Ube Cake
Ube Cake is a easy American recipe that serves 8. 260 calories per serving. Recipe by KA MEGZ on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $2.61 total, $0.33 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 large Eggs (room temperature)
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract (pure vanilla preferred)
- 1/2 cup UBI Condensed Creamer (adds richness and slight caramel note)
- 1/4 tsp Salt (enhances flavor)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Prepare Pan
Grease the 9‑inch round cake pan with a little butter, then line the bottom with parchment paper. Lightly flour the sides.
Time: PT3M
Cream Butter and Sugar
In the mixing bowl, beat the softened butter and granulated sugar together until the mixture is light‑yellow and fluffy, about 3–4 minutes.
Time: PT4M
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Time: PT2M
Combine Dry Ingredients
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Time: PT2M
Mix Wet and Dry
Gradually add the dry mixture to the butter‑egg mixture, folding gently with the spatula. When just combined, pour in the UBI condensed creamer and stir until smooth—do not over‑mix.
Time: PT4M
Bake the Cake
Transfer the batter to the prepared pan, smooth the top, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 260
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Granulated Sugar: Coconut sugar, Powdered sugar (for reduced sweetness)
- Instead of Unsalted Butter: Margarine, Coconut oil (solid state)
- Instead of Eggs: Applesauce (1/4 cup per egg), Flaxseed egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Baking Powder: Cream of tartar + baking soda (1/2 tsp + 1/4 tsp)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of UBI Condensed Creamer: Evaporated milk, Heavy cream (use 1/3 cup)
- Instead of Salt: Sea salt
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Measuring Cups and Spoons
- Rubber Spatula
- 9‑inch Round Cake Pan
- Parchment Paper (optional)
- Oven
Critical Steps — Do Not Skip
- Creaming butter and sugar until light and fluffy
- Adding eggs one at a time to avoid curdling
- Gentle folding of dry ingredients to prevent over‑mixing
- Checking doneness with a toothpick
Chef Tips from the Video
- Use unsalted butter and add a pinch of salt for balanced flavor.
- Sift the flour together with baking powder to ensure even distribution of leavening.
- For extra vanilla aroma, split the vanilla extract—add half to the batter and brush the top with the remaining after baking.
Troubleshooting
Cake is dense or heavy.
Make sure the butter and eggs are at room temperature and avoid over‑mixing after adding the flour.
Cake sinks in the center.
Check oven temperature with an oven thermometer; reduce baking powder to 1½ tsp if the batter is too leavened.
Crust is too dry.
Add an extra tablespoon of UBI condensed creamer or a splash of milk to increase moisture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for 1 day if covered.
Make-Ahead Tips
- Bake the cake a day ahead and store it wrapped in the refrigerator; bring to room temperature before serving.
- Freeze individual slices wrapped in plastic for quick dessert portions.
Frequently Asked Questions
What is the cultural significance and history of vanilla butter cake in American cuisine?
Vanilla butter cake is a classic American home‑baked dessert that became popular in the early 20th century when refined white flour and baking powder became widely available. It represents the comfort‑food tradition of simple, sweet cakes served at family gatherings, picnics, and celebrations.
What are the traditional regional variations of vanilla butter cake in the United States?
In the Southern United States, the cake is often enriched with buttermilk or sour cream for extra tenderness. In the Midwest, a light glaze of powdered sugar is common, while the West Coast sometimes adds citrus zest for a fresh twist.
How is vanilla butter cake traditionally served in American households?
It is typically served plain, dusted with powdered sugar, or topped with a simple buttercream frosting. Slices are enjoyed with coffee, tea, or a glass of cold milk, especially during holidays and weekend family meals.
What occasions or celebrations is vanilla butter cake traditionally associated with in American culture?
Vanilla butter cake is a go‑to dessert for birthdays, baby showers, graduations, and holiday gatherings such as Thanksgiving and Christmas, where its mild flavor pairs well with seasonal fruits and whipped cream.
What other American desserts pair well with vanilla butter cake?
Pair it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. It also complements fruit compotes, caramel sauce, or a light lemon glaze for added flavor contrast.
What are the authentic traditional ingredients for vanilla butter cake versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, unsalted butter, granulated sugar, eggs, baking powder, vanilla extract, and a small amount of milk or cream. Acceptable substitutes are melted coconut oil for butter, almond flour for a gluten‑free version, and maple extract instead of vanilla.
What are the most common mistakes to avoid when making vanilla butter cake?
Common mistakes include over‑mixing the batter, using cold butter or eggs, and baking at an incorrect temperature. Over‑mixing creates excess gluten, leading to a dense cake, while cold ingredients can cause the batter to curdle.
Why does this vanilla butter cake recipe use UBI condensed creamer instead of regular milk?
UBI condensed creamer adds extra richness and a subtle caramel note without adding extra liquid, helping the crumb stay moist while keeping the batter thick enough for a tender texture.
Can I make vanilla butter cake ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the wrapped cake for up to 2 months and thaw at room temperature before serving.
What texture and appearance should I look for when the vanilla butter cake is done?
The cake should be golden‑brown on top, spring back lightly when pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. The crumb should be light, airy, and uniformly tender.
What does the YouTube channel KA MEGZ specialize in?
The YouTube channel KA MEGZ focuses on quick, easy‑to‑follow home cooking tutorials, often featuring simple dessert and snack recipes that use everyday pantry ingredients.
How does the YouTube channel KA MEGZ's approach to American baking differ from other cooking channels?
KA MEGZ emphasizes minimal equipment, clear visual cues, and short preparation times, making classic American baked goods accessible for beginners, whereas many other channels may use more advanced techniques or specialty tools.
Last updated: August 31, 2026
