Ube Yema Cake in a Tub Recipe

Ube Yema Cake in a Tub is a delicious Filipino dessert that combines two well-loved flavors in one irresistible treat. It features a soft and fluffy steamed ube chiffon-style cake topped with a rich, creamy homemade ube yema sauce and finished with a generous layer of grated cheddar cheese. The combination of sweet ube, creamy yema, and slightly salty cheese creates a perfect balance of flavors that makes every spoonful satisfying.

Cake tubs have become increasingly popular because they are convenient, perfect for gifting, selling, or serving during birthdays, holidays, and special occasions. Unlike traditional whole cakes, cake tubs are individually portioned, making them easier to store and enjoy anytime.

One of the best things about this Ube Yema Cake in a Tub recipe is that it uses simple pantry ingredients while producing a bakery-quality dessert. The cake stays moist because it is steamed, while the homemade yema sauce is cooked slowly until silky smooth and thick enough to coat every bite of cake.

If you’ve been looking for an easy homemade dessert that’s perfect for negosyo, celebrations, or simply satisfying your sweet tooth, this recipe is definitely worth trying.

12 Tips for the Best Ube Yema Cake in a Tub

1. Combine Cake Flour and All-Purpose Flour

Using both cake flour and all-purpose flour creates a cake that’s soft yet sturdy enough to hold the rich yema topping. Cake flour alone can make the cake too delicate, while all-purpose flour alone produces a slightly heavier texture.

2. Use a 1:1 Ratio of Evaporated Milk and Condensed Milk

Equal parts evaporated milk and condensed milk give the yema sauce a balanced sweetness. The evaporated milk helps mellow the sweetness of the condensed milk while keeping the sauce creamy.

3. Keep Egg Whites Free from Egg Yolks

Even a tiny amount of egg yolk can prevent the egg whites from whipping properly. Separate the eggs carefully for a stable meringue.

4. Remove Oil Residue from Your Mixing Bowl

Before whipping the egg whites, wipe your bowl and beaters with a paper towel dampened with vinegar. This removes grease that can interfere with whipping.

5. Beat the Meringue Slowly and Correctly

Start on a medium speed until foamy, then gradually increase the speed after adding the sugar and cream of tartar. This produces a finer, more stable meringue with smaller air bubbles.

6. Fold the Meringue in Three Batches

Add the meringue one-third at a time using a folding motion. Instead of stirring, gently scrape the spatula down the side of the bowl, lift the batter from the bottom, and fold it over the top while rotating the bowl. This preserves the air bubbles that make the cake light and fluffy. Overmixing will deflate the batter and produce a dense cake.

7. Do Not Grease the Containers

Leaving the containers ungreased allows the batter to cling to the sides while steaming, helping the cake rise higher and maintain its structure.

8. Cover Every Container

Seal each microwave-safe tub with heat-resistant food-grade plastic before steaming. This prevents condensed steam from dripping onto the cake and creating soggy spots.

9. Mix the Yema Ingredients Thoroughly Before Cooking

Completely dissolve the cornstarch before placing the mixture over heat. This prevents lumps from forming later.

10. Cook the Yema Sauce Over Low Heat

Low heat allows the eggs to cook gently while preventing curdling or scorching. Stir continuously from start to finish.

11. Add the Butter Only After the Sauce Becomes Hot

Adding butter after the mixture has heated allows it to emulsify more smoothly into the sauce. If added too early, the butter can separate, making it harder for the sauce to thicken evenly.

12. Pour the Yema Sauce While It’s Still Slightly Warm

Allow the sauce to cool just enough to become thick but still pourable. This lets it spread evenly over the cake before setting into its creamy consistency.

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Delicious Ube Yema Cake in a Tub Recipe for Every Occasion

This Ube Yema Cake in a Tub recipe features a soft steamed ube cake topped with a silky homemade ube yema sauce and grated cheddar cheese. Perfect for dessert, celebrations, or small business selling, this moist cake is easy to prepare using simple ingredients.

Author Onyok Kokok

Ingredients

Cake

3/4 cup cake flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
5 large egg yolks
1/4 cup cooking oil
1 cup evaporated milk
1/4 cup ube halaya purple yam jam
1 tsp violet food coloring adjust depending on the brand

Meringue

10 large egg whites
1 tsp cream of tartar
1/4 cup white sugar

Ube Yema Sauce

5 large egg yolks
1 can evaporated milk
1 can condensed milk
1/2 cup all-purpose cream
1 tbsp cornstarch
2 tbsp butter
3/4 cup ube halaya
1½ tsp violet food coloring

Toppings

Grated cheddar cheese

Makes approximately 8 microwave-safe cake tubs.

Instructions

Prepare the Cake Batter

Combine cake flour, all-purpose flour, baking powder, sugar, and salt.
Add egg yolks, cooking oil, evaporated milk, ube halaya, and violet food coloring.
Mix until smooth and strain the batter.

Prepare the Meringue

Beat egg whites until foamy and slightly stiff.
Add cream of tartar and sugar.
Continue beating until soft peaks form.

Fold the Batter

Fold the meringue into the batter in three batches using a gentle folding motion.
Avoid overmixing.

Steam

Divide the batter into microwave-safe tubs.
Cover each tub with heat-resistant food-grade plastic.
Steam over medium heat for 20–25 minutes.
Test with a toothpick. It’s done when there is no liquid mixture sticking. Do not overcook.
Remove the plastic and allow the cakes to cool completely.

Prepare the Ube Yema Sauce

Combine egg yolks, evaporated milk, condensed milk, all-purpose cream, cornstarch, ube halaya, and food coloring.
Mix thoroughly before cooking.
Cook over low heat while stirring continuously.
Once the mixture is hot, add the butter.
Continue stirring until slightly thick, approximately 20 minutes.
Strain for a smooth finish.
Let cool slightly.

Assemble

Pour the still slightly warm yema sauce over each cake.
Top generously with grated cheddar cheese.
Chill or serve immediately.

Other Ways to Cook: Oven

Yes. If using oven-safe containers or cake pans, bake at 160–170°C for approximately 25–35 minutes, depending on the size and depth of your containers.

For best results, place the cake containers in a larger baking tray filled with hot water (water bath or bain-marie). This helps keep the cake moist and gives a texture similar to the steamed version.

Storage

Store the assembled Ube Yema Cake in a Tub in the refrigerator with the lid tightly closed or covered well.

For the best quality, enjoy it within 3 to 5 days, provided it was cooled promptly after cooking and refrigerated continuously at 4°C (40°F) or below.

Keep the cake chilled until ready to serve. If serving straight from the refrigerator, you may let it sit at room temperature for 10 to 15 minutes to slightly soften the yema topping.

Can I freeze it?

Freezing is not recommended. The yema sauce is a custard-based topping made with egg yolks, milk, cream, and butter, which may separate or become grainy after thawing. The steamed cake may also lose some of its soft texture. For the best taste and consistency, store the cake in the refrigerator and consume it within the recommended storage period.

Frequently Asked Questions

Why did my cake become dense?

The meringue may have been overmixed into the batter, causing it to lose the air needed for a light and fluffy cake.

Why is my yema sauce lumpy?

The cornstarch may not have been fully dissolved before cooking, or the mixture wasn’t stirred continuously over low heat.

Can I reduce the sweetness?

Yes. The 1:1 ratio of evaporated milk and condensed milk already helps balance the sweetness, but you may reduce the condensed milk slightly if preferred. Keep in mind that doing so may also make the sauce a little thinner and less rich.

Why should I strain the yema sauce?

Straining removes tiny bits of cooked egg and any undissolved ingredients, resulting in a smooth and silky sauce.

Why shouldn’t I grease the containers?

Ungreased containers help the batter grip the sides while steaming, allowing the cake to rise better and maintain its height.

Ube Yema Cake in a Tub Recipe Video

If you’re looking for Ube Halaya Recipe, check here. Note that the recipe uses purple sweet potatoes but you can replace them with Purple Yam without changing any measurements.

Ube Halaya Recipe using purple sweet potato

For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.

https://www.youtube.com/@onyokkokok8538

Discover more step-by-step written recipes by clicking the link below.

Filipino Recipes & Cooking – Welcome to Onyok Kokok Kitchen

Final Note

This Ube Yema Cake in a Tub is one of those desserts that looks impressive but is surprisingly easy to make at home. The fluffy steamed ube cake, silky homemade yema sauce, and cheesy topping create a rich and satisfying dessert that’s perfect for family gatherings, celebrations, or even a home-based cake business.

Take your time when preparing the meringue and cooking the yema sauce – these simple techniques make all the difference. Once you master this recipe, you’ll have a delicious dessert that’s sure to become a family favorite.