When I first tasted an Ube Lava Cake, it was a delightful revelation that transported me to a world of rich, velvety indulgence. Just imagine slicing into that warm, gooey center, and watching the vibrant purple flow onto a plate, beckoning to be paired with a scoop of creamy vanilla ice cream. This dessert isn’t just a feast for the eyes; the sweet, nutty flavor of ube captivates your taste buds and keeps dessert lovers coming back for more.
What I love most about this recipe is how effortlessly it combines elegance with simplicity. Perfect for impressing guests at special occasions or for those cozy nights when you want to treat yourself, this Ube Lava Cake delivers an experience that feels both luxurious and approachable. The best part? With just a handful of ingredients and a few easy steps, you can create a show-stopping dessert that guarantees smiles and oohs and ahhs with each decadent bite. So, roll up your sleeves and let’s dive into this sumptuous dessert that’ll elevate your baking game!
Why You’ll Love Ube Lava Cake with Vanilla Ice Cream
Decadent experience: The warm, gooey center complements the crispy edges, creating a heavenly bite.
Vibrant colors: Its stunning purple hue makes it a feast for the eyes, perfect for special occasions.
Effortless preparation: With simple ingredients and straightforward steps, baking this cake is a breeze.
Endless variations: Feel free to customize with different jams, toppings, or even add nuts for texture.
Crowd pleaser: Serve this dessert at gatherings, and watch everyone come back for seconds!
Indulge in this easy yet luxurious treat that anyone can master at home.
Ube Lava Cake Ingredients
• Let’s make this gooey delight!
For the Cake
- McCORMICK Ube Flavor Extract (20ml) – Provides the signature ube flavor; ensure it’s high-quality for the best Ube Lava Cake experience.
- Pondan Ube Instant Chiffon Cake Mix (400g) – This convenient base offers ease; substitute with regular cake mix if you prefer.
- 1/2 cup White Chocolate Chips – Adds sweetness and creaminess; feel free to replace with dark chocolate for a richer taste.
- 1/2 cup Unsalted Butter – Provides richness and moisture; you can use salted butter but remember to adjust the salt in the recipe.
- 2 Large Eggs – Binds the ingredients together and provides structure; consider flax eggs as a vegan option.
- 2 Large Egg Yolks – These add extra richness; do not skip as they create the special lava-like center.
- 1/4 cup Granulated Sugar – Sweetens the cake; coconut sugar can be a great lower glycemic substitute.
- 1/4 cup Ube Halaya (ube jam) – Enhances ube flavor while adding moisture; if not available, use additional ube extract and adjust sweetness.
- 1/4 cup All-Purpose Flour – Provides structure; gluten-free flour is a good substitute if needed.
- 1/4 tsp Salt – Balances the sweetness; it’s essential for a well-rounded flavor.
For Serving
- Vanilla Ice Cream – A delightful topping that contrasts wonderfully with the warm cake; swap with coconut cream for a dairy-free version.
- Non-stick spray or butter – Used for greasing ramekins to prevent sticking, ensuring perfect cakes every time.
How to Make Ube Lava Cake
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Melt Butter and Chocolate: In a saucepan or microwave bowl, melt the white chocolate and butter together until smooth. This rich mixture will create the luscious base for your cake.
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Whisk Egg Mixture: In a medium bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and pale. This step is crucial for achieving the right texture for your Ube Lava Cake.
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Combine Mixtures: Gradually pour the melted chocolate mixture into the egg mix, whisking constantly. Stir in the ube halaya and ube extract for that iconic flavor infusion!
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Fold in Dry Ingredients: Gently fold in the flour and salt until just combined. Avoid overmixing to keep the cake light and airy.
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Prepare Ramekins: Grease your ramekins well with non-stick spray or butter, then evenly distribute the batter into them. This ensures easy removal post-baking!
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Bake: Preheat your oven to 425°F (218°C) and bake for 11–12 minutes. Watch for the edges to set while the centers remain slightly jiggly for that perfect lava effect.
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Cool and Serve: Let the cakes cool for 1–2 minutes. Run a knife around the edges, carefully overturn onto plates, and top with a scoop of vanilla ice cream.
Optional: Drizzle with chocolate sauce for extra indulgence!
Exact quantities are listed in the recipe card below.
Storage Tips for Ube Lava Cake
Room Temperature: Enjoy your Ube Lava Cake fresh, but if you have any leftovers, store them at room temperature for up to 1 day in an airtight container.
Fridge: If you need to keep it longer, refrigerate the cake for up to 3 days. Ensure it’s covered tightly to prevent it from drying out.
Freezer: You can freeze the baked and cooled Ube Lava Cake for up to 2 months. Wrap each cake tightly in plastic wrap and then in aluminum foil for optimal freshness. To serve, thaw overnight in the fridge, then reheat in the oven.
Reheating: To revive your Ube Lava Cake, warm in a preheated oven at 350°F (175°C) for about 10 minutes, ensuring that the center stays gooey and delicious!
Variations & Substitutions for Ube Lava Cake with Vanilla Ice Cream
Feel free to have fun customizing this delightful dessert to suit your tastes!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a fabulous gluten-free version.
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Vegan: Use flax eggs instead of regular eggs and replace butter with coconut oil for a completely plant-based treat. The flavors will still shine!
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Dairy-Free: Swap out the unsalted butter and white chocolate with dairy-free options, like vegan butter and dark chocolate chips. Creamy coconut cream makes an excellent topping!
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Switch it Up: Try different flavored extracts like pandan or almond for a unique twist that still shines through the chocolatey goodness. Imagine the aroma!
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Nutty Crunch: Add chopped nuts like walnuts or almonds to the batter for a delightful texture contrast and a flavor boost that surprises and delights.
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Tantalizing Toppings: Instead of vanilla ice cream, consider a scoop of ube or cookies and cream ice cream; it’s a fun, delightful choice that elevates every bite!
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Jam Variation: Use fruit preserves, such as raspberry or mango, in place of ube halaya for a fruity surprise within your cake. The contrast will tantalize your taste buds!
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Spicy Kick: Add a pinch of cayenne pepper or a dash of cinnamon to the batter for an unexpected warmth that complements the sweetness beautifully.
What to Serve with Ube Lava Cake with Vanilla Ice Cream?
Elevate your dessert experience by thoughtfully pairing this decadent treat with delightful accompaniments that enhance its luscious charm.
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Fresh Berries: Juicy strawberries or raspberries add a tartness that contrasts beautifully with the sweet, gooey cake and creamy vanilla ice cream.
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Coconut Cream: This velvety topping mirrors the cake’s richness while providing a tropical flair. Drizzle it generously for a delightful harmony of flavors.
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Chocolate Sauce: A warm chocolate drizzle can intensify the dessert experience, creating an irresistible chocolatey treat that chocolate lovers will adore.
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Toasted Almonds: For a lovely crunch, sprinkle some toasted almonds on top. Their nuttiness complements the sweet ube flavor while adding texture.
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Banana Slices: The sweet and creamy texture of ripe bananas is a lovely addition, offering a fresh, fruity element that works beautifully with the cake.
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Coffee: A rich cup of coffee or espresso is perfect to balance the sweetness of the Ube Lava Cake, enhancing its nutty flavors while creating a cozy vibe.
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Lemon Sorbet: An unexpected palate cleanser, lemon sorbet’s refreshing acidity cuts through the dessert’s richness, adding a zesty twist to every bite.
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Whipped Cream: Light and airy, a dollop of whipped cream complements the warm cake seamlessly, making each spoonful feel extra special.
Choose one or mix and match to craft a memorable dessert experience that will have everyone asking for seconds!
Expert Tips for Ube Lava Cake
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Watch the Timer: Start checking your Ube Lava Cake at 10 minutes of baking to prevent overcooking; it should be soft and jiggly in the center.
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Egg Freshness Matters: Use fresh eggs for the best aeration and structure; stale eggs can lead to a denser cake that lacks the desired gooey center.
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Proper Greasing: Grease the ramekins generously to ensure smooth removal; a stuck cake can ruin the presentation and the experience.
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Experiment with Toppings: Serve with vanilla ice cream or get creative with drizzles of chocolate sauce or fruit compote to enhance flavors.
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Serve Immediately: Enjoy your Ube Lava Cake fresh out of the oven for maximum gooeyness; it’s perfect to impress guests and family!
Make Ahead Options
These Ube Lava Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance and refrigerate it to maintain freshness. Simply follow the first five steps of the recipe, then cover the filled ramekins with plastic wrap or foil and store them in the fridge. When you’re ready to bake, just take them out and allow them to come to room temperature for about 15–20 minutes before popping them in the preheated oven. This method ensures they turn out just as delicious and gooey, allowing you to enjoy a warm, decadent dessert without the last-minute rush!
Ube Lava Cake with Vanilla Ice Cream Recipe FAQs
What is the best way to select ripe ube?
Absolutely! When choosing ube, look for ones that are firm and free from dark spots or blemishes. A ripe ube should have a deep purple color and be heavy for its size. Avoid any that feel soft or have a wrinkled skin.
How should I store leftover Ube Lava Cake?
For best enjoyment, it’s ideal to enjoy your Ube Lava Cake fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 1 day. If you’d like to keep it longer, refrigerate for up to 3 days, making sure it’s well-covered to maintain moisture.
Can I freeze Ube Lava Cake?
Very much so! To freeze your Ube Lava Cake, wrap each individual cake tightly in plastic wrap, then in aluminum foil. This way, they can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge, and reheat in a preheated oven at 350°F (175°C) for about 10 minutes until the center is gooey again.
What do I do if my cake is overbaked?
Oh no! If your Ube Lava Cake turns out overbaked, it won’t have that signature gooey center. You’ll want to check the baking time closely and remove the cakes when the edges are set but centers remain soft and jiggly. If it’s too late, serving it warm with a generous scoop of vanilla ice cream can help compensate for the dryness, but don’t fret—practice makes perfect!
Is this recipe safe for allergy considerations?
Definitely! This Ube Lava Cake can typically be made nut-free and gluten-free, depending on your ingredient choices. Make sure to use a gluten-free flour substitute instead of all-purpose flour and confirm all other ingredients are safe for any specific allergies. Always check labels for potential allergens like dairy and gluten.
How do I know when the Ube Lava Cake is done baking?
Good question! Start checking your Ube Lava Cake at around 10 minutes of baking. You’ll want the edges to be set while the center remains jiggly. It should not be fully solidified or set; ideally, it should give a little when you gently shake the ramekin. This will result in the perfect molten center that makes this dessert so incredible!
Decadent Ube Lava Cake with Vanilla Ice Cream Bliss
Ingredients
Equipment
Method
- Melt Butter and Chocolate: In a saucepan or microwave bowl, melt the white chocolate and butter together until smooth.
- Whisk Egg Mixture: In a medium bowl, whisk together the eggs, egg yolks, and granulated sugar until thick and pale.
- Combine Mixtures: Gradually pour the melted chocolate mixture into the egg mix, whisking constantly. Stir in the ube halaya and ube extract.
- Fold in Dry Ingredients: Gently fold in the flour and salt until just combined.
- Prepare Ramekins: Grease your ramekins with non-stick spray or butter, then evenly distribute the batter.
- Bake: Preheat your oven to 425°F (218°C) and bake for 11–12 minutes.
- Cool and Serve: Let the cakes cool for 1–2 minutes, run a knife around the edges, and top with a scoop of vanilla ice cream.