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    Home » Filipino Desserts » Easiest Cassava Cake Ever

    Easiest Cassava Cake Ever

    by Lainey · Posted: Dec 8, 2019 · This post may contain affiliate links ·

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    Recipe updated on 12.8.19

    Cassava Cake is a Filipino Delicacy in the Philippines.  It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava. 

    Love Filipino desserts? Try reader favorites Buko Pandan (Coconut Pand in Pearls), Mango Float, and Binignit (Dessert Coconut Soup).


    Delicious and cheesy cassava cake on a plate

    When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy.  There are so many different Cassava Cake versions out there, but this is an easy one to start with.  Let me know how it goes!

    What is Cassava Cake?

    It is a very popular dessert in the Philippines made from yucca or tapioca plant. Since the Philippines has wide farmlands, Filipinos plant tapioca as one of their root crops. Tapioca is popularly called Kamoteng Kahoy in the Philippines which means “camote tree” or “tapioca tree”.

    delicious slices of cassava cake on a white bowl

    Cassava cake is a dessert that is very easy to prepare. It can be baked, steamed or broiled. It just needs some basic mixing skills and you are good to go! The only hard thing to do when making cassava cake is the waiting time since it takes an hour or more to make.

    But the waiting is always worth it! When you take a  bite of the creamy, soft, and cheesy Cassava cake, you know you are eating one of the best desserts from the Philippines.

    Tips and Procedures:

    • If you like thinner cassava cakes, prepare two baking dishes and pour half of the cassava cake mixture into each pan.
    • If you are living in the Philippines, you are lucky to find fresh cassava roots. Since this is a popular Filipino dessert, fresh cassva roots are found at public farmers markets. And, the friendly store owners would gladly grate the roots for you at a minimal fee! No hassle in grating on your part!
    • If you are not counting calories (like me), you can add 2 tablespoons of melted butterafter you add in the grated cassava to the mixture. I promise it would bring your cassava cake to the next level! It will be moist and tasty!
    • It’s never harmful to add a little vanilla extract! You can add 1 teaspoon of vanilla extract to your cassava cake mixture
    • It’s not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It’s best to use a non-stick baking pan or use a non-stick baking spray or slather with butter or margarine.
    • If you love a sweeter cassava cake, you can mix a jar of macapuno strips which you can buy in Asian grocery stores.
    • If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.
    • Storage: Cassava cake must be stored in the fridge and up to 1 week.

    How to Make Cassava Cake:

    These are the Cassava Cake ingredients that you will need:

    Cassava

    • fresh cassava
    • coconut milk
    • melted butter
    • egg
    • evaporated  milk
    • sugar
    • condensed milk
    ingredients for the cassava cake recipe

    For the  Topping:

    • condensed milk
    • coconut milk
    • egg yolk
    • grated cheese
    ingredients for the custard topping for cassava cake

    Before starting the mixing process, preheat oven to 350F and don’t forget to grease the pan with butter or your trusted non-stick baking spray:

    buttered baking pan for cassava cake

    Make sure that you squeeze out all the water or liquid from the grated cassava:

    grated cassava on a large clear bowl

    In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk:

    adding the wet ingredients to the grated cassava

    Mix until well combined then set aside:

    mixing the ingredients of the cassava cake

    Pour the mixture into a greased pan and bake for 35 minutes:

    pouring the cassava cake batter to the baking pan

    Meanwhile, prepare the topping ingredients namely, condensed milk, coconut milk, egg yolk:

    custard topping ingredients in a large bowl

    Mix thoroughly until well combined, then set aside:

    mixed custard topping in a clear large bowl

    When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven:

    baked cassava cake in a baking pan

    Pour the topping over the cassava and spread it, then bake for 15 to 20 minutes more:

    pouring the custard topping on top of the baked cassava cake

    Add grated cheese and cook for another 10 minutes:

    adding grated cheese on top of the cassava cake with custard topping

    Yum! This smells so good, Simply Bakers!

    freshly baked cassava cake in a pan

    Soft, milky, and creamy – all in one dessert that’s so easy to make! You can eat cassava cake warm or chilled. I like to eat them both ways 🙂

    taking a slice of cassava cake with a fork

    Frequently Asked Questions:

    How many slices or servings does this recipe yield?

    This recipe makes 16 to 20 slices, depending on how big the slices are.

    Is Cassava Healthy?

    Eating cassava gives our body several vitamins and minerals like vitamin C, niacin, thiamine, and riboflavin.

    Step by Step Video:


    More Delicious Authentic Filipino Food:

    • Buko Pandan
    • Vegan Filipino Champorado
    • Biko – Filipino Sweet Sticky Rice
    • Mango Float
    • Binignit
    slices of delicious cassava cake in a white bowl
    Print Recipe Leave a Comment
    4.5 from 8 votes

    Cassava Cake

    Foolproof Cassava cake recipe which everyone will love!  The ingredients are easy to find and perfect to try out even if you are a newbie in baking!
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: Filipino
    Calories: 3146kcal
    Author: Lainey

    Ingredients

    • 2 ½ cups fresh cassava*
    • ½ cup coconut milk
    • 1 tablespoon melted butter
    • 1 egg
    • 1 cup evaporated milk
    • ¼ cup sugar
    • 1 cup condensed milk

    Topping

    • ¼ cup condensed milk
    • ¼ cup coconut milk
    • 1 egg yolk
    • ⅛ cheddar cheese grated

    Instructions

    • Preheat oven to 350F, and grease 11×7 pan with butter.
    • If using fresh casasva, make sure to squeeze out the liquid. If using frozen, move on to the next step.
    • In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined.
    • Pour the mixture into a greased pan and bake for 35 minutes. 
    • Meanwhile, prepare the topping by mixing in a medium bowl, condensed milk, coconut milk, egg yolk until well combined, then set aside.
    • When the cassava is golden brown and firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes.
    • Add grated cheese and cook for 10 more miuntes.
    • Allow to cool completely, then serve!

    Notes

    *Use frozen cassava if can’t find fresh cassva. Sold in most asian markets.

    Nutrition

    Serving: 1g | Calories: 3146kcal | Carbohydrates: 486g | Protein: 67g | Fat: 111g | Saturated Fat: 75g | Trans Fat: 1g | Cholesterol: 593mg | Sodium: 1023mg | Potassium: 4048mg | Fiber: 9g | Sugar: 293g | Vitamin A: 2547IU | Vitamin C: 123mg | Calcium: 1919mg | Iron: 9mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Reader Interactions

    Comments

    1. Sarah says

      April 28, 2018 at 12:00 pm

      Hey ,

      I love your videos and made the Candy Cane Cake and everybody loved it. I tried out this recipe but I’m not sure if it turned out right. Do you need 32 ounces grated cassava in total or 16?

      Love,
      Sarah

      Reply
      • Lainey says

        September 14, 2020 at 9:20 pm

        Hi Sarah! Thank you so much for your kind words. I really appreciate it. I used a total of 32 ounces of grated cassava when I baked this recipe. Sorry for the late response. 🙂

        Reply
    2. Marissa T. says

      October 23, 2018 at 11:25 pm

      Made your cassava cake and considering it was first time, it was easy and delicious. Thanks…plan to use this recipe from now on. And look forward to trying out your other recipes.

      Reply
      • Lainey says

        October 28, 2018 at 1:37 am

        Hi Marissa! Awesome!! I’m so glad the recipe turned out great for you! I would love to see pictures if you have any!!

        Reply
    3. Cath says

      November 13, 2018 at 6:07 am

      Awesome recipe! Yumminess and goodness in one!

      Reply
      • Lainey says

        September 04, 2020 at 1:47 am

        Thank you so much for your appreciation, Cath! Keep visiting my blog for more awesome recipes! Enjoy baking! 🙂

        Reply
    4. A Casis says

      January 18, 2020 at 7:22 am

      What kind of cheese do you recommend?

      Reply
      • Lainey says

        October 05, 2020 at 5:31 am

        Hi there! Cheddar Cheese works. 🙂

        Reply
        • Neela tiwari says

          February 08, 2022 at 3:02 am

          Can you make this cassava cake without the eggs?

          Reply
    5. misty says

      September 13, 2020 at 4:13 pm

      it’s funny how you indicate “check the pan size” but then it wasn’t mentioned anywhere in your post. I suppose you are aware that baking time changes with the size of the pan, don’t you think? I am not an expert in baking but i think this is one of the important details that affects results in baking.

      Reply
      • Anonymous says

        January 17, 2021 at 9:13 pm

        It says the pan size at the top of the recipe card where it says “yield”. 9x 13 for 1x, 18×13 for 2x, and 27×13 for 3x.

        Reply
      • Lainey says

        January 25, 2021 at 2:32 am

        Hi Misty,

        You’re right, it’s really important. For this cake, I used 9×13 inch pan. It’s actually indicated in the recipe card. Sorry for the late response and thank you so much for visiting my blog. 🙂

        Reply
    6. Rona says

      December 28, 2021 at 12:19 am

      You say use a 9 x 13 pan but in instruction #1, the baking pan is indicated to be 11 x 7. Also, baking time is indicated to be 35 minutes in instruction #4 but I’m reading this in instruction #6: “When the cassava is golden brown and firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes.” Are you saying that we should bake it for another 15 minutes for it to get golden brown? Please clarify. Thank you!

      Reply
    7. OLIVIA Abbinanti says

      January 15, 2022 at 7:48 pm

      Hi,

      Thank you for your recipe. I tried making my cassava cake today but I added vanilla extract and young grated coconut and it’s so delicious. Oh BTW, I didn’t put sugar and instead of evaporated milk I used whole milk.

      Regards,

      Olivia Abbinanti
      New York

      Reply
      • Lainey says

        January 16, 2022 at 4:54 am

        Hi Olivia,
        It’s my pleasure to share. I’m glad that you like this delicious dessert. Thank you for trying out this recipe. I appreciate it! Also, it’s great that you did some tweaks. I hope you can try my other recipes too. Enjoy!

        Reply
    8. Neela tiwari says

      February 08, 2022 at 3:03 am

      Can you make this cassava cake without the eggs?

      Reply
      • Lainey says

        February 14, 2022 at 7:35 pm

        Yes, Nella. You may omit the egg in this recipe. Please share a photo in my IG or FB account if you make this. Enjoy!

        Reply
    9. Eddie says

      February 19, 2022 at 1:02 pm

      “Pour the mixture into a greased pan and bake for 35 minutes.” This should read “Pour the mixture into a greased pan and bake for 75-80 minutes.”
      @50 minutes (at this point the cake should be golden and browning) remove from oven and add topping mixture
      Bake 15 to 20 minutes until golden brown
      Remove from oven and sprinkle with cheddar cheese
      Bake 10 minutes

      In the pictures it looks like a 7×11 and video it’s a 9×13. Whether you use a 7×11 or 9×13 pan cook time is roughly the same. 7×11 makes a thicker cake and 9×13 makes a thinner cake.

      Reply
      • Lainey says

        February 23, 2022 at 11:56 pm

        Hi Eddie, thank you for visiting my blog and for sharing. I appreciate it!

        Reply
    10. Roselyn says

      September 07, 2022 at 6:05 am

      Can the cake be baked without adding the toppings and sprinkling the cheddar cheese?

      Reply

    Trackbacks

    1. WATCH How To Make Cassava Cake | Filipino Foods And Recipes says:
      May 16, 2015 at 12:45 am

      […] If you wanted to create a delicious cassava cake, here’s one easy to follow recipe from Simply Bakings. […]

      Reply

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