This 3 Ingredient Ube Cake is made with just a vanilla cake mix, a few eggs and melted Ube ice cream! It's too easy it shouldn't be allowed to work, but it does.
You know I love me some easy to make cakes. See Mango Cake and Lychee Cake for reference. The Ube Cake has the texture of a pound cake, so it goes really good with a sweet drippy Ube frosting made from Ube Cookie Butter.
It really doesn't get easier than this.
Vanilla Cake Mix: We love Miss Jones Baking Co, as even making it on its own does not taste like it's a cake box mix.
3 Eggs: The eggs act as our binder and brings in moisture to the cake mix.
Melted Ube Ice Cream: Yes! This bring the flavor and the color. The key is to measure out 2 cups of melted ice cream. You actually need more than you need, so don't be trying to mix frozen ice cream into this recipe and coming at me for not reading. If you can get a pint of Ube Ice cream, that measures out to be the perfect amount. Just make sure it is fully melted.
How to Make The Ube Cake
In a large mixing bowl whip up the eggs until frothy and add in the melted Ube ice cream. Mix well. Add in the vanilla cake mix and mix well again. Just making sure it's not lumpy, but not over mixed.
Bake for 30-35 minutes at 350F. Once done leave in the bunt pan for 5 minutes and then invert on a wire rack right away. The key to getting it out of a bunt pan without anything sticking is to get it out while the cake is still hot and pulled away from the pan.
Leave to cool fully.
Make the Ube Glaze
While the Ube Cake is cooling make the Ube Glaze. You will need 2 tablespoons melted Ube Cookie Butter. Just a few seconds in the microwave will do. Then add 2 tablespoons of milk to loosen it. Add in ¾ cup of powdered sugar and mix until it's nice and smooth with no lumps. If it's too stiff add a teaspoon of milk and mix to get the right drippy consistency.
How to Glaze the Ube Cake
Reminder: you are not a contestant on the Great British Baking Show. You have time to fully cool a cake before glazing it so don't jump the gun!
Place the cooled cake on a cake stand.
Place the glaze all over the top of the cake and start pushing the glaze to the edges until it drips down. You don't need to overdo the pushing as once there is a drip gravity will do the rest and pull it down for you.
Leave the glaze to set for 10 minutes and cut and serve.
Cake Storage and Tips
I actually prefer eating pound cake type cakes the day after. They get even more moist as they sit on the counter.
Letting the Ube Cake cool overnight is even better. If you do that make the glaze just before serving.
It can keep in a cake dome for 2 days. However if you have a warm home it's best to cut the cake into individual servings and wrap each piece separately in plastic wrap and store in a ziplock bag or container. Freezing cakes keep it moist. To defrost just leave on the counter top for 20 minutes.
Ube Cookie Butter Recipe
Store Bought Ube Cookie Butter
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- Bunt Pan
Ube Cake Mix
- 3 Eggs
- 2 Cups Melted Ube Ice Cream
- 1 Box Vanilla Cake Mix
- 2 Tablespoons Melted Ube Cookie Butter
- 2 Tablespoons Milk
- ¾ Cup Powdered Sugar
- Prep: Pre-Heat the oven to 350℉ and spray your bunt pan with baking spray
- Mix the Ube Cake Batter: In a large mixing bowl whip up the eggs until frothy and add in the melted Ube ice cream. Mix well. Add in the vanilla cake mix and mix well again.
- Bake the Cake: Pour the Ube Cake batter into a very greased cake bunt pan and bake for 30-40 minutes. Checking the cake first at 30 minutes and then at 5 minute intervals until the cake is bouncy to the touch and there are no cake crumbs when you stick a toothpick in it.
- Cool The Cake: Once done leave in the bunt pan for 5 minutes and then invert on a wire rack right away. Leave to cool fully for 2 hours or overnight.
- Make the Glaze: In a small bowl mix the melted Ube Cookie Butter with the milk to loosen it. Add in ¾ cup of powdered sugar and mix until it’s nice and smooth with no lumps. If it’s too stiff add a teaspoon of milk and mix to get the right drippy consistency.
- Glaze the Cake: Place the glaze all over the top of the cake and start pushing the glaze to the edges until it drips down. You don’t need to overdo the pushing as once there is a drip gravity will do the rest and pull it down for you.Leave the glaze to set for 10 minutes and cut and serve.