Small Batch Ube Cake

Ube – the brightly coloured and flavourful staple of every filipino dessert. I wanted to make an ube cake that reminded me of my childhood but almost all the recipes out there made big batches. I decided to tweak the recipes around Youtube (My Sweet Ambitions , Savor Easy and Cooking with Kurt) thus making a three layer 6-inch round cake, just enough for two people.



Egg yolk mixture

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 2-3 TB ube flavour (or more!)
  • 1/2 tsp  salt
  • 1/4 cup oil
  • 1/4 cup milk
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 cup ube yam

Egg white mixture

  • 4 egg whites
  • 1 tsp cream of tartar
  • 1/8 cup sugar


  • half a block of cream cheese
  • 1 – 1 1/2 cup whip cream
  • 1/4 cup sugar
  • Macapuno strings



  1. Coat three 6-inch round pans with oil and place parchment paper
  2. Preheat oven to 350F 
  3. On a bowl, whisk your dry ingredients: flour, salt and baking powder.
  4. On a separate bowl, whisk egg yolks until combined. Whisk in sugar, ube yam, ube flavour and oil one by one.
  5. Using a spatula, incorporate the dry ingredients to the wet ingredients, alternating between the dry ingredients and milk.
  6. On another separate bowl, using a hand mixer, whisk the egg whites, sugar and cream of tartar in medium- high speed until stiff peaks are formed (3-5minutes).
  7. Gently fold in the egg white mixture into the batter. Do not over mix.
  8. Divide the batter into the 3 round pans, tap to release air bubbles, and bake for 15-25 minutes (depending on your oven, you may need to check in regularly).


For the frosting, you may use whipped cream frosting or cream cheese frosting depending on your style. I used a combination of both. I usually choose to do naked cakes for my cakes so they are not so sweet thus I did not need a lot of frosting.

  1. Using a stand or hand mixer, whip cream cheese and sugar until cream cheese turns light and smooth
  2. Slowly add in heavy/whipping cream until stiff peaks are formed


  1. Once the cakes are baked, transfer into a wire rack and let cool completely
  2. Level out the cakes using a serrated knife
  3. Place the extra cake domes into a food processor or blender to create crumbs and set aside for later
  4. Frost each layer with about 1/2 inch of cream cheese frosting
  5. Add in macapuno strings on top of the frosting before layering another cake on top
  6. Coat the entire cake with a thing layer of frosting and place in the freezer for 30minutes
  7. Finish coating the cake with another layer of frosting and sprinkle the ube crumbs around the cake
  8. Optional: Using a Wilton 1M frosting tip, make rosettes on the top of the cake and add in more macaroon in the middle
  9. Serve and enjoy!

Small batch ube cake

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