Ube Flan Cake is a delicious dessert featuring a melt-in-your-mouth leche flan layer seamlessly baked into a rich and luxurious ube cake. Perfect for Christmas or any special occasion. You'll be surprised how easy this recipe is!
Ube Flan Cake
Hello, my fellow home bakers! I'm so excited to finally share with you this special Filipino dessert that you and your loved ones will surely enjoy!
I made it extra easy for you all by using whole eggs to make the flan and cake mix to make the chiffon cake. Yes, you heard it right cake mix.
Agreed, while we all love a homemade cake, there are times when a cake mix serves as a convenient last-minute solution especially during the bustling holiday season of Thanksgiving and Christmas when we're juggling multiple dishes simultaneously.
All tips and techniques are here! Let's start shall we?
Here's what you need to make the leche flan:
- Whole eggs - You will only need four whole eggs (not egg yolks) which means no egg whites are wasted!
- Condensed Milk - creamy, sweet, and milky; way better than just using sugar.
- Evaporated Milk - has a rich caramel-milk flavor compared to regular milk.
- Salt - enhances and balances the flavor of the flan.
Ube Cake Ingredients
To make the easiest ube chiffon cake, you will need these:
A few notes about the ingredients:
- Cake mix - Use a box of 15.25 oz (430g) yellow cake which comes complete with all-purpose flour, sugar, and leavening agents.
- Butter - use melted unsalted butter or vegetable oil alternately. Butter has richer and better flavor of course.
- Eggs - Must be at room temperature. Separate the egg whites from the egg yolks.
- Water - You can also use low-fat or skim milk as a substitute.
- Ube Halaya - Also known as ube jam. THIS IS AN OPTIONAL INGREDIENT. Keep in mind that if you include it, the chiffon cake will have a slightly denser and richer texture.
- Lemon juice - This is added to meringue to stabilize and strengthen the egg whites.
- Ube flavor extract - For a deeper ube flavor. Add an extra drop of purple or violet color as needed.
How to Make It
Here's the summary on how to make the easiest ube leche flan cake recipe:
- Caramelized the sugar - use a pot or directly into the pans
- Prepare the leche flan mixture - use a large bowl or combine everything in a blender.
- Make the cake batter.
- Whip the egg whites and fold with the cake batter.
- Assemble - prepare boiling water beforehand.
- Bake using the water bath method.
1. Make the Caramel
This is the very first step we need to do when making ube flan cake. You can make the caramel directly into the baking pan or in one big batch using a pot then just pour the syrup into each mold while still hot.
💭Tip: As soon as the color changes, swirl the pot using cooking tongs to prevent sugar from burning.
Remove from heat when it turns golden, as residual heat will keep cooking the caramel. While hot, quickly swirl to coat the pan for easy flan removal later.
2. Leche Flan
Next, get the flan mixture ready by combining all the ingredients in a bowl. Let it sit aside while you make the ube chiffon cake, but don't pour on the pans yet.
- Whisk the eggs. Do this gently to prevent any air bubbles. Then pour the rest of the ingredients and stir to combine.
- Strain the mixture through a fine-mesh sieve or muslin cloth to remove any bits of egg and air bubbles. This is the secret of making a smooth and creamy flan.
3. Make the cake batter
And here's how to make the ube cake batter:
Once the wet ingredients are thoroughly combined, sift the cake mix to remove the lumps. You can do this directly into the bowl of wet ingredients.
4. Whip the egg whites
Beat the egg whites until stiff peaks form - it's ready when the meringue stands tall and does not fall back into itself. Remember to use a clean dry large mixing bowl. Preferably a stainless or glass bowl.
Pour a third of the egg white mixture into the cake batter and stir until well combined. Then, add this mixture to the remaining whipped egg whites in the other bowl and GENTLY FOLD this time using a rubber spatula.
Finally, assemble everything. Before beginning, have a kettle filled with hot water ready. It must have a spout for easy pouring.
- Place the cake pans with the caramelized sugar in a larger baking pan. I use the pan that came with my oven.
- Pour the custard mixture. If using two small pans, divide it as equally as possible.
- Pour the ube chiffon cake mixture over the flan. If using two pans, divide it as evenly as you can.
- Pour the hot water into the water bath pan, making sure it reaches only halfway up the sides of the pan. Aim for enough water to prevent evaporation but avoid splashing into the batter.
6. Bake and Cool
Bake the cake in a preheated oven at 170℃/325°F until a toothpick inserted into the center emerges clean. The baking time may vary depending on your pan size. Remember, the key is to bake this cake slowly at a low heat to avoid overcooking the flan.
Remove the roasting pan from the oven. Transfer the whole pan to a cooling rack. Let it cool completely. Cover with plastic wrap and refrigerate overnight.
Cooking Time and Pan Size
Here's the recommended cooking time and pan sizes for ube flan cake:
- Small Cakes - use two 7-inch pans.
- Cooking time is approximately 45 minutes.
- Large Cake - use one 9-inch pan.
- Cooking time is approximately 60 minutes.
Please note that these cooking times are approximate and can vary depending on your specific oven and its temperature accuracy. Be sure to perform the toothpick test mentioned in the recipe to ensure the cake is done before removing it from the oven.
How to Serve
When ready to serve, run a thin spatula around the edges and invert onto a rimmed serving dish. Gently slice with a thin knife and place on individual dessert plates. Serve with coffee, tea, and hot dark chocolate.
Merry Christmas and Happy Holidays!
Do you want to make the chiffon cake from scratch?
Use my custard cake (vanilla flan cake) recipe. Add ube extract and purple food color for flavor.
Easy Ube Flan Cake
- ¼-1/2 cup white sugar (note 1)
- 1-2 tablespoon water (note 1)
- Preheat oven to 170℃/325°F.
Flan and Caramel
- Caramel - Place all the ingredients of the caramel in a small pot and stir. Bring to a simmer over medium heat. Swirl every so often until it liquefies and the color turns into a color amber. Remove from heat when it turns golden. Residual heat will keep cooking the caramel.
- While the caramel is still hot, pour it into the baking pan. Quickly swirl to coat the bottom and sides of the pan evenly. Use thick oven gloves to hold the pan. Let it cool to set.
- Flan - Gently whisk the eggs in a large bowl. Add condensed milk, evaporated milk, vanilla, and salt. Stir everything together until combined. With a fine mesh strainer, strain the flan into another bowl. Set aside.
- Separate egg yolks from egg whites. Place them in separate bowls. I recommend using a large stainless bowl for the egg whites.
- Cake batter - In the bowl of egg yolks, add ube halaya, butter, and ube extract. Stir to combine. Sift the cake mix into the wet mixture using a fine mesh colander. Stir until just combined. If you prefer a deeper ube color, add a drop of violet or purple gel color or ¼ teaspoon liquid food color. Add more based on preference.
- Egg white - Add lemon juice to the bowl of egg whites. Beat on high speed until firm peaks form. It's ready when the meringue stands tall and does not fall back into itself.
- Pour ⅓ of the egg white mixture into the cake batter and whisk until thoroughly combined. Add the mixture to the remaining whipped egg whites. GENTLY FOLD this time using a spatula (don't stir). Do not over-mix the batter or it will deflate.
- Have the hot water on standby for the water bath. Don't pour it yet.
- Place the pan(s) with the caramel into a larger roasting pan. I use the pan that came with my oven.
- Flan layer - pour the flan mixture into the pan. If using two small pans, divide it as equally as possible.
- Cake layer - pour the ube cake mixture over the flan mixture. Again if using two pans, divide it as evenly as you can. Using a spatula, smooth the surface as evenly as possible.
- Water bath - Carefully pour hot water into the larger roasting pan, about halfway up the side of the round pan.
Bake and cool
- Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. Cooking time is approximately 45 minutes for a 7-inch pan and 60 to 65 minutes for a 9-inch pan. Do not overcook. You can start checking the doneness at about 60 mins.
- Remove from the oven. Transfer the pans to a cooling rack. Don't remove the cake yet. Let it cool completely then cover the pans with plastic wrap and refrigerate overnight (note 4).
- Loosen the sides of the flan cake using a thin spatula then invert onto a wide-rimmed serving plate. Slice, serve, and enjoy!
Recipe Notes and Tips:
- Pan size - I recommend using round-sized baking pans for easy serving. If using 2 smaller cake pans use ½ cup sugar with 2 tablespoon water; for one 9-inch pan use ¼ cup sugar with 1 ½ tablespoon water
- Ube halaya - use homemade ube halaya or jarred ube jam. This recipe has not been tested with ube powder.
- Vanilla Cake mix - you can also use yellow cake mix. Use the 15.25 OZ box and not the 13.25 OZ.
- Chill in the refrigerator overnight to let the caramel transform into syrup; patience is key here.
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.