Ube Cake
An eye-catching purple layer cake, rich with ube and coconut, is finished with a smooth Italian buttercream.
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Instructions
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Preheat oven to 350 F and prepare three 8-inch cake pans with parchment and cooking spray.
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Cream butter and sugar until light and fluffy in a stand mixer.
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Whisk together cake flour, baking powder, and salt in a separate bowl.
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Add eggs one at a time to the butter mixture, then mix in ube extract.
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Gradually add dry ingredients and coconut milk, alternating and beginning and ending with dry, mixing until just combined.
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Divide batter into prepared pans and bake for 30 to 40 minutes, rotating halfway through.
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Allow baked cakes to cool completely, then wrap and freeze for at least 1 hour.
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Combine 1 1/2 cups granulated sugar and water in a saucepan; heat to 238 F without stirring.
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Whisk egg whites and salt in a stand mixer until frothy, then slowly add remaining 1/3 cup sugar and continue whisking to medium-stiff peaks.
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Reduce mixer speed and slowly stream the hot sugar syrup into the meringue.
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Increase speed and whisk until the meringue doubles in size and cools, about 10 minutes.
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Switch to the paddle attachment and gradually beat in cubed room-temperature butter until the buttercream is smooth and fluffy.
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Mix in vanilla extract until the buttercream is silky.
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Drain macapuno strings if using.
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Level all cooled cake layers with a serrated knife.
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Place the first cake layer on a serving platter, spread with buttercream, and arrange half of the macapuno strings.
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Add the second cake layer, more buttercream, and the remaining macapuno strings.
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Top with the final cake layer and press gently to secure.
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Apply a thin layer of buttercream over the entire cake for a crumb coat, then chill for 5 minutes.
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Apply the final layer of buttercream and garnish as desired.