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Day 172: Ube Ombre Cake

Let me just tell you one thing - this cake is a winner.

You might be wondering, "What is ube?". Ube is a purple yam from the Philippines. You can find it in most Asian grocery stores. It's sweet and very similar to taro. And yes, it's naturally purple.

The first time I heard about ube, I didn't believe that the gorgeous purple was naturally colored. The thing is, is that I don't like artificial flavorings. They can be really gross at times, so this cake is perfect for me. And it's not like it tastes gross, it tastes amazing. Really, really amazing!

I know this cake looks intimidating (I promise it's a lot easier than it looks), so I'll break it down for you:

Number 1: Make the cake, it should look a royal purple.

Number 2: Bake and cool the cakes.

Number 3: Make the whipped cream. Divide the frosting into three bowls and dye with different amounts of ube extract.

Number 4 (not shown): Assemble

For this cake the frosting is ube whipped cream. I know whipped cream is not as stable as buttercream but it actually makes the cake a lot lighter. The cake itself is dense and moist but it's really good with a fluffy whipped cream.

You can choose to make the ombre or not. I like it, because it really makes this cake a showstopper, but it's fine if you don't do it. Basically there are three layers of this cake, and you have three frostings. So for every layer use a row of different frostings. I used my darkest first. Then with a offset spatula, smooth the rows, and you'll get an ombre!

You'll definitely love this cake! Even though it takes some time to make, it's totally worth it - I mean it. The taste of ube is so lovely, and the cake is so unique and special!


|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 1 hour, 30 minutes|Serves: 6-8|



Ube Cake:

  • 2 cups cake flour

  • 1 1/3 cup sugar

  • 2 teaspoons baking powder

  • 8 large eggs, separated

  • 1/2 cup vegetable cooking oil

  • 1/2 cup milk

  • 2 tablespoons ube extract

Ube Whipped Cream:

  • 4 cups heavy whipping cream

  • 1 1/4 cup powdered sugar

  • 1/2 tablespoon ube extract (for the darkest color on the ombre)

  • 1/4 tablespoon ube extract (for the second darkest color on the ombre)


  1. Preheat oven 350 degrees F, and line 3, 8" circle baking pans.

  2. In an electric mixer beat egg whites just until stiff peaks form. Meanwhile combine flour, sugar, baking powder, egg yolks, vegetable oil, milk, and ube extract. Fold in egg whites and pour into prepared pans. Bake for 30 minutes.

  3. As your cakes cool make your whipped cream. In an electric mixer beat heavy whipping cream and powdered sugar until stiff peaks form. Divide frosting in three bowls. Add 1/2 tablespoon ube extract for one bowl. 1/4 tablespoon for another, and leave the last bowl plain.

  4. To assemble: Layer the first cake with the 4 tablespoons plain whipped cream. Continue until you reached the top. You should have used 1/2 of your plain whipped cream. On the (bottom) first layer of your cake, lather on your plain whipped cream. Add your medium purple whipped cream on the middle layer of your cake. And your darkest frosting on the top layer of your cake. With an offset spatula smooth the frostings until you get an ombre. With leftover frostings pipe little rosettes on the top and bottom edges.


- The Bored Baker 👩🏽‍🍳

Thank you Elise for the cake idea and Ms. Laura for generously getting the ube extract for me. :)

Inspired by:


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