Ube Flan Cake Recipe: The Purple Dream You Need to Bake

Imagine a dessert that perfectly marries the creamy decadence of flan with the soft, airy texture of cake, all infused with the vibrant, earthy sweetness of ube. That’s exactly what this Ube Flan Cake delivers! This recipe is a showstopper, a dessert that will impress your friends and family with its stunning purple hue and unforgettable flavor. It’s easier to make than you might think, and the result is a multi-layered masterpiece that is both beautiful and delicious. Get ready to experience a flavor explosion that will transport you to dessert heaven!

Why This Recipe Works

This Ube Flan Cake recipe is designed for success by combining the best elements of both flan and cake making. Here’s why it works so well:

• The Perfect Flan Ratio: We’ve carefully balanced the ingredients for the flan to ensure it’s smooth, creamy, and sets perfectly without being rubbery.
• Moist Ube Cake: The ube cake is made with oil and buttermilk, resulting in a tender and moist crumb that complements the flan beautifully. The ube extract and ube halaya (ube jam) provide intense ube flavor and vibrant color.
• Caramel That Doesn’t Burn: The caramel is cooked slowly and carefully to achieve a rich, amber color without burning. This is crucial for the overall flavor of the dessert.
• Layered Perfection: The cake batter is poured over the flan mixture, and during baking, the flan and cake magically switch places, creating a stunning layered effect. The denser flan sinks to the bottom, while the lighter cake rises to the top.
• Detailed Instructions: Each step is clearly explained, making it easy for even novice bakers to achieve amazing results.

Ingredients

• For the Caramel:
  • 1 cup granulated sugar
  • 1/4 cup water
• For the Flan:
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
• For the Ube Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ube extract
  • 1/2 cup buttermilk
  • 1/4 cup ube halaya (ube jam)

Instructions

1. Prepare the Caramel: In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Swirl the pan gently to ensure even cooking. Be careful not to burn the caramel.
2. Pour the Caramel into the Pan: Immediately pour the caramel into a 9-inch round cake pan. Tilt the pan to evenly coat the bottom. Set aside to cool and harden.
3. Make the Flan: In a blender, combine the evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
4. Pour the Flan Mixture: Gently pour the flan mixture over the hardened caramel in the cake pan.
5. Make the Ube Cake: In a medium bowl, whisk together the flour, baking powder, and salt.
6. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
7. Add Eggs and Ube Extract: Beat in the eggs one at a time, then stir in the ube extract.
8. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
9. Fold in Ube Halaya: Gently fold in the ube halaya until evenly distributed.
10. Pour Cake Batter Over Flan: Carefully pour the ube cake batter over the flan mixture in the cake pan.
11. Bake in a Water Bath: Place the cake pan inside a larger baking pan. Pour hot water into the larger pan, filling it halfway up the sides of the cake pan. This creates a water bath, which helps the flan bake evenly and prevents it from cracking.
12. Bake: Bake in a preheated oven at 350°F (175°C) for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13. Cool Completely: Remove the cake pan from the water bath and let it cool completely at room temperature.
14. Chill: Cover the cake pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flan to set completely.
15. Invert and Serve: To unmold the cake, run a thin knife around the edges of the pan. Place a serving plate over the top of the cake pan, then carefully invert the cake onto the plate. The caramel will drizzle down the sides, creating a beautiful presentation.
16. Slice and Enjoy: Slice and serve cold.

Tips for Success

• Don’t Overbake the Caramel: Burnt caramel will ruin the flavor of the entire dessert. Watch it carefully and remove it from the heat as soon as it reaches a deep amber color.
• Use a Water Bath: The water bath is essential for baking the flan evenly and preventing it from cracking. Make sure the water level is halfway up the sides of the cake pan.
• Cool Completely Before Chilling: Cooling the cake completely at room temperature before refrigerating helps prevent condensation from forming on the surface of the flan.
• Chill Thoroughly: Chilling the cake for at least 4 hours, or preferably overnight, allows the flan to set completely and makes it easier to unmold.
• Use High-Quality Ube Extract and Halaya: The quality of the ube extract and halaya will significantly impact the flavor and color of the cake. Look for brands that use real ube and have a vibrant purple color.
• Check for Doneness: Start checking for doneness at 60 minutes. The cake is done when a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with foil.
• Run a Knife Around the Edge: Before inverting, run a thin knife around the edge of the cake pan to loosen the cake and ensure it comes out cleanly.

Storage Instructions

Store leftover Ube Flan Cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed cold.

FAQ

Q: Can I use a different size cake pan?

A: While a 9-inch round cake pan is recommended, you can use an 8-inch cake pan. However, the baking time may need to be adjusted, and the layers may be thicker.

Q: Can I make this recipe without ube halaya?

A: Yes, you can omit the ube halaya. However, it adds a significant amount of ube flavor and moisture to the cake. If you omit it, consider adding an extra 1/4 teaspoon of ube extract.

Q: My flan is watery. What did I do wrong?

A: Watery flan is usually caused by overbaking or not using a water bath. Make sure to use a water bath and check for doneness frequently after 60 minutes. The flan should be set around the edges but still have a slight jiggle in the center.

Q: Can I use a different type of milk?

A: Using full-fat evaporated and sweetened condensed milk is recommended for the best flavor and texture. Using lower-fat versions may result in a less creamy flan.

Q: My cake is sticking to the pan. What should I do?

A: Make sure the caramel is evenly distributed on the bottom of the pan. Also, running a thin knife around the edges of the pan before inverting will help loosen the cake.

Conclusion

This Ube Flan Cake recipe is a delightful fusion of flavors and textures that will impress everyone who tries it. The creamy flan, the moist ube cake, and the rich caramel create a truly unforgettable dessert experience. While it may seem intimidating at first, the step-by-step instructions and helpful tips will guide you to success. So, gather your ingredients, preheat your oven, and get ready to bake a purple dream that will be the star of any occasion! Enjoy!