Ube Vanilla chiffon cake is made of of ube and vanilla chiffon slices, held together by a thin layer of ube buttercream. Since they are sliced to serving pieces, they are very handy to eat which makes them great for bringing along to get-togethers and gatherings.

Ube-Vanilla Chiffon Cake

Ube Vanilla chiffon cake is made of of ube and vanilla chiffon slices, held together by a thin layer of ube buttercream. 

Course Dessert
Cuisine Asian, Filipino
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author sanna


  • 1 and ½ cups sugar
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • 7 egg yolks
  • ¾ cup water
  • ½ cup oil
  • 2 tsp vanilla extract
  • 7 egg whites
  • ½ tsp cream of tartar
  • 3 tsp ube flavoring liquid/paste

For the ube buttercream

  • 1/2 stick softened butter
  • 3 tbsp icing sugar
  • 1 tbsp milk
  • ¼ tsp ube flavoring liquid/paste


  1. (Eggs should be in room temperature) Preheat oven to 325 F. Grease a 9 x 13 inch rectangular pan with butter or shortening and line with pre-measured parchment paper. In a large bowl, combine the flour, baking powder, salt, baking soda and sugar.
  2. In another bowl, whisk together the egg yolks, water, oil and vanilla; Add to the flour mixture and beat for about three minutes until smooth. Set aside.
  3. In another large bowl or on a bowl of stand mixer with clean beaters, beat egg whites and cream of tartar on high speed until firm peaks form. Using a rubber spatula, gently fold a fourth of egg whites into the yolk batter, then fold in remaining whites. Divide batter in half; Gradually fold the ube flavoring into one half of the batter. We now have two batters: ube and vanilla.
  4. Pour the ube batter into the baking dish, trying to let most of the batter to be in one side by tilting the pan carefully. Push the batter using the spatula to keep it on that one side. Quickly pour the plain batter into the other side of the dish.The vanilla batter should be mostly on one side and the ube batter on the other side. Remember: This will not be perfect. The batters will somehow seep into the other half and mix with each other and that is okay. The main goal here is to have a clear division of the two batters somewhere along the center of the cake. Smooth the top using an offset spatula. Bake at 325 F for 36-40 minutes or until a toothpick inserted at the middle of the cake comes out clean. Cool cake in the pan for about ten minutes. Let cool completely in a wire rack.

For the ube buttercream

  1. In a small bowl, whisk the softened butter until fluffy. Add in the sugar and whisk until incorporated. Add the milk and ube flavoring and whisk mixture together until smooth and spreadable. You can adjust the amount of milk to achieve desired consistency. You may add more sugar if mixture is too thin.

To assemble cake

  1. Cut the cake vertically in half using a serrated knife. Spread the ube buttercream on top of one of the cake and lay the other half of the cake over the icing. Cut cakes into serving slices, trimming the ends of the cake for a neater look, if desired.

Recipe Notes

Cake slices are best stored individually wrapped in plastic wrapper or wax paper and kept at room temperature. The ube flavoring used is liquid/paste type.