No-Fail Taro Ube Cloud Cake — Easy Ube Recipe for Home Bakers

If you want an Ube Recipe that looks like a party and eats like a hug, this Taro Ube Cloud Cake is your new go-to. Light as a whisper, purple as a pastel dream, and flavored with both mashed taro and sweet ube halaya, it delivers authentic Asian-root goodness without acting fussy.

Brief introduction to the recipe

This cake borrows chiffon technique to create an airy, tender crumb, then layers in real taro and ube for a nuanced, yam-forward profile. A simple whipped-cream topping folded with ube halaya dresses the cake without smothering it. The result? A featherlight, pastel-hued dessert that steals the show at brunches, birthdays, or any time you want something pretty and unexpectedly elegant.

Why you’ll love this Taro Ube Cloud Cake

Why bother baking this one? Three words: texture, flavor, ease.

• You get a light and airy texture that practically melts.
• It delivers dual flavor—taro’s subtle nuttiness plus ube’s sweet, floral funk.
• No heavy frosting: the ube halaya whipped topping keeps things balanced and make-ahead friendly.
• It photographs like a pro. Want to impress without sweating? This is it.

The story behind the cake

Ever baked something for a crowd and felt smug? This cake gives you that glow. Taro and ube have long been staples in Filipino and Southeast Asian kitchens; combining them in chiffon is a modern tribute to those flavors. The idea: keep the technique classic, let the roots sing. The result? A cloud that tastes like home and looks like a magazine spread.

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Ingredients breakdown — what each item does (short blurbs)

• Cake flour (1 cup / 120 g): keeps crumb fine and velvety.
• Cooked mashed taro (½ cup / 120 g): adds the earthy, slightly nutty base note for Taro Desserts.
• Ube halaya (¼ cup / 80 g): concentrated ube jam that gives color and signature purple-yam flavor—this is your secret weapon.
• Eggs, separated (5 large): yolks enrich the batter; whites become the meringue that creates lift.
• Granulated sugar (1 cup / 200 g, divided): sweetness and structure—half for yolks, half for whites.
• Milk (¼ cup / 60 ml): loosens batter for silkier crumb. Substitute coconut milk for a tropical spin.
• Vegetable oil (¼ cup / 60 ml): keeps the cake moist without adding butter flavor.
• Vanilla (½ tsp): flavor booster.
• Cream of tartar (½ tsp): stabilizes the meringue for glossy, stiff peaks.
• Pinch of salt: balances sweetness.

Quick tip: ube halaya gives the best color and flavor—use real jam if you can.

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How to make it — step-by-step (short and exact)

Prep

Preheat the oven to 325°F (163°C). Don’t grease your 9-inch chiffon or angel-food pan—the batter needs the ungreased sides to climb and form that signature height. Place a rack in the center.

Yolk mixture

In a medium bowl whisk together:

• 5 egg yolks
• ½ cup (100 g) of the sugar
• ¼ cup milk
• ¼ cup vegetable oil
• ½ tsp vanilla
• ½ cup mashed taro
• ¼ cup ube halaya

Mix until smooth and evenly purple. The taro will add tiny flecks; that’s beautiful—don’t overwork it.

Meringue

Use a clean, dry bowl. Whisk the 5 egg whites with a pinch of salt until foamy. Add ½ tsp cream of tartar, then slowly add the remaining ½ cup sugar while beating on high. Whip to stiff, glossy peaks—the meringue should hold its shape and shine.

Bold tip: stiff peaks are non-negotiable. Under-whipped whites = flat cake.

Fold & combine

Stir one-third of the meringue into the yolk mixture to lighten it. Now gently fold the rest in two additions. Use a spatula to cut through the center and lift—not stir—until no white streaks remain. Keep the motion gentle so you don’t deflate the air.

Bake

Pour the batter into the ungreased pan and smooth the top lightly. Bake 30–35 minutes, until the top is faintly golden and springs back when touched. A toothpick should come out with a few moist crumbs, not wet batter.

Cool upside down

Immediately invert the pan over a bottle or funnel and let the cake cool completely upside down. This prevents collapse and preserves the airy height. When cold, run a thin knife around the sides and tube to release.

Whipped ube halaya topping

Whip 1 cup (240 ml) heavy cream to soft peaks. Fold in 3–4 tablespoons ube halaya until the color and flavor distribute evenly. Pipe or spread over the cake.

Bold tip: invert to cool—don’t skip this or the cake will deflate.

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Pro tips for perfect results

• Bring eggs to room temperature before separating; they whip better.
• Use a clean, dry bowl for the meringue—any grease kills volume.
• Fold gently; aggressive mixing kills the lift.
• Don’t grease the chiffon pan. Seriously—it needs to grip the sides to rise.
• Test for doneness by touch and toothpick, not by color alone—some ovens brown more.
• If you want deeper purple, add 1–2 tbsp ube powder dissolved in milk—adjust sugar if needed.

FYI: if you have ube powder and ube halaya, blending both gives richer color and a more layered flavor.

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Variations to try (keep it playful)

• Macapuno addition: Fold ¼ cup chopped macapuno into the whipped topping for chewy coconut surprises.
• Cheesy twist: Grate a little sharp cheddar or queso de bola over the top for a Filipino sweet-savory shoutout—trust the combo.
• Coconut cream swap: Replace half the milk with coconut milk and sprinkle toasted coconut flakes on top.
• Matcha swirl: Stir 1 tbsp matcha into the yolk batter for a purple-green marble and an earthy bite.
• Ube-only: Omit taro and use extra ube halaya (or ube powder) if you want a pure Ube Dessert vibe.

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Best ways to serve

Slice thin, because this cake is airy and satisfying in smaller portions. Serve chilled or slightly cool with a dollop of the ube whipped cream and a few toasted coconut flakes. Want drama? Add a small scoop of coconut or vanilla ice cream and a drizzle of sweet condensed milk. Perfect with tea, black coffee, or a lightly sweetened iced tea.

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Quick tips for storage and leftovers

• Refrigerate covered for up to 3 days. The whipped ube topping holds up well when chilled.
• Freeze slices individually wrapped for up to 1 month; thaw overnight in the fridge.
• Re-fluff whipped topping lightly with a whisk if it softens.
• Reheat? You don’t need to—this cake shines cold or at room temp. If you crave a fresh-from-the-oven feel, warm a slice for 5–8 minutes at 300°F (150°C).

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FAQs — short answers

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Treat Recipes Desserts & Cakes Flavors — where this fits

If you browse Treat Recipes Desserts or search for unusual Cakes Flavors, this cake pops up as an elegant, modern take on Asian classics. It pairs well with coconut, matcha, or simple citrus notes for balance. For a party tray, include slices alongside a Taro Cheesecake or other Taro Desserts for a purple-yam themed spread.

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Final thoughts — short and satisfying

This Taro Ube Cloud Cake proves you don’t have to sacrifice elegance for ease. It uses simple ingredients and a classic chiffon approach to deliver something that looks special and tastes deeply comforting. Make the batter, whip your meringue, fold with care, and invert to cool. Then watch jaws drop when you pull out a slice.

Want to experiment? Try the macapuno or matcha variations. Want to keep it pure? Let taro and ube sing together. Either way, this cake gives you soft texture, gorgeous color, and that cozy, nostalgic flavor folks love in Ube Cake Recipes and Ube Desserts Recipes.

Ready to bake a cloud? Gather your ingredients, preheat the oven, and treat yourself to a slice of pastel heaven. 😌💜

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Ube Recipe, Cakes Flavors, Treat Recipes Desserts, Asian Desert, Ube Cake Recipes, Ube Dessert, Ube Desserts Recipes, Taro Desserts, Taro Cheesecake