Ube Tres Leches Cake

This Ube Tres Leches Cake is an ultra-moist purple yam dessert made with a light sponge soaked in a rich three-milk mixture and topped with fluffy ube whipped cream. It’s a beautiful fusion cake that feels special yet simple enough to bake at home with your kids.

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Course: Dessert

Cuisine: Filipino, Latin American

Keyword: easy tres leches cake, Filipino dessert recipe, milk soaked sponge cake, purple yam cake, Ube Tres Leches Cake

Prep Time: 25

Cook Time: 30

Chilling Time: 4

Total Time: 4 55

Servings: servings

Calories: 365kcal

Cost: $14

Equipment

1 9x13-inch baking pan This size helps the sponge absorb the milk evenly.
1 Electric mixer
2 Mixing bowls
1 Rubber spatula
1 Fork or wooden skewer Used for poking holes so the cake absorbs the milk mixture.
1 Whisk
1 Offset spatula

Ingredients

For the Ube Sponge Cake

1 ½ cups all-purpose flour Sifted
2 teaspoons baking powder
¼ teaspoon salt
5 large eggs Separated
1 cup granulated sugar Divided
⅓ cup whole milk
1 teaspoon vanilla extract
1 teaspoon ube extract
¼ teaspoon cream of tartar

For the Three-Milk Mixture

12 oz can evaporated milk
14 oz can sweetened condensed milk
1 cup coconut milk
1 teaspoon ube extract
½ teaspoon vanilla extract

For the Ube Whipped Cream

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon ube extract
½ teaspoon vanilla extract

Optional Garnish

¼ cup toasted coconut flakes
2 tablespoons purple sprinkles

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13 baking pan. My daughter Olivia always insists on helping with this step, carefully brushing the pan with butter like she’s painting a masterpiece.
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. I always let Olivia hold the whisk while I steady the bowl, it makes her feel like a real baker.
In a large bowl, beat the egg yolks with ¾ cup of the granulated sugar until pale and thick. Olivia loves watching the color change, it’s our little kitchen magic moment.
Mix in the whole milk, vanilla extract, and ube extract. The batter turns a soft purple, and Olivia always gasps like we’ve just created edible fairy dust.
Gently fold the flour mixture into the batter using a spatula. I always remind Olivia that folding is like tucking a blanket around the batter, soft and gentle.
In a clean bowl, beat egg whites with cream of tartar until foamy, then add the remaining sugar and beat until stiff peaks form. Olivia calls these “snowy clouds.”
Fold the whipped egg whites into the batter in three additions. Olivia loves helping here, it’s her “gentle folding” job.
Pour the batter into the pan and bake for 25–30 minutes until a toothpick comes out clean. The kitchen always fills with the sweetest vanilla smell.
Whisk together evaporated milk, sweetened condensed milk, coconut milk, ube extract, and vanilla extract. Olivia calls this the “magic milk bath.”
Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture over the top so the sponge can drink it all in.
Cover and refrigerate for at least 4 hours or overnight. Olivia always checks the fridge like she’s guarding treasure.
Beat heavy whipping cream, powdered sugar, ube extract, and vanilla extract until fluffy peaks form.
Spread the ube whipped cream over the chilled cake and sprinkle with toasted coconut flakes. Olivia always sneaks a little taste before we serve it.

Notes

Make it ahead: This cake tastes even better the next day once the milk has fully soaked into the sponge.
• Ube substitute: If you can’t find ube extract, you can use ube halaya (purple yam jam) mixed with a little milk.
• Extra coconut flavor: Add ½ cup shredded coconut to the batter or sprinkle it on top.
• Storage: Keep the cake covered in the refrigerator for up to 4 days.
• Kitchen memory tip: Olivia and I love baking this for birthdays because the purple color always makes it feel extra magical.

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