Ube Butter Cake

Difficulty: Easy

Ube Butter Cake

makes 1 x 10-cup bundt pan




    For the cake
  • For the glaze


0/8 Instructions
    Make the glaze:
  • Place the white chocolate in a medium bowl.
  • Bring the cream to the boil then pour on top of chocolate. Cover and let sit for a minute. Stir vigorously with a wooden spoon until glossy.
  • Add ube. Stir until smooth. Set aside to cool.
  • Make the cake
  • Preheat oven to 170C. Mix yogurt, eggs and vanilla tin a medium bowl.
  • In your stand mixer bowl using a paddle attachment, mix together flour, sugar, b. soda and b. powder. Slowly add the liquid ingredients. Mix until smooth.
  • Add butter cubes one by one. The batter should look creamy. Grease your 10-cup bundt. Make sure you grease all the folds and edges for quick release.
  • Pour batter into the pan and bake for 1 hour or until a skewer comes out clean. Remove from oven. Cool for 10 minutes inverted on a wire rack.
  • The cake should separate from the bundt tin successfully. Pour the glaze all over and serve.


  1. If you do not have a bundt pan, this should also work with a large loaf pan.
  2. Grease your bundt pan well to make sure the cake come out easily. If it doesn't, try using a butter knife to loosen the edges of the cake as well as the middle tube.
  3. Keeps well at room temperature for 2 days, or in the fridge for 5 days. Always serve at room temperature.

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