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Ube Pound Cake

This fluffy Ube Pound Cake is a delightful dessert that combines the earthy sweetness of ube with a vibrant purple color, making it a show-stopper for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Filipino
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter (room temperature) Important for proper texture.
  • 1 cup white sugar
  • 4 large eggs Room temperature.
  • 1/2 cup ube purée Alternatively, ube extract.
  • 1/4 cup milk Whole milk recommended.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
Optional Enhancements
  • splash coconut milk For added flavor.
  • to taste ube extract For a stronger flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, cream together the unsalted butter and white sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Swirl in the ube purée, milk, and vanilla extract.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually combine the dry ingredients with the wet ingredients, mixing slowly to avoid overmixing.
Baking
  1. Pour the batter into a greased loaf pan and smooth the top.
  2. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate in warmer weather. The cake also freezes well.