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Ube-Purple Yam Pound Cake with Ube Frosting

This Ube-Purple Yam Pound Cake with Ube Frosting is a regular Filipino dessert favorite in our home. This is not a light cake. It is a heavy pound cake which is rich, thick and dense in texture. The difference with this recipe is that I used a swirly Bundt cake pan, with numerous crevices and corners which made the cake even more beautiful. I frosted the cake with ube frosting between the nooks and crannies. Then at the end, sprinkled a combination of crumbled ube cake and homemade polvoron (Filipino powdered candy). A recipe for polvoron is in a past blog post – click here. This ube pound cake is an Asian in America recipe and was inspired by a previous blog post. Serves 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Ube Purple Yam Pound Cake
Servings: 6 people
Calories: 745kcal
Author: Asian in America recipe


  • Bundt cake pan or a 10 inch tube pan; Cake mixer


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons McCormick's Ube Flavoring
  • 1 cup softened unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 4 whole large eggs
  • 2 cups mashed boiled ube (purple yam) or frozen (from Asian stores)
  • 2 1/2 cups powdered sugar for frosting
  • 1/8 cup milk for frosting
  • 1 teaspoon McCormick's Ube Flavoring for frosting (from Asian stores or online sources)
  • 1 teaspoon almond extract flavoring for frosting
  • 2 whole large polvoron (Filipino powdered candy) crumbled, for frosting
  • 1 Tablespoon crumbs of ube cake to sprinkle on frosting


  • Thaw the frozen ube or purple yam at room temperature. The boiled yam must be mushy and not frozen. Place the frozen ube in a colander, some liquid may melt as it is thawed.
    * Note: Do not microwave to defrost. Allow the frozen ube to thaw out naturally. Set ube aside.
  • Preheat oven at 350 F. Prepare and grease a 10-inch tube or Bundt pan.
  • In a medium-sized bowl, mix the flour, baking powder and salt. Mix well with a wire whisk. Set aside.
  • Separately, in a small bowl, mix together the milk and ube flavoring (bottled). Set this aside for use later.
  • In a large bowl, using a stand mixer, mix the butter and sugars on high speed till combined well.
  • Add the eggs, one at a time. Beat well after each egg is added.
  • To the egg and butter mixture, add the mashed ube. Mix this on low speed for 1 to 2 minutes. Make sure the batter is mixed well and the ube is distributed evenly.
  • Alternately add the flour mixture and the milk-ube flavor mixture into the batter. Begin and end with the flour mixture. Beat for about 5 minutes till the batter has a thick, smooth texture and is colored light lavender.
  • If cake pan has a removable bottom, place heavy duty aluminum foil underneath the removable bottom so the batter will not spill out while baking.
  • Pour the cake batter into a Bundt pan. Bake at 350 F for 1 hour and 15 minutes. Test the cake for doneness by inserting the tip of a sharp knife in the center of the baked cake. If knife comes out clean, cake is done.
  • When the cake is done, remove from the oven. Cool on counter for about 20 minutes by covering the cake with a cloth towel. When cake has cooled, invert on a cake rack and allow to cool thoroughly. Reserve some of the crumbled cake crumbs from the bottom for sprinkling on the frosting. Set aside.
  • How to make the ube frosting: using a hand mixer, mix on high the confectioners’ or powdered sugar with the milk. Add the ube flavoring and almond extract. Continue beating for 3 minutes more or till ube icing is smooth. Let this icing cool in the refrigerator while the ube cake is on the cake rack.
  • How to frost the cake : using a clean, sharp knife, carefully slice a thin layer off the bottom of the cake to trim and scrape off any dark green cake parts. (Ube cake tends to come out dark green on the top and sides after it is baked). Spread the ube icing frosting with a spatula on the top of the cake. If using a swirly Bundt pan, spread frosting between the swirled crevices.If using a regular Bundt pan, spread frosting on top till smooth. In a small bowl, mix together crumbled ube cake crumbs and mashed polvoron powdered candy. Sprinkle all over the ube frosting on the cake. Slice and serve. Store this cake in the refrigerator.
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Serving: 1g | Calories: 745kcal | Carbohydrates: 177g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 219mg | Potassium: 295mg | Fiber: 2g | Sugar: 119g | Vitamin A: 33IU | Calcium: 128mg | Iron: 4mg