Name: Ube Tres Leches Cake
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: Filipino
Ingredients: **Ube Sponge Cake**; 5 large egg whites; 1/2 tsp cream of tartar; 80 g granulated sugar (for whites); 5 large egg yolks; 80 g granulated sugar (for yolks); 80 ml whole milk; 2 tsp ube extract; 150 g all-purpose flour; 2 tsp baking powder; 1/8 tsp salt; **Tres Leches Milk Mixture**; 400 ml whole milk; 1 can (397 g) sweetened condensed milk; 1 can (410 g) evaporated milk; 2 tsp ube extract; **Whipped Cream Topping**; 600 ml double cream; 150 g powdered sugar; 2 tsp ube extract; **Optional Topping**; Toasted desiccated coconut

Ube Tres Leches Cake

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Moist, vibrant ube tres leches cake with a Filipino twist. A fluffy sponge soaked in creamy ube-infused milk and topped with lightly sweet whipped cream. Beautiful, comforting, and perfect for family gatherings.

Author: ava
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Yield: 10 servings
Category: Dessert
Cuisine: Filipino

Ingredients

Scale

**Ube Sponge Cake**

5 large egg whites

1/2 tsp cream of tartar

80 g granulated sugar (for whites)

5 large egg yolks

80 g granulated sugar (for yolks)

80 ml whole milk

2 tsp ube extract

150 g all-purpose flour

2 tsp baking powder

1/8 tsp salt

**Tres Leches Milk Mixture**

400 ml whole milk

1 can (397 g) sweetened condensed milk

1 can (410 g) evaporated milk

2 tsp ube extract

**Whipped Cream Topping**

600 ml double cream

150 g powdered sugar

2 tsp ube extract

**Optional Topping**

Toasted desiccated coconut

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Instructions

**Make the Cake**

Preheat oven to 350°F (180°C). Do not grease a 9-inch square pan. Whip egg whites with cream of tartar until foamy, then slowly add 80 g sugar and whip to stiff peaks. In a separate bowl, whip egg yolks with remaining sugar until pale. Add milk and ube extract. Fold in flour, baking powder, and salt. Gently fold in egg whites in two additions. Bake 30 minutes until a toothpick comes out clean. Cool upside down for 30 minutes.

**Prepare Milk Mixture**

Whisk whole milk, condensed milk, evaporated milk, and ube extract until smooth. Warm slightly (not hot).

**Soak the Cake**

Poke holes all over cooled cake. Slowly pour milk mixture over cake, allowing it to absorb fully.

**Whipped Cream**

Whip cream, powdered sugar, and ube extract to soft peaks.

**Assemble**

Spread whipped cream evenly over soaked cake. Sprinkle with toasted coconut if desired. Refrigerate at least 4 hours or overnight before serving.

Notes

• Warm milk mixture slightly for better absorption.

• Fold egg whites gently to keep sponge airy.

• Chill overnight for best flavor and texture.

• Adjust ube extract for stronger or milder color and taste.

Find it online: https://pinchofwarmthbakes.com/ube-tres-leches-cake/