This Ube Pound Cake is buttery, moist, and tender. It’s a twist on the traditional pound cake with earthy and vanilla flavor and a coconut glaze drizzle on top.
Pound cake is one of the most underrated desserts. It’s hard to find desserts that taste amazing even after a couple of days. Sometimes it gets hard, stale, and worst of all DRY! Who else hates dry baked goods? I know that I am not alone.
If you’re looking for a dessert that you can make ahead of time and enjoy throughout the week or bring to a gathering, this is the one!
And if you’re looking for a recipe to eat all in one day too this is also the one!
Why You’ll love this recipe?
- One Bowl: It’s an easy one-bowl recipe. Toss everything into the bowl and mix it all together.
- Easy: Recipe is straight foward
- Taste: Tastes great with or without the coconut glaze. Trust me your going to love this one!
What is Ube?
Ube is a type of purple sweet potato that is used in Filipino cuisine. It has a vibrant purple color and a sweet earthy, nutty flavor. Ube is used commonly to create Filipino desserts. Fresh ube is hard to find in stores but they are available in various forms, such as fresh, frozen grated ube, powdered, or extract.
To provide ube desserts with the best ube flavor recipes usually use will call for ube halaya and ube extract.
You can look for extracts and ube halaya in a Filipino supermarket or on Amazon.
Ube Pound Cake Key Ingredients
- Flour: Use All purpose flour, my favorite brand is King Arthur flour
- Baking Powder: Baking powder helps lift the cake along with all the mixing in the recipe
- Eggs: Use large eggs at room temperature.
- Butter: Use Room temperature unsalted butter, real butter only, please
- Sugar: This recipe uses white granulated sugar and dark brown sugar.
- Ube Halaya: It’s an ube jam made out of ube, condensed milk, and coconut milk.
- Ube extract: My favorite brand can be easily found in Asian grocery stores or on Amazon. The one I use is best as it produces the best ube flavoring and color I want.
How to make Ube pound cake
You can make this recipe using either an electric hand mixer or a stand mixer with a paddle attachment. For optimal results, I highly recommend using a stand mixer to ensure that the butter and sugar are whipped thoroughly.
Ube Pound Cake Batter
Preheat your oven to 350°F. Spray your silicone pan with baking spray and line with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Cream for 6 minutes.
Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract, ube extract, and the ube halaya.
Combine the flour mixture into a sifter and sift on top of the wet ingredients. Mix until just combined. Be careful not to overmix.
Divide the batter evenly into the cavities make sure not to overfill the tops.
Place a cookie sheet under the silicone pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the pound cake comes out clean.
Coconut Glaze
While the cake is baking, prepare the coconut glaze. Whisk together the powdered sugar, coconut milk, and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more coconut milk if needed.
Once the ube cakes have been baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Cooling:
Once the cake has cooled, drizzle the coconut glaze over the top of the cake.
Slice the cake and serve. Enjoy your delicious ube pound cake with coconut glaze!
Storage:
Store the ube cake in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.
Baker’s tips
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them blend smoothly and evenly.
- Measuring Ingredients: If using a measuring cup make sure to fluff, scoop and level off the flour. A scale is always recommended for consistency.
- Creaming method: Creaming the butter and sugars together until light and fluffy is crucial for creating a tender and moist pound cake. Use a stand mixer or hand mixer on medium-high speed for best results, and scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Sifting dry ingredients: Sifting the flour and baking powder helps remove lumps, giving it a lighter texture in your ube pound cake.
- Avoid overmixing: Once you start adding the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to a tough and dense cake.
- Proper pan preparation: Grease or use baking spray and line with parchment paper. This helps the cake release easily from the pan after baking.
- Glaze: If using a glaze make sure the ube cake has completely cooled before drizzling the glaze. This ensures that the glaze sets properly and doesn’t melt all over the cake.
Frequently asked questions:
Can I use fresh ube?
I have never been able to find fresh ube. But you can experiment and let me know how it goes!
What kind of pan can I bake the ube pound cake in?
You can also bake the ube pound cake in a 9×5 loaf pan.
What is it important to have room temperature ingredients?
All the ingredients need to be at room temperature so the batter is even and not lumpy.
Where can I find Ube halaya and ube extract?
You can find it in your Asian grocery store or order it online on amazon.
Asian Inspired Desserts:
Ube Cupcakes with Oreo Buttercream
Ube Pound Cake with Coconut Glaze
Ingredients
- 1/2 cup Butter 4 oz
- 1/2 cup Sugar
- 2 Large Egg
- 1/4 cup Ube Halaya
- 1 tsp Ube Extract
- 1 tbsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Greek Yogurt See notes
Coconut glaze
- 1 cup Powdered Sugar
- 2 tbsp Coconut Milk Any dairy
Instructions
Ube Pound Cake Batter
- Preheat your oven to 350°F. Spray your silicone pan with baking spray and line with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Cream for 6 minutes.
- Add the eggs one at a time mixing well after each addition. Stir in the vanilla extract, ube extract, and the ube halaya.
- Combine the flour mixture into a sifter and sift on top of the wet ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly into the cavities to avoid overfilling the tops.
- Place a cookie sheet under the silicone pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the middle of the pound cake comes out clean.
Coconut Glaze
- While the cake is baking, prepare the coconut glaze. Whisk together the powdered sugar and coconut milk in a small bowl until smooth. Adjust the consistency by adding more coconut milk if needed.
- Once the ube cakes have been baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Cooling
- Once the cake has cooled, drizzle the coconut glaze over the top of the cake.
- Enjoy your delicious ube pound cake with coconut glaze!
Storage
- Store the ube cake in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.
Notes
Nutrition
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