Cassava Cake Recipe [In Traditional Filipino Style]

Hey there! I’m Anne Carter. Today, I’m super excited to share a little kitchen magic with you – My special “Cassava Cake recipe”.

This dish isn’t just food; It’s a slice of my journey in every bite. From the bustling restaurant kitchens to my cozy home setup, this Cassava Cake has been a constant. It’s a warm hug on a plate, simple yet heartwarming. you can also try Watergate Cake or Earthquake Cake.

So, if you’re ready to sprinkle a bit of my kitchen love into your day, join me on this tasty adventure. Let’s dive into the world of easy, delicious, and oh-so-comforting cassava goodness. Get those aprons on, and let’s cook up some memories together!

What is Cassava Cake?

It’s a cool root that grows in warm areas. People also call it ‘Yuca’ or ‘Manioc.’ And get this, when it’s dried and turned into a powdery thing, it’s called ‘Tapioca.’ You know those little balls in your bubble milk tea? That’s it!

Now, there’s something called Cassava Cake. Instead of the dried version, it uses fresh or frozen cassava. After it’s cooked, cassava turns kind of sticky and a bit see-through.

In the Philippines, folks love using cassava for desserts and snacks. They make things like Pichi Pichi, Cassava Suman, and Sweetened Cassava. It’s like their tasty secret ingredient!

Why You Will Love This Recipe?

• Simple and Stress-Free: I love how easy it is to whip up this cassava cake. No need for a fancy mixer or tons of bowls—just grab one bowl, throw in the ingredients, transfer the mix to a baking dish, and pop it in the oven. Simple as that!
• Fool-Proof Fun: Even if you’re not a baking pro, this recipe has got your back. No need for special techniques or fancy gadgets. It’s designed to be fool-proof, making it a perfect choice for bakers of all levels. It’s like a baking buddy that always has your back.
• Delightfully Delicious: But here’s the best part—it’s downright delicious! I find it even better than what you’d snag at the stores. The flavors are on point, and it’s no wonder this recipe has become a star on the blog. Trust me; your taste buds are in for a treat!

Overview: How To Make Cassava Cake?

This easy-to-follow recipe promises a mouthwatering dessert with a rich and creamy custard topping. Whether it’s a special occasion or just a cozy coffee or tea time, this Cassava Cake has got you covered.

To start, grease a pan or baking dish with butter – that’s your prep. Now, grab a big bowl and toss in the thawed, frozen grated cassava. If you’re feeling fancy, add desiccated coconut (totally optional). Pour in condensed milk, evaporated milk, coconut milk, sugar, and egg yolks. Give it a good mix until the sugar plays nice.

Once your cassava cake mix is ready, pour it into the greased pan and pop it in the oven at 375°F/180°C for 45 minutes to 1 hour. While that’s baking to perfection, let’s whip up the custard topping. Combine condensed milk, evaporated milk, coconut milk, egg yolks, and a bit of flour dissolved in milk.

Once the cake is baked to golden goodness, pour the custard on top and let it bake for another 15-25 minutes. Voila! You’ve just created a Filipino favorite that’s not just delicious but also a breeze to make. Now you can enjoy your homemade Cassava Cake.

Try More Cake Recipe!

• Jello Poke Cake 
• Wacky Cake
• LAUSD Coffee Cake
• Moon Cake 

Time for The Tips!

1. Frozen Cassava Hack: If you’re short on fresh cassava, no worries! Opt for the frozen, grated version. Just make sure to thaw it out before diving into the recipe. Easy peasy!
2. Coconut Bliss: Feeling a bit tropical? Throw some desiccated coconut into the cake mix. It adds a lovely texture and a hint of paradise. Totally optional but highly recommended for that extra oomph.
3. Sweetness Control: Taste buds vary, right? Adjust the sugar quantity to your liking. The recipe suggests 5 tablespoons, but feel free to tweak it based on your sweetness preferences. It’s your Cassava Cake, after all!
4. The Butter Love: Don’t forget to generously grease the pan or baking dish with butter. It ensures your cake doesn’t stick, and it adds a subtle richness. It’s the small details that make a big difference.
5. Patient Baking: When the cake is in the oven, resist the temptation to peek too early. Let it work its magic for 45 minutes to 1 hour. Trust the process, and you’ll be rewarded with a golden masterpiece.
6. Custard Check: When pouring on the custard topping, aim for an even spread. This ensures a consistent flavor in every bite. And hey, a golden custard top is the secret to winning dessert hearts!
7. Golden Rule: Keep an eye on that custard while it bakes for the final stretch. We’re aiming for golden perfection. It’s like the crown on your Cassava Cake.

Frequently Asked Questions (FAQs)