Indulge in the perfect harmony of tropical sweetness and velvety richness with our Ube Mango Cake, a delightful fusion of Filipino and Western baking traditions. This captivating dessert is not just a treat for your taste buds, but also a feast for the eyes, boasting a stunning purple hue and a luscious mango compote that's as enticing as the flavors it delivers.
Mango and Ube Shortcake
What is Ube Mango Cake?
a purple cake sitting on top of a wooden table next to a knife and fork
Ube Mango Cake is a unique twist on the classic mango cake, incorporating ube (purple yam) into the batter. This ingenious combination results in a cake that's moist, tender, and bursting with the natural sweetness of both ube and ripe mangoes. The vibrant purple color of ube not only adds a pop of color to the cake but also signifies its rich, earthy flavor.
Ready to bake your way to tropical paradise? Here's a simple, step-by-step recipe to create your own Ube Mango Cake at home:
Ingredients
Ube Mango Fresh cream Cake 💜🥭✨
Dry Ingredients
Wet Ingredients
Filling & Topping
2 cups all-purpose flour
1 cup granulated sugar
2 ripe mangoes
1/4 cup ube halaya (purple yam jam)
1/2 cup unsalted butter, softened
1/4 cup honey
1 tsp baking powder
2 large eggs
1/2 cup heavy cream
1/2 tsp salt
1 tsp vanilla extract
1/2 cup toasted coconut flakes (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the ube halaya and vanilla extract.
In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the mango compote. Peel and dice the mangoes, then cook them in a saucepan with honey over medium heat until softened and slightly thickened. Let it cool.
Once the cake is completely cooled, spread the mango compote evenly over the top. Sprinkle with toasted coconut flakes, if desired.
Ube Mango Combi
Nutritional Information
Here's a breakdown of the nutritional information per serving (assuming 12 servings per cake):
Calories: 350
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrate: 55g
Dietary Fiber: 2g
Sugars: 35g
Protein: 4g
𝓜𝓪𝓷𝓰𝓸 𝓪𝓷𝓭 𝓤𝓫𝓮 𝓒𝓪𝓴𝓮
Note: Nutritional information may vary based on the specific ingredients used and serving sizes.
Tips for the Perfect Ube Mango Cake
a close up of a cake on a platethere are three cakes with yellow frosting on the top and white icing on the bottomTropical Ube Mango Roll Cake That Tastes Like Sunshinea cake on a plate with white frosting and toppingsStunning Layered Jello Cake Recipes | Mango Ube Coconut Matcha Coffee Strawberry Dessertsthe ultimate guide to purple desserts and how to use them in your recipe bookUbe Leche Flan Layer CakeUbe Cake - Foxy Folksy962K views · 13K reactions | MINI UBE FLAN CHEESECAKE RECIPE #fypviralシ #fyp #cooking #baking yield: 18 pcs. silicone mold size: 5.5 cm x 2 cm. baking time and temp. 100 degrees celcius for 25 minutes ingredients 1 and 1/4 cup graham crumbs 1 tbsp sugar 1/3 cup melted butter 350 grams cream cheese 100 grams sugar 2 tbsp cornstrach 1 large whole egg 2 egg yolks 150 grams all purpose cream 1/2 tsp. Yam Emulco toppings Mac cream non dairy whipping cream yam emulco lechen flan | Lutong tinapay | Facebooka piece of cake with purple frosting on a white plate next to a cupUbe Leche Flan Mango Cake / Ube Chiffon Leche Flan Cake / Mango Cream CakeUbe and Mango Roll CakeMango Sponge Cake | Mango Pound CakeUltimate Tropical Mango Loaf Cake with Golden Glaze and Fresh Fruit ToppingThe GREAT - WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏 Tres Leches Cake Recipes 😊 (1) UBE TRES LECHES CAKE Ingredients For the Cake * 2 cups All-Purpose Flour * 2 teaspoons Baking Powder * ½ teaspoon Salt * 4 large Eggs * ½ cup Whole Milk * ¾ cup Granulated Sugar * 1 teaspoon Ube Extract * ½ cup Ube Halaya (ube jam) For the Milk Soak * 1 can Evaporated Milk * 1 can Condensed Milk * 1 can Coconut Milk For the Topping * 1 cup Heavy Whipping Cream * ¼ cup Granulated Sugar Instructions 1. Preheat the Oven to 350°F (180°C) and grease a 9x13-inch baking dish. 2. In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. 3. In a large mixing bowl, beat together 4 large egg yolks and ¾ cup of granulated sugar until fluffy and pale. 4. Fold in ½ cup of ube halaya, 1 teaspoon of ube extract, and ½ cup of whole milk. 5. Gently fold the wet egg yolk mixture into the bowl of sifted dry ingredients until combined. 6. In a clean bowl, beat the 4 large egg whites with ¼ cup of sugar until stiff peaks form. 7. Carefully fold the whipped egg whites into the cake batter in three additions. 8. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean. 9. While the cake cools, whisk together 1 can of evaporated milk, 1 can of condensed milk, 1 can of coconut milk, and 1 teaspoon of ube extract. 10. Poke holes in the cooled cake and pour the milk mixture evenly over the cake. 11. Allow the cake to sit at room temperature for 20 minutes, then refrigerate for at least 8 hours. 12. To prepare the topping, beat together 1 cup of heavy whipping cream, ¼ cup of coconut milk, 2 tablespoons of sugar, and 1 teaspoon of ube extract until soft peaks form. 13. Spread the whipped topping over the soaked cake. (2) Mango Tres Leches Ingredients * 1 cup all-purpose flour * 1 ½ teaspoons baking powder * ¼ teaspoon salt * 3 large eggs, separated * ¾ cup granulated sugar, divided * 1 teaspoon vanilla extract * ½ cup whole milk Milk soak: * 1 (12 oz) can evaporated milk * 1 (14 oz) can sweetened condensed milk * ½ cup heavy cream Mango layer and topping: * 2 cups fresh ripe mango, diced and divided * 1 cup heavy cream * 2 tablespoons powdered sugar * ½ teaspoon vanilla extract Instructions 1. Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan. 2. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with ½ cup sugar and vanilla until pale and thick. Stir in milk. Fold in dry ingredients gently. 3. In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks hold. Fold whites gently into batter. 4. Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly. 5. Mix evaporated milk, sweetened condensed milk, and heavy cream. Poke holes all over warm cake and pour soak mixture over it. Cover and refrigerate for at least 2 hours or overnight. 6. Blend 1 cup diced mango with 1 tablespoon of heavy cream until smooth. Spread mango purée over soaked cake. 7. Whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over mango layer. 8. Top with remaining diced mango and chill for another 30 minutes. Cut and serve cold. (3) Oreo Tres leches INGREDIENTS * 1 box of white cake mix * 3 large eggs * 1 cup of milk * 1 can (14 oz) of sweetened condensed milk * 1 can (12 oz) of evaporated milk * 1 cup of heavy whipping cream, divided * 1 cup of crushed Oreo cookies * 1 cup of powdered sugar * 1 teaspoon of vanilla extract * Whole Oreo cookies for garnish INSTRUCTIONS 1. Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking dish by lightly greasing it. 2. In a large bowl, mix the white cake mix, eggs, and 1 cup of milk according to the package instructions. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean. 3. Let the cake cool completely in the pan for about 30-45 minutes at room temperature. 4. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and ½ cup of heavy cream until well combined. 5. Poke holes all over the cooled cake using a fork or skewer. 6. Pour the milk mixture over the cake slowly, allowing it to soak in completely. 7. In another bowl, whip the remaining ½ cup of heavy cream with powdered sugar and vanilla extract until soft peaks form. 8. Fold in the crushed Oreo cookies into the whipped cream mixture. 9. Spread the Oreo whipped cream over the soaked cake evenly. 10. Garnish with whole Oreo cookies on top and refrigerate for at least 2 hours before serving. (4) DULCE DE LECHE TRES LECHES CAKE Ingredients: * 1 cup all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 4 large eggs, separated * 1 cup granulated sugar, divided * 1/2 cup whole milk * 1/2 cup vegetable oil * 1 teaspoon vanilla extract * 1 can (12 oz) evaporated milk * 1 can (14 oz) sweetened condensed milk * 1 cup heavy cream * 1 cup dulce de leche for topping Instructions: 1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it or line it with parchment paper for easier removal. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure the dry ingredients are well combined for a fluffy cake. 3. In a large mixing bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is light and fluffy. This should take about 4-5 minutes. Add the milk, vegetable oil, and vanilla extract, mixing until well incorporated. 4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not over-mix; a few lumps are fine! 5. In a separate bowl, beat the egg whites until stiff peaks form. Slowly add the remaining 1/4 cup of sugar while continuing to beat until glossy and stiff peaks hold their shape. 6. Carefully fold the beaten egg whites into the cake batter in three additions, ensuring not to deflate the mixture. This will give your cake a light and airy texture. 7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. 8. While the cake is baking, prepare the tres leches mixture. In a bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Whisk until smooth. 9. Once the cake is out of the oven, allow it to cool for about 10 minutes before inverting onto a serving plate. Use a skewer to poke holes all over the top of the cake, allowing the milk mixture to soak in. 10. Slowly pour the tres leches mixture over the cake, ensuring it absorbs as much as possible. Let the cake cool completely at room temperature. 11. Once the cake has cooled, spread a generous layer of dulce de leche on top for that sweet, caramelized finish. You can also drizzle some extra on slices when serving. 12. Chill the cake in the refrigerator for at least 2 hours before serving to ensure the flavors blend beautifully and the cake becomes even more moist. #dessert #tresleches #fypageシ #fypシ #fyp | FacebookUbe Cheesecake – Takes Two Eggsthe cake is decorated with different colored icingUbe and Mango Roll Cake
To ensure your Ube Mango Cake turns out perfectly every time, consider these tips:
Use ripe mangoes for the best flavor and natural sweetness.
For a more intense ube flavor, you can increase the amount of ube halaya to 1/3 cup.
To prevent the cake from sticking, line the cake pan with parchment paper before greasing.
For a taller cake, you can bake the batter in two 6-inch round cake pans instead of one 9-inch pan.
Embrace the joy of baking and share your Ube Mango Cake creations with loved ones. Happy baking!
