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
🔬 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
👩🍳 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
- Use a deep cake pan—this cake has layers and needs space.
- Don’t skip the water bath—it’s key for creamy flan.
- Let it chill before slicing—at least 4 hours or overnight.
- Separate eggs carefully—any yolk in your whites will mess up the chiffon.
- 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.
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.
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.
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.
Step 5: Fold Meringue into Batter
Instructions:
Gently fold the egg white mixture into the ube batter in thirds until fully combined.
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.
🧊 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! 💜
