Ube Cake Roll has saved me from so many last minute dessert emergencies. If you’ve got a party coming up and need something pretty, special, and surprisingly easy, this is your new go to. It’s soft, purple, and totally crowd pleasing. Even better, it chills beautifully, so you can make it ahead and relax. I’ll walk you through the sponge, the filling, and that satisfying roll so you nail it on your first try. Ready to bake together? 
Introduction
I know that feeling when guests are coming and you want a dessert that looks like you spent hours on it. The secret is a light sponge, a silky ube cream, and a gentle roll that keeps everything neat. I’ve had my share of cracked cakes and busted fillings before I figured out a few easy tricks that make this work every single time. Think of this as a friendly guide with clear steps, no stress. If you love the flavor of ube, you’re going to be hooked on this Ube Cake Roll.
Ingredients
What you will need
Measure your ingredients ahead so you can move smoothly from whipping to baking. Room temperature eggs and milk are key for a fluffy sponge.
- 4 large eggs, room temperature, separated into yolks and whites
- 3/4 cup granulated sugar, divided
- 1/4 cup neutral oil
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon ube extract
- 1 cup cake flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- For the filling: 1 cup heavy cream, 1/2 cup cold cream cheese, 1/4 cup powdered sugar, 2 to 3 tablespoons ube halaya (ube jam), 1 teaspoon ube extract
- Optional: extra ube halaya for swirling, shredded coconut for sprinkling, powdered sugar for dusting
Pan setup and tools
Line a 10 by 15 inch jelly roll pan with parchment, leaving a bit of overhang for easy lifting. Lightly grease the parchment. Have a clean kitchen towel ready, dusted with powdered sugar. A hand mixer or stand mixer is super helpful for whipping the egg whites and the cream.
Craving more purple breakfast magic? Check out these fluffy ube pancakes that taste like a weekend hug.
Bake sponge cake
Whip the eggs like a pro
Start with the yolk mixture. In a bowl, whisk yolks with half of the sugar until pale and slightly thick. Add oil, milk, vanilla, and ube extract. Whisk until smooth and glossy. Sift cake flour, baking powder, and salt right into the bowl and fold gently until just combined. Avoid over mixing to keep the batter airy.
In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually stream in the remaining sugar and continue beating to medium stiff peaks. You want peaks that stand up but the tips curl slightly. This is what gives the Ube Cake Roll its signature soft bite.
Bake it right
Fold one third of the whites into the yolk batter to loosen it, then fold in the rest in two additions. Use a gentle motion, sweeping from bottom to top to keep the batter light. Pour into the prepared pan and spread evenly into the corners. Tap the pan once on the counter to pop big air bubbles.
Bake at 350°F for 12 to 14 minutes, until the top springs back when touched and a toothpick comes out clean. Don’t overbake or the cake will dry out and crack when rolling. As soon as it’s out, run a knife around the edges to release.
“I tried this for my niece’s birthday and it rolled beautifully. I was scared of cracks, but the cake was so soft and the ube flavor was perfect. Everyone wanted seconds.”
Turn the cake onto your sugar dusted towel, carefully peel off the parchment, and while warm, roll it up with the towel from the short end. This pre roll sets the shape so it remembers how to roll later with the filling.
Spread ube cream
Make the filling smooth and purple
Whip the cold cream cheese until creamy. Add the cold heavy cream and whip until it thickens. Beat in powdered sugar, ube halaya, and ube extract until the color is vibrant and the texture is fluffy. Taste and adjust the sweetness. If your halaya is lightly sweet, add a tablespoon more sugar. The filling should be thick enough to spread without dripping.
Unroll the cooled sponge gently. If it resists, let it rest for a minute. Spread a thin, even layer of the ube cream, leaving a half inch border at the far short end. This space keeps the filling from squishing out. If you love swirls, dot extra ube halaya over the cream and lightly marble it with the back of a spoon.
Want a fruity twist for next time? Try these creamy purple dessert bars for kids and parties too: ube cheesecake bars. They’re easy to pack and share.
Roll and chill
Use the towel to help lift and roll the cake back up tightly, starting from the same short end as the pre roll. Go slowly, tucking the first turn gently so it stays snug. If a tiny crack shows, keep rolling and chill later. The cream and cold will help the cake settle and hide small flaws.
Wrap the roll in parchment or plastic and chill for 2 to 3 hours. Chilling firms the filling and gives cleaner slices. Before serving, trim the ends for a neat look. Dust with powdered sugar, add coconut flakes, or pipe a little extra cream on top. Simple decorations keep the focus on that gorgeous purple swirl.
Here are a few quick serving ideas to make it party ready:
- Slice into 12 thin rounds and arrange in a circle on a platter.
- Add fresh berries on the side for color and a tart bite.
- Drizzle with a bit of sweetened condensed milk for extra shine.
- Pair with hot tea or iced coffee to balance the sweetness.
If you’re building a Filipino dessert table, classic rice cakes are always a hit. You might love this easy holiday favorite, bibingka, alongside your roll.
Common Questions
Why did my sponge crack when rolling?
Usually it’s overbaked cake or rolling while cold. Bake just until springy and always pre roll the warm cake in a towel to train it. If cracks happen, chill and cover with powdered sugar or a thin layer of cream.
Can I make the filling without cream cheese?
Yes. Use only whipped cream with powdered sugar and ube extract. Whip to stiff peaks so it holds. It will be lighter but still tasty.
What if I can’t find ube halaya?
Use ube extract for flavor and color, and add a bit more sugar to balance. The halaya adds body, so chill longer to firm the roll if you skip it.
How long does the roll keep?
It keeps 3 to 4 days in the fridge, covered. For best texture, slice what you need and keep the rest wrapped. The flavor deepens by day two.
Can I freeze the Ube Cake Roll?
Yes. Wrap tightly in plastic then foil and freeze up to one month. Thaw in the fridge overnight before slicing.
Ready to Slice and Share
That’s it. A soft, colorful roll with a creamy swirl that tastes like a celebration. If you want to compare techniques or try a different twist, I also like this helpful guide from Ube Cake Roll | Woman Scribbles, which walks through another approach to rolling and filling. Once you get the rhythm, you’ll make this again for every potluck or birthday. Have fun baking, make it your own, and enjoy every last bite.
Ube Cake Roll
Ingredients
For the sponge cake
- 4 large large eggs, room temperature, separated into yolks and whites Make sure the eggs are at room temperature for a fluffier sponge.
- 3/4 cup granulated sugar, divided Divide the sugar for better egg white peaks.
- 1/4 cup neutral oil
- 1/4 cup milk, room temperature Room temperature milk helps with the batter.
- 1 teaspoon vanilla extract
- 1 tablespoon ube extract
- 1 cup cake flour, sifted Sifted for a lighter cake.
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar Helps stabilize egg whites.
For the filling
- 1 cup heavy cream Cold heavy cream whips better.
- 1/2 cup cold cream cheese Best at a cool temperature for smooth mixing.
- 1/4 cup powdered sugar
- 2 to 3 tablespoons ube halaya (ube jam) Adjust based on desired flavor intensity.
- 1 teaspoon ube extract
Optional toppings
- to taste extra ube halaya for swirling
- to taste shredded coconut for sprinkling
- to taste powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F and line a 10 by 15 inch jelly roll pan with parchment paper.
- In a bowl, whisk the egg yolks with half of the sugar until pale and slightly thick.
- Add oil, milk, vanilla extract, and ube extract to the yolk mixture, whisk to combine.
- Sift cake flour, baking powder, and salt into the bowl and fold gently until just combined.
- In a separate clean bowl, beat the egg whites with cream of tartar until foamy.
- Gradually sprinkle in the remaining sugar and continue beating until medium stiff peaks form.
Baking the sponge
- Fold one third of the beaten egg whites into the yolk batter, then fold in the remaining whites gently.
- Pour the batter into the prepared pan and spread evenly.
- Tap the pan on the counter to release air bubbles, then bake for 12 to 14 minutes.
- Once baked, run a knife along the edges and turn the cake onto a towel dusted with powdered sugar.
- While warm, roll the cake with the towel from the short end and let it cool.
Making the filling
- In a bowl, whip the cold cream cheese until creamy, then add cold heavy cream and whip until thick.
- Beat in powdered sugar, ube halaya, and ube extract until vibrant and fluffy.
- Unroll the cooled sponge, spread a layer of ube cream, leaving a half inch border.
Rolling and chilling
- Use the towel to help roll the cake tightly starting from the same short end.
- Wrap the roll in parchment or plastic and chill for 2 to 3 hours.
- Before serving, trim the ends, dust with powdered sugar, and decorate if desired.