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Ube Pound Cake

A rich and colorful Ube Pound Cake that is moist and tender, perfect for any celebration or just a cozy dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Filipino
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, room temperature Brings flavor and richness.
  • 1/2 cup neutral oil Adds moisture.
  • 1 3/4 cups granulated sugar For sweetness.
  • 4 large eggs, room temperature Helps bind ingredients.
  • 2 1/2 cups all-purpose flour Main structure of the cake.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon fine salt Enhances flavor.
  • 1 cup sour cream or full-fat Greek yogurt Keeps the crumb plush.
  • 1/2 cup canned coconut milk, stirred well Adds a tropical wink.
  • 3/4 cup ube halaya (ube jam), room temperature For color and moisture.
  • 2 teaspoons ube extract Enhances flavor and color.
  • 1 teaspoon vanilla extract For aromatic sweetness.
For the Ube Glaze
  • 1 cup powdered sugar Base for the glaze.
  • 2-3 tablespoons coconut milk To achieve desired consistency.
  • 1/2 teaspoon ube extract Gives a hint of ube flavor.
  • 1 teaspoon lemon juice Optional for brightness.
  • a pinch salt Enhances sweet flavors.

Method
 

Preparation
  1. Grease and flour your bundt pan or loaf pans. Preheat the oven to 325°F (163°C). Bring all cold ingredients to room temperature.
  2. Cream softened butter and sugar until pale and fluffy. Add oil and mix until glossy.
  3. Beat in eggs one at a time, scraping the bowl after each addition. Stir in vanilla and ube extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. In another separate bowl, whisk sour cream with coconut milk and ube halaya until smooth.
  6. Add the dry and wet ingredients to the mixer in two additions: dry, then wet, finishing with dry. Mix on low until just combined.
  7. 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.
  8. Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely before glazing.
Glazing
  1. For the glaze, whisk together powdered sugar, coconut milk, ube extract, and optional lemon juice until smooth.
  2. Drizzle over the cooled cake.

Notes

Wrap tightly for storage. Stays soft for 3 days at room temperature or 1 week in the fridge. Can be frozen for up to 2 months. For a tropical twist, consider adding toasted coconut or pineapple juice to the glaze.