Ube-Macapuno Cake

Ube-Macapuno Cake

29 Reviews 12 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Jackie
Recipe by  Jackie

“This is a great Filipino purple yam cake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 3 layer 9 inch cake

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
  2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
  3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
  5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Share It

Reviews (29)

Rate This Recipe
always_hungry
137

always_hungry

Note: Ube (pronounced "OOH-bee") is also available in a jar, precooked and mashed. It can also be found in a packet in the frozen section. Many Asian stores sell either form of ube. Sometimes its labeled as "ube" or "purple yam".

Cooks4Happiness
97

Cooks4Happiness

I love purple yams and was looking for a purple yam cake recipe after I tried it at a birthday party, and wow! I love this recipe! I made them into cupcakes and baked them for 13 minutes. So delicious, moist, and fluffy. I added the 1/2 cup of macapuno to the frosting (and used condensed milk instead of evaporated milk) and it was great (although very very sweet). I also didn't add color to the frosting because white was a nice contrast. I also had to double the food coloring in the cake batter because it wasn't purple enough (was grayish). This cake was a lot of work but well worth it, I LOVE it! :)

IAgardener
93

IAgardener

NOTE: Use condensed milk instead of the evaporated and the icing will turn out. If you don't beat the batter too long the cake is not dry and doesn't crack. This was a work of love to make as is any from scratch recipe. Yes, I am a filipina.

More Reviews

Similar Recipes

Carol's Butter Pecan Cake
(39)

Carol's Butter Pecan Cake

Burnt Sugar Cake II
(23)

Burnt Sugar Cake II

Black Out Cake from the Fifties
(14)

Black Out Cake from the Fifties

Caramel Cake II
(12)

Caramel Cake II

Toasted Butter Pecan Cake
(12)

Toasted Butter Pecan Cake

Pecan Pie Cake III
(8)

Pecan Pie Cake III

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 714 cal
  • 36%
  • Fat
  • 43.7 g
  • 67%
  • Carbs
  • 74.9 g
  • 24%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Burnt Sugar Cake II

>

next recipe:

Caramel Cake II