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.

Super Duper Easy Ube Sheet Cake

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.

Ingredients for Ube Sheet Cake

• Vanilla Cake Mix is the base for the sheet cake. I used Miss Jones, but use your favorite one. Simple mills Vanilla is also one of my go to’s.
• Coconut Milk for the milk. I would not diverge here as this gives part of the coconut flavoring of the cake.
• Coconut Butter or Coconut Oil. I used coconut butter (also called Coconut Mana) as that is what I had. If you do use coconut butter that I did, you will need a bit of vegan butter. It is highly suggested that you use just coconut oil if you have it.
• Vegan Butter for a little bit of oily fat. But omit if using coconut oil.
• Eggs use 3 of the largest eggs you can find.
• Dehydrated Langka (Jackfruit) is what we are going to use to flavor 1/3 of the batter. I turned it into powder in a mortar and pestle. Nice and old school.
• Tumeric Powder for a touch of natural yellow food coloring to the langka batter.
• Ube Flavoring to flavor the last bowl of batter.
• Shredded coconut for added texture in the coconut cake batter.

Directions on Making Ube Sheet Cake

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.

Ingredients for the Ube Butter Mascarpone Frosting

While the cake is baking and cooling make the the frosting. For that you will need the following:

• 1 Jar Ube Butter
• 8oz of Marscapone Cheese

How to Make Ube Mascarpone Frosting

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.

How to Put together the Ube Sheet Cake

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.

How to Serve Ube Sheet Cake

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.

How to Store the Cake

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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