As I sat at a vibrant Filipino gathering, my eyes were drawn to a stunning cake that captured everyone’s attention—the Ube Leche Flan Layer Cake. The combination of the lavender-hued ube chiffon and the luscious, creamy leche flan left a lasting impression on my taste buds. This delightful creation is not only a visual masterpiece but also a wonderfully rich dessert that offers a perfect balance of flavor and texture. Ideal for special occasions or a heartfelt weekend treat, this cake is a crowd-pleaser that can transform any meal into a celebration. Plus, it’s surprisingly straightforward to make, even for those who may feel daunted by layered desserts! So, are you ready to impress your friends and family with this charming Filipino gem?

Why is this cake unforgettable?

Delightful Flavor Fusion: The Ube Leche Flan Layer Cake pairs the delicate taste of ube with the creamy richness of leche flan, creating a dessert experience that’s simply irresistible.

Showstopper Presentation: Its stunning layers and vibrant colors make it the perfect centerpiece for any gathering, leaving your guests in awe before they even take a bite.

Easy to Master: Don’t worry if you’re new to baking—this cake is surprisingly manageable to make, providing a fulfilling cooking experience that’s fun for everyone.

Crowd Pleaser: Whether you’re celebrating a special occasion or just treating yourself, this cake is guaranteed to impress friends and family alike. Pair it with a side of whipped cream and fresh fruit for an extra treat.

Make Ahead Wonder: Save time by preparing this cake a day in advance. The flavors deepen overnight, making it an excellent choice for stress-free entertaining.

Ube Leche Flan Layer Cake Ingredients

For the Caramel
• Sugar – This is essential for the distinctive caramel flavor; avoid substitutions for the best results.

For the Leche Flan
• Egg Yolks (10) – These provide richness and structure to the flan layer.
• Sweetened Condensed Milk (1 can) – A crucial ingredient for creamy texture.
• Evaporated Milk (1 can) – Adds depth to the flan’s flavor profile.
• Vanilla Extract (1 tsp) – Enhances the overall flavor of the leche flan.

For the Cake Batter
• Cake Flour (1 cup) – Ensures the chiffon cake has the perfect structure; no substitutions are recommended.
• Baking Powder (1 ½ tsp) – Acts as the leavening agent for that airy texture.
• Salt (¼ tsp) – Balances the sweetness in the cake.
• Egg Yolks (5) – Provides additional richness to the cake batter.
• Sugar (¾ cup) – Sweetness is key for a flavorful cake batter.
• Oil (¼ cup) – Adds moisture to keep the cake deliciously soft.
• Ube Halaya (⅓ cup) – Gives the cake its unique flavor and stunning color; substitute with purple sweet potato puree if needed.
• Ube Extract (½ tsp) – Intensifies the ube flavor; no substitutes are recommended for authenticity.
• Water (⅓ cup) – Helps hydrate the batter for a smooth mixture.

For the Meringue
• Egg Whites (5) – Essential for structure and fluffiness; ensure they’re fresh for the best results.
• Cream of Tartar (¼ tsp) – Stabilizes the egg whites, making your meringue light and airy.

This Ube Leche Flan Layer Cake is the best way to wow your guests while indulging in a fun baking adventure!

Step‑by‑Step Instructions for Ube Leche Flan Layer Cake

Step 1: Prepare Caramel
In a dry saucepan, heat ¾ cup sugar over medium heat, stirring gently until it melts and becomes a deep amber color, about 8–10 minutes. Once the caramel is golden brown, quickly pour it into a 9-inch cake pan, tilting to coat the bottom evenly. Set aside to cool and harden, creating a glossy layer at the base for the Ube Leche Flan Layer Cake.

Step 2: Make Flan Mixture
In a large mixing bowl, whisk together 10 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined. Strain the mixture through a fine sieve to remove any lumps, ensuring a silky texture. Carefully pour this flan mixture over the cooled caramel in the prepared cake pan.

Step 3: Mix Dry Ingredients
In a separate bowl, combine 1 cup of cake flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Whisk these dry ingredients together until they are evenly blended, ensuring no lumps remain. This mixture will help form the light and airy structure of the cake batter that sits atop the leche flan in your Ube Leche Flan Layer Cake.

Step 4: Prepare Ube Batter
In another mixing bowl, whisk together 5 egg yolks, ¾ cup of sugar, ¼ cup of oil, ⅓ cup of ube halaya, ½ teaspoon of ube extract, and ⅓ cup of water until smooth and glossy. Gradually add the dry flour mixture to this wet mixture, stirring gently until fully incorporated, creating a colorful and fragrant batter for the chiffon layer of the cake.

Step 5: Whip Egg Whites
In a clean mixing bowl, beat 5 egg whites with ¼ teaspoon of cream of tartar using a hand mixer on medium speed. Continue beating until soft peaks form, then gradually add ¾ cup of sugar until the whites are stiff and glossy, taking about 3–5 minutes. This meringue will give the Ube Leche Flan Layer Cake its light and fluffy texture.

Step 6: Combine Mixtures
Gently fold the whipped egg whites into the prepared ube batter in thirds, ensuring that you maintain the airy texture of the whipped whites. Use a spatula to incorporate them with a light hand, turning the bowl slowly until just combined. This will create a delicate batter that will rise beautifully when baked above the flan.

Step 7: Bake
Pour the ube chiffon batter slowly over the flan mixture in the cake pan, making sure to distribute it evenly. Place the cake pan into a larger roasting pan and add hot water to the roasting pan until it reaches about 1 inch deep. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a toothpick inserted into the chiffon layer comes out clean.

Step 8: Cool and Chill
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the caramel flan to show on top. Refrigerate the cake for at least 4 hours, preferably overnight, to set the layers. This cooling period enhances the flavors of your Ube Leche Flan Layer Cake, making it a true delight for any occasion.

What to Serve with Ube Leche Flan Layer Cake

To elevate your dessert experience, consider these delightful pairings that harmonize beautifully with each luscious slice.

Whipped Cream:
Light and airy, a dollop of freshly whipped cream enhances the cake’s layers while adding a touch of sweetness.
Fresh Berries:
Vibrant strawberries or blueberries provide a tart contrast to the rich, creamy flan, making each bite even more delightful.
Coconut Sorbet:
This refreshing treat complements the ube flavor with a tropical twist, bringing a smooth and creamy texture that contrasts wonderfully.
Tropical Fruit Salad:
A mix of mango, pineapple, and banana adds a delightful freshness, creating a cheerful, colorful accompaniment to the cake.
Filipino Coffee:
A cup of rich, robust coffee enhances the cake’s flavors, creating a well-rounded dessert experience that warms the soul.
Mango Float:
This no-bake dessert features layers of ripe mango and cream, echoing the ube’s colors and providing a refreshing finish to your meal.

These pairings are not just side dishes—they enhance the magical experience of enjoying the Ube Leche Flan Layer Cake!

How to Store and Freeze Ube Leche Flan Layer Cake

Fridge: Store the cake covered in an airtight container or wrapped tightly in plastic wrap for up to 3 days to maintain its freshness and prevent it from absorbing other odors.

Freezer: For longer storage, freeze the cake by wrapping it in plastic wrap and aluminum foil. It can be kept in the freezer for up to 2 months. Allow it to thaw in the fridge overnight before serving.

Serving Suggestions: Reheat individual slices in the microwave for about 15-20 seconds for a warm indulgence, or enjoy cold for a refreshing dessert experience.

Make-Ahead Tips: This Ube Leche Flan Layer Cake can be prepared up to a day in advance, as the flavors deepen and enhance overnight, making it ideal for stress-free entertaining!

Expert Tips for Ube Leche Flan Layer Cake

Use Fresh Eggs: Fresh eggs are crucial for fluffy meringue. Old eggs won’t whip up properly, compromising the cake’s light texture.
Mix Gently: When folding the whipped egg whites into the ube batter, use gentle folds to preserve the airiness. Over-mixing can deflate your chiffon layer.
Avoid Bundt Pans: Use a round, deep cake pan instead of a bundt pan for easier layer separation. The Ube Leche Flan Layer Cake needs a clean release.
Don’t Grease the Pan: Skip greasing the pan; the caramel will help release the cake beautifully without added fat.
Cool Properly: Allow the cake to cool in the pan before inverting it; this step ensures the layers stay intact and helps prevent any spills.

Make Ahead Options

These Ube Leche Flan Layer Cakes are ideal for busy home cooks looking to save time without sacrificing taste! You can prepare the flan layer and refrigerate it, up to 24 hours in advance, allowing it to set well and develop rich flavors. Additionally, you can mix the ube cake batter and store it in the fridge for up to 3 days; just remember to bring it to room temperature before baking to ensure even cooking. When you’re ready to serve, simply bake the cake as directed and allow it to cool before refrigerating again to maintain that creamy flan. Follow these steps, and you’ll enjoy a stunning layered dessert with minimal stress on the day of your gathering!

Ube Leche Flan Layer Cake Variations

Customize your Ube Leche Flan Layer Cake with these delightful twists that will elevate this Filipino favorite even further!

Dairy-Free: Substitute all dairy products with coconut milk and cream for a tropical profile without sacrificing creaminess.
Flavorful Boost: Experiment with different extracts, such as almond or coconut, to add a unique taste to the flan and cake.
Mocha Magic: Add 1 to 2 tablespoons of instant coffee granules to the ube batter for a delightful mocha flavor that pairs beautifully with the sweetness of leche flan.
Nutty Crunch: Incorporate chopped toasted nuts, like cashews or almonds, into the ube batter or sprinkle on top for added texture and crunch.
Fruity Fusion: Layer sliced fruits like mangoes or berries between the cake layers for a fresh, fruity contrast that complements the rich flavors.
Heat It Up: Add a pinch of cayenne pepper or a splash of chili extract to the cake batter for a surprising and delicious spicy kick.
Chocolate Lovers: Drizzle melted chocolate ganache over the top for a decadent chocolate twist, adding richness to every slice.
Mini Cakes: Create individual mini cakes or cupcakes instead of one large cake for easy serving and a fun presentation at gatherings.

Feel free to explore these variations and make this cake your own! And if you’re looking for more delightful desserts, consider trying out my Cinnamon Apple Cake or the festive Pumpkin Coffee Cake. Enjoy your baking adventure!

Ube Leche Flan Layer Cake Recipe FAQs

What is the best way to select ube for this recipe?
Absolutely! When choosing ube, look for firm tubers with a vibrant purple color. Avoid any that have dark spots or wrinkles, as they may be overripe or starting to spoil. If fresh ube is unavailable, purple sweet potato puree can be a suitable substitute.

How should I store leftovers of Ube Leche Flan Layer Cake?
To keep your cake fresh, store it covered in an airtight container or wrap it tightly in plastic wrap. It will stay delicious for up to 3 days in the fridge. For longer storage, you can freeze it for up to 2 months—just make sure it’s tightly wrapped to prevent freezer burn!

Can I freeze Ube Leche Flan Layer Cake?
Definitely! To freeze, wrap the cake in plastic wrap followed by aluminum foil to ensure it stays protected. When you’re ready to enjoy, simply thaw it in the refrigerator overnight before serving. This cake holds up beautifully, so you can enjoy it even after freezing.

What if my meringue doesn’t reach stiff peaks?
Very! If your meringue has not reached stiff peaks, it could be due to old eggs or not enough beating time. Make sure your mixing bowl is clean and completely dry, as any grease can interfere with the egg whites whipping properly. Add a pinch of cream of tartar to help stabilize the egg whites if needed, and continue to beat until they become glossy and stiff.

Does this recipe contain any common allergens?
Absolutely, this Ube Leche Flan Layer Cake contains common allergens like eggs and dairy. For those with egg allergies, a suitable egg replacer can be challenging to determine, but recipes using aquafaba (the liquid from canned chickpeas) can often mimic the properties of egg whites. For lactose intolerance, consider using dairy-free milk alternatives, but be aware that the texture might differ slightly.

Can I prepare the cake in advance?
Yes, indeed! One of the great things about this cake is that it can be made a day in advance. This not only saves you time on the day of serving but also allows the flavors to deepen and develop beautifully. Just cover it well and keep it in the refrigerator until you’re ready to serve!