Cassava Cake Recipe

Cassava cake is a traditional Filipino moist cake made from cassava, which is a root crop. Cassava is a rich and affordable carb that has found a home in many cuisines across the world. In fact, more than 80 countries are proud to call cassava their native, growing mostly in countries with a tropical climate. The cassava cake recipe delivers a unique, chewy texture and rich, creamy topping.

This traditional dessert, also called cassava bibingka, combines the starchy goodness of the cassava root with the tropical richness of coconut. Whether you are a professional baker or just starting your journey into cooking cassava cake, mastering the cassava cake recipe is a rewarding and mouth-watering experience.

What is a Cassava Cake and Why is it So Popular?

Cassava cake is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cassava cake recipe delivers a perfect occasion cake that is similar to Hawaiian mochi butter cake and is gluten-free.

With Latin American roots, cassava was first introduced to the Philippines in the 16th century. Cassava cake is also frequently referred to as cassava bibingka, bibingka, kamoteng kahoy, bibingka balanghoy, budin, or simply cassava pudding/pie. However you call it, the description of this wonderful dessert remains the same. The mix of grated cassava, egg white, milk, and coconut produces a cake that is chewy and somewhat firm in nature but still melts in your mouth.

What makes it stand out:

• Naturally gluten-free

• Rich coconut flavour

• Soft yet slightly chewy texture

• Easy to prepare with basic ingredients

What Are the Best Cassava Cake Recipe Variations?

Whether you’re exploring top fall cake ideas or trying something rich and creamy, cassava cake is a versatile dessert that fits any occasion. Try these two delicious cassava cake recipes for your dessert table.

1. Cassava Cake Recipe With Coconut

Below is a classic cassava cake recipe with coconut milk, along with a baked variation that delivers a rich and creamy finish.

Ingredients

For the cake:

• 1 pack (16 oz) frozen, grated cassava 

• 1 cup desiccated coconut - (optional)

• ¾ can (1 can is 14 oz) condensed milk

• ¾ can (1 can is 12.05 fl oz) evaporated milk

• ¾ can (1 can is 13.5 fl oz) coconut milk

• 3–4 tablespoons sugar

• 2 egg yolks

For the custard topping:

• ¾ cup evaporated milk

• ¾ cup condensed milk

• 2 egg yolks

• ¾ cup coconut milk

• 1 tablespoon flour (dissolved in 2 tablespoons milk)

Instructions 

1. Grease a 9x13-inch pan or baking dish with butter and set aside.

2. In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until fully combined and smooth.

3. Pour the mixture into the greased pan or baking dish and bake for 45–50 minutes or until the cake is mostly set but still slightly soft in the center.

4. After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour the custard evenly over the partially baked cassava cake and bake for another 15-25 minutes or until the custard is cooked and turns golden.

5. Let the baked cassava cake cool completely before serving.

2. Cassava Cake Recipe With Cheese

This traditional cassava cake recipe pinoy families have cherished for generations is a perfect combination of sweet, creamy, and slightly tangy flavour.

Ingredients:

• 450g/3 cups thawed frozen grated cassava

• 340g/12 oz cream cheese

• 140g/⅔ cup caster sugar (superfine)

• 397g/14 oz condensed milk

• 400ml/1 ⅔ cups coconut milk

• 2 medium eggs

Instructions:

1. Preheat the oven to 180°C / 350°F.

2. Place the cream cheese and sugar into the large mixing bowl. Mix together with a spatula or wooden spoon until creamy and smooth.

3. Add grated cassava to a mixing bowl and mix until evenly combined.

4. Add coconut milk into the mixing bowl and mix until combined, then add condensed milk and eggs, one at a time.

5. Cut a large piece of parchment paper, enough to cover the base and the side of the cake tin right up to the top. Lightly scrunch the parchment paper, then unfold it and place it into an 8–9-inch round cake tin.

6. Pour the entire mixture into the lined cake tin.

7. Place the cake tin on the middle rack of the oven and bake for 35-40 mins. The center should still have a slight wobble when you take it out of the oven.

8. Place the cake tin onto a rack and let it cool for at least 4 hours. Allow the baked cassava cake to cool completely before releasing from the tin and slicing.

For celebrations or gatherings, you might also enjoy experimenting with top cake flavours for wedding inspiration, adding a twist to traditional wedding cake recipes

Expert Tips for Your Cassava Cake Recipe

To ensure your cassava cake recipe turns out perfectly every time, follow these simple adjustments to achieve a professional-grade finish.

Baking Focus	Best Practice	Result
Texture	Grate cassava finely or pulse in a blender	Smoother mouthfeel
Topping	Broil custard for last 3 minutes	Golden finish
Flavour	Add a pinch of salt	Enhances sweetness
Serving	Slice when chilled	Clean edges

Mistakes to Avoid in the Cassava Cake Recipe

Even with the best cassava cake recipe, a few small mistakes can affect the final baked cassava cake:

• Excess Moisture: Always squeeze out the liquid from your grated cassava. Too much water leads to a mushy texture.

• Overbaking: Remove the cake when the edges are firm; it will continue to set as it cools.

• Early Topping: If you add the custard while the base is still too liquid, the layers will mix instead of staying separate.

• Rushing the Cool: If you cut the cake while it's warm, it will lose its shape and appear undercooked. Allowing it to set properly ensures the distinct cake flavours and textures have time to fully develop before serving.

Conclusion

Cassava cake is a timeless dessert that can be enjoyed in many ways. Whether you prefer the creamy richness of a cheese version or the classic coconut flavour, these recipes make every occasion special. A traditional cassava cake recipe is the perfect way to achieve that signature tropical sweetness with a tangy, golden finish. At Frosting by Feroze, we aim to make baking approachable and delicious, helping you bring homemade treats to your table with mouth-watering results.

FAQs

Q1. What is cassava cake made of?

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut cream, sweet young coconut, eggs, sugar, butter, and evaporated milk.

Q2. Can I use frozen cassava for this cassava cake recipe?

Yes, frozen grated cassava works very well for baked cassava cake. Just make sure it is properly thawed and dried to retain the cake's structure.

Q3. How do I know when cassava cake is done?

The top should be lightly golden, and the center should feel firm when touched.

Q4. How long does cassava cake last?

When stored in the refrigerator in an airtight container, it can stay fresh for up to 5 days.

Q5. Is there any cassava cake recipe that is gluten-free?

Yes. Cassava cake recipe with coconut milk is naturally gluten-free because this recipe uses cassava starch instead of wheat flour.