Name: Cassava Cake Recipe (With Easy Steps To Make)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8–10 servings
Cuisine: Filipino
Ingredients: 2 cups grated cassava (fresh or frozen, thawed); 1 cup coconut milk; 1 cup evaporated milk; 1 cup condensed milk; 1/2 cup sugar; 2 large eggs; 1/4 cup melted butter; 1/2 cup grated cheddar cheese (optional, Filipino style); 1 tsp vanilla extract

Table of Contents

Have you ever tasted the rich, creamy texture of a perfectly baked cassava dessert that transports you straight to the Philippines with just one bite? This cassava cake recipe combines simple ingredients to create a deliciously sweet treat that’s been perfected over generations. Whether you’re exploring Filipino cuisine or looking for something unique to satisfy your sweet tooth, this traditional dessert delivers authentic flavors with surprisingly little effort. Let’s dive into how you can create this beloved Filipino cassava cake right in your own kitchen!

Ingredients List

For the cassava cake Recipe base:

2 pounds fresh cassava, grated (or 2 packages frozen grated cassava, thawed)
1 can (14 oz) condensed milk
1 can (13.5 oz) coconut milk
3 large eggs
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the custard topping:

1 can (14 oz) condensed milk
3 egg yolks
1/2 cup coconut milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Timing

Preparation Time: 20 minutes
Baking Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes

This recipe streamlines the traditional process, saving about 15 minutes compared to methods that require manually extracting juice from fresh cassava.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. If using frozen cassava, ensure it’s completely thawed and drained of excess moisture by pressing it between paper towels.

Step 2: Mix the Cassava Base

In a large mixing bowl, combine the grated cassava, condensed milk, coconut milk, eggs, melted butter, sugar, salt, and vanilla extract. Mix thoroughly until all ingredients are well incorporated. The mixture should have a thick, somewhat pourable consistency.

Step 3: Bake the Base Layer

Pour the cassava mixture into your greased baking pan, spreading it evenly with a spatula. Bake for 45-50 minutes until the edges turn golden brown and the center is nearly set.

Step 4: Prepare the Custard Topping

While the base is baking, whisk together all topping ingredients in a medium saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool for a few minutes.

Step 5: Add Topping and Finish Baking

Pour the custard mixture over the partially baked cassava cake. Return to the oven and bake for an additional 15-20 minutes until the topping sets and develops a beautiful golden color.

Nutritional Information

Per serving (1/12 of cake):

Calories: 385
Protein: 5g
Carbohydrates: 54g
Fat: 17g
Fiber: 1g
Calcium: 10% DV
Iron: 4% DV

Healthier Alternatives for the Recipe

For a lighter version, substitute regular condensed milk with low-fat or coconut condensed milk. You can reduce sugar content by using only 1/3 cup in the base. For a dairy-free option, replace butter with coconut oil and use dairy-free condensed milk alternatives.

Serving Suggestions

Serve this cassava cake slightly warm or at room temperature. A light dusting of toasted coconut flakes adds visual appeal and texture. Pair with a cup of strong Filipino coffee or ginger tea to balance the sweetness. For a modern twist, add a small scoop of vanilla ice cream or a drizzle of caramel sauce.

Common Mistakes to Avoid

Over-mixing the batter can make your cake dense and rubbery
Underbaking results in a gummy center; ensure the toothpick comes out mostly clean
Using too much liquid if your cassava is already wet
Rushing the cooling process, which can cause the cake to collapse

Storing Tips for the Recipe

Store leftover cassava cake covered in the refrigerator for up to 5 days. For longer storage, cut into portions and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for 10 minutes to restore the original texture.

Conclusion

This authentic cassava cake brings the beloved flavors of Filipino cuisine right to your table with minimal fuss. Its creamy texture and balanced sweetness make it a perfect dessert for any occasion. Give this recipe a try and experience why this traditional treat has remained popular for generations. Don’t forget to share your creation on social media and tag us!