Purple Yam Cake

    1 hour

    This is an amazing Filipino cake; I urge you to find the ingredients and try it. Ube (purple yam) is often available frozen in Asian shops. Macapuno is a kind of jam made from coconut, also in Asian shops.

    140 people made this

    Serves: 12 

    • 2 1/2 cups (340g) cake flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup ube (purple yam), cooked and finely grated
    • 3/4 cup (190ml) milk
    • 1 teaspoon vanilla essence
    • 1/2 cup (125ml) golden syrup
    • 7 egg yolks, lightly beaten
    • 1/2 cup (125ml) vegetable oil
    • 7 egg whites
    • 1 teaspoon cream of tartar
    • 1 cup (200g) white sugar
    • 6 drops red food colouring
    • 6 drops blue food colouring
    • 1 (330g) jar macapuno (coconut preserves)
    • 1 cup (250ml) evaporated milk, chilled
    • 3/4 cup (150g) white sugar
    • 250g butter, softened
    • Violet food colouring

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 170 degrees C. Line bottoms of 3 x 20cm cake tins with baking paper, but do not grease. Mix together the flour, baking powder and salt; set aside.
    2. Place grated ube in a large bowl. Mix together 3/4 cup (190ml) milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in golden syrup, egg yolks and oil. Beat in flour mixture until smooth; set aside.
    3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food colouring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter then quickly fold in remaining whites until no streaks remain. Pour batter into prepared tins.
    4. Bake in the preheated oven for 30 to 35 minutes, or until the centre of cake bounces back when lightly tapped. Invert tins on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from tins. Fill between layers with coconut preserves, then ice top and sides with butter icing.
    5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. Set aside. Cream butter until light and fluffy; gradually add sugar mixture and continue beating to desired spreading consistency. Add violet food colouring one drop at a time until desired tint is achieved.

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    Note: Ube (pronounced "OOH-bee") is also available in a jar, precooked and mashed. It can also be found in a packet in the frozen section. Many Asian stores sell either form of ube. Sometimes its labeled as "ube" or "purple yam".  -  21 Mar 2007  (Review from Allrecipes USA and Canada)


    I love purple yams and was looking for a purple yam cake recipe after I tried it at a birthday party, and wow! I love this recipe! I made them into cupcakes and baked them for 13 minutes. So delicious, moist, and fluffy. I added the 1/2 cup of macapuno to the frosting (and used condensed milk instead of evaporated milk) and it was great (although very very sweet). I also didn't add color to the frosting because white was a nice contrast. I also had to double the food coloring in the cake batter because it wasn't purple enough (was grayish). This cake was a lot of work but well worth it, I LOVE it!  -  10 Feb 2007  (Review from Allrecipes USA and Canada)


    NOTE: Use condensed milk instead of the evaporated and the icing will turn out. If you don't beat the batter too long the cake is not dry and doesn't crack. This was a work of love to make as is any from scratch recipe. Yes, I am a filipina.  -  18 Dec 2006  (Review from Allrecipes USA and Canada)