Let me share my family’s treasured cassava cake recipe with you. I learned it from my mother. The magic of this dessert lies in its soft, creamy base and golden custard topping. It’s simpler to make than you might think!
After years of baking this cake for family parties and potlucks, I’ve broken down all the steps to help you create the perfect cassava cake right in your kitchen. Whether you’re craving a taste of home or trying Filipino desserts for the first time, this recipe won’t disappoint.
Why You’ll Love This Recipe
- Perfect balance of sweetness and coconut flavor
- Incredibly moist and tender texture
- Make-ahead friendly for special occasions
- Pantry-friendly ingredients
- Authentically Filipino with modern conveniences
- Foolproof instructions for consistent results
Filipino Cassava Cake Recipe
Equipment
- Stand mixer or hand mixer
- 9×13 inch baking pan
- Fine-Mesh Sieve
- Rubber spatula
- Mixing bowls (3 pieces)
- Measuring cups and spoons
- Whisk
- Oven thermometer
Ingredients
For the Cake Base:
- 2 cups cassava flour
- 1 cup granulated sugar asukal
- 1/2 cup evaporated milk gatas
- 1/2 cup coconut milk gata ng niyog
- 1 cup young coconut/macapuno buko/macapuno
- 2 large eggs separated (itlog, ihiwalay ang pula at puti)
- 2 tsp baking powder
- 1/2 cup unsalted butter softened (mantikilya)
- 1/2 tsp vanilla extract
For the Custard Topping:
- 3 egg yolks 3 pula ng itlog
- 1/3 cup sweetened condensed milk kondensadang gatas
- 2/3 cup coconut milk gata ng niyog
Instructions
- Start by placing your oven rack in the middle position and preheating your oven to 325°F (160°C). While the oven heats, lightly grease a 9×13 inch baking pan with butter.
- Take your cassava flour and baking powder and sift them together into a bowl. This removes any lumps and helps make your cake tender.
- In your large mixing bowl, beat the softened butter until it’s smooth and creamy, about 2 minutes. Add your sugar little by little while mixing, and keep beating until the mixture becomes light and fluffy, about 3 more minutes.
- Separate your eggs, keeping both the yolks and whites. Add the egg yolks one at a time to your butter mixture, beating well after each one. Now start adding your sifted flour mixture and milks (both evaporated and coconut) a little at a time, mixing gently in one direction. Stir in your vanilla extract and macapuno.
- In a clean, dry bowl, beat your egg whites until they form stiff peaks – when you lift the beater, the peaks should stand straight up. Now comes the gentle part: fold these beaten whites into your batter in three portions, using a light hand to keep the air in the mixture.
- Pour your batter into your greased pan and pop it in the oven for 20-30 minutes. You’ll know it’s ready for the next step when the top is set but not completely done.
- While your cake is in its first bake, mix all your topping ingredients together: egg yolks, sweetened condensed milk, and coconut milk. Once the cake is set, take it out of the oven and pour your topping mixture evenly over it.
- Return the cake to the oven for another 20-30 minutes. Your cassava cake is done when the topping turns a beautiful golden brown and the center barely jiggles when you gently shake the pan.
- Let your cake cool completely before cutting – this makes for cleaner slices and lets the flavors develop. Serve at room temperature and enjoy your homemade cassava cake.
Tips from Lola’s Kitchen
- Room temperature ingredients create a smoother batter
- Don’t overbeat the mixture after adding flour to avoid a tough cake
- Use fresh coconut milk for the best flavor
- Test doneness with a toothpick inserted in the center
- Let the cake cool completely for clean slices
Traditional Serving Suggestions
- Serve at room temperature with hot Filipino coffee or tea
- Cut into diamond or square shapes
- Perfect for merienda (afternoon snack)
- Pair with fresh mangoes for extra indulgence
Troubleshooting
- If topping cracks: Lower oven temperature by 25°F
- If cake is too dense: Ensure eggs are properly separated and whites are beaten to stiff peaks
- If top browns too quickly: Cover with foil while baking
- If center is not setting: Add 5-10 minutes baking time at 300°F
Ingredient Alternatives
- Cassava flour → Fresh grated cassava (2.5 cups)
- Evaporated milk → Fresh milk
- Macapuno → Grated young coconut
- Butter → Margarine (adjust salt if needed)
Storage & Reheating
- Room temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (without topping)
- Reheat in microwave for 20-30 seconds or in oven at 300°F for 5-10 minutes
Variations
- Ube Cassava Cake:
- Add 1/2 cup ube halaya to the batter
- Reduce coconut milk by 1/4 cup
- Cheese Cassava Cake:
- Add 1/2 cup grated cheese to topping
- Broil for 2-3 minutes until golden
- Pandan Cassava Cake:
- Add 1 tsp pandan extract
- Garnish with pandan leaves
Frequently Asked Questions
Q: Why did my cake turn out gummy? A: This usually happens when the batter is overmixed or the oven temperature is too low. Q: Can I use frozen grated cassava? A: Yes, but thaw and drain well before using. Adjust liquid content accordingly. Q: How do I know when the cake is done? A: The topping should be golden brown and a toothpick inserted in the center should come out clean. Q: Can I make this ahead for a party? A: Yes, it can be made 1-2 days ahead and stored in the refrigerator.
Nutrition
The Story Behind Cassava Cake
Cassava cake, known as bibingkang cassava in the Philippines, has a rich history that spans generations of Filipino home bakers. This beloved kakanin (native rice cake) actually doesn’t use rice at all – instead, it relies on cassava, a root crop that has been a staple in Philippine cuisine for centuries. Spanish colonizers discovered that locals were already making simple cassava desserts when they arrived in the 1500s.
What makes this dessert truly special is how it showcases Filipino ingenuity in the kitchen. Originally, cassava cake was steamed in banana leaves, creating a simple but satisfying treat. Over time, Filipino cooks began adding coconut milk, eggs, and condensed milk – ingredients that became widely available during the American period. The custard topping, now a hallmark of modern cassava cake, was a brilliant addition that transformed this humble dessert into something extra special.
Today, you’ll find cassava cake at every Filipino celebration, from fiestas to family gatherings. Each region has its own twist – some add cheese on top, others include coconut sport (macapuno), and some families guard secret ingredients that make their version unique. In Filipino homes, this dessert isn’t just about satisfying a sweet tooth; it’s about continuing a delicious tradition that connects us to our heritage.
