Dessert

Taro Ube Cloud Cake Recipe

ByMariam Harutyunyan November 21, 2025November 21, 2025

Introduction

Taro Ube Cloud Cake is a light and airy dessert that beautifully combines the subtle flavors of taro and vibrant ube. This delicate chiffon-style cake offers a fluffy texture paired with a creamy, marbled frosting that’s both visually stunning and delicious. It’s perfect for special occasions or an elegant afternoon treat.

The image shows a slice of cake with three layers placed on a white rectangular plate on a white marbled surface. The bottom and middle layers are fluffy and light purple, with a smooth texture that looks like mousse or whipped cream. The top layer is white whipped cream, thick and soft, decorated with a small purple flower. The overall look is delicate and fresh, with a background that has soft pink and green blurred shapes, adding a gentle, natural feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup taro puree (steamed and mashed)
1¾ cups cake flour

¾ cup granulated sugar, divided
1 tsp baking powder

¼ tsp salt
4 large egg yolks

½ cup whole milk
½ cup vegetable oil
1 tsp vanilla extract

4 large egg whites
¼ tsp cream of tartar
1 cup heavy cream

½ cup ube halaya (ube jam)
1 cup powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Preheat oven to 325 °F (160 °C). Line the bottom of an 8″ tube pan; do not grease the sides.
Step 2: In a bowl, sift together cake flour, baking powder, salt, and ¼ cup of the sugar; whisk to combine.
Step 3: Whisk egg yolks, milk, vegetable oil, vanilla extract, and taro puree until smooth.

Step 4: Stir the wet ingredients into the dry ingredients just until no streaks remain; set aside.
Step 5: In a clean bowl, beat egg whites with cream of tartar until foamy; gradually add the remaining ½ cup sugar, beating to stiff, glossy peaks.
Step 6: Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain.

Step 7: Pour the batter into the prepared pan; smooth the top and tap the pan gently to release any air bubbles.
Step 8: Bake for 30–35 minutes, until the top springs back when touched and a skewer inserted comes out clean.
Step 9: Invert the pan immediately onto a bottle or funnel; let the cake cool completely (about 1 hour).

Step 10: Meanwhile, whip heavy cream with vanilla extract to soft peaks; fold in ube halaya and powdered sugar until smooth, creating a marble-effect frosting.
Step 11: Run a knife around the sides and tube of the pan, then unmold the cake. Slice horizontally into three layers.
Step 12: Spread frosting between the layers and over the top, leaving the sides exposed for a rustic look. Refrigerate for 1 hour before serving.

Tips & Variations

For an extra moist cake, ensure your taro puree is smooth and well-steamed without excess water.
Use fresh egg whites at room temperature for the best meringue volume and stability.
Substitute whole milk with coconut milk for a subtle, tropical twist to the flavor.

To make the frosting more vibrant, gently swirl the ube halaya into the whipped cream instead of fully folding it.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it sealed to prevent the cake from drying out. Before serving, let the cake sit at room temperature for 15–20 minutes for the best texture. The frosted layers may soften slightly but will remain flavorful and moist.

How to Serve

A slice of cake with three layers sits on a white plate with a green leaf pattern. The two bottom layers are light purple and smooth, while the top layer is white and creamy with soft swirls. On top of the white layer, there is a small purple flower placed in the center. The background shows a white marbled texture with a green palm leaf shadow creating a tropical feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen taro puree for this cake?

Yes, you can use frozen taro puree as long as it is fully thawed and well-drained. Excess moisture can affect the cake’s texture, so be sure to mash it smooth and remove any liquid before using.

What can I substitute for ube halaya if it’s unavailable?

If you can’t find ube halaya, you can use sweet purple yam paste or even a flavored jam like blueberry for a different but still tasty frosting. The unique flavor of ube is best, but substitutions can still create a beautiful cake.