Reviewed: Nov. 19, 2009

I made this into cup cakes. It was a hit. Don't chill the milk, it will curd the butter.

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Reviewed: Jul. 25, 2009

Overall, I thought the cake lacked depth of flavor. I followed the recipe as written, processing the ube by scrubbing and boiling it before peeling and cubing it to put in my food mill. I certainly didn't get the deep purple color shown in the picture even with the food coloring. I didn't get the flavor that is typical of the ube cakes I've tasted at parties. However, I don't know if those cakes were enhanced with additional, perhaps artificial flavorings since none of them were homemade. Next time, I'll try roasting the ube before mashing it to see if that will enhance the flavor. The texture, however, was fine.

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patrishka

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Reviewed: Apr. 3, 2009

I haven't tried baking this, but i've seen comment about icing doesn't work. I have been baking cakes with this icing recipe (but I used 1:1 ratio evap milk & sugar) - make sure the sugar dissolved very well & the container you're using is dry, not a drop of water. Also, make sure you add the milk/sugar mixture into the butter little by little. Try it. Everyone who tasted this butter icing says it good. For more ube flavor, add a teaspoon of ube flavoring.

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lovesbaking

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Reviewed: Mar. 10, 2009

I used ube powder instead of grated ube and added 1/4 cup more milk to the mixture because of it. The cake turned out great and it tasted good too. I didn't use the frosting included with this recipe, though. Thanks for the recipe.

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Lorio

Cooking Level: Expert

Home Town: Dededo, Dededo, Guam

Living In: Lenexa, Kansas, USA

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Reviewed: Feb. 17, 2009

the cake was moist but gray and the icing did not work at all...

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cupcakegurl

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Reviewed: Sep. 26, 2007

I am half Phillipino and so I guess thats why I liked this cake better than most.

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meggie448

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Aug. 4, 2007

the cake was dry, i do a lot of baking, the recipe is just like a chiffon cake minus the corn syrup and ube. i'm sorry just was disappointed, esp. on the icing. i should have followed my instinct that the ing. should not be equal volumes. i ended doing another batch of butter icing the proper one.

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sweatybetty

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Reviewed: Mar. 21, 2007

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".

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Feb. 10, 2007

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! :)

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Cooks4Happiness

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Reviewed: Jan. 26, 2007

This recipe was good, but still not the ube cake recipe I was looking for. I actually cut this recipe in half and did them in cupcake form, and reduced the baking time to 15 minutes. I took the advice of others and I didn't even bother with the butter icing recipe given. Instead I did my own buttercream icing and I added shredded coconut to it. It gave the icing a nice texture and great flavour to the cake.

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garcia722

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Reviewed: Dec. 18, 2006

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.

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IAgardener

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Reviewed: Dec. 11, 2006

cake was a little dry. making the batter was ok.but the butter icing did not work at all.

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burn

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Reviewed: Dec. 31, 2005

I have to say one thing. Ube is one of those foreign dishes that is difficult to appreciate. You either have to be very open minded or have a native filipino tongue (assuming all native filipinos have eaten ube one time or other in their lifetime) to really enjoy this dish and appreciate ube for what it is. Thank you for providing this recipe to allrecipes.com!

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Bes

Cooking Level: Beginning

Living In: Jersey City, New Jersey, USA

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Reviewed: Aug. 18, 2005

I tried the recipe and followed it word for word. The cake was dry and it was too much work.

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GADS

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Reviewed: Dec. 30, 2004

I made this cake for christmas eve dinner. I didn't make it a three layer cake. I used a spring form pan and just cooked it for 55min. the butter frosting for some reason just didn't work for me so i mad my own butter frosting. I served very small slices so as to not kill any one.lol(all the eggs and butter) But my family loved it. Would make it again if i was doing a philipino theme dinner again

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