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Ube Sheet Cake. Inspired by the Filipino Kakanin Sapin Sapin. The cake is filled with marbled ube, langka and coconut batter. It’s then topped with this super easy but lush Ube Butter Mascarpone frosting.
Okay.. secret. This Ube Sheet Cake is made with a cake box mix, but you would never know because we are going to add some Filipino flavor into it. Inspired by one of my favorite Kakanin Sapin Sapin, the batter is separated into 3 bowls and each is flavored with ube, langka (jackfruit) and coconut. To finish it off, it’s topped off with an Ube Cookie Butter Mascarpone frosting that is made with just two ingredients! Yes you can have this cake from bowl to table in under an hour. So let’s get started.
First pre-heat oven to 350F. Then spray a 9×12 baking dish with coconut oil and set aside.
To start get the langka powder ready. To do this take about 3 -4 pieces of dehydrated langka and break it up into small pieces. Use a mortar and pestle to grind it in to powder. If there are a few big pieces. That is okay. It actually hydrates back up and gets a little chewy in the batter.
Next make the Ube Sheet Cake base batter. In a bowl mix together the eggs, coconut milk and melted coconut oil (or coconut and vegan butter). Add in the cake mix and stir until there are no lumps.
Equally divide the better into 3 separate bowls. In one bowl add in 1 teaspoon Ube Flavoring. In another bowl add in the langka powder and tumeric. In the last bowl add in shredded coconut.
Grab the baking dish and pour in the batter randomly all around the dish. No need to be precise here. You are kinda making art!
Bake the Ube Sheet Cake for 20-25 minutes and then leave to cool.
While the cake is baking and cooling make the the frosting. For that you will need the following:
To make the frosting all you need to do is mix the both the Ube cookie butter and mascarpone in a bowl until it’s smooth.
Once the Ube Sheet Cake is cooled to decorate the cake all you need to do is spread the frosting on top with an off set spatula.
Next decorate it! You can do simple swirls. I used different sized forks for this design.
The beauty of decorating this way is that if you mess up you can easily start over by smoothing it out.
To serve the cake just cut into small or large squares and have as a light snack. It’s great with hot or cold Salabat.
Do you see the different colored swirls from the different batter? Yellow, white and purple? It’s like cake art.
To store any unfinished cake you can cover the top with plastic wrap and keep in the fridge for up to 2 days. Any longer cut into smaller portions and wrap with plastic wrap and foil and leave in the freezer for up to 3 months. Defrost on the counter top for an hour before eating.
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