Ube Oreo Cake
This Ube Oreo Cake is a delicious fusion of earthy ube flavor and the crunch of Oreo cookies. With moist ube sponge layers, creamy frosting, and Oreo cookie crumbles, it's the perfect treat for any celebration!
Equipment
- Mixing bowls
- Electric mixer or whisk
- 8-inch round cake pans greased and lined with parchment paper
- Cooling rack
- Spatula for frosting
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup ube halaya or mashed purple yam
- 1 tsp ube extract
- 0.5 cup milk room temperature
- 10 pieces Oreo cookies crushed
- 1.5 cups heavy cream for frosting
- 0.5 cup powdered sugar for frosting
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the ube halaya and ube extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in the crushed Oreo cookies, then divide the batter evenly between the prepared cake pans.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the cooled cake layers and top with more crushed Oreos.
Notes
- Customization: Add chocolate ganache for extra indulgence.
- Storage: Store in the refrigerator for up to 3 days.
- Serving Tip: Serve chilled for the best texture.