When I first tasted Taro Ube Cloud Cake, I felt as if I was biting into a slice of heaven. The light, fluffy texture paired with the subtle sweetness of taro and the vibrant purple hue of ube create an experience that dances on the palate. It’s not just a cake; it’s a celebration of flavors and colors that can turn any ordinary gathering into a delightful feast.
Whether you’re looking to impress your guests at a dinner party or simply satisfy a craving for something homemade and comforting, this cake delivers. What I love most about it is its versatility—perfect for birthdays, holidays, or just a cozy evening at home. Despite its stunning appearance, it’s surprisingly easy to whip up. In less than two hours, you can coax this beautiful dessert into existence, bringing a taste of the tropics right to your kitchen.
Join me in creating this dreamy Taro Ube Cloud Cake that promises to be a showstopper at your next gathering!
Why is Taro Ube Cloud Cake so loved?
Irresistible Fluffiness: This cake boasts a light, airy texture that melts in your mouth, making each bite utterly delightful.
Unique Flavor Combination: The blend of creamy taro and playful ube creates a taste sensation unlike any other dessert you’ve tried.
Stunning Presentation: With its pastel shades and rustic finish, this cake is as beautiful to look at as it is to eat, making it a perfect centerpiece for any occasion.
Quick and Easy: In just under two hours, you can serve an impressive dessert that seems much more complicated than it really is!
Versatile Treat: Whether for a birthday, holiday, or casual gathering, the Taro Ube Cloud Cake is sure to impress guests of all ages.
So, roll up your sleeves and let’s bake together – you won’t regret it!
Taro Ube Cloud Cake Ingredients
Here’s everything you’ll need to create your own slice of paradise!
For the Cake Base
- Taro pureé – adds a creamy texture and subtly sweet flavor essential for the cake.
- Cake flour – produces a light, tender crumb that makes the cake fluffy.
- Granulated sugar – sweetens the cake beautifully; you’ll divide it between the batter and meringue.
- Baking powder – ensures the cake rises perfectly for that cloud-like fluffiness.
- Salt – enhances the flavor and balances sweetness.
- Large egg yolks – enrich the batter, lending moisture and a rich color.
- Whole milk – adds creaminess and helps achieve a smooth batter.
- Vegetable oil – provides moisture and keeps the cake tender.
- Vanilla extract – infuses a warm background flavor that complements the taro.
For the Meringue
- Large egg whites – create the airy structure for the cake; make sure they’re at room temperature for best results.
- Cream of tartar – stabilizes the egg whites, helping them achieve stiff peaks.
For the Frosting
- Heavy cream – whipped to add a luscious topping that contrasts beautifully with the cake’s texture.
- Ube halaya – introduces the rich, unique flavor of ube, creating a delightful surprise with every bite.
- Powdered sugar – sweetens the frosting; its fine texture prevents graininess.
- Vanilla extract – adds depth to the frosting, tying all flavors together.
With these ingredients for your Taro Ube Cloud Cake, you’re well on your way to creating an unforgettable dessert experience. Happy baking!
How to Make Taro Ube Cloud Cake
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Preheat oven: Start by preheating your oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan with parchment but do not grease the sides to encourage the cake to rise beautifully.
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Sift dry ingredients: In a large mixing bowl, sift together the cake flour, baking powder, salt, and ¼ cup of granulated sugar. Whisk them until fully combined to ensure a light texture in your cake.
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Mix wet ingredients: In another bowl, whisk together egg yolks, whole milk, vegetable oil, vanilla extract, and taro puree. Blend until smooth and creamy for a flavorful cake base.
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Combine mixtures: Gently stir the wet mixture into the dry ingredients, mixing just until no streaks remain. Be careful not to overmix; a few lumps are perfectly fine! Set this batter aside for now.
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Make the meringue: In a clean bowl, beat the egg whites along with cream of tartar until they become foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until you have stiff, glossy peaks that resemble fluffy clouds.
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Fold in meringue: Carefully fold one-third of the meringue into the batter to lighten it. Next, gently fold in the remaining egg whites until you can no longer see any white streaks. This step is crucial for that lovely, airy texture!
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Pour and smooth: Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles that may have formed.
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Bake the cake: Place the pan in your preheated oven and bake for 30–35 minutes. The cake should spring back when touched lightly, and a skewer inserted into the center should come out clean.
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Cool the cake: Once done, immediately invert the pan onto a bottle or funnel and let the cake cool completely for about 1 hour. This keeps the texture airy and prevents collapsing!
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Prepare the frosting: While the cake cools, whip heavy cream with vanilla extract until you reach soft peaks. Fold in the ube halaya and powdered sugar until the mixture is smooth, creating a beautiful marble effect for your frosting.
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Unmold and layer: Carefully run a knife around the sides and the tube of the pan to unmold the cake. Slice it horizontally into three even layers; this will allow for delightful frosting layers!
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Assemble the cake: Spread the creamy ube frosting between the layers and generously over the top, allowing the sides to remain exposed for a rustic look. Refrigerate the assembled cake for 1 hour before serving to let the flavors meld.
Optional: Garnish with fresh fruits or edible flowers for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Taro Ube Cloud Cake preparations are a dream for busy home cooks! You can make the cake layers up to 24 hours in advance; just bake, let them cool completely, and wrap them tightly in plastic wrap to keep them fresh. The ube frosting can also be whipped and stored in the fridge for up to 3 days; simply give it a gentle stir before spreading. When you’re ready to serve, slice the cake and assemble it with the frosting, allowing it to chill for about an hour to let the flavors meld. With these make ahead tips, you’ll have a stunning dessert ready with minimal effort, making your next gathering a breeze!
How to Store and Freeze Taro Ube Cloud Cake
Room Temperature: Enjoy your Taro Ube Cloud Cake within 1 day at room temperature. Keep it covered with a cake dome or plastic wrap to maintain freshness.
Fridge: Store leftovers in the refrigerator for up to 3 days. Wrap slices in plastic wrap or place them in an airtight container to prevent the cake from drying out.
Freezer: For longer storage, freeze the unfrosted layers separately, wrapped tightly in plastic and then foil, for up to 3 months. Thaw overnight in the fridge before frosting.
Reheating: If you prefer a slightly warm cake, microwave a slice for 10-15 seconds. Be gentle to maintain that delightful cloud-like texture!
What to Serve with Taro Ube Cloud Cake?
To round out your dessert experience, consider these delightful pairings that enhance the unique flavors of your cake.
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Fresh Berries: Juicy strawberries or blueberries add a refreshing, tangy contrast that brightens the rich flavors of the cake.
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Coconut Milk Ice Cream: Creamy and slightly sweet, this ice cream complements the tropical notes of the cake while enriching its overall indulgence.
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Matcha Tea: The earthy bitterness of matcha tea beautifully balances the sweetness of the Taro Ube Cloud Cake, creating a harmonious flavor profile.
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Mango Sorbet: A light and fruity sorbet makes for a refreshing palate cleanser, enhancing the subtle sweetness of the taro and ube.
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Lychee Fruit: Sweet, fragrant lychees provide a lovely burst of fresh flavor, pairing beautifully with the creamy texture of the cake.
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Espresso: A bold shot of espresso offers a delightful contrast to the sweetness of the cake, perfect for coffee lovers looking for a balance of flavors.
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Coconut Whipped Cream: For those who adore a little extra creaminess, a dollop of coconut whipped cream adds a luscious touch that complements the cake’s textures.
Taro Ube Cloud Cake Variations
Feel free to unleash your creativity and adapt this cake to fit your taste buds!
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Gluten-Free: Substitute cake flour with a gluten-free flour blend for a light texture that everyone can enjoy.
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Dairy-Free: Use almond milk and coconut oil instead of whole milk and vegetable oil for a delicious plant-based option.
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Cocoa Twist: Add ¼ cup of cocoa powder to the flour mixture for a chocolatey take on this tropical delight. Imagine a luscious cocoa flavor melding with the sweet hints of ube!
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Fruit Infusion: Fold in some finely chopped fresh fruits like mango or pineapple for added flavor and juicy bites throughout the cake.
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Nutty Version: Mix in ½ cup of toasted shredded coconut or crushed walnuts to give the cake an extra crunch and nutty aroma.
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Spicy Touch: Incorporate a pinch of cinnamon or nutmeg into the batter to elevate the warm flavor profile, adding a cozy spiciness to each slice.
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Superfood Boost: Blend a tablespoon of matcha powder into the frosting for a vibrant green color and a unique flavor twist that’s packed with antioxidants.
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Layered Delight: Create a multi-flavored cake by alternating layers of taro and ube frosting – a visual and taste sensation that’s sure to impress!
With these variations, your Taro Ube Cloud Cake can be a delightful surprise every time you bake it! Enjoy experimenting!
Tips for the Best Taro Ube Cloud Cake
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Room Temperature Eggs: Use room temperature egg whites for the meringue. This helps them whip up to stiff peaks, enhancing the fluffiness of your Taro Ube Cloud Cake.
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Gentle Folding: When combining the meringue with the batter, use a gentle folding motion. Overmixing can deflate the air you’ve carefully whipped in, leading to a dense cake.
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Proper Cooling: Always invert the cake onto a bottle or funnel after baking. This prevents it from collapsing and preserves that light texture that’s key to your Taro Ube Cloud Cake.
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Smooth Frosting: For a beautiful marble effect in your frosting, fold the ube halaya into the whipped cream gently, allowing swirls to form without over-blending.
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Clean Tools: Ensure that your mixing bowls and beaters are completely clean and free of grease. This allows the egg whites to whip properly and achieve maximum volume.
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Layering Technique: When slicing the cake into layers, use a serrated knife for clean cuts. This ensures that you get evenly stacked layers, perfect for showcasing your frosting!
Taro Ube Cloud Cake Recipe FAQs
How do I choose ripe taro for my Taro Ube Cloud Cake?
Absolutely! When selecting taro, look for firm roots that are free of soft spots or dark blemishes. The skin should be brown and rough, indicating it’s fresh. Score marks can be a sign of spoilage, so avoid those!
What’s the best way to store leftovers of my Taro Ube Cloud Cake?
To maintain the delicious fluffiness of your Taro Ube Cloud Cake, store any leftovers in the refrigerator for up to 3 days. Wrap each slice in plastic wrap or keep them in an airtight container to prevent moisture loss and keep that delightful texture intact!
Can I freeze the Taro Ube Cloud Cake?
Yes, you can! For the best results, freeze the unfrosted cake layers separately. Wrap them tightly in plastic wrap, then in foil, to avoid freezer burn. They can last for up to 3 months. When you’re ready to enjoy them, simply thaw the layers in the fridge overnight before frosting.
What should I do if my cake sinks in the middle?
Very commonly, this happens due to underbaking or too much air being lost during mixing. Ensure the cake is completely baked through—check with a skewer. If you notice it sinking, try using room temperature egg whites next time, and be gentle when folding them into the batter to keep that lovely airy structure!
Are there any dietary considerations for my Taro Ube Cloud Cake?
Yes! If you or your guests have egg allergies, you can explore egg replacers like aquafaba (chickpea brine) as a substitute for egg whites. However, keep in mind that this may slightly affect the texture. If you have spouses or pets in the home, note that heavy cream and ube should be consumed in moderation for them, especially pets, as dairy can upset their stomachs.
How long can I keep the Taro Ube Cloud Cake at room temperature?
Enjoy your masterpiece at room temperature within 1 day for the best experience. Make sure to cover it with a cake dome or plastic wrap to keep it fresh and delightful for you and your guests!
Delight Your Senses with Taro Ube Cloud Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan with parchment.
- In a large mixing bowl, sift together the cake flour, baking powder, salt, and ¼ cup of granulated sugar.
- In another bowl, whisk together egg yolks, whole milk, vegetable oil, vanilla extract, and taro puree.
- Gently stir the wet mixture into the dry ingredients, mixing just until no streaks remain.
- In a clean bowl, beat the egg whites along with cream of tartar until foamy, then gradually add ½ cup of sugar until stiff peaks form.
- Carefully fold one-third of the meringue into the batter then fold in the remaining egg whites.
- Pour the batter into the prepared pan and tap gently on the counter.
- Bake for 30–35 minutes until the cake springs back when touched.
- Invert the pan onto a bottle or funnel and let the cake cool completely for about 1 hour.
- Whip heavy cream with vanilla extract until soft peaks form, then fold in ube halaya and powdered sugar.
- Run a knife around the sides and tube to unmold the cake, then slice it horizontally into three layers.
- Spread frosting between layers and generously over the top, refrigerate for 1 hour before serving.