Ube cake topped with cubes of leche flan.

Ube Cake Topped with Cubes of Leche Flan

Ube Cake topped with cubes of Leche Flan is a luxurious Filipino dessert that combines the vibrant, earthy sweetness of ube (purple yam) with the creamy, caramel-rich texture of leche flan. This combination is beloved for its stunning color, melt-in-your-mouth texture, and the perfect balance of flavors. It’s ideal for birthdays, holidays, or any celebration where you want a show-stopping dessert.

This recipe features a soft and fluffy ube chiffon or sponge cake layered or topped with cubes of smooth leche flan. The combination of airy cake and creamy flan creates an indulgent Filipino dessert experience.

Ingredients

For the Ube Cake (Chiffon or Sponge Style)

All-purpose flour: 1 ½ cups
Baking powder: 1 ½ teaspoons
Salt: ¼ teaspoon
Ube halaya (purple yam jam): ½ cup
Vegetable oil: ½ cup
Granulated sugar: 1 cup (divided: ¾ cup for batter, ¼ cup for egg whites)
Eggs: 6, separated
Milk: ½ cup
Vanilla extract: 1 teaspoon
Cream of tartar: ½ teaspoon

For the Leche Flan

Egg yolks: 6
Sweetened condensed milk: 1 can (14 oz)
Evaporated milk: ½ cup
Granulated sugar: ½ cup (for caramel)
Vanilla extract: 1 teaspoon

Optional Toppings

Whipped cream
Toasted coconut flakes
Extra ube halaya drizzle

Instructions

Step 1: Make the Leche Flan

Preheat the oven to 350°F (175°C).
In a saucepan, melt sugar over medium heat until it turns golden brown to make caramel. Pour caramel into a square or rectangular baking pan, swirling to coat the bottom evenly. Let it cool slightly.
In a bowl, whisk egg yolks, sweetened condensed milk, evaporated milk, and vanilla until smooth. Pour this mixture over the caramel.
Cover the pan with foil and bake in a water bath (place the flan pan inside a larger pan with hot water) for 30–35 minutes, or until set but slightly jiggly in the center. Let it cool, then chill in the refrigerator.
Once chilled, cut the flan into small cubes and set aside.

Step 2: Prepare the Ube Cake

Preheat oven to 350°F (175°C). Prepare a 9-inch round or square cake pan by lightly greasing it or lining it with parchment paper.
In a bowl, sift together flour, baking powder, and salt. Set aside.
In another bowl, combine ube halaya, vegetable oil, milk, ¾ cup sugar, and egg yolks. Mix until smooth. Gradually fold in the dry ingredients until fully incorporated.
In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar and continue to beat until stiff peaks form.
Gently fold the egg whites into the ube batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and bake for 30–35 minutes (chiffon) or until a toothpick inserted comes out clean. Let the cake cool completely.

Step 3: Assemble the Ube Cake with Leche Flan Cubes

Once the ube cake has cooled, slice or layer it as desired.
Scatter the chilled leche flan cubes evenly on top of the cake. For added indulgence, lightly drizzle extra ube halaya or top with whipped cream.
Optionally, sprinkle toasted coconut flakes or crushed nuts for texture and a festive finish.

Tips for Best Results

Make the leche flan a day ahead to ensure it’s firm and easy to cube.
Use fresh ube halaya for vibrant flavor and color.
Gently fold egg whites into the cake batter to keep it light and airy.
Chill the assembled cake for 1–2 hours before serving for best texture.

Variations

Ube Leche Flan Layer Cake: Slice the cake horizontally and layer with flan cubes and whipped cream.
Mini Versions: Bake in cupcake molds and top each with a cube of flan.
Chocolate Twist: Drizzle melted chocolate or chocolate ganache over the flan cubes for a fusion flavor.

This Ube Cake topped with Leche Flan Cubes is a beautiful, indulgent dessert that combines Filipino flavors in every bite. It’s perfect for celebrations or when you want a dessert that wows visually and tastes heavenly.