CookOS may earn a commission from Instacart orders.
This ube cake combines a delicate meringue-based sponge infused with ube puree and baked in a water bath, topped with silky coconut-ube frosting and macapuno jam. The inverted cooling method and careful meringue folding technique ensure a tender crumb with no deflation.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Preheat the oven to 350 °F.
Cut out parchment paper to line each cake pan.
In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated.
Sift the cake flour and baking powder into the mixing bowl with the liquid. Whisk together until there are no lumps.
MERINGUE: In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.
Continue to beat the egg whites for about 5-7 minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape.
BAKING: Using a spatula, take about ¼ of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it’s completely incorporated. Then use the spatula to add the rest of the meringue into the diluted batter. Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl (or right side if you are left-handed).
Keep rotating the bowl slightly before each fold until your meringue and cake and batter are combined. Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles. Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Pour boiling water in the sheet pan for the water bath or “bain marie” and stop at about ½ inch from the bottom of the pan. Check on the water levels for the bain marie every 15 minutes. Bake the cake for approximately 30-45 minutes or until it’s firm in the center. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. The toothpick should come out smoothly and clean—if it doesn’t, keep baking and testing every few 5 minutes until it does.
Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch. Cooling upside prevents the cake from deflating.
FROSTING:
In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.
Lower the level to 6. Sift the powdered sugar and add half the sugar into the stand mixer. Whisk for two minutes. Scrape the sides if necessary.
Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Scrape the sides if necessary.
Add the coconut cream and increase to level 8. Whisk for one last minute. Add ube extract as desired and whisk again.
ASSEMBLY:
Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.
Place one cake on a plate (or cake stand) and add some of the frosting on the top. Spoon the macapuno on top of the frosting and add the top layer of cake. Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it's flat on top. Frost the cake with the leftover frosting.
Serve immediately or allow to chill in the fridge until it’s time to serve.
Written automatically by CookOS, not by the creator.
Store the frosted cake in an airtight container in the refrigerator for up to 3 days; allow to sit at room temperature for 15–20 minutes before serving for best flavor and texture.
stand mixer · two round cake pans · parchment paper · large sheet pan · wire rack · sifter
Written automatically by CookOS, not by the creator.
Inverting the pans immediately after baking and cooling upside down prevents the cake from deflating as it sets, preserving the light, airy texture.
The water bath (bain marie) provides gentle, even heat during baking, helping the meringue-based cake bake evenly without cracking or browning too quickly.
A stand mixer is essential for whipping the egg whites to stiff peaks and aerating the butter for frosting; hand-whipping these components will be very difficult and time-consuming.
Beat the egg whites for 5–7 minutes total until stiff peaks form; the peaks should hold their shape when you turn the whisk upside down.
No; ube puree provides moisture and color essential to the batter. Ube extract alone is too concentrated and will not yield the same texture or flavor balance.
