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