Ube has been the word of mouth for so many people lately, and I could not be happier. You can see it everywhere now, Starbucks has drinks made with it, bakeshops sell ube breads and cakes, and even friends who didn’t grow up eating Filipino food now ask me about it. Growing up, ube was always a favorite of mine. I loved ube halaya, ube cake, and ube ginataan, and now seeing it enjoyed by so many others feels special.
This recipe is a little tweak of my peach mango float, and to my surprise it turned out super good. Instead of fruits, the star of this dessert is the rich purple flavor of ube. The layers of biscuits and cream make it soft and cake-like without the need to bake, and the topping of sweet macapuno ties it all together. It is simple to prepare, beautiful to look at, and honestly so satisfying to eat.
What You’ll Need
- 1 can ube condensed milk (390g) for that sweet purple yam flavor
- 1 bottle thickened cream (600ml) to make the layers soft and creamy
- 1 box cream cheese (250g) adds a touch of cheesecake flavor and keeps the cream mixture stable
- Graham crackers, McVitie’s, or arrowroot milk biscuits (enough for layering) these turn cake-like once chilled
- 1 jar macapuno (about 300g, drained) for topping, adds sweetness and a lovely chewy finish
How to Make It
- Prepare the cream mixture
- In a mixing bowl, beat the cream cheese until smooth.
- Add the ube condensed milk and continue mixing until well combined.
- Pour in the thickened cream and mix until everything comes together.
Tip: For a fluffier layer, you can use a hand mixer to whip the cream before adding it. If you do, make sure to chill your stainless steel bowl and mixer attachments in the fridge for at least an hour. The heavy cream should be chilled (not frozen), and the condensed milk should be chilled too. The cream cheese needs to be at room temperature so it blends smoothly.
2. Layer the biscuits
In a rectangular dish, arrange a layer of graham crackers (or McVitie’s or arrowroot biscuits) at the bottom. Trim pieces as needed.
3. Add the cream
Spread a generous layer of the cream mixture over the biscuits.
4. Repeat the layers
Continue layering biscuits and cream until you reach the top of the dish, finishing with a smooth layer of cream.
5. Add the topping
Spread macapuno evenly on top of the final cream layer.
6. Chill
Cover with cling wrap and refrigerate for at least 4 hours, or overnight if possible. This gives time for the biscuits to soften and the flavors to blend together.
7. Serve
Slice into squares and enjoy it cold straight from the fridge.
Tips from My Kitchen
- If you want a stronger ube flavor, you can mix in a few spoonfuls of ube halaya with the cream mixture.
- When travelling with this dessert, freeze it first. It will be easier to carry, and once you get to your destination, transfer it to the fridge so it is soft enough to slice.
- If you’re hosting, make sure to remove it from the freezer and put it in the chiller. You don’t want a super hard float that guests can’t easily cut.
Final Thoughts on Ube Ref Cake
This ube ref cake has quickly become one of my favorite desserts to make at home. It is creamy, sweet, and filled with that wonderful ube flavor that reminds me of childhood. The best part is that it is so easy to put together with just a few ingredients, and it always feels special when served on the table. Whether it is for a family gathering, a potluck, or just a sweet treat after dinner, this cake is one I will definitely be making again and again.
