Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and lining the bottom with parchment paper.

In a mixing bowl, sift together the flour and baking powder. Set it aside.

In a separate bowl, cream the softened butter and sugar together until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Stir in the ube puree and vanilla extract until fully combined.

Gradually fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared cake pan.

Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In another bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Mix well.

Once the cake is completely cool, poke holes all over the top using a skewer or fork. Pour the milk mixture evenly over the cake, allowing it to soak for at least one hour (or overnight for maximum absorption).

Whip the heavy cream until stiff peaks form. Spread it on top of the soaked cake, and optionally garnish with ube crumbles or fruits.