Name: Ube Layer Cake with Swiss Meringue Buttercream
Prep time: 45 min
Cook time: PT-488496H24M26S
Total time: PT-488496H24M26S
Cuisine: Filipino
Ingredients: 3 cups (340 g) cake flour; 1 tbsp baking powder; 1 tsp kosher salt; 5 large eggs, separated; 2 ¼ cups (447 g) granulated sugar, divided; 10 tbsp (142 g) unsalted butter, room temperature; 1 cup (227 g) ube halaya jam; 1 tbsp ube extract; 2 tsp purple food coloring; 1 ¼ cups (283 g) whole milk, room temperature; ½ cup + 2 tbsp (142 g) egg whites (about 5 large); 1 ¼ cups (248 g) granulated sugar; 2 cups (454 g) unsalted butter, room temperature, cubed; 2 tsp vanilla extract; ½ cup (113 g) egg whites (about 4 large); 1 cup (198 g) granulated sugar; 1 ½ cups (340 g) unsalted butter, room temperature, cubed; 2 tsp ube extract; 2 tsp purple food coloring; ¼ cup (57 g) ube halaya jam; 3–4 sheets edible gold leaf (for garnish)

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This Ube Layer Cake is a show-stopping dessert that combines the rich, nutty sweetness of ube with the silky smoothness of Swiss meringue buttercream. With its stunning purple hue, delicate crumb, and gold leaf accents, this cake is both a flavorful indulgence and an eye-catching centerpiece for any special occasion.

Why You’ll Love This Recipe

Vibrant purple color that makes the cake visually stunning
Soft, fluffy layers infused with authentic ube flavor
Silky Swiss meringue buttercream that’s light, creamy, and not overly sweet
Impressive gold leaf “kintsugi” design for a striking presentation
Perfect for birthdays, anniversaries, or festive celebrations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ube Layer Cake:
3 cups (12 ounces or 340 grams) cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
5 large eggs, divided into 5 whites and 5 yolks
2 ¼ cups (15.75 ounces or 447 grams) granulated sugar, divided into ¼ cup (1.75 ounces or 50 grams) and 2 cups (14 ounces or 397 grams)
10 tablespoons (5 ounces or 142 grams) unsalted butter, at room temperature
1 cup (8 ounces or 227 grams) ube halaya jam
1 tablespoon ube extract
2 teaspoons purple food coloring
1 ¼ cups (10 ounces or 283 grams) whole milk, at room temperature

For the Vanilla Swiss Meringue Buttercream Frosting:
½ cup plus 2 tablespoons (5 ounces or 142 grams) large egg whites (from about 5 large eggs)
1 ¼ cups (8.75 ounces or 248 grams) granulated sugar
2 cups (16 ounces or 454 grams) unsalted butter, at room temperature and cut into 1-inch cubes
2 teaspoons pure vanilla extract

For the Ube Swiss Meringue Buttercream Frosting:
½ cup (4 ounces or 113 grams) large egg whites (from about 4 large eggs)
1 cup (7 ounces or 198 grams) granulated sugar
1 ½ cups (12 ounces or 340 grams) unsalted butter, at room temperature and cut into 1-inch cubes
2 teaspoons ube extract
2 teaspoons purple food coloring
¼ cup (2 ounces or 57 grams) ube halaya jam

Assembly:
3 to 4 sheets edible gold leaf
Tweezers

Equipment:
Handheld electric mixer with whisk and mixing attachments
Candy thermometer (preferably digital)

Directions

Preheat oven to 350°F. Grease and line four 8-inch cake pans with parchment paper.
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
In a large bowl, beat egg whites with a handheld mixer until frothy. Gradually add ¼ cup sugar and whip until stiff peaks form. Set aside.
In a stand mixer, beat 2 cups sugar and butter until light and fluffy, 3–5 minutes. Add egg yolks one at a time, mixing well after each addition. Mix in ube halaya jam, ube extract, and food coloring until evenly purple.
Add dry ingredients in three additions, alternating with milk in two additions, beginning and ending with dry ingredients. Mix until just combined.
Gently fold in ¼ of the whipped egg whites to lighten the batter, then fold in the rest carefully until no streaks remain.
Divide batter among prepared pans and bake for 30–35 minutes, until a skewer comes out clean. Cool completely before frosting.

For Vanilla Swiss Meringue Buttercream:
8. Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk until mixture reaches 160°F.
9. Transfer to a stand mixer with whisk attachment and beat until medium-stiff peaks form and the bowl cools. Switch to paddle attachment and gradually add butter, then vanilla, until smooth and silky.

For Ube Swiss Meringue Buttercream:
10. Repeat the same process with egg whites and sugar, heating to 160°F. Beat until peaks form, then gradually add butter, ube extract, and food coloring. Mix until silky, then add ube halaya jam.

Assembly:
11. Layer cakes with about ⅔ cup vanilla buttercream between each layer. Coat entire cake with vanilla buttercream and chill for 1 hour.
12. Frost the top half of the cake with ube buttercream, smoothing it unevenly for a natural “kintsugi” effect.
13. Using tweezers, apply edible gold leaf along the border where the two frostings meet.
14. Chill until ready to serve.

Servings and timing

This recipe makes one 8-inch, 4-layer cake (about 12–14 servings).
Prep time: 45 minutes
Bake time: 30–35 minutes
Cooling and decorating: 1 hour 30 minutes
Total time: approximately 3 hours

Variations

Replace the vanilla buttercream with all-ube buttercream for a fully purple cake.
Use whipped cream cheese frosting for a tangier twist.
Add coconut flakes between layers for texture and flavor.
Skip the gold leaf for a simpler but equally delicious version.
Make it a three-layer cake if you prefer slightly thicker layers.

Storage/Reheating

Store the frosted cake in the refrigerator for up to 4 days. Let it sit at room temperature for 30–45 minutes before serving so the buttercream softens. For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

FAQs

Can I make this cake without ube halaya jam?

You can, but the cake will lose some of its authentic flavor and moisture. Substitute with ube powder rehydrated in water if available.

Do I need purple food coloring?

No, but it enhances the visual appeal. Without it, the cake may be a pale purple.

Can I make the buttercream ahead of time?

Yes, store it in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Can I freeze the frosted cake?

Yes, freeze the whole cake uncovered until solid, then wrap well in plastic wrap and foil. Thaw in the fridge overnight before serving.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be denser. Substitute with a mix of all-purpose flour and cornstarch for a lighter crumb.

How do I keep the cake layers even?

Use a kitchen scale to evenly distribute the batter and trim domed tops after baking.

Can I make this into cupcakes?

Yes, bake the batter in lined muffin tins for 18–22 minutes. Adjust frosting amounts accordingly.

Why is my Swiss meringue buttercream curdling?

It may look curdled at first but will smooth out with continued mixing. If it’s too cold, gently warm the bowl before whipping again.

Can I skip the gold leaf decoration?

Yes, it’s optional and purely for presentation. The cake will still taste delicious without it.

How do I know when the egg white mixture is ready?

It should reach 160°F on a thermometer and the sugar should be fully dissolved when rubbed between your fingers.

Conclusion

This Ube Layer Cake is a luxurious dessert that combines the earthy sweetness of ube with the light elegance of Swiss meringue buttercream. Its rich flavors, striking purple color, and gold leaf finish make it a true centerpiece for any celebration. Whether for a birthday, holiday, or just to impress guests, this cake delivers both beauty and taste in every slice.