Ube-Macapuno Cake Recipe - Allrecipes.com
Ube-Macapuno Cake Recipe
  • READY IN 1 hr

Ube-Macapuno Cake

Recipe by  

"This is a great Filipino purple yam cake."

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Ingredients Edit and Save

Original recipe makes 1 - 3 layer 9 inch cake Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2008

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".

 
Most Helpful Critical Review
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.

 

34 Ratings

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! :)

 
Mar 11, 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.

 
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

 
Aug 18, 2005

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

 
Jan 06, 2006

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!

 
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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Nutrition

  • Calories
  • 714 kcal
  • 36%
  • Carbohydrates
  • 74.9 g
  • 24%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 43.7 g
  • 67%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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