Ube macapuno cake is a Filipino cake with soft, fluffy ube chiffon layers, sweet macapuno filling, and whipped cream frosting.
It's covered with purple cake crumbs made from one of the layers.
I used purple sweet potatoes when I can't find ube, with ube extract for added flavor and color.
There are a few steps, but you can bake the layers a day ahead, then fill and frost the cake the next day.
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Ingredients You'll Need
Notes and Substitutions
- Cake flour: Makes the cake soft and light. All-purpose flour also works, but the cake may be a little denser.
- Eggs: It's easier to separate the yolks and whites while cold, but the whites whip better at room temperature. Keep any yolk out of the whites so they whip properly.
- Ube: You can use fresh or frozen ube. Make sure it's cooked, mashed, and cooled before using. I used purple sweet potatoes since ube can be hard to find. They're similar in flavor and texture.
- Ube extract: This adds ube flavor and purple color.
- Oil: Use a neutral oil, such as canola or vegetable oil.
- Cream of tartar: This helps the whipped egg whites hold their shape.
- Heavy cream: Use cold heavy cream or heavy whipping cream for the frosting. Light cream and half-and-half won't whip the same way.
- Powdered sugar: Sweetens the frosting and dissolves easily. If you don't have it, granulated sugar also works.
- Macapuno: A type of coconut with soft, jelly-like flesh. Use sweetened macapuno, usually sold in jars at Filipino or Asian grocery stores.
How to Make Ube Macapuno Cake
Step 1: Prepare the oven and pans
Preheat the oven to 350°F (175°C).
Line the bottoms of two 8-inch round pans (about 3 inches deep) with parchment paper.
No need to grease the sides so the batter can cling to them as it rises.
Step 2: Mix the dry ingredients
In a bowl, whisk together:
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
Set aside.
Step 3: Mix the wet ingredients
In a large bowl, combine ¾ cup cooked ube and ¼ cup water.
Mash with a fork until smooth.
Then, add:
- 6 egg yolks
- ½ cup granulated sugar
- ½ cup oil
- 1 teaspoon ube extract
Whisk until well combined.
Step 4: Add the dry ingredients
Sift half of the flour mixture into the wet ingredients. Mix gently with a whisk or spatula.
Repeat with the remaining flour mixture.
Mix just until smooth, with no dry flour or lumps.
Don't overmix. Set aside.
Step 5: Whip the egg whites
In a clean, dry mixing bowl, combine:
- 6 egg whites
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
The tips should hold their shape when you lift the whisk.
Stop before the whites look dry or clumpy.
Step 6: Fold the egg whites into the batter
Mix about ⅓ of the whipped egg whites into the ube batter to loosen it.
Fold in the remaining egg whites by moving a spatula down through the center, along the bottom, and up over the top.
Turn the bowl and repeat gently until no white streaks remain.
Don't stir or beat the batter - you want to keep the air in.
Step 7: Bake
Divide the batter evenly between the prepared pans. Smooth the tops.
Gently tap the pans on the counter to release large air bubbles.
Run a skewer through the batter to break up any remaining large pockets.
Bake for 28-30 minutes.
The tops should spring back when lightly touched, and a toothpick inserted into the center should come out clean.
If the center is still wet, bake a little longer and check again.
Step 8: Cool and cut the cakes
Right after baking, lift each pan about 6 inches above the counter and drop it once. This helps steam escape so the cakes shrink less as they cool.
Let the cakes cool completely in their pans on a wire rack. Don't turn the pans upside down.
Run a thin knife or offset spatula around the sides. Carefully turn the cakes out and peel off the parchment paper.
Use a long serrated knife or cake leveler to cut each cake in half horizontally. You'll have 4 layers.
Set aside 1 layer for cake crumbs. Use the other 3 layers to assemble the cake.
Step 9: Make the whipped cream frosting
If your kitchen is warm, chill the mixing bowl and beaters in the refrigerator for about 15 minutes. This helps the cream whip better.
Add the following to the bowl:
- 2 cups cold heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Beat on medium-high speed until firm peaks form, about 3 minutes.
The cream should hold its shape when you lift the whisk.
Stop while it's still smooth. Beating too long can make it grainy.
Refrigerate until ready to use.
Step 10: Fill and frost the cake
Place the first cake layer on a serving plate, cut side up.
Spread half of the sweetened macapuno over the cake, leaving a 1-inch border so the filling doesn't spill out.
Spread a layer of whipped cream over it.
Add the second cake layer.
Repeat with the remaining macapuno and another layer of whipped cream.
Place the third layer on top, cut side down.
Press gently to level the cake.
Cover the top and sides with the remaining whipped cream. Smooth it with a spatula.
Small uneven spots are fine-the crumbs will cover them.
Step 11: Make the cake crumbs
Break the reserved cake layer into pieces and place them in a food processor.
Pulse until you have fine crumbs.
Step 12: Coat and chill
Place a baking sheet under the serving plate to catch loose crumbs.
Cover the top and sides of the cake with crumbs, pressing gently so they stick.
Refrigerate for a few hours before slicing.
Serve and enjoy your ube macapuno cake!
Tips for Making Ube Macapuno Cake
- Check the egg whites, not just the time. They should be glossy and hold firm peaks. Your mixer may take more or less time.
- Fold gently. The air in the whipped whites helps the cake rise.
- Check that the center is baked. An underbaked cake can sink as it cools.
- Cool completely before frosting. Warm cake will melt the whipped cream.
- Keep the cream cold. Chill the bowl and beaters, too, if your kitchen is warm.
Recipe FAQs
It's a Filipino layer cake made with ube chiffon cake, sweetened macapuno, and frosting. This version uses whipped cream and a coating of cake crumbs.
Yes, that's what I used. They're similar in flavor and texture and work well in this cake. Use the same amount, cooked and mashed. Keep the ube extract for added ube flavor and color.
Yes. Use the same 1½ cups. Cake flour makes a softer and lighter cake, while all-purpose flour may make it slightly denser.
The center may not have baked long enough. The batter can also lose air if you mix it too much.
Whip the egg whites to firm peaks, then fold them in gently. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
Macapuno has a soft, jelly-like texture. Young coconut is firmer and chewier, so the filling will have a different texture.
This can happen if you whip the cream too long. Stop when it holds its shape and still looks smooth.
If it's just starting to look grainy, add a little cold heavy cream. Gently mix by hand until smooth again.
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📖 Recipe
Ube Macapuno Cake
Equipment
- Measuring cups and spoons
- 2 cake pans (8-inch round, 3 inches deep)
- Stand or hand mixer
- Mixing bowls
- Whisk
- Rubber or silicone spatula
- Fine-mesh Sieve
- Serrated knife or a cake leveler
- offset spatula
- Food processor (optional, for cake crumbs)
Ingredients
For the cake
- 1½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- ¾ cup ube or purple sweet potatoes (cooked and mashed)
- ¼ cup water
- 6 large eggs yolks and whites separated
- ½ cup granulated sugar for the batter
- ½ cup oil canola or vegetable see note
- 1 teaspoon ube extract
- ¾ cup granulated sugar for the egg whites
- ½ teaspoon cream of tartar
For the filling and frosting
- 2 cups cold heavy cream
- ¼ cup powdered sugar or more to taste
- 1 teaspoon vanilla extract
- 12 ounces sweetened macapuno (about 1½ cups)
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch round pans with parchment paper. Do not grease the pans.
- Whisk together the cake flour, baking powder, and salt.
- In a large bowl, mash the cooked ube with the water until smooth. Whisk in the egg yolks, ½ cup sugar, oil, and ube extract.
- Sift in the flour mixture in two batches. Mix gently just until smooth. Don't overmix.
- In a clean, grease-free bowl, beat the egg whites, remaining ¾ cup sugar, and cream of tartar until glossy, firm peaks form, about 7-8 minutes.
- Mix one-third of the whipped whites into the ube batter. Gently fold in the rest until no white streaks remain.
- Divide between the pans and smooth the tops. Tap gently to release large air bubbles.
- Bake for 28-30 minutes, until a toothpick comes out clean and the tops spring back when touched.
- Right after baking, lift each pan about 6 inches above the counter and drop once. Cool completely in the pans on a wire rack, without turning them upside down.
- Loosen the edges, turn out the cakes, and remove the parchment. Cut each cake in half horizontally to make 4 layers. Reserve one for crumbs.
- Beat the cold heavy cream, powdered sugar, and vanilla until firm peaks form, about 3 minutes. Stop while smooth. Refrigerate until needed.
- Place one cake layer on a serving plate. Spread half the macapuno over it, leaving an inch around the edge. Add whipped cream. Repeat with the second layer, then top with the third. Frost the top and sides.
- Crumble the reserved layer by hand or pulse in a food processor. Press the crumbs onto the top and sides of the cake. Refrigerate for a few hours before serving.
Notes
- Cake flour: All-purpose flour works, but makes a slightly denser cake.
- Eggs: Separate while cold; whip the whites at room temperature. Keep yolks out of the whites.
- Ube: Use cooked and mashed ube or purple sweet potatoes.
- Ube extract: Adds ube flavor and purple color.
- Oil: Use canola or vegetable oil.
- Cream of tartar: Helps whipped egg whites hold their shape.
- Heavy cream: Use cold heavy cream or heavy whipping cream.
- Powdered sugar: Granulated sugar also works.
- Macapuno: Use jarred sweetened macapuno from Filipino or Asian grocery stores.
Mylene says
Cqn I use the bottle of halaya ube? If so, how many cups do I need? Thank you
Nora Reyes says
Hi Mylene,
Yes, you can use ube halaya instead of boiled ube or purple yam! Use the same amount—¾ cup. Just keep in mind that ube halaya is sweeter and has a softer, more jam-like texture (depending on the brand) compared to boiled ube, which is firmer and more fibrous. The difference in texture is usually subtle and may not significantly affect the cake. If you'd like to adjust for sweetness, you can reduce the sugar a little. Let me know how it turns out! Thanks! 😊
Jane says
Delicious!!
Nora Reyes says
Thank you, Jane!
Nora Reyes says
Thank you!
Linda Lee says
Can I use any gluten free flour? If so, what kinds do you recommend and would the measurements change?
Nora Reyes says
Hi Linda, I haven’t tried this cake with gluten-free flour, but you could try a 1:1 gluten-free baking blend, like King Arthur Measure for Measure. You’d use the same 1½ cups of flour. Since I haven’t tested it, I can’t say for sure how the texture or rise will turn out. If you try it, I’d love to hear how it goes! Thanks!
Jane says
Delicious!!