Ube Macapuno Cake: A Taste of Filipino Heaven
Ube Macapuno Cake is more than just a dessert; it’s a celebration of Filipino flavors. The vibrant purple hue of ube (purple yam) combined with the sweet, gelatinous strands of macapuno (coconut sport) creates a symphony of taste and texture that’s both comforting and utterly irresistible. This cake is a staple at Filipino gatherings, from birthdays to holidays, and for good reason. Its unique flavor profile and moist, tender crumb make it a crowd-pleaser every time. This recipe will guide you through each step, from preparing the ube halaya (purple yam jam) to creating the perfect frosting, ensuring a delicious and visually stunning cake that will impress your family and friends.
## Understanding the Key Ingredients
Before we dive into the recipe, let’s take a closer look at the star ingredients:
* **Ube (Purple Yam):** Ube is a purple yam native to the Philippines. It has a subtly sweet and nutty flavor that intensifies when cooked. It’s the ingredient that gives this cake its signature vibrant purple color. You can find ube in various forms: fresh, frozen, powdered, or as ube halaya (purple yam jam). For this recipe, we’ll primarily be using ube halaya, but you can supplement it with ube extract or powder for a more intense flavor and color.
* **Macapuno (Coconut Sport):** Macapuno is a variety of coconut with soft, gelatinous flesh. It’s sweeter and more tender than regular coconut. Macapuno is usually sold preserved in syrup. It adds a delightful chewy texture and a sweet, coconutty flavor to the cake.
* **Ube Halaya (Purple Yam Jam):** Ube halaya is a traditional Filipino dessert made from mashed ube, milk (usually evaporated and condensed), butter, and sugar. It’s cooked until thick and smooth. Using homemade or store-bought ube halaya in the cake batter and frosting intensifies the ube flavor and adds moisture.
* **All-Purpose Flour:** Provides the structure for the cake. Make sure to measure it accurately using the spoon and level method (spoon flour into the measuring cup and level off with a knife) to avoid a dry cake.
* **Baking Powder:** A leavening agent that helps the cake rise and become light and airy.
* **Baking Soda:** Another leavening agent that reacts with the acidity in the buttermilk to create carbon dioxide, further aiding in the cake’s rise.
* **Salt:** Enhances the flavors of the other ingredients.
* **Unsalted Butter:** Adds richness and flavor to the cake. Make sure it’s softened to room temperature for easy creaming.
* **Granulated Sugar:** Sweetens the cake and contributes to its moistness.
* **Eggs:** Provide structure, richness, and moisture. Use large eggs at room temperature.
* **Vanilla Extract:** Enhances the overall flavor of the cake.
* **Buttermilk:** Adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.
* **Vegetable Oil:** Adds moisture and helps to keep the cake tender.
* **Heavy Cream:** Used to make the frosting rich and creamy.
* **Powdered Sugar:** Sweetens the frosting and gives it a smooth, spreadable consistency.
* **Ube Extract (Optional):** Enhances the ube flavor and color in both the cake and the frosting.
## Recipe: Ube Macapuno Cake
This recipe makes a 9-inch, three-layer cake.
**Prep Time:** 45 minutes
**Cook Time:** 30-35 minutes
**Total Time:** 1 hour 15 minutes
**Yield:** 12-16 servings
### Ingredients:
**For the Ube Cake:**
* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs, room temperature
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 1/2 cup ube halaya (purple yam jam)
* 1/4 cup macapuno strings, drained
* 1 teaspoon ube extract (optional, for enhanced color and flavor)
**For the Ube Macapuno Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar, sifted
* 1/2 cup heavy cream
* 1/4 cup ube halaya (purple yam jam)
* 1/4 cup macapuno strings, drained
* 1/2 teaspoon ube extract (optional, for enhanced color and flavor)
**Equipment**
* Three 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula or knife
### Instructions:
**Part 1: Preparing the Ube Cake Layers**
1. **Preheat and Prepare Pans:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper circles for easy release. This step is crucial to prevent the cakes from sticking.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour.
3. **Cream Butter and Sugar:** In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process usually takes 3-5 minutes using an electric mixer. Creaming the butter and sugar properly incorporates air into the batter, which contributes to the cake’s light and airy texture.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake. So, mix until the ingredients are just incorporated.
6. **Add Ube Halaya, Macapuno, and Ube Extract (Optional):** Gently fold in the ube halaya, drained macapuno strings, and ube extract (if using). Distribute them evenly throughout the batter.
7. **Divide Batter:** Divide the batter evenly among the prepared cake pans. An easy way to ensure even layers is to weigh each pan with the batter inside. Use a kitchen scale to measure, and adjust the amount of batter accordingly until each pan has the same weight.
8. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown on top and spring back lightly when touched.
9. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Remove the parchment paper. Cooling completely is essential before frosting to prevent the frosting from melting.
**Part 2: Preparing the Ube Macapuno Frosting**
1. **Cream Butter:** In a large bowl, cream the softened butter until smooth and fluffy using an electric mixer. This usually takes about 2-3 minutes.
2. **Gradually Add Powdered Sugar:** Gradually add the sifted powdered sugar to the butter, beating on low speed until combined. Sifting the powdered sugar prevents lumps in the frosting.
3. **Add Heavy Cream, Ube Halaya, Macapuno, and Ube Extract (Optional):** Gradually add the heavy cream, mixing until smooth and creamy. Then, fold in the ube halaya, drained macapuno strings, and ube extract (if using).
4. **Whip:** Increase the mixer speed to medium-high and whip the frosting for 2-3 minutes, or until light and fluffy. This will help to incorporate air into the frosting and make it easier to spread.
**Part 3: Assembling the Ube Macapuno Cake**
1. **Level the Cake Layers (Optional):** If the cake layers are uneven, use a serrated knife to level them. This will create a more professional-looking cake.
2. **Place First Layer:** Place one cake layer on a serving plate or cake stand.
3. **Frost the First Layer:** Spread a generous layer of ube macapuno frosting evenly over the first cake layer.
4. **Add Second Layer:** Carefully place the second cake layer on top of the frosting.
5. **Frost the Second Layer:** Spread another generous layer of frosting over the second cake layer.
6. **Add Third Layer:** Place the final cake layer on top of the frosting.
7. **Frost the Entire Cake:** Frost the top and sides of the cake with the remaining frosting. You can create a smooth finish or add decorative swirls using an offset spatula or a piping bag.
8. **Chill (Optional):** Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set. This will make it easier to slice and serve.
9. **Garnish (Optional):** Garnish the cake with extra macapuno strings, ube halaya, or edible flowers for a more festive look.
## Tips and Tricks for the Perfect Ube Macapuno Cake
* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and buttermilk ensures that they emulsify properly, resulting in a smooth and even batter.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix until the ingredients are just combined.
* **Accurate Measurements:** Accurate measurements are crucial for baking. Use measuring cups and spoons specifically designed for baking.
* **Evenly Divided Layers:** Use a kitchen scale to weigh each pan with batter for even cake layers.
* **Cool Cakes Completely:** Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
* **Sift Powdered Sugar:** Sifting the powdered sugar will prevent lumps in the frosting.
* **Chill the Cake:** Chilling the cake for at least 30 minutes before serving will allow the frosting to set and make it easier to slice.
* **Make Ube Halaya in Advance:** You can make the ube halaya a day or two in advance to save time.
* **Adjust Sweetness:** Adjust the amount of sugar to your preference. If you prefer a less sweet cake, you can reduce the amount of sugar by 1/4 cup.
* **Experiment with Decorations:** Get creative with your decorations! You can use different piping tips to create various designs, or you can add edible flowers, sprinkles, or chocolate shavings.
## Variations and Substitutions
* **Ube Extract:** If you can’t find ube extract, you can substitute it with a few drops of purple food coloring. However, the ube extract will provide a more authentic ube flavor.
* **Buttermilk Substitute:** If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly.
* **Gluten-Free Ube Cake:** To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately, as it helps to bind the ingredients together.
* **Ube Cupcakes:** You can also use this recipe to make ube cupcakes. Reduce the baking time to 18-22 minutes.
* **Ube Cake Roll:** Bake the cake in a jelly roll pan and then roll it with the ube macapuno frosting.
## Serving and Storing
* **Serving:** Serve the Ube Macapuno Cake chilled or at room temperature.
* **Storing:** Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for the best flavor and texture.
* **Freezing:** You can freeze the cake layers or the entire frosted cake for up to 2-3 months. Wrap them tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving.
## Ube Macapuno Cake: A Delicious Filipino Tradition
This Ube Macapuno Cake recipe is a delightful way to experience the unique flavors of the Philippines. The combination of ube and macapuno is a match made in heaven, creating a cake that’s both visually stunning and incredibly delicious. Whether you’re celebrating a special occasion or simply craving a taste of Filipino comfort food, this cake is sure to be a hit. Follow this recipe and enjoy creating a beautiful and delicious Ube Macapuno Cake that everyone will love. *Mabuhay!* (Long live!)