Cassava Cake Recipe

Cassava Cake is a beloved Filipino dessert that absolutely shines with its chewy texture, rich coconut flavor, and caramelized, slightly custardy topping. It’s something I eagerly look forward to at any family celebration or merienda, and every bite brings instant nostalgia. Whether you’re new to Filipino treats or grew up with these sweet cakes at every holiday, this recipe is the kind of warm, homey comfort that instantly invites folks to gather around the table.

Ingredients You’ll Need

You’ll be amazed by how a handful of classic pantry staples can create a dessert as delicious as Cassava Cake. Each ingredient adds its own irresistible layer — from creamy coconut milk to that hint of sweet, buttery richness — making every bite deeply satisfying.

• Fresh Cassava (about 4 cups): The star of the show, this tropical root gives the cake its signature chewiness and subtle sweetness.
• Coconut Milk (1 cup for the base; ½ cup for the topping): Lends creaminess and that classic tropical aroma that instantly comforts.
• Large Eggs (2 for the base; 1 for the topping): Help bind everything together and create a subtly custardy bite.
• Melted Butter (¼ cup): Adds rich, buttery undertones to balance the sweetness.
• Evaporated Milk (1 can, 370ml): Infuses extra creaminess and moisture for that lovely soft crumb.
• Condensed Milk (1 can, 390g; ½ cup for the topping): Sweetens the cake and the topping, while adding a luscious, milky depth.
• Grated Cheese (optional): A generous sprinkle on top adds a salty, melty contrast that’s a Filipino favorite twist.

How to Make Cassava Cake

Step 1: Prep the Cassava

If you’re starting with fresh cassava, peel off the tough skin and remove the fibrous core in the center. Give the roots a good wash, then grate them finely using a box grater or food processor. For the best texture, gently squeeze out some excess juice through a fine sieve. Don’t go overboard — leave a little moisture for that perfect chewy bite.

Step 2: Mix the Batter

In a large mixing bowl, combine the grated cassava with coconut milk, eggs, evaporated milk, condensed milk, and melted butter. Stir everything together until it’s super smooth and evenly mixed. You’ll notice the batter has a naturally thick but pourable consistency — exactly what we’re looking for.

Step 3: Prepare the Pan and Bake

Grease your baking pan generously with butter, margarine, or a bit of oil to avoid sticking later. Pour in your cassava mixture and smooth it out to about an inch thick. Slide the pan onto the center rack of your preheated oven at 175°C (350°F). Bake for 45 to 60 minutes, depending on thickness, until the edges look set and the center is mostly firm.

Step 4: Make the Cassava Cake Topping

While the cake bakes, whip up that iconic topping. In a separate bowl, mix together coconut milk, condensed milk, and an egg (or two egg yolks for extra richness). Blend well until it’s silky and glossy — this will set into a golden, slightly wobbly layer that makes Cassava Cake extra indulgent.

Step 5: Top and Finish Baking

After about 50 minutes, carefully pull your cake from the oven. Pour the prepared topping over the firm base and spread it evenly. Sprinkle a generous layer of grated cheese on top if you’d like that classic salty-sweet finish. Return it to the oven for another 15 to 20 minutes, or use the broiler for a bubbly, lightly browned top. Your kitchen will soon smell irresistible!

How to Serve Cassava Cake

Garnishes

Classic Cassava Cake absolutely loves a flourish of freshly grated cheese on top. For extra dazzle, try a sprinkle of toasted coconut flakes or even a fine dusting of powdered sugar for special occasions. If you want to make your presentation pop, a few extra shreds of coconut or some vibrant pandan leaves on the platter will never go amiss.

Side Dishes

This cake can be a showstopping dessert on its own, but it’s also wonderful alongside a hot cup of coffee or jasmine tea. For a full-on Filipino merienda spread, serve it with savory snacks like lumpia or pancit for a perfect balance of sweet and savory.

Creative Ways to Present

Cut your Cassava Cake into elegant squares or diamonds for a party tray, or use small ramekins for individual mini-cakes at gatherings. For an eye-catching twist, try topping each piece with a sliver of mango, or plating it with a drizzle of extra condensed milk for a touch of decadence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cassava Cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It will stay moist and tasty for up to five days, so you can enjoy a slice (or two) whenever you have a craving.

Freezing

Cassava Cake freezes beautifully! Slice it first for easy portioning, then wrap individual pieces in plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight in the fridge before serving, and it’ll taste just as wonderful as the day you baked it.

Reheating

For that freshly-baked magic, gently reheat slices in the microwave for about 20 seconds, or warm them in a low oven until heated through. This brings back the gooey, melt-in-your-mouth texture that makes Cassava Cake so unbeatable.

FAQs

Can I use frozen grated cassava instead of fresh?

Absolutely! Frozen grated cassava is a fantastic shortcut and works beautifully here. Just thaw it thoroughly first and drain any excess liquid before mixing it with other ingredients.

Is there a dairy-free option for Cassava Cake?

You can easily make this cake dairy-free by swapping evaporated milk and condensed milk for coconut evaporated milk and coconut condensed milk, both of which are now easier to find in many supermarkets or Asian groceries.

Why does my Cassava Cake sometimes turn out soggy?

Excess moisture from the cassava could be the culprit. Make sure to squeeze out just enough juice from the grated root, but don’t make it bone-dry. The cake should be moist but hold its shape once cooled.

Can I skip the cheese topping?

Yes! While grated cheese offers that well-loved sweet-salty finish, feel free to leave it off if you prefer a classic, purely sweet Cassava Cake. It’s delicious either way.

Can I double this recipe for a larger gathering?

Go for it! Double all the ingredients and use a larger baking pan. Keep in mind, a thicker cake may need a slightly longer baking time, so keep a close watch as it cooks.

Final Thoughts

Cassava Cake truly captures the heart of Filipino comfort food: gooey, rich, and never too fussy. Gather your ingredients and give it a try — I promise each slice will be both comforting and irresistibly delicious. Happy baking!

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