Description
Ube Leche Flan Cake combines the richness of Filipino leche flan with the unique sweetness of ube, creating a decadent, fluffy cake topped with creamy caramel. This visually stunning dessert will be a showstopper at any gathering!
Ingredients
Scale
For the Leche Flan Layer:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for caramel)
For the Ube Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup ube halaya (mashed purple yam)
- 1/2 cup whole milk
- 1/2 cup ube extract (or ube powder)
Instructions
- Prepare the Caramel for Leche Flan:
- In a small saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns into a golden caramel.
- Immediately pour the caramel into the bottom of a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool.
- Make the Leche Flan:
- In a large bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract.
- Pour the leche flan mixture over the set caramel in the cake pan. Set aside.
- Make the Ube Cake:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract, ube halaya, and ube extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
- Assemble the Cake:
- Carefully pour the ube cake batter over the leche flan mixture in the cake pan, spreading evenly.
- Bake the Cake:
- Place the cake pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan (this creates a water bath).
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the flan is set.
- Cool and Unmold the Cake:
- Let the cake cool in the pan for 10 minutes before transferring it to the refrigerator to chill for at least 3 hours or overnight.
- To unmold, run a knife around the edges of the cake, place a serving plate over the pan, and carefully flip the cake onto the plate.
- Serve and Enjoy!
- Serve chilled and enjoy the rich, creamy layers of ube and leche flan!
Notes
- If you can’t find ube extract or ube halaya, you can substitute with ube powder mixed with a little water or milk.
- For extra flavor, drizzle with additional caramel or top with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg