Filipino Ube Purple Yam Cake

Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.

In a large bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, mix the ube halaya and ube extract until well combined.

Beat in the vegetable oil, whole milk, eggs, sugar, and vanilla extract to the ube mixture.

Gradually add the dry ingredients to the wet ingredients and blend until smooth.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until a toothpick comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes.

Turn the cakes out onto a wire rack and let them cool completely.

While the cakes cool, make the ube cream cheese frosting. Beat the cream cheese, confectioners' sugar, butter, and ube extract until smooth and creamy.

Once the cakes are cool, frost the top of one cake. Place the second cake on top and frost the top and sides.