Cassava Cake Recipe

Cassava cake is one of my absolute favorite desserts to make and share.

This Filipino treat is rich, creamy, and incredibly satisfying.

You’ll love how easy it is to prepare with just a few simple ingredients.

One important tip: make sure to use freshly grated cassava for the best texture.

I adore this recipe because it’s both comforting and unique.

The combination of cassava, coconut milk, and condensed milk creates a deliciously moist cake.

Don’t forget to keep an eye on the cake as it bakes to ensure it doesn’t overcook.

Give this cassava cake a try, and I promise it will become a new favorite in your home.

How to make cassava cake

Ingredients List

To make a delicious cassava cake, a classic Filipino dessert also known as cassava bibingka, you will need the following ingredients:

• 2 cups grated cassava (preferably fresh cassava root, but you can use frozen if fresh is unavailable)
• 1 cup coconut milk (canned coconut milk works well)
• 1/2 cup evaporated milk
• 1/2 cup condensed milk
• 2 large eggs
• 1/2 cup melted butter (or softened butter if you prefer)
• 1/2 cup grated cheese (optional)

Step-by-step process

Step 1. Preparing the cassava mixture

First, grate the fresh cassava root using a cheese grater or a food processor, then place the grated cassava in a medium to large-sized bowl.

If using frozen grated cassava, make sure to thaw it before starting.

Step 2. Mixing ingredients

Next, combine the grated cassava with coconut, evaporated, condensed, and eggs in a deep bowl.

Mix well until the ingredients are thoroughly combined.

Gradually add the melted butter to the cassava mixture and continue mixing until you have a smooth batter.

Step 3. Preparing the baking dishes

Preheat your oven to 350 degrees F (175 degrees C) and prepare your baking dishes.

If you like thinner cassava cakes, use two baking dishes and pour half of the cassava cake mixture into each dish.

Step 4. Baking the cassava cake

Pour the cassava batter into the prepared baking dishes and spread evenly.

If you want to add grated cheese, sprinkle an even layer on the cassava mixture.

Place the baking dishes in the preheated oven and bake for about 1 hour, or until set and the top of the cake is golden brown.

Step 5. Baking time

Keep an eye on the cassava cake during baking to avoid overbaking.

Baking time may vary slightly depending on your oven and the thickness of your cassava cake.

Step 6. Cooling and serving

After baking the cassava cake, please remove it from the oven and let it cool before slicing and serving.

Enjoy this delightful Filipino dessert with a cup of coffee or tea, or share it with your loved ones during special occasions.

Side Dishes for Cassava Cake

Cassava Cake is a popular Filipino dessert made from grated cassava or manioc.

It is rich, creamy, and perfect for special occasions and an afternoon snack.

Some delightful side dishes can be served with Cassava Cake to create a complete and enjoyable experience.

Mango Float

Mango Float is a delightful chilled dessert made from layers of graham crackers, creamy whipped cream, condensed milk, and sweet ripe mangoes.

The refreshing taste pairs exceptionally well with the dense and rich cassava cake, providing a balanced combination of flavors.

Turon

Turon is a crispy Filipino snack made by wrapping slices of ripe banana and jackfruit in a spring roll wrapper and frying it until golden and crisp.

This classic afternoon snack pairs beautifully with the cassava cake, adding a crunchy texture and fruity, sweet flavor to your dessert spread.

How to Store Cassava Cake

Storing cassava cake properly is essential to ensure that it retains its delicious flavor and texture.

Here are some tips on how to store cassava cake.

1. Cooling the Cassava Cake

Before storing your cassava cake, it’s important to let it cool down to room temperature.

If you place a warm cake in the refrigerator or freezer, it could create unnecessary moisture, leading to a soggy cake.

To cool the cake faster, you can use a wire rack, ensuring even cooling and preventing the bottom from becoming too moist.

2. Wrapping the Cake

When the cake has reached room temperature, wrap it up in plastic wrap, aluminum foil, or an airtight container.

Proper wrapping will help to lock in the moisture and prevent the cake from drying out while being stored.

3. Refrigerating the Cassava Cake

Cassava cake is best served chilled, and storing it in the refrigerator can help maintain its freshness.

Place the wrapped cake in the refrigerator, ensuring that it is not touching any other items to prevent cross-contamination.

The cassava cake can be stored in the refrigerator for up to 5 days.

4. Freezing the Cassava Cake

If you want to store your cassava cake for an extended period, you can place it in the freezer.

Be sure to wrap it thoroughly in plastic wrap or aluminum foil before freezing, or use an airtight container suitable for freezing.

Label the container with the date it was frozen to keep track of how long it has been stored.

The cassava cake can be frozen for up to a month without losing its quality.

5. Reheating the Cake

When you’re ready to enjoy your cassava cake, take it out of the refrigerator or freezer and let it thaw gradually at room temperature.

It’s essential to avoid using the microwave or oven to reheat it, as it may alter the texture of the cake.

Once your cassava cake is thawed, you can serve and enjoy it.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Cassava Cake:

Using Frozen Cassava Instead of Fresh Cassava

Frozen cassava can be convenient, but it may result in a less desirable texture for your Filipino cassava cake.

Fresh cassava offers a moist and chewy texture that makes this dessert delectable.

To prepare fresh cassava, cut the root into pieces, remove the peel, wash the flesh, and soak it for 20 minutes before using.

Overmixing or Undermixing the Batter

Mix the ingredients thoroughly in a mixing bowl to achieve the desired moist texture, ensuring you achieve a consistent blend.

Overmixing or undermixing the batter can result in a cake with a poor texture or uneven distribution of ingredients.

Overcooking or Undercooking the Cake

A delicious cassava cake has a golden brown color and an irresistible aroma when it is cooked just right.

Be sure to check the cake 15-25 minutes before the recommended cooking time to avoid overcooking.

Undercooked cassava can be tough and not as enjoyable, so keep an eye on the cake as it bakes.