Ube cake recipe

Note: Although this recipe has several steps, this ube cake is divided into workable categories to help you plan preparation.

Make the cake

1. Gather the ingredients.

2. Position a rack in the upper and lower thirds of the oven and heat to 350 F. Cut three 8-inch parchment circles by tracing the bottom of a cake pan onto a piece of parchment paper.

   Spray three 8-inch cake pans with cooking spray and place a circle of parchment in the bottom of each pan.

3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes.

4. In a large bowl, mix together the sifted cake flour, baking powder and salt. Put aside.

5. Once the butter and sugar are completely creamy, turn off the mixer and scrape down the sides of the bowl. Turn the speed back to medium and add the eggs one at a time. Turn off the mixer and scrape down the sides of the bowl. Add the ube extract and stir again until completely combined.

6. Turn off the mixer, scrape down the sides, and add about a third of the dry ingredients. Mix on low until almost combined.

7. Keep the mixer on low speed and slowly drizzle in about half of the coconut milk. Continue alternating the wet and dry ingredients until everything is done, finishing with the dry ingredients. Scrape down the sides of the bowl and stir again for about 10 seconds to make sure everything is fully incorporated.

8. Divide the dough evenly between the three cake pans and smooth the edges. Bake for 30 to 40 minutes, until the cake pulls away from the sides and springs back when touched. Rotate the pans in the oven halfway through the baking time (start checking the cake for doneness after about 25 minutes).

9. Let the cakes sit at room temperature until completely cool, about 1 hour. Use a paring knife around each cake to loosen the edges.

   Pull a long piece of plastic wrap onto your work surface and invert the cake upside down onto the plastic wrap. Peel off the parchment paper and discard it. Wrap the cake base and place it in the freezer. Repeat with the other 2 layers and freeze them all flat for at least 1 hour.

Make the Italian buttercream

1. Gather the ingredients.

2. Let the butter come to room temperature.

   Meanwhile, place 1 1/2 cups granulated sugar in a small saucepan. Add the water and stir. Using your fingers or a pastry brush, wipe away any sugar crystals from the sides of the pan.

3. Cook undisturbed over medium-high heat until the sugar syrup reaches about 238 F, about 10 minutes (do not stir the syrup while cooking as this may cause the sugar to crystallize). Remove from heat.

4. Meanwhile, place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium speed until the egg whites become foamy.

5. With the mixer running, add the remaining 1/3 cup granulated sugar in a slow, steady stream. Increase speed to high and continue beating until mixture reaches medium-firm peaks.

6. Reduce the mixer speed to low. With the mixer running, slowly pour the sugar syrup down the sides of the bowl until it is fully incorporated into the meringue.

7. Increase the speed to medium-high and continue beating until the meringue has doubled in size and the bottom of the bowl is no longer warm, about 10 minutes.

8. Switch to the paddle attachment. With the mixer on medium speed, slowly add the diced butter a little at a time until the butter is fully incorporated, smooth and fluffy before adding the next pieces. The mixture may resemble the texture of cottage cheese or become thinner at times when the butter is added. However, if you continue to beat the mixture, it will begin to thicken into smooth, stiff peaks.

9. Add the vanilla and continue mixing until it forms a nice, silky smooth buttercream.

Assemble the cake

1. If necessary, drain the macapuno strings using a mesh strainer.

2. Take the cakes out of the freezer. Place a cake on a cake board or a serving platter on your cake turntable. Using a serrated knife, trim off any domes on the cake to create a flat layer. Save the leftovers for a snack or to make cake pops. Cut the tops off the remaining 2 cakes.

3. Spread some buttercream on the bottom layer, smooth it with an offset spatula and spread half of the macapuno strings on top of the buttercream.

4. Top with a second layer of cake, some more buttercream and the remaining macapuno threads.

5. Cover with the last layer of cake and press firmly.

6. Top with a generous amount of buttercream and smooth the top with a large offset spatula while rotating the turntable. Push any excess buttercream that overhangs the edge of the top to the sides.

7. Spread some more buttercream around the edges of the cake, holding the offset spatula vertically and smoothing it into a very thin layer while rotating the table until a crumb coat is formed. To serve, place the cake in the refrigerator for about 5 minutes.

8. Finish the cake with a final layer of buttercream. Garnish with additional macapuno strings if desired. Surcharge.