Welcome to my kitchen! Today, we’re making something truly special and comforting: Cassava Cake. If you’ve never tried it before, you’re in for a treat. This Filipino dessert is wonderfully moist, slightly sweet, and has a lovely, delicate flavor that’s just perfect for any time of day. Trust me, once you try this homemade Cassava Cake, you’ll want to make it again and again.
Why You Will Love This Recipe
This Cassava Cake recipe is more than just delicious; it’s also surprisingly easy to make! What I love most about this recipe is how incredibly moist it is – not dry or crumbly at all. It has a smooth, almost pudding-like texture in the center and a slightly golden, caramelized top that’s just irresistible. Plus, it uses simple ingredients that you can easily find. This isn’t your average cake; it’s a comforting, flavorful dessert that’s perfect for sharing with family and friends, or just enjoying a slice all to yourself. You’ll be amazed at how something so simple can taste so good!
Ingredients
Here’s what you’ll need to make this yummy Cassava Cake:
- 2 lbs grated cassava, thawed if frozen
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 cup melted unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For Topping:
- 1/2 cup evaporated milk
- 1/4 cup sweetened condensed milk
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, let’s get our oven preheating to 350°F (175°C). This is important so the oven is nice and hot when we put the cake in. While the oven is heating up, grease a 9×13 inch baking pan. You can use butter or cooking spray to make sure the cake doesn’t stick. Set the pan aside for now.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, pour in the sweetened condensed milk, coconut milk, evaporated milk, and melted butter. Give it a good stir with a whisk or a spoon until everything is nicely combined and smooth.
Step 3: Add the Eggs and Vanilla
Now, add the lightly beaten eggs and vanilla extract to the bowl of wet ingredients. Mix everything together again until it’s well combined. The mixture should look creamy and smell delicious already!
Step 4: Combine Dry and Wet Ingredients
Next, add the granulated sugar and salt to the wet mixture. Stir until the sugar is dissolved. Then, add the grated cassava to the bowl. Make sure you mix it really well so that the cassava is evenly distributed throughout the batter. You want every bite to have that lovely cassava texture.
Step 5: Pour into the Pan
Carefully pour the cassava mixture into the greased baking pan you prepared earlier. Spread it out evenly with a spatula so it bakes uniformly.
Step 6: Bake the Cake
Place the pan in your preheated oven and bake for about 50 to 60 minutes. The top should start to turn a light golden brown. To check if it’s done, insert a toothpick into the center of the cake. If the toothpick comes out mostly clean with just a few moist crumbs (not wet batter), it’s ready! Don’t worry if it’s still a little jiggly; it will firm up as it cools.
Step 7: Make the Topping
While the cake is baking, let’s make the simple topping. In a small bowl, mix together the evaporated milk and sweetened condensed milk for the topping. Set this aside.
Step 8: Add the Topping and Broil (Optional)
Once the cake is baked and slightly golden, take it out of the oven. Pour the topping mixture evenly over the hot cake. If you want a more golden and slightly caramelized top, you can turn your oven to broil (high heat) for just 1-2 minutes. Watch it very closely so it doesn’t burn! Broiling is optional but it adds a nice touch.
Step 9: Cool and Enjoy
Let the Cassava Cake cool completely in the pan on a wire rack before slicing and serving. This is important because it allows the cake to set properly and become even more delicious. It’s tempting to eat it warm, but trust me, it’s worth the wait!
Serving Suggestions
Cassava Cake is wonderful on its own, but here are a few ideas to make it even more enjoyable:
For a simple treat, just slice the Cassava Cake into squares and serve it at room temperature. It’s perfect as an afternoon snack with a cup of coffee or tea.
If you want to dress it up a bit, try serving it slightly chilled. The cool temperature really enhances the moist texture. You can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra special dessert.
Cassava Cake is a fantastic dessert to bring to potlucks, family gatherings, or any casual get-together. It’s always a crowd-pleaser and something a little different from the usual cakes and cookies. Its subtle sweetness also makes it a great ending to a Filipino meal or any meal for that matter! You can even dust the top with a little cinnamon or nutmeg for a warm, cozy flavor during the cooler months.
Storage and Reheating
If you have any leftover Cassava Cake (which might be rare because it’s so good!), you can easily store it. Just cover the pan tightly with plastic wrap or transfer the slices to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
When you’re ready to enjoy it again, you can eat it cold straight from the fridge, or you can reheat it. For reheating, you can gently warm it up in the microwave for about 20-30 seconds per slice. Be careful not to overheat it, or it might become a bit dry. You can also reheat it in a conventional oven at a low temperature, like 250°F (120°C), for about 10-15 minutes until it’s just warmed through. Microwaving is quicker, but oven reheating can help maintain its texture a bit better.
Key Details
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Servings: 12-16 slices
Equipment:
- 9×13 inch baking pan
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Spatula
- Grater (if using fresh cassava)
I hope you enjoy making and eating this delightful Cassava Cake as much as I do! Let me know in the comments how yours turns out! Happy baking!
Cassava Cake
Ingredients
- 2 lbs grated cassava thawed if frozen
- 1 can 14 oz sweetened condensed milk
- 1 can 13.5 oz coconut milk
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/4 cup melted unsalted butter
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 cup sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, evaporated milk, and melted butter until smooth.
- Add lightly beaten eggs and vanilla extract. Mix well.
- Stir in granulated sugar and salt until sugar is dissolved.
- Add grated cassava and mix until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While baking, prepare topping: In a small bowl, mix evaporated milk and sweetened condensed milk.
- Once cake is baked, pour topping evenly over hot cake.
- Optional: Broil for 1-2 minutes for a golden top. Watch carefully.
- Cool completely in the pan before slicing and serving.