Super Moist Ube Velvet Cake
Every once in a while, a recipe comes along that feels entirely your own—something you create because you’re curious, inspired, and craving something new. That’s exactly how this Ube Velvet Cake came to life.
I’ve always loved red velvet cake. It’s soft, plush, and has that special tang from the buttermilk that makes each bite so satisfying. But one day, I thought—what if I took the idea of red velvet and gave it a new personality? What if instead of red, we leaned into something even more vibrant and unique? That’s when I knew I had to try ube.
If you’re not familiar, ube is a purple yam that’s popular in Filipino desserts. It has this naturally sweet, nutty, almost vanilla-like flavor that pairs beautifully with butter and sugar. And, of course, its signature purple hue makes every dessert instantly more fun and eye-catching. So I set out to create my own spin: a Ube Velvet Cake.
This cake is everything I wanted it to be—moist, tender, and filled with that signature ube flavor, layered with the creamiest ube buttercream frosting. It’s essentially a red velvet cake without the red, but with so much more personality. The purple color is natural and stunning, and the flavor is cozy yet unique, something that feels both familiar and brand-new at the same time.
What I love most about this recipe is how approachable it is. You don’t need complicated steps or specialty equipment—just a little patience and the right ingredients. The cake layers bake up soft and plush, and the frosting is silky and perfectly balanced with sweetness. It’s the kind of cake that makes a weekday feel like a celebration. And honestly? It’s the kind of cake I can see myself making again and again, whether for birthdays, potlucks, or just because I need a little joy on the table.
If you’re looking for a dessert that’s both beautiful and delicious—and maybe just a little unexpected—this Ube Velvet Cake is it. It’s my own little creation, and I couldn’t be more excited to finally share it.
Ube Velvet Cake Recipe
For the Cake:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup salted butter, room temperature
- ½ cup avocado oil
- 1½ cups granulated sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon ube extract
- 1 teaspoon vinegar
- 1⅓ cups milk
For the Ube Buttercream:
- 300 g salted butter, room temperature
- 2 tablespoons ube extract
- 2 teaspoons vanilla extract
- 5 cups powdered sugar, sifted
- 2–3 tablespoons milk (as needed for consistency)
How to Make Ube Velvet Cake
- Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, whisk together flour and baking soda. Set aside.
- In a stand mixer, beat butter, oil, and sugar until well combined (about 2 minutes).
- Add eggs one at a time, beating until the mixture is light and fluffy. Mix in vanilla and ube extract.
- In a small bowl, stir together milk and vinegar. Let it sit for 5–10 minutes until curdled to create homemade buttermilk.
- Alternate adding the dry ingredients and buttermilk mixture to the batter in 3–4 additions, ending with the flour. Mix until just combined—do not overmix.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out mostly clean. Allow cakes to cool completely before frosting.
Ube Buttercream
- In a stand mixer, beat butter until smooth and fluffy (about 2 minutes).
- Add ube extract and vanilla. Gradually mix in the powdered sugar until smooth.
- Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
To Assemble the Cake
- Place the first cake layer on a plate or cake stand. Spread frosting generously over the top.
- Add the second cake layer and frost the top and sides.
- Smooth the edges or add swirls—decorate it however you like.
- Slice, serve, and enjoy the gorgeous purple layers of your homemade Ube Velvet Cake.
