Ube Langka Sponge Cake
Print Recipe
5 from 3 votes

Ube-Langka Sponge Cake Recipe

This Ube Langka Sponge Cake will surely impress your guests and family.   It takes less than an hour
to make and is very Ube-licious, you’ll ask for more.

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cakes, Dessert
Cuisine: Filipino
Keyword: Cake Recipes, Filipino Desserts
Servings: 5 people
Calories: 350kcal
Author: Eduardo Joven - www.PinoyRecipe.net


Sponge Cake: (for one layer only)

  • ½ cup Ube Flour
  • cups All Purpose Flour
  • ¾ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Butter
  • cups Sugar
  • 2 medium Eggs at room temp.
  • ½ cup Water
  • ¼ cup Fresh Milk
  • ¼ tsp. Violet Food Color Gel

Frosting: (for one layer only)

  • 1 box 200g Frosty Whip Cream Powder
  • 200 ml Cold water
  • 1 tsp. clear ube extract
  • 1-2 drops Violet food color gel
  • 1-2 drops Yellow food color gel (optional)


  • ½ cup Ube Fudge store bought
  • ½ cup Sweetened Jackfruit drained and mashed


  • 8-10 pcs. Fondant Mini Flowers to decorate
  • 10-12 pcs. Jackfruit Jelly Hearts to decorate, (optional)

We Also Need:

  • 1 pc. 10-inch round cake board


  • First, preheat your oven to 350F. Grease and flour an 8×3 round pan and set aside. Sift together all dry ingredients needed for the cake except for the sugar. Sift twice as possible, then set aside.
  • Using an electric mixer on medium speed, cream the butter and sugar together until pale yellow. Set speed to low, add eggs one at a time and beat well until fluffy, then set aside.
  • In a measuring cup, combine water, fresh milk and food color gel and mix well until well combined.
  • Alternately, add dry and liquid ingredients into the batter mixture. Start with 1/3 part of dry ingredients and a half of the liquid. Beat and Scrape the sides of your mixing bowl. Repeat adding dry, then liquid and lastly end with dry and mix until well combined but do not over mix.
  • Pour the batter into a prepared 8-inch round pan and bake for about 25-30 minutes or until inserted toothpick in the center comes out clean. Fire off, let your cake cool down completely on a wire rack.

To prepare the frosting:

  • I’m using Frosty Whip Cream Powder. In a large mixing bowl, combine 1 box (200g) of Frosty whip cream powder and 200ml cold water, add a couple teaspoons of clear ube extract and whip until stiff peaks form.
    Divide whipped cream into two parts: 1/3 part for decorating and making borders (you can add yellow color gel if you want) and for the remaining whipped cream add violet food color gel and this will be used for icing your cake.

To assemble the cake:

  • First, we need a cake board at least an inch larger than your cake. With a serrated knife, trim off the top of your cake to even the top and get rid the brown part and expose the beautiful violet sponge cake.
  • Spread a little cream on the board, so our cake won’t slide if we ice them. Place the first layer of your cake. Edge the cake by piping it with whipped cream at least 1 inch high, this will prevent the filling from leaking out the sides.
  • Spread the ube fudge evenly in the center and top with sweetened jackfruit. Top with another layer and ice the whole cake with the whipped cream.
    Use reserved yellow whipped cream to pipe big swirls on top edge of your cake and for the borders at the bottom.
  • Decorate with fondant flowers on top of each swirl or you can put large fondant flowers at the center, or you can design it the way you prefer. (I add some jackfruit jelly hearts on this one, sorry guys, I was too lazy and forgot to take some photos on how I made them).
  • Refrigerate the Cake for at least 2 hours before serving.


Recommended Video Recipe:


Serving: 1slice | Calories: 350kcal | Carbohydrates: 65g | Sugar: 45g