Easy Baked Cassava Cake

Of all the desserts that fill my kitchen with an aroma of pure comfort, nothing comes close to the warm, coconut-scented embrace of a freshly baked Cassava Cake. I still remember the first time I made this recipe for a family potluck. I was nervous, hoping to replicate the nostalgic flavors my grandmother’s version always had. As I pulled the pan from the oven, the top glistening with a perfectly caramelized, bubbly custard, I knew I had something special. The cake disappeared in minutes. My cousins, who are usually the harshest critics, were asking for the recipe before they had even finished their first slice. My kids, who often turn their noses up at unfamiliar textures, declared it their “new favorite chewy cake.” This Easy Baked Cassava Cake isn’t just a dessert; it’s a guaranteed crowd-pleaser, a slice of tropical heaven that is both incredibly simple to make and deeply satisfying. It has a uniquely wonderful texture—moist, dense, and delightfully chewy, with a rich, creamy flavor from the blend of coconut and condensed milk. This recipe has become my go-to for celebrations, afternoon snacks, and whenever I need a sweet reminder of home. Now, I’m sharing this foolproof guide with you, so you can bring this beloved Filipino classic into your own kitchen and create your own sweet memories.

Ingredients

This recipe relies on a handful of simple, yet powerful ingredients to create its signature texture and flavor. Using high-quality, full-fat dairy and coconut products will yield the best, most decadent results.

• For the Cassava Cake Batter:
  • 2 lbs (about 900g) Grated Cassava: The star of the show. You can use either freshly grated cassava root (yuca) or a thawed package of frozen grated cassava. If using fresh, ensure it’s peeled and finely grated. If using frozen, thaw it completely and squeeze out any excess water for a chewier texture.
  • 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk: This provides the essential creamy, tropical flavor and moisture that defines the cake. Do not substitute with light coconut milk, as the fat content is crucial for the rich texture.
  • 1 can (14 oz / 396g) Sweetened Condensed Milk: This acts as the primary sweetener and contributes to the dense, fudgy consistency of the cake. Its caramelized milk solids add a depth of flavor that regular sugar can’t replicate.
  • 1 can (12 oz / 354ml) Evaporated Milk: This adds another layer of dairy richness without the intense sweetness of condensed milk, creating a more balanced and creamy batter.
  • 2 large Eggs: These act as a binder, helping to set the cake and give it structure while also adding to its richness.
  • ½ cup (100g) Granulated Sugar: While the condensed milk provides a lot of sweetness, this extra sugar helps create a more traditional flavor profile and aids in the browning and caramelization of the cake’s edges.
  • ½ cup (4 oz / 113g) Unsalted Butter, melted: Butter adds a decadent, savory richness that beautifully complements the sweet and tropical notes of the coconut.
  • 1 teaspoon Vanilla Extract: A small amount enhances all the other flavors in the cake, adding a warm, aromatic background note.
  • ¼ teaspoon Salt: Essential for balancing the sweetness and making the coconut and vanilla flavors pop.
• For the Creamy Custard Topping:
  • ½ can (approx. 7 oz / 200g) Sweetened Condensed Milk: This forms the sweet, rich base of our luscious topping.
  • ½ can (approx. 6.75 oz / 200ml) Full-Fat Coconut Milk: This thins the condensed milk slightly and infuses the topping with a powerful, creamy coconut flavor.
  • 1 large Egg Yolk (optional but recommended): Adding an egg yolk to the topping creates a richer, more traditional custard-like finish that browns beautifully under the broiler.

Instructions

Follow these step-by-step instructions carefully for a perfect, chewy, and moist cassava cake every time. The key is the two-part baking process, which cooks the cake through before adding the topping to be caramelized.

1. Preheat and Prepare Your Pan: First things first, preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking pan with butter or a neutral oil. For extra-easy removal and cleanup, you can line the bottom of the pan with parchment paper, leaving a slight overhang on the sides to act as handles.
2. Prepare the Cassava: If you are using frozen grated cassava, ensure it is completely thawed. Place the thawed cassava in a cheesecloth or a fine-mesh sieve and press firmly to squeeze out as much excess liquid as possible. This is a crucial step to prevent a soggy cake and achieve that desirable chewy texture. If you are using fresh cassava, peel the tough brown skin, wash the root, and grate it using the fine side of a box grater.
3. Mix the Batter: In a large mixing bowl, combine the squeezed grated cassava, one full can of coconut milk, one full can of condensed milk, the evaporated milk, granulated sugar, melted butter, vanilla extract, and salt.
4. Combine Thoroughly: Using a whisk or a spatula, mix all the batter ingredients together until they are well combined. The batter will be thick and relatively heavy. Be careful not to overmix; just stir until you no longer see streaks of any single ingredient.
5. First Bake: Pour the prepared batter into your greased 9×13 inch pan and spread it into an even layer using the back of a spatula. Place the pan in the preheated oven and bake for 45-50 minutes. The cake is ready for the next step when the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The cake should be mostly set.
6. Prepare the Custard Topping: While the cake is in its final 5 minutes of the first bake, prepare the topping. In a small bowl, whisk together the ½ can of condensed milk, ½ can of coconut milk, and the optional egg yolk until the mixture is smooth and uniform.
7. Add the Topping and Second Bake/Broil: Carefully remove the partially baked cake from the oven. Gently and evenly pour the custard topping mixture over the surface of the hot cake. Return the pan to the oven and bake for another 15-20 minutes. The topping should be set and lightly golden.
8. Caramelize the Top (Optional but Highly Recommended): For that classic, beautifully browned and bubbly top, switch your oven setting to BROIL (high). Place the cake on a rack about 6-8 inches from the broiler element. Watch it like a hawk! The topping can go from golden to burnt in a matter of seconds. Broil for 2-5 minutes, or until the top is beautifully caramelized and bubbly in spots.
9. Cool Completely: Remove the cake from the oven and place it on a wire rack to cool completely. This is perhaps the most important and most difficult step due to the amazing smell! You must allow the cake to cool for at least 2-3 hours, or ideally to room temperature. This allows the custard to set fully, ensuring clean, neat slices and developing the final chewy texture. Slicing it while warm will result in a gooey, messy consistency.
10. Slice and Serve: Once completely cooled, you can slice the cake into squares or diamonds. Serve and enjoy the fruits of your labor!

Nutrition Facts

This is a rich, decadent dessert meant for sharing and special occasions. The nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: 16 squares
• Calories per serving: Approximately 380 kcal

1. Carbohydrates (approx. 55g): The primary source of energy in this cake, coming mainly from the starchy cassava root and the sugars in the condensed milk and granulated sugar.
2. Fat (approx. 17g): This is a rich dessert, with most of the fat content derived from the full-fat coconut milk and butter, which are essential for its creamy texture and flavor.
3. Protein (approx. 6g): Contributed by the eggs and milk products, protein helps provide structure to the cake.
4. Sugar (approx. 38g): A significant portion of the carbohydrate count is from sugar, primarily from the sweetened condensed milk, giving the cake its classic sweetness.
5. Sodium (approx. 150mg): A small amount of salt is crucial for balancing the sweetness and enhancing the overall flavor profile of the dessert.

Preparation Time

This recipe is straightforward, with most of the time being hands-off baking and cooling.

• Active Preparation Time: 15-20 minutes. This includes gathering your ingredients, preparing the pan, and mixing the batter and topping. If using fresh cassava, add an additional 10-15 minutes for peeling and grating.
• Baking Time: 60-75 minutes total. This is broken down into the initial bake of the cake batter and the second bake after adding the custard topping.
• Cooling Time: 2-3 hours. This is a non-negotiable step to allow the cake to set properly for the best texture and easy slicing.
• Total Time: Approximately 3.5 to 4.5 hours from start to finish.

How to Serve

Cassava cake is wonderfully versatile and can be enjoyed in several ways. Its unique texture and flavor shine on their own, but it also pairs beautifully with other elements.

• At the Right Temperature:
  • Room Temperature: This is the classic and most popular way to serve it. At room temperature, the cake is perfectly chewy, the flavors are balanced, and it slices cleanly.
  • Slightly Chilled: Storing it in the refrigerator will make the cake firmer and even chewier. Some people prefer this denser texture, especially on a hot day.
  • Gently Warmed: You can briefly warm a slice in the microwave (about 10-15 seconds). This makes the cake softer and brings out the warm, comforting coconut aromas.
• Perfect Pairings:
  • Coffee or Tea: A slice of rich cassava cake is the perfect companion to a hot cup of black coffee or a fragrant tea like jasmine or oolong. The bitterness of the beverage cuts through the sweetness of the cake beautifully.
  • Hot Chocolate: For an ultra-decadent treat, pair it with a rich cup of Filipino tsokolate.
• Occasions for Serving:
  • Potlucks and Fiestas: This cake travels well and is a guaranteed hit at any gathering. It’s a beloved merienda (afternoon snack) in Filipino culture.
  • Holiday Dessert Table: It offers a wonderful, gluten-free alternative to traditional pies and cakes during holidays like Christmas and Thanksgiving.
  • Simple Afternoon Treat: There’s no need to wait for a special occasion. A small square of cassava cake is the perfect pick-me-up on any given day.
• Optional Garnishes:
  • Toasted Coconut Flakes: Sprinkle some toasted desiccated coconut on top for extra coconut flavor and a delightful crunch.
  • Latik: For a more traditional Filipino touch, you can make latik (toasted coconut curds) and sprinkle them over the top instead of the custard topping.
  • Cheese: In some regions, a slice of cheddar or processed cheese is melted on top for a delightful sweet and salty combination.

Additional Tips

Here are eight extra tips to help you master this Easy Baked Cassava Cake recipe and customize it to your liking.

1. Squeeze That Cassava! This tip cannot be overstated. Whether you use fresh or frozen cassava, squeezing out the excess moisture is the secret to achieving that signature dense and chewy texture. A watery batter will lead to a soft, almost soggy cake. Use a cheesecloth for best results, but wringing it out in a clean kitchen towel or pressing it firmly in a fine-mesh sieve also works well.
2. Don’t Substitute Full-Fat Ingredients. The magic of this cake lies in its richness. Using full-fat coconut milk, evaporated milk, and real butter is crucial. Light coconut milk or skim milk will not provide the necessary fat content to create the creamy, custardy texture, resulting in a less satisfying and potentially watery cake.
3. Patience is a Virtue (Especially When Cooling). It’s incredibly tempting to dig into the cake while it’s still warm and bubbly from the oven. Resist! A warm cassava cake has not fully set. It will be gooey and fall apart when you try to slice it. Allowing it to cool completely to room temperature lets the starches in the cassava and the custard topping solidify, resulting in clean slices and the perfect chewy bite.
4. Know Your Oven’s Broiler. Every broiler is different. Some are intensely hot, while others are more gentle. The first time you make this cake, stand by the oven and watch the topping constantly during the broiling step. It can turn from perfectly caramelized to black and burnt in less than 30 seconds. It’s better to have a lightly golden top than a charred one.
5. Room Temperature Ingredients Mix Better. For a smoother, more homogenous batter, try to have your eggs and milks at room temperature before you begin. Cold ingredients don’t incorporate as easily with the melted butter, and can sometimes cause the butter to re-solidify into small clumps. A smooth batter leads to a more uniform texture in the final product.
6. Line Your Pan with Parchment Paper. While greasing the pan is effective, lining it with parchment paper is a game-changer for easy removal. Leave a bit of overhang on two opposite sides. Once the cake is completely cooled, you can simply lift it out of the pan using these “handles” and place it on a cutting board for perfect, easy slicing. No more digging out that first piece!
7. Customize with Add-ins. While this recipe is classic and delicious on its own, feel free to get creative. A popular addition in the Philippines is a ½ cup of macapuno strings (sweetened young coconut sport), which you can fold into the batter for extra chewy texture and coconut flavor. A handful of grated cheddar cheese folded into the batter can also add a wonderful savory note.
8. Proper Storage is Key. Cassava cake is very moist and should be stored in the refrigerator. Place any leftovers in an airtight container. It will keep well in the fridge for up to 5 days. The texture will become firmer and chewier when chilled, which many people enjoy. You can also freeze it for longer storage. Slice the cooled cake into individual portions, wrap each one tightly in plastic wrap, and then place them in a freezer-safe bag or container. It will last for up to 2 months. Thaw at room temperature or in the refrigerator before serving.

FAQ Section

Here are answers to some frequently asked questions about making Easy Baked Cassava Cake.

1. Is Cassava Cake naturally gluten-free?
Yes, it is! The primary ingredient, cassava (or yuca), is a root vegetable that is naturally gluten-free. This recipe does not use any wheat flour, making it an excellent dessert choice for individuals with Celiac disease or gluten sensitivity. Just be sure to check that all your packaged ingredients (like vanilla extract) are certified gluten-free if you are serving someone with a severe allergy.

2. Can I use fresh cassava instead of frozen? How do I prepare it?
Absolutely. Fresh cassava will yield a slightly superior flavor and texture. To prepare it, you first need to cut off the ends of the root. Then, use a sharp knife to make a slit down the length of the root, cutting through the tough brown skin and the thick pink layer underneath. Use the knife to pry up an edge and peel off the entire outer layer. Once peeled, wash the white flesh thoroughly, cut it into manageable chunks, and grate it using the finest setting on a box grater or in a food processor.

3. My cassava cake turned out gummy and soggy. What did I do wrong?
This is the most common issue and it almost always comes down to one thing: excess moisture. There are two likely culprits. First, you may not have squeezed enough water out of the grated cassava before mixing it into the batter. Second, you may have cut into the cake while it was still warm. It needs to cool completely to allow the starches to set. Following the tips to squeeze the cassava dry and to cool the cake for at least 2-3 hours will solve this problem.

4. What is the difference between Cassava Cake and Bibingka?
This is a common point of confusion as both are popular Filipino baked cakes. The main difference is the base flour. Cassava Cake is made from grated cassava root, giving it a dense, moist, and chewy texture. Bibingka, on the other hand, is traditionally made from rice flour (galapong), which gives it a lighter, fluffier, more sponge-like texture. While both often feature coconut milk, the final results are texturally very different.

5. Can I make this recipe vegan?
Yes, you can make a delicious vegan version with a few simple swaps.

• For the milks: Use a vegan sweetened condensed milk (often made with coconut or oat milk) and ensure your coconut and evaporated milks are purely plant-based.
• For the butter: Substitute with an equal amount of melted coconut oil or a high-quality vegan butter.
• For the eggs: You can use a commercial egg replacer, or a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture might be slightly different, but it will still be delicious.

6. How do I know for sure when the cake is done baking?
For the first bake (before the topping), the cake is ready when the edges are pulling away slightly from the pan and are lightly browned. A toothpick or skewer inserted into the center should come out mostly clean, with a few moist crumbs attached. It shouldn’t have wet, liquid batter on it. After you add the topping and do the second bake, the main indicator is the topping itself—it should be set (not liquidy) and golden brown.

7. Can I make this cake in a different sized pan?
Yes, but you will need to adjust the baking time. For a smaller pan, like an 8×8 or 9-inch round pan, the cake will be thicker, so it will require a longer baking time. Start checking for doneness about 10-15 minutes after the recommended time. For a larger pan, the cake will be thinner and will bake faster, so start checking it earlier.

8. Is yuca the same thing as cassava? What about tapioca?
Yes, “yuca” (pronounced yoo-ka) and “cassava” refer to the same starchy root vegetable. The name used often depends on the region. “Tapioca” is a starch that is extracted from the cassava root. So while they all come from the same plant, cassava cake is made from the whole grated root, whereas tapioca is just the extracted starch, often sold as pearls, flakes, or flour.

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