Discover a truly delightful classic Filipino dessert with this simple Cassava Cake recipe. This beloved dish features a rich, sweet, and wonderfully chewy texture that captivates every palate.
Often gracing tables during special occasions and holidays, this homemade version brings the comforting taste of the Philippines right into your kitchen. Get ready to bake a delicious treat everyone will adore.
Table of Contents
Why You’ll Love This Cassava Cake Recipe
You’ll quickly fall in love with making this Cassava Cake recipe for many fantastic reasons. It uses straightforward steps, perfect for any home baker, including beginners. Each bite delivers authentic, comforting Filipino flavors that transport you straight to the islands.
The cassava cake offers a perfect balance of sweet and savory notes from the creamy topping and grated cheese. It’s a guaranteed crowd-placer for any family gathering or potluck, always receiving rave reviews. Plus, making a homemade cassava cake is incredibly satisfying.
Ingredients
To make this delightful Cassava Cake recipe, you’ll need simple, accessible ingredients for both the rich cake base and its luscious topping.
For the Cassava Cake Batter:
- 2 lbs grated cassava (fresh or frozen, thawed)
- 2 cups coconut milk
- 6 oz evaporated milk
- 1/2 cup condensed milk
- 14 tablespoons granulated white sugar
- 3 large eggs
- 1/4 cup butter, melted
- 6 tablespoons cheddar cheese, grated
For the Creamy Topping:
- 2 cups coconut milk
- 1/2 cup condensed milk
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cheddar cheese, grated
- 1 large egg white (for the glaze)
Notes & Substitutions
- When using cassava, fresh grated cassava needs to be squeezed to remove excess liquid, while frozen grated cassava should be thawed and drained thoroughly.
- For the cheese, while cheddar is traditional, you can try mild Edam or even a combination for a different twist.
- Feel free to adjust the amount of condensed milk and granulated sugar in both the cake and topping to suit your sweetness preference.
- You can use full-fat or light coconut milk, but full-fat will yield a richer, creamier cassava cake.
Equipment
Gathering your tools before you start makes the baking process smooth and enjoyable. You will need:
- Several mixing bowls for combining ingredients
- A whisk for smooth batter and topping
- A 9×13 inch baking pan
- A saucepan for preparing the topping
- Measuring cups and spoons for accuracy
- A basting brush for applying the egg white glaze
- An oven, preheated and ready
Instructions For The Best Cassava Cake Recipe
Creating this delicious Cassava Cake recipe is straightforward when you follow these easy steps. Take your time, and enjoy the process of making this wonderful dessert!
Prepare the Cassava Cake Batter
- Begin by combining the key ingredients for your cake base. In a large mixing bowl, add the grated cassava, 1/4 cup melted butter, 1/2 cup condensed milk, 6 oz evaporated milk, 6 tablespoons grated cheddar cheese, 14 tablespoons granulated sugar, and 2 large eggs.
- Mix these ingredients thoroughly until everything is well incorporated and the mixture is smooth. Next, pour in 2 cups of coconut milk.
- Stir the mixture again until the coconut milk is fully blended with the rest of the ingredients. This forms the rich, flavorful batter for your cassava cake.
Bake the Cake Base
- Before baking, prepare your baking pan. Lightly grease a 9×13 inch baking pan to prevent sticking. Pour the prepared cassava batter evenly into the greased pan. Preheat your oven to 350°F (175°C).
- Once preheated, carefully place the baking pan with the batter into the oven. Bake for approximately 1 hour, or until the cake base is almost set and firm to the touch. It will look lightly golden around the edges.
- Remove the cake base from the oven and set it aside while you prepare the topping.
Make the Creamy Topping
- While your cassava cake base bakes or cools slightly, you can start on the luscious topping. In a saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons all-purpose flour.
- Whisk these dry ingredients together. Gradually pour in 1/2 cup condensed milk, mixing thoroughly to prevent any lumps. Add 2 tablespoons grated cheddar cheese to the saucepan, stirring constantly as it melts into the mixture.
- Finally, pour in 2 cups of coconut milk. Continue to stir constantly over medium heat for about 10 minutes, or until the topping thickens to a creamy consistency, similar to a custard.
Assemble and Finish Baking
- Once your cake base is baked and the topping is ready, it’s time to assemble. Carefully pour the hot, creamy topping evenly over the baked cassava cake base.
- Using a basting brush, apply a light glaze of egg white over the entire topping. This will help achieve a beautiful golden-brown finish. Set your oven to broil mode.
- Return the cassava cake to the oven and broil for a few minutes, watching it very closely, until the topping turns a lovely light golden brown.
- Be careful not to burn it. Remove from the oven and garnish with extra grated cheese if desired.
- Allow the cassava cake to cool completely before slicing and serving. This resting period lets the cake set properly, enhancing its texture.
Pro Tips for Success
- To ensure a perfect Cassava Cake recipe, make sure your batter is smooth and lump-free by whisking thoroughly. When cooking the topping, stir constantly to prevent it from sticking or burning at the bottom of the saucepan.
- Achieve that irresistible golden-brown finish by keeping a close eye on your cassava cake while broiling; it can brown quickly.
- If using fresh cassava, properly drain any excess liquid after grating to avoid a watery cake.
Troubleshooting Common Issues
- If your cassava cake turns out dry or crumbly, it might be overbaked, or the cassava wasn’t drained enough. Adjust baking time next time.
- If the topping is too thin, cook it a bit longer while stirring; if too thick, you can whisk in a tiny bit more coconut milk. Uneven browning usually means your broiler heat is inconsistent; try rotating the pan or moving it further from the heat source.
- A raw center often indicates inadequate baking time; ensure the cake is set through before topping.
Serving, Storage, & Variations
This versatile Cassava Cake recipe offers many delightful options for enjoyment and customization.
Serving Suggestions
Serve this delicious cassava cake warm from the oven for a comforting treat, or chill it completely for a firmer, refreshing dessert. It pairs wonderfully with a hot cup of coffee or your favorite tea, making it perfect for a morning snack or an afternoon pick-me-up.
Enjoy it simply as a standalone dessert or bring it to gatherings as a standout contribution.
Storage Instructions
Store any leftover cassava cake in an airtight container to maintain its freshness. Refrigerate the cake for up to 3-4 days.
For longer storage, you can freeze individual slices in a freezer-safe container or tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Variations
Elevate your cassava cake by adding macapuno strings or shredded coconut flakes to the batter for extra texture and flavor. For a tropical twist, incorporate small pineapple chunks.
Adjust the cassava quantity slightly if you prefer a drier or more moist cake. Experiment with different cheeses on top, like a mild Edam or even a sprinkle of parmesan for a salty contrast.
You can also bake this recipe in cupcake liners for individual “Royal Bibingka” style treats.
Nutrition Information
The nutritional data below provides details per serving for this delightful cassava cake. Please note these are estimates and can vary based on specific ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Serving Size | 6 g |
| Calories | 1023 kcal |
| Carbohydrates | 127 g |
| Protein | 16 g |
| Fat | 54 g |
| Saturated Fat | 41 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 68 mg |
| Sodium | 328 mg |
| Potassium | 1038 mg |
| Fiber | 3 g |
| Sugar | 65 g |
| Vitamin A | 663 IU |
| Vitamin C | 35 mg |
| Calcium | 415 mg |
| Iron | 6 mg |
Frequently Asked Questions
What is cassava cake?
Cassava cake is a beloved Filipino baked dessert crafted primarily from grated cassava, coconut milk, and condensed milk. It boasts a distinctively rich, chewy, and sweet flavor, often topped with a creamy custard and cheese.
What is the difference between cassava cake and bibingka?
While both are Filipino rice cakes, cassava cake uses grated cassava as its main ingredient, resulting in a dense, chewy texture. Bibingka traditionally uses glutinous rice flour and is typically cooked in a clay pot lined with banana leaves, offering a softer, spongier texture.
Can I use cassava flour instead of grated cassava?
Using cassava flour requires significant adjustments to liquid ratios, as flour absorbs liquid differently than fresh grated cassava. For this specific Cassava Cake recipe, it’s best to stick with grated cassava for the intended texture.
Conclusion
This easy and authentic Cassava Cake recipe offers a wonderful journey into Filipino culinary traditions. Its unique blend of sweet and savory, along with its satisfyingly chewy texture, makes it an unforgettable dessert.
Don’t hesitate to try making this homemade delight; it’s simpler than you think and incredibly rewarding. Share this delicious cassava cake with your family and friends, creating cherished moments around a truly special treat.
Cassava Cake
Ingredients
Equipment
Method
- In a large mixing bowl, combine grated cassava, melted butter, condensed milk, evaporated milk, grated cheddar cheese, granulated sugar, and eggs. Mix thoroughly.
- Stir in coconut milk and blend well to form the cassava cake batter.
- Grease a 9×13 inch baking pan and pour in the batter evenly. Preheat oven to 350°F (175°C).
- Bake for about 60 minutes or until the cake is almost set and lightly golden around the edges. Remove from oven and set aside.
- In a saucepan, combine sugar and flour. Gradually mix in condensed milk and stir until smooth. Add grated cheese and coconut milk, stirring constantly over medium heat until thickened (about 10 minutes).
- Pour topping over the baked cake. Brush egg white over the surface for a glaze.
- Broil for a few minutes until the topping is golden brown. Watch closely to avoid burning.
- Let the cake cool completely before slicing and serving.
Nutrition
Notes
- Fresh cassava should be squeezed to remove excess moisture, while frozen must be thawed and drained.
- Full-fat coconut milk offers a creamier result.
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