overnight before serving to maintain its custardy and spongy textures.

Reheating

Since this cake is best served chilled or at room temperature, it’s recommended to avoid reheating. If you prefer a slightly warmer dessert, let slices sit out for 15-20 minutes to soften, but don’t microwave as it may alter the flan’s silky texture.

FAQs

Can I use fresh ube instead of liquid ube flavoring?

Absolutely! Using fresh ube will give a more natural flavor and vibrant color, but it requires cooking and preparing beforehand. Adjust the moisture in the batter accordingly, and you may need to add extra flavoring for that signature taste.

What if I don’t have cream of tartar for egg whites?

You can substitute cream of tartar with a few drops of lemon juice or white vinegar to stabilize your egg whites. This will help them whip up nice and stiff for the cake’s fluffy texture.

Do I have to use a water bath? What does it do?

Using a water bath is crucial as it provides gentle, even heat while baking, preventing the flan from curdling and the cake from drying out or cracking. It helps achieve that smooth, creamy flan texture.

Can I make this cake gluten-free?

Yes, by swapping all-purpose flour with a gluten-free baking blend you can enjoy a gluten-free version. Just make sure your blend contains xanthan gum or similar to maintain the cake’s structure.

How do I know when the cake is fully baked?

Test doneness by gently pressing the cake’s surface to see if it springs back and by inserting a toothpick in the center. It should come out clean without wet batter. The flan should be set and slightly jiggly but not liquid.

Final Thoughts

Making this Ube Flan Cake Recipe is like bringing a slice of Filipino tradition into your home kitchen—a feast for the senses with every bite. Whether sharing with loved ones or indulging on your own, the combination of creamy flan and airy purple yam cake delivers pure joy. Don’t hesitate to dive in and create a memorable dessert experience that’s irresistibly charming and deeply satisfying.