Description
This Ube Oreo Tres Leches Cake offers an airy sponge steeped in a creamy milk blend, giving it a melt-in-your-mouth texture. Finished with a light vanilla whipped cream and a generous topping of crushed Oreos, it’s a vibrant and flavourful dessert. I am so excited for you to make this homemade ube milk cake.
Ingredients
For the Ube Cake
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp (8 g) baking powder
- 1/4 tsp (1 g) salt
- 5 large eggs, separated (keep egg whites cold)
- 3/4 cup (150 g) granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)
- 1/4 tsp (1 ml) lemon juice
- 1/3 cup (80 ml) milk
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) ube extract
For the Milk Soak
- 12 oz (355 ml) evaporated milk
- 14 oz (397 g) sweetened condensed milk
- 1/4 cup (60 ml) milk, optional (for diluting if too sweet)
For the Topping
- 2 cups (500 ml) heavy whipping cream
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 24 Oreo cookies, crushed
Instructions
Make the Ube Cake Batter
- Preheat your oven to 350°F (175°C). Set aside your 9×13 inch cake pan; do not grease or line it.
- Sift together the all-purpose flour, baking powder, and salt in a small bowl. Set aside.
- In a large mixing bowl, beat the egg yolks with ½ cup (100 g) of granulated sugar using an electric mixer on medium-high speed until the mixture is pale and creamy, about 2 minutes.
- Mix in the ⅓ cup (80 ml) milk, 1 tsp (5 ml) vanilla extract, and ube extract until just combined.
- Add the dry ingredients to the egg yolk mixture, mixing on low speed until just combined.
- In a separate clean, large bowl, beat the cold egg whites and lemon juice with an electric mixer on high speed until soft peaks form.
- Gradually add the remaining ¼ cup (50 g) granulated sugar, continuing to beat until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the cake batter using a rubber spatula. Use a “J” motion to combine without deflating the batter.
- Pour this mixture back into the bowl with the remaining whipped egg whites and fold until the batter is a uniform colour, again using a “J” motion.
- Pour the batter into the 9×13 inch pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the centre comes out clean.
- Cool the cake completely in the pan on a wire rack.
Prepare the Milk Soak
- In a large bowl, whisk together the evaporated milk and sweetened condensed milk until fully blended.
- Taste the milk soak. If it’s too sweet for your preference, stir in the extra ¼ cup (60 ml) milk.
- Once the cake has cooled, use a fork to poke holes all over its surface.
- Slowly pour the milk mixture over the cake, distributing it evenly across the surface and near the edges. Allow the cake to absorb the milk soak for at least 1 hour, or refrigerate it overnight for deeper flavour infusion.
Top and Serve
- In a large bowl, beat the heavy whipping cream with powdered sugar and ½ tsp (2.5 ml) vanilla extract on medium-high speed until stiff peaks form.
- Spread the whipped cream evenly onto the cake and smooth it out.
- Evenly sprinkle the crushed Oreos onto the whipped cream.
- Refrigerate the assembled cake for at least 1 hour to allow the whipped cream to set and the flavours to meld before serving.
Notes
I find that really cold egg whites are key for getting those stiff peaks, which gives the cake its airy texture. Make sure your bowl and whisk are super clean too, any grease can prevent them from whipping up properly.
When you’re folding in the egg whites, be gentle. I use a rubber spatula and a light “J” motion to incorporate them without deflating all that lovely air. It helps keep the sponge light.
Don’t rush the milk soak. Letting the cake sit for at least an hour, or even overnight, really lets the sponge absorb all that creamy goodness. That’s when the flavours truly come together.
- Prep Time: 30 mins
- Chill Time: 1 hour
- Cook Time: 30 mins
- Category: Cake
- Method: Baking