Ube Cake with Strawberry Buttercream and Matcha Buttercream layers

cake 1

Ube confetti cake:

3/4 cup of unsalted and room temperature butter
1 1/2 cups of sugar
5 large eggs at room temperature
2 1/2 cups of cake flour
2 tsp baking powder
1/4 tsp salt
1 cup of milk (I use whole)
1 tbs of ube extract
Confetti sprinkles

*Cream butter and sugar together until fluffy (about 2-4 minutes on medium speed)
*Add eggs one at a time, beating on low speed
*Add the dry ingredients together in a bowl and alternate adding the dry ingredients and the milk with the ube extract added to it on low speed so mixture doesn’t fly everywhere.
*Then do a final mix on medium speed to ensure it’s incorporated. Stir in sprinkles

Bake at 350F for about 40 minutes – an hour or until you insert a toothpick in it and it comes out clean.
Strawberry Buttercream:

2 sticks of butter
1 tsp of strawberry extract, strawberry puree OR 1/2 cup of finely chopped strawberries, whichever strawberry flavor you have or prefer
4 cups of confectioner’s sugar
1 tbs milk (more or less depending on the consistency you want)

Mix butter and sugar on low speed. Add the strawberry and milk until incorporated.

If you prefer Swiss Meringue, you can find a great recipe here!

Matcha Buttercream:

1 stick of unsalted room temperature butter
1 tbs matcha powder
1 tbs milk
2 cups confectioner’s sugar

*Mix butter and matcha powder
*Slowly add in sugar and mix until well-beaten
*Add milk *if it’s too stiff, add more, it’s it just right, you can skip the milk

Chocolate ganache to top it off:

1/2 cup of heavy cream
1/2 cup semi sweet chocolate chips

Boil heavy cream over medium heat. Once it comes to an immediate boil, pour the heavy cream over a bowl of chocolate chips. Stir until fully incorporated. If you find that it doesn’t melt fully, you can always use the double boiler method. I just prefer this way for myself 😉

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