🌸 Ube Layer Cake Recipe (Purple Yam Cake)
Ingredients
For the Cake:

2 ½ cups cake flour (or all-purpose flour, sifted)

2 ½ tsp baking powder

½ tsp salt

1 cup ube halaya (purple yam jam, mashed)

½ cup whole milk

½ cup coconut milk

1 tsp ube extract (for color & flavor)

1 cup unsalted butter (room temperature)

1 ¾ cups sugar

4 large eggs

For the Frosting (Glossy Ube Buttercream):

1 cup unsalted butter (room temperature)

4 cups powdered sugar (sifted)

¼ cup ube halaya

2–3 tbsp milk or heavy cream

1 tsp vanilla extract

A few drops of ube extract (optional for deeper purple)

For Decoration:

Fresh blueberries

Blackberries

Cherries

Fresh fig halves

Edible flowers (like pansies or violets)

Instructions
1. Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, mix ube halaya, milk, coconut milk, and ube extract until smooth.

Cream butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time.

Alternate adding dry ingredients and ube mixture into the butter mixture, starting and ending with the dry. Mix until just combined.

Divide batter into the pans and bake 25–30 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

2. Make the Frosting

Beat butter until creamy.

Add powdered sugar gradually, beating well.

Mix in ube halaya, vanilla, and milk until smooth and glossy.

Add ube extract for deeper purple.

3. Assemble the Cake

Place one cake layer on a stand, spread frosting evenly.

Repeat with remaining layers. Cover cake with a smooth coat of frosting.

Chill for 15 minutes, then apply final glossy coat.

4. Decorate

Top with blueberries, blackberries, cherries, and fresh fig.

Add edible flowers for a luxurious finish.