If you love ube cake and leche flan, you are going to enjoy this ube leche flan cake! The top is a silky, creamy flan layer resting on fluffy ube chiffon cake. It’s one of my favourite desserts to make because it looks beautiful and it also tastes amazing! I used to think making leche flan and chiffon cake in one pan was way too hard but don’t be intimidated, the process is easier than you think, and the result is totally worth it.

Tip #1

Don’t stir the caramel! Gently swirl the pan instead to melt the sugar evenly and prevent crystallisation.

Tip #2

Strain the flan mixture before pouring it into the pan to remove bubbles and ensure a silky smooth texture.

Tip #3

Use a water bath (bain-marie) to bake the cake evenly and prevent the flan from cracking or curdling.

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Ube Leche Flan Cake Recipe

Preparation time: 3–4 hours (includes chilling)

Yield: 1x 7-inch cake

Serves: 10–12 slices

INGREDIENTS

Leche flan:

100 g granulated or caster sugar (½ cup)
5 large egg yolks (about 90–100 g)
190 g condensed milk (¾ cup)
135 mL evaporated milk (9 tbsp)
1 tsp vanilla extract

Ube chiffon cake:

4 large egg yolks (about 72–80 g)
50 g caster sugar (4 tbsp)
45 mL whole milk (3 tbsp)
45 mL neutral oil (3 tbsp)
1 tsp ube extract
A few drops of purple gel food coloring (optional)
90 g cake flour (¾ cup)
5 g baking powder (1¼ tsp)
2 g salt (⅓ tsp)

4 large egg whites (about 120 g)
1.5 g cream of tartar (⅓ tsp)
50 g white sugar (4 tbsp)

PREPARATION

Heat 100 g white sugar over low heat in a pan until fully melted and golden.
Immediately pour into the bottom of your 7-inch round cake pan and swirl to coat the base evenly. Set aside to cool and harden.
In a bowl, whisk 5 egg yolks, 190 g condensed milk, 135 mL evaporated milk, and 1 tsp vanilla extract. Strain the mixture through a fine sieve to remove any bubbles or lumps. Gently pour over the hardened caramel in the cake pan. Set aside.
In another bowl, whisk together 4 egg yolks and 50 g sugar until pale and slightly thickened.
Add 45 mL milk, 45 mL oil, 1 tsp ube extract, and food coloring (if using). Whisk until combined.
Sift in 90 g cake flour, 5 g baking powder, and 2 g salt. Whisk until smooth and lump-free.
In a clean, grease-free bowl, beat 4 egg whites until foamy. Add ⅓ tsp cream of tartar. Gradually add 50 g sugar while beating until stiff peaks form.
Fold one-third of the meringue into the cake batter to lighten it. Then gently fold in the remaining meringue in two parts. Fold just until the colour is even—do not overmix.
Pour the ube chiffon batter gently over the flan mixture in the prepared cake pan. Smooth the surface with a spatula.
Place the cake pan inside a deep roasting tray. Pour hot water into the tray until it reaches halfway up the sides of the cake pan (water bath).
Bake in a preheated Fan-Forced oven at 140°C (285°F) or Conventional oven at 160°C (320°F) 70–80 min, covering loosely with foil halfway through to prevent browning. Insert a toothpick to check doneness—if it comes out clean, it's ready.
Cool the cake completely in the pan on a wire rack. Once cool, cover the pan with foil or plastic wrap (not too tightly). Place it in the fridge as-is, flan-side still on the bottom. Refrigerate for at least 2 hours or overnight (do not invert yet). This allows the flan and ube layers to fully firm up and makes unmolding much safer.
After refrigerating, run a thin knife around the edge of the cake to loosen it. Place a serving plate on top and carefully invert the cake onto a serving plate so the flan is on top.