Ube Leche Flan Layer Cake

Soft, dreamy, and totally worth the effort.

Hey there!

If you’ve never tried ube + leche flan + chiffon cake in one bite, you’re in for something super special.

This Ube Leche Flan Layer Cake is a Filipino favorite with a twist—layers of soft ube chiffon, rich creamy leche flan, and a silky caramel glaze.

It’s sweet, a little earthy from the ube, and just melts in your mouth.

I make this when I want to impress someone—or just to treat myself. It’s a weekend bake that’s actually fun once you break it down. And the flavor? Just wow.

🍴 Servings & Time

  • Serves: 10 to 12 slices
  • Total Time: 2 hours (including baking and cooling)

💜 Why I Love This Recipe

There’s just something magical about the combo of ube and leche flan. It reminds me of big family dinners where someone always brought a beautiful layered cake to share.

  • It’s two classic Filipino desserts in one beautiful cake
  • The contrast of fluffy chiffon and creamy flan is next-level
  • You can make it ahead—it’s even better chilled!
  • Looks fancy but is actually very doable
Ube Leche Flan Layer Cake

🔬 Why This Recipe Works (Quick Science)

  • Leche flan bakes slowly on the bottom, becoming extra smooth.
  • The ube chiffon rises on top, but once flipped, it’s on the bottom—like a magic dessert flip!
  • The water bath helps the flan cook gently, so it doesn’t crack.

🥘 What You’ll Need

For the Caramel:

  • ¾ cup granulated sugar

For the Leche Flan:

  • 10 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract

For the Ube Chiffon Cake:

  • 1 cup cake flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 egg yolks
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • ⅓ cup ube halaya (ube jam)
  • ½ tsp ube extract
  • ⅓ cup water
  • 5 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
Ube Leche Flan Layer Cake

👩‍🍳 Tools You’ll Need

  • 9-inch round cake pan (2.5–3 inches deep)
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Sieve or strainer
  • Spatula
  • Aluminum foil
  • Roasting pan (for water bath)

💡 Pro Tips

  1. Use a deep cake pan—this cake has layers and needs space.
  2. Don’t skip the water bath—it’s key for creamy flan.
  3. Let it chill before slicing—at least 4 hours or overnight.
  4. Separate eggs carefully—any yolk in your whites will mess up the chiffon.
  5. Tap the cake pan before baking—gets rid of bubbles.

🔁 Substitutions & Variations

  • Use purple yam powder + water if you don’t have ube halaya.
  • Coconut milk instead of evaporated milk for a twist.
  • Add shredded macapuno between layers for texture.

🕒 Make Ahead Tips

  • Flan + caramel can be made the day before and chilled.
  • Fully assemble and chill the cake overnight for best slicing.

🧁 How to Make Ube Leche Flan Layer Cake

Step 1: Make the Caramel

Instructions:
Melt ¾ cup sugar in a dry saucepan over medium heat until golden brown. Immediately pour into the bottom of your 9-inch cake pan and tilt to spread.

Ube Leche Flan Layer Cake

Step 2: Make the Leche Flan

Instructions:
In a bowl, whisk 10 egg yolks, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract until smooth. Strain into the caramel-lined pan.

Ube Leche Flan Layer Cake

Step 3: Make the Ube Chiffon Batter

Instructions:
In one bowl, mix 1 cup cake flour, 1½ tsp baking powder, and ¼ tsp salt.
In another bowl, whisk 5 egg yolks, ¼ cup sugar, ¼ cup oil, ⅓ cup ube halaya, ½ tsp ube extract, and ⅓ cup water until smooth. Combine with dry ingredients.

Ube Leche Flan Layer Cake

Step 4: Beat Egg Whites

Instructions:
Beat 5 egg whites with ¼ tsp cream of tartar until foamy. Gradually add ¼ cup sugar, beating to stiff peaks.

Ube Leche Flan Layer Cake

Step 5: Fold Meringue into Batter

Instructions:
Gently fold the egg white mixture into the ube batter in thirds until fully combined.

Ube Leche Flan Layer Cake

Step 6: Layer and Bake

Instructions:
Slowly pour the chiffon batter over the flan mixture. Place pan in a larger roasting pan with hot water (1 inch). Bake at 350°F (175°C) for 1 hour.

Step 7: Cool and Flip

Instructions:
Cool for 10 mins, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

Ube Leche Flan Layer Cake

🧊 Leftovers & Storage

  • Store in an airtight container in the fridge up to 5 days.
  • Best served cold or at room temp—don’t reheat.
  • You can freeze individual slices for up to 1 month.

🍽️ What to Serve With

  • Fresh fruit (like mango or strawberries)
  • Iced coffee or milk tea
  • A scoop of coconut or vanilla ice cream

🤓 Common Mistakes

  • Skipping the water bath—your flan will curdle.
  • Overmixing the chiffon batter—your cake will deflate.
  • Not chilling enough—the layers won’t set cleanly.

🧠 FAQ

Can I use a bundt pan?
Nope! You need a round, deep pan for even layers and easy flipping.

Why did my layers mix?
The batter might’ve been too heavy or poured too fast. Pour slowly and evenly.

Do I need to grease the pan?
Nope—caramel will help release the cake when flipped.

🥗 Meal Plan Ideas

  • Friday: Prep caramel + flan at night
  • Saturday: Bake cake in the morning, chill
  • Sunday: Serve after a Filipino-style brunch!

📝 Final Thoughts

You’ve got this! This cake looks fancy, but once you try it, it’ll become your go-to special dessert. Let me know if you make it—drop a comment or question, and I’d love to help or cheer you on!

Happy baking! 💜

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