Ube Macapuno Cake is a delicious Filipino dessert with light and airy layers of ube chiffon cake, filled with sweetened macapuno, and covered in whipped cream frosting and cake crumbs. This cake is perfect for any occasion, and it's sure to please everyone!
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Ingredients you'll need
Notes and substitutions
- Cake flour: A low-protein flour that makes cakes soft and light in texture. You can use all-purpose flour, though it may make your cake slightly denser.
- Eggs: Separating the eggs into whites and yolks is easier when they're cold. However, keep in mind that eggs at room temperature will whip up better.
- Ube (Purple yam): You can use boiled and mashed ube or frozen grated ube. I'm using purple sweet potatoes, which makes an excellent substitute.
- Oil: Use a neutral-flavored oil like canola or vegetable oil.
- Cream of tartar: Also known as potassium bitartrate, this white, powdery acid is used in baking to stabilize whipped eggs.
- Heavy cream: This heavy whipping cream is a thick and rich cream with a high fat content, ideal for making a stable and fluffy frosting.
- Powdered sugar: Also called confectioners' sugar, it contains a small amount of cornstarch that stabilizes the whipped cream. In a pinch, you can use granulated sugar.
- Macapuno: Also known as coconut sport, it has tender and jelly-like consistency. I'm using sweetened macapuno for an extra layer of sweetness.
How to make this recipe
Preheat the oven to 350° F (175° C). Line the bottom of (2) 8-inch round pans (preferably nonstick aluminum and 3-inch deep) with parchment paper. No need to grease the sides so the cake batter can "crawl" up the sides and rise properly.
Step 1: Dry ingredients
In a bowl, combine 1½ cups flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt (use half for table salt). Whisk them together and set aside.
Step 2: Wet ingredients
In a large bowl, combine ¾ cup of boiled and mashed ube and ¼ cup of water. Use a fork to mash the mixture until smooth.
Then, add 6 egg yolks, ½ cup granulated sugar, ½ cup oil, and 1 teaspoon ube extract. Whisk all the ingredients together until well-combined, then set aside.
Step 3: Combine dry and wet ingredients
Sift half of the dry ingredients into the wet, folding gently using a whisk or spatula. Repeat with the remaining dry ingredients and continue to fold until smooth and free of lumps.
Gently mix to keep the batter light and fluffy; be careful not to overmix. Set aside.
PRO TIP: Sifting the dry ingredients removes any lumps for a smooth and uniform mixture.
Step 4: Make the meringue
In a bowl, combine 6 egg whites, ¾ cup granulated sugar, and ½ teaspoon cream of tartar. Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
The peaks should hold their shape when the whisk is lifted and turned upside down. This meringue will help give the cake its light and fluffy texture.
PRO TIP: Use a clean, dry, and grease-free bowl, preferably metal or glass. Wipe the bowl with vinegar or lemon juice to remove any hidden fat or grease to make sure the egg whites whip up well. Egg whites at room temperature will create more volume and firmer peaks.
Step 5: Combine meringue with batter
Fold ⅓ of the meringue into the wet ingredients. This will lighten the mixture and make it easier to incorporate the rest without deflating it.
Then, carefully fold in the rest of the meringue until just combined and no white streaks are visible. Do not overmix to keep the cake light and airy.
PRO TIP: Use a large, flat spatula to fold. Start by cutting through the center, then sweep the bottom and side of the bowl, folding it over on top. Rotate the bowl slightly after each fold to combine the ingredients evenly without deflating the meringue.
Step 6: Bake
Divide the batter between the pans and smooth the top with a spatula. Tap the pans gently on the counter a few times and run a small knife or a skewer through the batter to release remaining bubbles or air pockets.
Bake for 28-30 minutes. A toothpick inserted into the center should come out clean and the cake should spring back when lightly touched.
PRO TIP: Pay close attention to the baking time. If the cake is overbaked, it may rise and then collapse, while it might sink as it cools if underbaked. If unsure, it's better to bake a bit longer to ensure the cake sets properly.
Step 7: Cool the cake
After baking, lift and drop the pan from about 6 inches onto the counter. This should release any large air bubbles and prevent the cake from shrinking as it cools.
Cool the cake completely in the pans, preferably on a wire rack, without inverting (a step typically done when using a tube pan). Once cooled, run an offset spatula or knife along the edges of the pan to loosen the cake. Then, carefully flip each cake onto a plate to remove it from the pan.
Step 8: Prepare the layers
Using a long, serrated knife or a cake leveler, cut each cake horizontally into two equal halves, creating four layers in total. Reserve one layer to use as cake crumbs for decoration.
Step 9: Make the frosting
In a bowl, combine 2 cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until firm peaks form, about 3 minutes.
The peaks should be stiff and hold their shape when the whisk is lifted. Be careful not to overwhip. Refrigerate until ready to assemble the cake.
PRO TIP: Chilling the bowl and whisk before whipping the heavy cream, and using cold ingredients will yield a more stable and thicker frosting.
Step 10: Assemble
Place the first layer on your serving plate, cut side up. Spread half of the sweetened macapuno with an offset spatula, leaving an inch from the edges to prevent if from leaking out. Then, add a layer of whipped cream.
Place the second layer on top and repeat with the remaining macapuno and another layer of whipped cream. Top with the third layer, cut side down, and press lightly.
Finish by covering the cake with the remaining frosting, smoothing the top and sides. You don't need to make it perfect since it will be covered with crumbs.
Step 11: Make the cake crumbs
Take the reserved cake layer and crumble it into fine pieces. You can do this by hand or using a food processor.
Step 12: Coat the cake
Hold the cake with one hand and use the other to gently press crumbs onto the sides, rotating the plate as you go for even coverage. Place a baking sheet under to catch crumbs. Then, sprinkle crumbs over the top and press lightly so they stick.
Refrigerate for a few hours before serving.
Serve and enjoy your Ube Macapuno Cake!
Recipe FAQs
Chiffon cake is a type of sponge cake made with oil, flour, eggs, sugar, and baking powder. The eggs are separated, and the whites are beaten separately to form a meringue, making the cake light and fluffy.
Ube is a purple yam from the Philippines. It has a deep purple color with a slightly sweet and nutty flavor, commonly used in desserts and pastries.
Macapuno (also called coconut sport) is a variety of coconut from the Philippines with a soft, jelly-like texture. It's often used in sweets and desserts.
Yes, you can freeze chiffon cake without the frosting. Wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw it in the refrigerator overnight at room temperature for a few hours before serving.
Large bubbles can form in your cake if the batter is overmixed, poured too quickly, or if air isn't removed before it goes into the oven. To avoid this, gently mix the batter until just combined, pour it slowly into the pan, and then tap the pan on the counter a few times to release any trapped air. You can also use a knife or skewer to pop any bubbles by running it through the batter before baking.
Chiffon cake can sink due to underbaking, opening the oven door too early, or from not dropping the pan from a height to release air bubbles. If using a tube pan, not inverting the pan immediately after baking can also cause it to sink.
When heavy cream is overwhipped, it turns grainy and clumpy. If you notice it right away, you can save it by adding a few tablespoons of fresh heavy cream. Gently fold it in with a spatula until the mixture becomes smooth again.
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📖 Recipe
Ube Macapuno Cake
Equipment
- Stand or hand-held mixer
- (2) 8-inch round nonstick aluminum baking pans, 3 inches deep
- Mixing bowls
- Balloon whisk
- Rubber or silicone spatula
- Serrated knife or a cake leveler
- offset spatula
Ingredients
For the cake
- 1½ cups cake flour sub: all-purpose flour; see note
- 1 teaspoon baking powder
- ½ teaspoon kosher salt reduce to ¼ teaspoon if using table salt
- ¾ cup boiled and mashed ube or purple yam see note
- ¼ cup water
- 6 large eggs yolks and whites separated; see note
- 1 teaspoon ube extract
- 1¼ cup granulated sugar divided into ½ and ¾ cup
- ½ cup oil canola or vegetable see note
- ½ teaspoon cream of tartar see note
For the filling and frosting
- 2 cups heavy cream see note
- ¼ cup powdered sugar more to taste; see note
- 1 teaspoon vanilla extract
- 12 ounces sweetened macapuno (about 1½ cups) see note
Instructions
- Preheat oven to 350° F (175° C). Line the bottom of (2) 8-inch round pans (preferably nonstick aluminum 3-inch deep) with parchment paper. No need to grease the sides so the cake batter can "crawl" up the sides and rise properly.
- Dry ingredients: In a bowl, combine flour, baking powder, and salt. Whisk and set aside.
- Wet ingredients: In a large bowl, combine ube and ¼ cup water. Use a fork to mash the mixture until smooth. Then, add 6 egg yolks, ½ cup granulated sugar, oil, and ube extract. Whisk until well-combined, then set aside.
- Sift half of the dry ingredients into the wet, folding gently using a whisk or spatula. Repeat with the remaining dry ingredients and continue to fold until smooth and free of lumps. Gently mix to keep the batter light and fluffy; be careful not to overmix. Set aside.
- In a bowl, combine 6 egg whites, ¾ cup granulated sugar, and cream of tartar. Beat on medium-high speed until glossy and firm peaks form, about 7-8 minutes.
- Fold ⅓ of the meringue into the wet ingredients. Then, carefully fold in the rest of the meringue until just combined and no white streaks are visible. Do not overmix to keep the cake light and airy.
- Divide the batter between the pans and smooth the top with a spatula. Tap the pans gently on the counter a few times and run a small knife or a skewer through the batter to release remaining bubbles or air pockets.
- Bake for 28-30 minutes. A toothpick inserted into the center should come out clean and the cake should spring back when lightly touched.After baking, lift and drop the pan from about 6 inches onto the counter. This should release any large air bubbles and prevent the cake from shrinking as it cools.
- Cool the cake completely in the pans, preferably on a wire rack. Once cooled, run an offset spatula or knife along the edges of the pan to loosen the cake. Then, carefully flip each cake onto a plate to remove it from the pan.
- Using a long, serrated knife or a cake leveler, cut each cake horizontally into two equal halves, creating four layers in total. Reserve one layer to use as cake crumbs for decoration.
- In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until firm peaks form, about 3 minutes.
- Place the first layer on your serving plate, cut side up. Spread half of the sweetened macapuno with an offset spatula, leaving an inch from the edges. Add a layer of whipped cream. Place the second layer on top and repeat with the remaining macapuno and another layer of whipped cream. Top with the third layer, cut side down, and press lightly. Finish by covering the cake with the remaining frosting, smoothing the top and sides.
- Crumble the reserved cake layer into fine pieces by hand or with a food processor. Place a baking sheet under the serving plate to catch crumbs. As you hold the cake, gently press the crumbs onto the sides, rotating for even coverage. Finally, sprinkle and press crumbs lightly on the top.
- Refrigerate for a few hours before serving.
Notes
- Cake flour: A low-protein flour that makes cakes soft and light in texture. You can use all-purpose flour, though it may make your cake slightly denser.
- Eggs: Separating the eggs into whites and yolks is easier when they're cold. However, keep in mind that eggs at room temperature will whip up better.
- Ube (Purple yam): You can use boiled and mashed ube or frozen grated ube. I'm using purple sweet potatoes, which makes an excellent substitute.
- Oil: Use a neutral-flavored oil like canola or vegetable oil.
- Cream of tartar: Also known as potassium bitartrate, this white, powdery acid is used in baking to stabilize whipped eggs.
- Heavy cream: This heavy whipping cream is a thick and rich cream with a high fat content, ideal for making a stable and fluffy frosting.
- Powdered sugar: Also called confectioners' sugar, it contains a small amount of cornstarch that stabilizes the whipped cream. In a pinch, you can use granulated sugar.
- Macapuno: Also known as coconut sport, it has tender and jelly-like consistency. I'm using sweetened macapuno for an extra layer of sweetness.
- Sift dry ingredients to remove lumps, for a smoother, lighter cake.
- Use a clean, dry, grease-free bowl (metal or glass) for meringue; wipe with vinegar or lemon juice to remove residual fat.
- Egg whites at room temperature lead to greater volume and firmer peaks in meringue.
- Chill bowl and whisk before whipping heavy cream; cold ingredients yield a more stable and thicker frosting.
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!
Jane says
Delicious!!