- 2 cups sugar
- 1 1/2 cup canola oil
- 1 teaspoon vanilla
- 4 eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 2 tablespoon ube flavoring
- 1 cup ube halaya (purple yam)
- 1 cup / 227 g / 2 sticks butter (straight from the ref) unsalted
- 454 g / 1 pound (sifted) icing sugar
- Pinch of salt
- 1 tsp Ube flavoring/Color
- 1/8 cup of milk (or cream)
- Macapuno preserves for topping
- Combine oil, sugar and vanilla. Mix well.
- Mix ube flavoring with milk. Set aside.
- Dry whisk flour, baking soda and salt. Set aside.
- Add eggs one at a time to the oil-sugar mixture.
- Add ube halaya. Mix well until combined.
- Add 1/3 of the dry ingredients.
- Add 1/2 of the milk-ube flavoring mixture. Repeat until all are combined. Bake in two 7-inch pans for 30-40 mins or until done. Do the toothpick test if it comes out clean. Then its good to go.
For the frosting:
- Cut up butter into small chunks. Beat until smooth, about 3 minutes.
- Add sifted confectioner’s sugar gradually. At some point, the buttercream will look like breadcrumbs but don’t despair.
- Just add milk or cream and beat some more. Lastly, add ube extract and color if needed.
- divide cake into 4 (or just 2, depends on you), ice in between layers. Cover the whole cake with the frosting, top with macapuno preserves and pipe frilly borders on the cake.
Ready to serve. Share and enjoy!
Credits to: bakehappy.net/2012/09/ube-macapuno-cake-recipe.html#.V2EzFo9OLIU