Ube Roll Cake Recipe

Ube Roll Cake Recipe tastes like a fluffy purple yam sponge with a hint of vanilla and coconut, wrapped around a creamy ube halaya filling. It suits bakers who want a showy Filipino dessert with friendly steps and a total time of about 1 hour, plus a short chill. I fell for ube during a college bake sale, and my roommates still text me photos of purple crumbs on their plates.

Why Ube Roll Cake Recipe Is Worth It

Ube Roll Cake Recipe rewards you with vivid color, a soft bouncy crumb, and that signature nutty-vanilla ube flavor. It bakes fast, rolls clean when you prep it right, and slices into bakery-level swirls without fancy tools.

The sponge stayed tender, the swirl looked pro, and the ube flavor hit that sweet spot between nostalgic and new ★★★★★

Ingredients You Need

• Cake batter

  • 3 large eggs, room temp, separated
  • 1/2 cup granulated sugar, divided (1/4 cup for yolks, 1/4 cup for whites)
  • 1/4 cup neutral oil
  • 1/4 cup whole milk or coconut milk
  • 2 teaspoons ube extract (McCormick Ube Flavor or Butterfly brand both work)
  • 3/4 cup cake flour (or use all-purpose minus 2 tablespoons, then add 2 tablespoons cornstarch)
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • Optional color boost: 1 to 2 teaspoons purple yam powder if you want a deeper hue without extra extract

• Filling

  • 1 cup cold heavy cream
  • 3 ounces cream cheese or mascarpone, softened (stabilizes the cream so slices hold shape)
  • 1/3 to 1/2 cup ube halaya, at room temp (Buenas or Tropics jarred halaya saves time)
  • 2 to 3 tablespoons powdered sugar, to taste
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon ube extract
  • Pinch of salt
  • Optional: 2 tablespoons macapuno strings, well drained

• Finishing

  • Powdered sugar for dusting or a thin layer of whipped cream

• Equipment

  • 10 by 15 inch jelly roll pan (a 9 by 13 pan bakes thicker; add 1 to 2 minutes)
  • Parchment paper cut to fit, plus extra for rolling
  • Hand or stand mixer
  • Two mixing bowls, whisk, rubber spatula, and offset spatula
  • Kitchen towel, wire rack, and fine sieve
  • Kitchen scale for best accuracy

Quick Tips & substitutions

• Weigh the flour for a light sponge; if you use cups, level gently and avoid packing.
• Line the pan with parchment and leave 1 inch overhang; it acts like handles.
• Whip egg whites to medium peaks; they should curl at the tip, not stand straight.
• Fold the meringue into the batter in three additions; sweep the spatula down and around to keep volume.
• Tap the filled pan on the counter to pop big bubbles for an even crumb.
• Roll the cake while warm with parchment or a towel; this sets the memory and prevents cracks.
• Swap dairy: use full-fat coconut milk in the batter and coconut cream for the filling if you avoid dairy.
• No cake flour on hand? Use the homemade blend listed above with cornstarch.
• No ube halaya? Fold in 1 to 2 teaspoons extra ube extract and a spoon of milk powder for body.

How to Make Ube Roll Cake Recipe

Prep and pan (10 minutes)

1. Heat the oven to 350 F. Grease the jelly roll pan, line it with parchment, then lightly grease the parchment.
2. Set out eggs and dairy so they stay close to room temp for better volume.

Mix the batter (10 minutes)

1. Whisk yolks with 1/4 cup sugar until pale and thick. Stream in oil, milk, and ube extract, and whisk until smooth.
2. Sift cake flour, cornstarch, baking powder, and salt over the bowl. Fold until no dry spots remain.
3. In a clean bowl, whip egg whites to soft peaks, then sprinkle in the remaining 1/4 cup sugar and whip to medium peaks.
4. Fold a third of the whites into the batter to loosen it, then gently fold in the rest until the mixture looks even and glossy.

Bake the sheet (12 to 14 minutes)

1. Spread the batter into the pan and smooth it to the corners with an offset spatula.
2. Tap the pan twice on the counter, then bake until the top springs back and a toothpick comes out clean.

Roll while warm (10 minutes)

1. Sift powdered sugar over the surface. Lay a fresh sheet of parchment on top, then invert the cake onto a wire rack.
2. Peel off the baked-on parchment, dust the new top lightly, and roll the warm cake up with the clean parchment inside. Let it cool, seam side down.

Make the filling (5 minutes)

1. Beat cream cheese with powdered sugar and salt until smooth. Add ube halaya and mix until no lumps remain.
2. Whip cold cream to soft peaks, then fold it into the ube mixture until it looks thick and spreadable.

Fill and re-roll (5 minutes)

1. Unroll the cooled cake. Spread the filling in an even layer, keeping a 1/2 inch border at the far edge.
2. Roll the cake back up with gentle tension. Wrap it in parchment or plastic and set it seam side down.

Chill and slice (30 to 60 minutes)

1. Chill the roll until the filling firms up. Trim the ends with a sharp knife for clean slices.
2. Dust with powdered sugar or a thin veil of whipped cream. Slice with a gentle sawing motion.

Variations

• Coconut cream filling: Swap the dairy filling for whipped coconut cream and a spoon of toasted coconut flakes.
• Ube buttercream: Beat butter with powdered sugar and ube extract for a sweeter, firmer swirl that ships well.
• Mango duet: Dot the filling with small mango cubes for a bright, tangy contrast.
• Macapuno party: Fold macapuno strings into the filling and top slices with a few more for texture.
• Chocolate coat: Brush the sponge with a light cocoa syrup and finish the roll with a thin chocolate ganache.

Ways to Serve

• Dust with powdered sugar and add toasted coconut for crunch.
• Drizzle condensed milk and a sprinkle of crushed graham crackers for a Filipino merienda vibe.
• Pair slices with hot coffee, milk tea, or ube latte.
• Serve with fresh mango or strawberries to balance the sweetness.
• Plate with a scoop of coconut or vanilla ice cream on warm days.

Storage

Refrigerate the roll, well wrapped, for up to 3 days. Freeze individual slices on a sheet pan, then wrap and keep them for up to 1 month; thaw in the fridge so the filling stays firm. Hold an unfilled sponge, wrapped in parchment and plastic, at room temp for 1 day if you plan to fill later. Keep the cake away from strong-smelling foods so the sponge stays pure and ube-forward.

Ally Sanders

Ube Roll Cake Recipe

Ube Roll Cake Recipe is a fluffy purple yam sponge with vanilla-coconut notes, wrapped around a creamy ube halaya filling for a showy Filipino dessert.

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Prep Time 40 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr

Servings: 10

Course: Dessert

Ingredients

  

• 3 large eggs, room temperature, separated
• 1/2 cup granulated sugar, divided (1/4 cup for yolks, 1/4 cup for whites)
• 1/4 cup neutral oil
• 1/4 cup whole milk or coconut milk
• 2 teaspoons ube extract
• 3/4 cup cake flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 to 2 teaspoons purple yam powder, optional, for deeper color

• 1 cup cold heavy cream
• 3 ounces cream cheese or mascarpone, softened
• 1/3 to 1/2 cup ube halaya, at room temperature
• 2 to 3 tablespoons powdered sugar, to taste
• 1/2 teaspoon vanilla extract or 1/4 teaspoon ube extract
• 1 pinch salt
• 2 tablespoons macapuno strings, well drained (optional)

• Powdered sugar, for dusting, or a thin layer of whipped cream

Instructions

 

1. Heat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line it with parchment, then lightly grease the parchment.
2. Set out eggs and dairy so they stay close to room temperature for better volume.

1. In a bowl, whisk the egg yolks with 1/4 cup granulated sugar until pale and thick.
2. Stream in the oil, milk, and ube extract, whisking until smooth.
3. Sift the cake flour, cornstarch, baking powder, and salt over the yolk mixture and fold until no dry spots remain.
4. In a clean bowl, whip the egg whites to soft peaks, then slowly sprinkle in the remaining 1/4 cup sugar and whip to medium peaks.
5. Fold a third of the whipped whites into the batter to loosen it, then gently fold in the remaining whites until the mixture looks even and glossy.

1. Spread the batter evenly into the prepared pan and smooth it to the corners with an offset spatula.
2. Tap the pan twice on the counter to pop large bubbles, then bake for 12 to 14 minutes, or until the top springs back lightly and a toothpick comes out clean.

1. While the cake is still warm, sift powdered sugar over the surface.
2. Lay a fresh sheet of parchment on top, then invert the cake onto a wire rack and gently peel off the baked-on parchment.
3. Lightly dust the new top with powdered sugar, then roll the warm cake up with the clean parchment inside and set it seam side down to cool completely.

1. Beat the cream cheese or mascarpone with powdered sugar and a pinch of salt until smooth.
2. Add the ube halaya and vanilla (or ube extract) and mix until no lumps remain.
3. Whip the cold heavy cream to soft peaks, then fold it into the ube mixture until thick and spreadable. Fold in macapuno strings if using.

1. Unroll the cooled cake carefully. Spread the filling in an even layer, leaving about a 1/2-inch border at the far edge.
2. Roll the cake back up with gentle tension, keeping the swirl tight but not squeezing out the filling. Wrap the roll in parchment or plastic, seam side down.

1. Chill the roll for 30 to 60 minutes, until the filling firms up.
2. Trim the ends with a sharp knife for clean slices, dust with powdered sugar or a thin veil of whipped cream, and slice using a gentle sawing motion.

Notes

Nutrition Information
Approximate per 1 of 10 slices: 230 calories; fat 14 g; saturated fat 7 g; carbohydrates 22 g; fiber 0 g; sugars 15 g; protein 4 g; sodium 140 mg. Values will vary based on specific brands, ube halaya used, and exact portion size.