Why You’ll Love This Recipe

• Two desserts in one: creamy flan meets fluffy ube cake.
• A visually stunning dessert with a vibrant purple hue.
• Perfect make-ahead recipe for parties and special occasions.
• Surprisingly simple to assemble with a magical layering trick.

Equipment You’ll Need

• 9-inch round cake pan (at least 3 inches deep)
• Large roasting pan (for water bath/bain-marie)
• Small saucepan
• 3 large mixing bowls
• Electric mixer (handheld or stand)
• Whisk
• Rubber spatula
• Fine-mesh sieve
• Measuring cups and spoons

Ingredients

• For the Caramel:
• 3/4 cup granulated sugar
• 1/4 cup water
• For the Leche Flan:
• 8 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 teaspoon vanilla extract
• For the Ube Chiffon Cake:
• 1 1/2 cups cake flour, sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 1/2 cup granulated sugar, divided
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1/2 cup ube halaya (purple yam jam)
• 1 teaspoon ube extract
• A few drops of purple food coloring (optional, for a more vibrant color)
• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar

Instructions

1. Preheat your oven to 350°F (175°C). Ensure you have a large roasting pan that can fit your 9-inch cake pan inside.
2. Make the Caramel: In a small, heavy-bottomed saucepan, combine the 3/4 cup sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes. Watch it carefully to prevent burning.
3. Pour the Caramel: Immediately and carefully pour the hot caramel into the bottom of your 9-inch round cake pan. Swirl the pan to coat the bottom evenly. Set aside to cool and harden.
4. Prepare the Flan: In a medium bowl, whisk the 8 egg yolks until they are pale and slightly frothy. Whisk in the sweetened condensed milk, evaporated milk, and vanilla extract until just combined. Do not overmix.
5. Strain the Flan Mixture: Pour the flan mixture through a fine-mesh sieve directly into the caramel-coated cake pan. This step is crucial for a silky-smooth, bubble-free flan. Set the pan aside.
6. Prepare the Dry Ingredients for the Cake: In a large bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
7. Prepare the Ube Batter: In a separate large bowl, whisk the 4 egg yolks with 1/4 cup of the granulated sugar until pale and creamy. Whisk in the vegetable oil, whole milk, ube halaya, ube extract, and optional purple food coloring until everything is smooth and well-combined.
8. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the ube batter, mixing with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
9. Whip the Meringue: In the clean bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the 4 egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining 1/4 cup of granulated sugar, one tablespoon at a time, and increase the speed to high. Beat until stiff, glossy peaks form.
10. Fold the Meringue: Gently fold one-third of the meringue into the ube batter to lighten it. Then, gently fold in the remaining meringue in two more additions until just combined. The goal is to keep the batter as airy as possible.
11. Layer the Cake: Carefully and slowly pour the ube chiffon batter over the flan mixture in the cake pan. The lighter cake batter will magically float on top of the denser flan mixture.
12. Prepare the Water Bath (Bain-Marie): Place the cake pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. This water bath is essential for the gentle, even cooking of the flan.
13. Bake: Carefully transfer the pans to the preheated oven. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be springy to the touch.
14. Cool the Cake: Remove the cake pan from the water bath and let it cool completely on a wire rack, for at least 2 hours. The cooling process is vital for the layers to set properly.
15. Chill and Unmold: Once completely cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This ensures the flan is firm and will unmold cleanly.
16. Serve: To unmold, run a thin knife around the edge of the cake to loosen it. Place a large serving platter with a rim over the top of the pan. In one swift motion, confidently flip the pan and platter together. Lift the pan away, allowing the caramel to drizzle over the cake. Slice and serve chilled.

Expert Cooking Tips

• For the smoothest flan, strain the custard mixture twice through a fine-mesh sieve to remove any bubbles or bits of cooked egg.
• When making the meringue, ensure your bowl and whisk are completely clean and free of any grease, as even a tiny bit of fat can prevent the egg whites from whipping up properly.
• The water bath (bain-marie) is not optional! It insulates the custard from the direct heat of the oven, preventing it from curdling and ensuring a creamy, silky texture.
• Don’t rush the cooling and chilling process. Chilling the cake overnight is the best way to guarantee a clean release from the pan and perfectly set layers.

Substitutions and Variations

If you can’t find ube halaya (purple yam jam), you can use an equal amount of freshly steamed and mashed purple sweet potato, blended with a little condensed milk and butter to achieve a jam-like consistency. For a dairy-free milk option, full-fat coconut milk can be used in place of whole milk in the cake batter, which will add a lovely complementary flavor.

Common Mistakes to Avoid

A common mistake is over-baking the cake, which can lead to a rubbery flan layer or a dry cake. Start checking for doneness at the 60-minute mark. Another issue is the flan having a ‘scrambled egg’ texture; this is caused by over-mixing the custard or baking at too high a temperature without a proper water bath. Lastly, be patient when unmolding. If you try to flip it while it’s still warm, the flan layer might break and you’ll be left with a delicious, but messy, dessert.

Serving Suggestions

Serve this Ube Flan Cake chilled, straight from the refrigerator. Each slice is a complete dessert on its own, with the caramel syrup acting as a built-in sauce. It pairs beautifully with a cup of hot black coffee or a simple, unsweetened tea to balance its rich sweetness.

Storage and Reheating Tips

Store any leftover cake tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The flavors tend to meld and deepen overnight, so it’s often even better on the second day. This cake does not freeze well due to the custard layer.

Frequently Asked Questions

Why did my flan layer have bubbles or small holes?

Bubbles in the flan are usually caused by over-whisking the custard mixture, which incorporates too much air. Whisk gently and just until combined. Straining the mixture through a fine-mesh sieve before pouring it into the pan is the best way to eliminate most air bubbles for a silky-smooth texture.

Where can I find ube halaya and ube extract?

Ube halaya (purple yam jam) and ube extract are typically found in the Filipino or Asian section of larger supermarkets, at specialty Asian grocery stores, or online. They are key to achieving the authentic ube flavor and color.

Can I make this in a different-sized pan?

Yes, but you will need to adjust the baking time. A smaller, deeper pan will require a longer baking time, while a larger, shallower pan will bake faster. The key is to use a pan that is at least 3 inches deep to accommodate both layers and prevent overflow. A bundt pan also works beautifully for this recipe.

Why didn’t my cake batter float on top of the flan?

The magic of the layers comes down to density. The flan mixture is denser than the light, airy chiffon cake batter. If your cake batter was overmixed or the meringue was not folded in gently enough, it may have lost its airiness, causing it to sink. Be sure to fold, not stir, the meringue into the batter.

Conclusion

Creating this Ube Flan Cake is a truly rewarding baking adventure. The moment you flip the pan and reveal the perfect layers is pure magic! It’s a dessert that’s meant to be shared and celebrated. If you make this beautiful cake, I would absolutely love to see it! Please tag me and share your creation on Pinterest and Instagram.