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The enchanting aroma of fresh coconut and sweet condensed milk fills the air as I prepare to share an irresistible treat that brings a taste of the Philippines to my kitchen: the Silky Cassava Cake, also known as cassava bibingka. This traditional Filipino dessert is a delightful fusion of grated cassava, creamy coconut, and a silky custard topping that beckons with every bite. Baked to tender perfection, this cake has a unique character, offering a dense yet moist texture that’s simply unforgettable.

I first discovered this gem of a recipe during a family gathering, where my aunt’s cassava cake stole the show, leaving everyone raving about its rich flavors. Whether for festive occasions or simply to satisfy a sweet craving, this dessert is a crowd-pleaser that’s easier to make than you’d think. Let me guide you through creating a flawless cassava cake that not only brightens your table but also warms your heart, bringing a little piece of Filipino culture into your home. Get ready to indulge in this culinary adventure!

Why is cassava cake a must-try?

Unforgettable Flavor: This amazing dessert melds the sweetness of condensed milk with the richness of coconut cream, creating a flavor profile that’s truly delightful.

Cultural Delight: Bringing a taste of the Philippines into your kitchen, this cassava bibingka is steeped in tradition and perfect for sharing with family and friends.

Simplistically Delicious: With easily accessible ingredients, you’ll find this recipe straightforward to follow, even for novice bakers.

Perfect for Any Occasion: Whether it’s a festive gathering or an everyday treat, it’s sure to impress guests with its unique texture and taste.

Meal Prep Friendly: Enjoy leftovers for up to a week, making it a fantastic treat that can be prepped in advance. Try pairing it with a cup of coffee for a comforting snack!

Cassava Cake Ingredients

For the Cake

Cassava (1 lb) – Freshly grated for the best texture; avoid frozen.
Whole Egg (1) – Binds ingredients together, adds richness; no substitutions recommended.
Egg Yolk (1) – Enhances richness and color; use only fresh eggs.
Sugar (25 g / 2 tbsp) – Adjust to taste, or use coconut sugar for a deeper flavor.
Melted Butter (28 g / 2 tbsp) – Provides moisture and flavor; can substitute with coconut oil for a dairy-free option.
Condensed Milk (5 fl oz) – Sweetens and adds creaminess; evaporated milk is not a direct substitution.
Coconut Cream (5 fl oz) – Adds a rich coconut flavor; substitute with heavy cream for a different taste.
Evaporated Milk (4 fl oz) – Contributes to moisture and creaminess; can use more coconut cream if desired.
Macapuno String (6 fl oz) – Adds texture and sweetness; substitute with regular shredded coconut if unavailable.

For the Custard Topping

Egg Yolks (2) – Essential for custard texture; adds creaminess.
Flour (15 g / 2 tbsp) – Thickens custard topping; use cornstarch as a gluten-free alternative.

This cassava cake recipe promises a delightful experience with every luscious bite!

How to Make Cassava Cake

Preheat your oven to 375°F (190°C). This ensures your cassava cake bakes evenly and achieves that perfect golden color.
Prepare the cassava by trimming the ends, peeling off the rough skin, and cutting it into manageable sections. Be sure to remove the fibrous core and rinse well for a cleaner taste.
Shred the cassava using a food processor or a hand grater. Then, gently press out any excess liquid to achieve a moist, but not soggy, texture.
Mix the shredded cassava with the whole egg, egg yolk, sugar, melted butter, condensed milk, coconut cream, evaporated milk, and macapuno until fully combined. The mixture should be thin and well blended.
Butter your baking pan generously, pour in the cassava mixture, and bake for 40 minutes. Use a toothpick to check for doneness; it should come out clean.
Prepare the custard topping while the cake is baking. Whisk together the egg yolks, remaining wet ingredients, and flour until smooth.
Pour the custard mixture over the baked cassava, then return it to the oven for an additional 20-30 minutes. Bake until the custard is golden and set, using foil to cover if it darkens too quickly.
Rest the cake for 15 minutes before slicing and serving. This resting time helps the flavors meld together beautifully, making each bite even more delightful.

Optional: Serve with a sprinkle of grated coconut on top for added texture!

Exact quantities are listed in the recipe card below.

What to Serve with Cassava Cake?

To create a memorable meal experience, consider delightful pairings that enhance the tropical flavors of this sweet treat.

Vietnamese Coconut Coffee: This rich, sweet coffee pairs beautifully, with its creamy texture and bold flavor accentuating the cake’s coconut notes. A match made in heaven!
Fruity Sorbet: A refreshing fruity sorbet can balance the dense sweetness of the cassava cake, providing a light and zesty contrast that brightens every bite.
Fresh Tropical Fruits: Serve with slices of mango or pineapple to introduce a fresh, juicy element that complements the cake’s creamy texture and sweetness.
Light Garden Salad: A crisp salad with mixed greens, vinaigrette, and citrus segments offers a refreshing contrast, cleansing the palate between the rich cake.
Coconut Milk Shake: Indulge in a creamy coconut shake that echoes the cake’s flavors while offering a cool temperature and frothy texture for a heavenly combination.
Chai Tea: This spiced tea can bring warmth and aromatic spices that harmonize with the rich sweetness of the cassava cake, creating a cozy dessert experience.
Mango Float: This no-bake dessert, layered with sweet cream and graham crackers, works well with the custardy texture of the cake, making for a delightful, sweet ending to any meal.

Embrace these pairings to create a dining experience that celebrates both the unique flavors of Filipino desserts and delightful culinary tradition!

Cassava Cake Variations

Customize your cassava cake to fit your taste preferences and dietary needs with these delicious twists!

Cheesy Delight: Add grated cheese to the cassava mixture for a savory flavor that contrasts beautifully with the sweetness. This twist makes for an exciting option that will surprise your taste buds.
Coconut Sugar: Swap regular sugar with coconut sugar for a deeper, caramel-like flavor. It’s an easy way to elevate the sweetness naturally while enhancing the cake’s overall taste.
Plant-Based Cream: Use almond or soy cream instead of coconut cream to create a dairy-free version that maintains a deliciously creamy texture. This is perfect for those with lactose intolerance!
Spiced Up: Add a pinch of cinnamon or nutmeg for a warm, spicy undertone that beautifully complements the sweetness of the cake. This brings a cozy aroma that fills your kitchen and warms your heart.
Chocolate Indulgence: Fold in some chocolate chips or cocoa powder into the batter for a chocolate cassava cake creation. This delightful addition is a sure way to satisfy chocolate cravings!
Fragrant Citrus: Incorporate the zest of a lemon or lime into the cassava mixture for a refreshing citrus twist. The brightness will balance the sweetness and invigorate each bite.
Fruit Infusion: Mix in fresh or dried fruits like mango or raisins for added texture and bursts of flavor. It creates delightful pockets of sweetness that make each slice unique.
Nutty Crunch: Top your cassava cake with chopped nuts, like walnuts or cashews, before baking for an added crunch and nutty flavor that perfectly complements the soft cake.

Each variation offers an opportunity to make this traditional dessert your own, ensuring every bite is filled with love and creativity!

Make Ahead Options

These delicious cassava cake treats are perfect for meal prep enthusiasts! You can prepare the shredded cassava up to 24 hours in advance by grating it, pressing out the excess liquid, and storing it in an airtight container in the refrigerator to keep it fresh. Additionally, you can mix the wet ingredients (eggs, sugar, and milks) a day ahead as well. When ready to bake, simply combine the prepped components, pour the mixture into your greased baking pan, and bake as directed. This not only saves time during busy weeknights but ensures the cake remains just as delicious and moisture-rich when served fresh!

How to Store and Freeze Cassava Cake

Fridge: Place leftover cassava cake in an airtight container and store in the refrigerator for up to 7 days. This keeps it fresh and ready for indulgent snacking.

Freezer: For longer storage, wrap the cooled cassava cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months without losing its delicious flavor.

Thawing: When ready to enjoy, thaw the frozen cassava cake in the fridge overnight. Reheat slices in the microwave for about 30 seconds for that freshly-baked warmth.

Serving Tips: For the best taste, allow the cake to come to room temperature before serving after refrigeration or freezing to enjoy its unique flavors fully.

Expert Tips for Cassava Cake

Fresh Cassava: Always use freshly grated cassava for the best texture in your cassava cake; frozen can lead to a watery outcome.
Egg Consideration: Use only fresh eggs to ensure optimal richness and binding. Older eggs can affect both texture and flavor.
Moisture Control: Press out excess liquid from shredded cassava to avoid a soggy cake; this ensures a delightful density instead of a mushy texture.
Keep an Eye on Baking: Check your cake’s doneness and custard topping frequently while baking to prevent overcooking; a toothpick should come out clean!
Cool Down: Let the cake rest for 15 minutes before slicing to achieve cleaner cuts and enhance the flavors; patience here is key!

Cassava Cake (Filipino Cassava Bibingka) Recipe FAQs

What type of cassava should I use for this recipe?
Absolutely! Freshly grated cassava is key for optimal texture and flavor. Avoid using frozen cassava, as it often contains excess water, which can result in a soggy cake. Look for firm, unblemished roots without dark spots, which indicate overripeness.

How long can I store leftover cassava cake?
You can store your leftover cassava cake in an airtight container in the refrigerator for up to 7 days. To ensure maximum freshness and flavor, remember to let it cool completely before covering it.

Can I freeze cassava cake?
Yes, you can freeze cassava cake for future enjoyment! Allow the cake to cool down fully, then wrap it tightly in plastic wrap followed by aluminum foil. It can last in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and reheat it in the microwave for about 30 seconds.

What should I do if my cassava cake is too dry?
If your cassava cake turns out dry, it might be due to overbaking or not pressing enough moisture out of the cassava. Ensure you keep an eye on the baking time; the toothpick test should come out clean but not overly dry. If you prefer, you can serve it with a drizzle of coconut cream for added moisture and flavor.

Are there any dietary considerations for this cassava cake recipe?
Yes! This cassava cake is not gluten-free due to the flour, but you can substitute it with cornstarch for a gluten-free alternative. Additionally, those who are lactose intolerant can use coconut oil instead of butter and coconut cream instead of dairy cream. Always ensure to check for any allergies related to the ingredients, such as eggs or nuts.