Do you like ube cake in bundt form? Look no further because this Ube Marble Bundt Cake gives you the perfect union of vanilla and ube in every slice.
Bundt cakes, bundt cakes. I feel like bundt pans are made for me. Bundt pans allow me to have a pretty cake straight from the oven without the need for any artistic decorating skills which I lack.
In this case, I feel like giving myself a pat on the back because I have a double pretty cake for you today. And done without any effort, you guys.
You see, if you alternate scooping two different cake batters into a bundt pan, you will end up having this beautiful ube marble bundt cake. All you have to do is to divide your cake batter in half and add flavoring to one half. That’s totally my idea of easy cake decorating.
And yes, it is ube. Ube flavoring to be exact, to make it easier. I am an avid user of it and I am not ashamed of that. If something makes my life easier, I am all for it.
How to Make Ube Marble Bundt Cake?
Proceed with making your cake batter. This one is a typical butter cake process. You cream the butter, then add the sugar and beat until you form a fluffy mixture.
Add the eggs one at a time, mixing well. Then add the vanilla. Alternately add flour mixture and milk to the bowl, mixing just until incorporated.
When you have done your cake batter, scoop out about one half of the batter into another bowl. To one of the bowl, add ube flavoring.
I like to use flavacol, but Mc Cormick is also a good one. I get them from Asian groceries. I love the depth of color the ube flavoring gives to my baked goods, something that is lacking when I use fresh ube.
Flavorwise, ube flavoring hits the perfect note of ube, too. So I find using them very convenient and time-saving. Someday, someday, I will get around to playing and experimenting with using fresh purple yam on my baking, but for now, I am very much into this ube flavor in a bottle.
Now for the fun part: build your cake! Alternate scooping the two batters into the bundt pan. I used a separate scoop for each flavor. You can probably use the same scoop for both if you are not obsessed about the marbling perfection.
Also, I find that if you use the swirl method, that is, swirling the batter with a knife after you have filled the pan, the marbling effect is not as pronounced. It works maybe for other cakes, say chocolate-vanilla, but not for this ube-vanilla. I mean, maybe that is just me but I want the contrast between the cream and purple to be very defined.
Smooth the top of the batter with an angled spatula and off to the oven the pan goes. Bake it at 350 F for 40-50 minutes.
The cake will look crackly at the top, and that is normal. Remember that this top will be the bottom of the cake once you invert it. A skewer or knife inserted at the center of the cake should come out clean, with some bits of moist crumbs.
Cool the cake completely on a wire rack. Once you turn this cake over on to a serving plate, remember that the exterior of the cake will not be very purple at all. It will be somewhere along the color space of blue and green.
Don’t forget to dust your cake with powdered sugar. It is also one of the forms of cake decorating that I can do well.
See, a perfect combination of vanilla and ube, marbled together in every slice. You are going to love this one. They are tender-crisp in the exterior, moist and flavorful on the inside.
I live for this sight.
Pointers and Tips for Making Ube Marble Bundt Cake:
- Make sure your eggs, milk and butter are at room temperature so that the incorporation of the ingredients will be easy.
- As the cake bakes, you will find that the top is crackly and a bit domed. That is normal and okay. That crackly top will be the bottom of the cake once you invert it.
- Testing for doneness: I test by sticking a skewer twice or thrice into the center of the cake (not in the same spot). It should mostly come out clean, and sometimes a bit of moist crumbs may be present. Take note, crumbs not batter.
Love Ube? Check Out These Other Recipes:
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube Cake White Chocolate Coconut Cream
- Ube Loaf Bread
- Ube Bread Rolls
- Ube Morning Buns
- Ube Panna Cotta
- Ube Cheesecake
- Ube Ensaymada
Ube Marble Bundt Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 and 1/4 cup sugar
- 4 large eggs room temperature
- 1/2 tbsp vanilla
- 1 cup milk room temperature
- 2 tbsp ube extract
Preheat oven to 350 F. Grease and flour a 12-cup bundt pan. In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer (or use a hand-held mixer), beat butter on medium-high speed until it is smooth. Add sugar and beat for 2-3 minutes until the mixture is fluffy.
Reduce speed and add eggs one at a time, mixing well after each addition. Add the vanilla extract and mix. Add the flour and milk alternately beginning and ending with the flour and incorporating after each addition. You should have added the flour 3 times and the milk two times. Do not overmix.
Scoop out 1/2 of the dough into another bowl. Add ube extract to one bowl and fold until the color is uniform. You have two flavored batters now- vanilla and ube.
ALternate scooping the batters into the bundt pan until they are all used up. Smoothen the top with an angled spatula. Bake in the preheated oven for 4-50 minutes, or until a skewer or a knife inserted at the center of the cake comes out clean. The cake will have a crackly top. Let cool on a wire rack completely.
Turn the cake over on a serving plate. Dust with icing sugar.