Ube Pound Cake has this cozy magic that solves two problems at once. First, it satisfies the itch for a classic, buttery slice that isn’t dry or crumbly. Second, it brings a bright purple pop to the dessert table that gets everyone talking. If you’ve been curious about ube but weren’t sure how to use it, this is the recipe that’ll turn you into a fan. I’ve made it for birthdays, potlucks, and random Tuesday cravings, and it never fails me. Let’s bake something soft, fragrant, and totally unforgettable.
The Story Behind This Recipe
From my kitchen to yours—Ube Pound Cake mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. What is ube? How do you make ube pound cake? What you’ll need (equipment) Step-by-step, in plain language Ingredients, Substitutions & Adjustments Smart substitutions Flavor adjustments…
What is ube?
Ube is a purple yam that’s popular in Filipino desserts. It’s naturally starchy and has this mellow, nutty, slightly vanilla-like flavor that’s sweet but not too sweet. Think of it as an earthy cousin to vanilla with a gentle floral note.
People often mix up ube with taro, but they’re different. Ube is bright purple and sweet; taro is pale with tiny specks and more neutral. For baking, you’ll usually see ube in two forms: ube halaya (a jam you can fold into batter) and ube extract (which boosts color and flavor). Both are easy to find online or at Asian grocery stores.
If you love colorful desserts, you might also get a kick out of a vibrant classic like Red Velvet Pound Cake. But for today, we’re keeping it purple and buttery.
In this recipe, ube halaya gives moisture and tenderness, while ube extract brings that signature hue and aroma. The result is soft, rich, and sliceable without feeling heavy.
How do you make ube pound cake?
What you’ll need (equipment)
Use a standard 10 to 12-cup bundt pan or two 8×4-inch loaf pans. A stand mixer or hand mixer is ideal for creaming the butter. You’ll also want a sifter or whisk for dry ingredients, a rubber spatula, and an instant-read thermometer if you have one. I like to bake at 325 F for a gentler rise and even crumb.
Step-by-step, in plain language
Grease and flour your pan really well. I brush melted butter into every nook, then dust with flour and tap out the extra. Preheat your oven to 325 F and pull all your cold ingredients to room temp. This one step helps your batter blend seamlessly and bake evenly.
Cream softened butter with sugar until it looks pale and fluffy. Don’t rush this step. You’re building structure and air, which makes the cake tender. Add oil and mix until glossy. Beat in eggs one at a time, scraping the bowl after each. Stir in vanilla and ube extract.
Whisk flour, baking powder, and salt together. In a separate bowl, whisk sour cream with coconut milk and the ube halaya until smooth and purple. Add dry and wet ingredients to the mixer in two additions each: dry, then wet, finishing with dry. Mix on low just until combined. Overmixing tightens the crumb, so stop as soon as the streaks disappear.
Pour the batter into your pan and smooth the top. Bake until the top springs back and a toothpick comes out mostly clean with a few moist crumbs. In my oven, that’s about 65 to 75 minutes in a bundt pan. If you’re using loaf pans, start checking around 55 minutes. Cool 15 minutes in the pan, then turn out onto a rack and cool completely before glazing.
Want a fancy twist for grown-up gatherings? Try a boozy glaze inspired by this popular Hennessy Pound Cake and add a splash of your favorite dark rum to the glaze. It warms up the flavor beautifully.
For tender, picture-perfect slices, wipe your knife between cuts. And if you see a tight, velvet-like crumb inside, congrats. You nailed it. 
Ingredients, Substitutions & Adjustments
Here’s the base recipe that I use and love. It makes one full-size bundt or two standard loaves.
- 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (120 ml) neutral oil
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (240 g) sour cream or full-fat Greek yogurt
- 1/2 cup (120 ml) canned coconut milk (stirred well)
- 3/4 cup (200 g) ube halaya (ube jam), room temperature
- 2 teaspoons ube extract
- 1 teaspoon vanilla extract
Why this combo works: Butter brings flavor, oil adds moisture, sour cream and coconut milk keep the crumb plush, and ube halaya gives body and that classic purple vibe. Ube extract boosts both aroma and color without weighing down the batter.
Smart substitutions
No ube halaya? Use an extra 1/4 cup sour cream and increase ube extract to taste. No coconut milk? Whole milk or evaporated milk works, though coconut adds a subtle tropical note. If you’re out of sour cream, full-fat yogurt does a great job. I even tested a version with the tangy vibe you’ll find in this Sour Cream Peach Pound Cake and the moisture was awesome.
For a different texture, swap 1/2 cup of the flour for cake flour. It softens the crumb slightly. And if you crave crunch, fold in 1/2 cup toasted coconut flakes at the end.
Flavor adjustments and add-ins
Want your Ube Pound Cake to taste more tropical? Add 1/4 teaspoon coconut extract. Prefer a citrus lift? Stir in 1 tablespoon lemon zest. Chocolate chips are fun, but use only 1/2 cup so they don’t overwhelm the ube flavor. A simple vanilla bean paste can also layer in warmth without stealing the show.
Measurements matter a lot in pound cake. If you have a kitchen scale, use it. It’s the easiest way to get repeatable results, especially with ingredients like flour and ube jam.
Expert baking tips
You don’t need special training to nail this Ube Pound Cake. Just a few small habits make a big difference:
- Bring everything to room temperature. Cold ingredients can cause a dense, uneven crumb.
- Cream the butter and sugar longer than you think. Aim for light and fluffy. It should look paler and increase in volume.
- Don’t overmix after adding flour. Mix just until combined to keep the crumb tender.
- Check doneness the right way. A toothpick should have moist crumbs, not wet batter. Internal temp near the center should be around 200 to 205 F.
- Cool fully before glazing. Warm cake melts glaze. Let it set for clean slices.
- Storage: Wrap tightly. It stays soft 3 days at room temp or 1 week in the fridge. Freeze slices up to 2 months.
“I made this for my cousin’s birthday and it flew off the table. People kept asking where I bought it, which made me laugh. It’s bakery-level good but completely doable at home.”
Craving a different flavor profile next time? Cookies and cream lovers usually go wild for this Cookies and Cream Pound Cake. It’s a fun way to switch up your dessert rotation without changing the method too much.
Ube glaze
A simple glaze brings everything together with a glossy finish and an extra hint of ube. Here’s my go-to.
What you’ll stir together: 1 cup (120 g) powdered sugar, 2 to 3 tablespoons coconut milk, 1/2 teaspoon ube extract, a tiny pinch of salt, and 1 teaspoon lemon juice if you like a little brightness. Whisk until smooth and drip over the cooled cake. If it’s too thick, add a few drops of coconut milk at a time. Too thin? Add a spoonful of powdered sugar.
Variations: Swap part of the coconut milk for cream cheese (softened) and beat into a tangy frosting. Or go tropical and add a touch of pineapple juice to the glaze. If that sounds good, you’ll probably love the sunny vibes in this Pina Colada Pound Cake too.
For decorating, toasted coconut flakes, a sprinkle of crushed freeze-dried strawberries, or even white chocolate shavings all look pretty against the purple. Keep it simple and let the color shine.
Common Questions
Is ube the same as taro?
No. Ube is a purple yam with a sweet, nutty flavor. Taro is lighter in color and more neutral. They behave differently in desserts.
Do I need both ube jam and ube extract?
You’ll get the best flavor and color using both. If you only have extract, increase it slightly and add a little extra sour cream for moisture.
What if I don’t have a bundt pan?
Two 8×4-inch loaf pans work great. Start checking around 55 minutes. You can also use a 9×5-inch pan and bake a bit longer.
How do I keep the cake from sticking?
Grease generously and flour the pan, getting into every groove. Nonstick spray plus a dusting of flour works too. Let the cake cool 15 minutes before inverting.
Can I freeze Ube Pound Cake?
Yes. Wrap slices tightly in plastic and freeze up to 2 months. Thaw at room temperature and glaze right before serving if you froze it unglazed.
A sweet purple send-off
There’s something joyful about slicing into a soft, vibrant Ube Pound Cake and seeing that plush crumb inside. Keep your ingredients at room temp, cream the butter and sugar well, and treat the batter gently. That’s pretty much the whole secret.
If you want more helpful reference points for technique and flavor, I really like these resources: Buttery and Tender Ube Pound Cake – Cooking Therapy and this kid-friendly guide to an Easy and Delicious Ube Pound Cake Recipe. Both echo the same big idea I’ve learned by baking this again and again: gentle mixing and balanced moisture make all the difference.
And if you’re feeling inspired to keep baking, fruity twists like this Easy Peach Cobbler Pound Cake are always a hit to rotate in alongside your purple favorite. Happy baking, and send me a pic when your kitchen smells like vanilla and coconut.
Ube Pound Cake
Ingredients
Method
- Grease and flour your bundt pan or loaf pans. Preheat the oven to 325°F (163°C). Bring all cold ingredients to room temperature.
- Cream softened butter and sugar until pale and fluffy. Add oil and mix until glossy.
- Beat in eggs one at a time, scraping the bowl after each addition. Stir in vanilla and ube extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another separate bowl, whisk sour cream with coconut milk and ube halaya until smooth.
- Add the dry and wet ingredients to the mixer in two additions: dry, then wet, finishing with dry. Mix on low until just combined.
- Pour the batter into your prepared pan and smooth the top. Bake for 65-75 minutes for bundt pan, checking for doneness with a toothpick.
- Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely before glazing.
- For the glaze, whisk together powdered sugar, coconut milk, ube extract, and optional lemon juice until smooth.
- Drizzle over the cooled cake.
