Cassava Cake with Creamy Custard Topping
With a soft and spongy texture, flavored with coconut and condensed milk, and then topped with a creamy vanilla custard topping, your taste buds will dance with joy with each bite of this favorite Filipino delicacy – Cassava Cake.
Upon touchdown at Ninoy Aquino International Airport, whenever I return home to Manila, there is one dessert I instantly dream of and crave – CASSAVA CAKE.
With a soft and spongy texture, flavored with coconut and condensed milk, and then topped with a creamy custard sauce, my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy.
Go to any mall or market anywhere in the Philippines, and you’re sure to find cassava cake being offered for sale. We just love this delicious dessert so much!
Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they’re not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa, and South America. It is in fact a staple much like corn and rice in certain countries.
This is what cassava looks like. You can find these already frozen and grated at many Asian stores so it’s very accessible now. And certainly, in the Philippines, you can find the tree all over the place.
While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I’ve had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much.
Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! 😉
For this version, I added a little ground cardamon which you probably won’t find in any other usual cassava cake recipe but I thought it might work, and wow it did!
Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot.
And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval.
But if you can’t find cardamom, don’t worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavors. I
Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I’ll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top.
So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make this! Enjoy!
WHAT INGREDIENTS TO USE FOR Cassava Cake with Creamy Custard Topping?
For the Cake
- Butter for greasing the pan
- Grated Cassava (if frozen, thaw first)
- Sweetened condensed Milk
- Coconut Milk
- Large Eggs
- Ground Cardamom (optional but highly recommended)
For the Custard Topping
- Condensed milk
- Half-n-half (Single Cream)
- Eggs
- Vanilla Extract
- Brown Sugar
HOW DO I MAKE Cassava Cake with Creamy Custard Topping?
- Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
- In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
- Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
- Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
- Cool completely before slicing. I promise this is a slice of heaven!
Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes
Cassava Cake with Creamy Custard Topping
Ingredients
For the Cassava Cake
- butter for greasing the pan
- 1 lb grated cassava, if frozen, thaw first
- 14 oz can sweetened condensed milk
- 14 oz can coconut milk
- 2 large eggs
- 1/8-1/4 teaspoon ground cardamom, optional but highly recommended
For the Custard Topping
- 7 oz of a (14 oz) can of condensed milk, (half a can)
- 1/4 cup half-n-half, (or single cream)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 Tablespoons brown sugar
Instructions
- Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
- In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
- Mix together the custard topping – condensed milk, half-n-half or whole milk, eggs and pure vanilla extract. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
- Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
- Cool completely before slicing. I promise this is a slice of heaven!
Last updated on May 30th, 2026 at 09:02 pm
Hi! I just tried your recipe here, and I'm a bit concerned that I didn't do it right because the batter was quite liquidy before going into the oven. U.S. It supposed to be that way? I'm afraid it won't firm
Oh don't worry, if you followed the recipe exactly you should be fine. It doesn't look thick like a cake batter but it should form fine once it's in the oven and after it has cooled down. Hope that helps!
I haven't heard of single cream before, is it the all purpose cream here in the ph? If not, can I use it as a substitute?
Single cream is not as thick as all purpose cream. You can use evaporated milk or use half milk and half cream as single cream is essentially half and half. Hope that helps! 🙂
Hi Manila spoon, is there a variation if you can't get cassava? Dried tapioca from supermarket perhaps?? Am hanging out for some after seeing your cake 🙂 🙂
I am not sure as I have never tried that so I am sorry I won't be able to give an opinion. If you are near an Asian store, you can buy frozen cassava and all you need is thaw that before using. But if you do try, please let us know if it works. Thanks Lynley!
Hi, do I need to extract (squeeze) the moisture from the grated frozen cassava before adding other ingredients. Thank you
I simply defrost it and don't squeeze it anymore.
Is there a difference between sweetened condensed milk and condensed milk? Is it evaporated milk?
It's not evaporated milk. Condensed milk is always sweetened so they are the same thing. 🙂
I made it and it came out really good. i was wondering if putting cheese would be anygood? ive seen it in other recipes
I am so glad you enjoyed this! Yay!! Re:cheese – because of the custard topping I am not entirely sure it will work unless you replace the custard with cheese and make that as the topping instead. That's what I have seen in Manila. But certainly should you decide to add cheese whether as topping or mixed in with cassava please let us know how it goes. Thanks! Appreciate the feedback.
Delicious recipe! I added grated cheese to the custard. The saltiness of the cheese is a good contrast to sweet creaminess of the custard, but it affects the texture of the custard (hardens it a bit). Next time, I’ll do away with it. Thanks for the great recipe.
Will this be very sweet? Do you think I can use half condense and half evaporate milk instead of using 1 14oz can condense. Thanks
It's just fine for me but you can certainly try if you like but I cannot guarantee how it will turn out in terms of sweetness. Let us know when you do. Thanks!
I made it this evening and it was surprisingly good! Since I can't tolerate cream I took fullfat turkish yoghurt for the custard, and real vanilla from a pod, and it was just fine. Thanks for the recipe!
I am so happy that you enjoyed this and adapted it to your needs! Thanks for the feedback!
I would like to follow your recipe for this cassava cake for my company next gathering thus need to double everything.
Since Your recipe called for 1lb grated cassava, you’ll need 1 14oz can sweetened condensed Milk, 1 14oz can Coconut Milk and 2 large Eggs .
Logic tells me if I am making 2lb grated cassava in one baking dish, I will need to double everything (i.e. 2 14oz can sweetened condensed milk; 2 14oz can coconut milk and 4 large eggs) and that include doubling the custard topping as well.
I just want to make sure I’m right on this, kindly advice.
Thank you.
My suggestion would be to just cook them in separate baking dishes but bake them at the same time. Cooking them all in one baking dish may take quite a long time as it's doubled (unless you use a 9×13) and I am not sure about the outcome as I haven't tried doubling it and I suspect it may turn too sweet if you use double the condensed milk.
I just made this recipe with 2 lbs. of cassava…I doubled everything, cooked it in two pans, and it came out delicious! I did not use brown sugar on top…the creamy custard is awesome by itself! This is one of my hubby’s favorite desserts…I will be making this again! Thank you for this recipe!
I am making this casava cake now, wonder why it rise unevenly. Wonder what did I do wrong?
Sorry to hear that but perhaps the batter wasn't spread evenly that's why.
Your cake looks scrumptious… My cousin Raved about a Cassava Cake she tasted at a Party in LAX, she didn't know the name of the cake or how its made…Now i can share your recipe so she can try it as well… Thanks .
We are in the process of adopting a girl from Africa. Cassava is her favorite food so I wanted to try to make something with it. The director of her orphanage likened cassava to Play-doh. I really liked the recipe and I'm in the process of making it again. The director also gave me a thumbs up when he tried it. My wife and kids were more apprehensive and only tried small pieces. I ended up eating most of it myself! It has a consistency of densely packed tapioca.
Hi! I was wanting to separate the batter into separate small 6 inch round foil containers. I was thinking that naturally we'd decrease the bake time from 50 minutes to maybe 40 minutes? If at all. Or should I just try the whole "clean toothpick" method? Thanks! 😀
Best is to try the toothpick method. Begin at 30-35 minutes and work from there or until the cassava’s all set.
Thanks for sharing. I will try putting cardamom and topping to my cassava cakr
I have just done your wonderful recipe and although I was not convinced as to the right measures, the cake came out delicious! Good old cassava always comes up tops in flavour. Thank you for sharing.
Hola! The Cassava is cooked or raw? For the cake,
Gracias
The cassava I get is frozen and uncooked so it should be raw.
Hi i wannna know , may i substitute the cassava with cassava flour ? Or tapioca flour ? Please let me know , Thank you
I honestly haven’t tried it that way as I have only used the shredded frozen variety but it’s certainly worth a try. Let us know if you try it. Thanks!
I tried this recipe and improvised it by adding 2 tbsp of butter and shredded jackfruit to the mixture. It came out to be buttery smooth and tasty because of the jackfruit. It was a big hit !
The addition of jackfruit sounds divine! Thanks!
I have made this several times and it is so delicious!!!!!!!
I have had cassava cake numerous times at our friend’s home and loved it. She bought me some frozen cassava. I am going to try this.
Hope you enjoy this. Thanks!
Abby I am curious as to what Asian store u refer to with this cassava cake recipe. That is truly one thing I miss about NC. We had the best Asian markets down there and u could find Asian products, fresh fish and many many Spanish products. I would like to visit this store in the Hartford area if at all possible. I am assuming ur speaking about Hartford, CT correct?
Thanks, Maria
We have good Asian stores in New Haven – one on south Whitney Avenue (Hong Kong Market) and also the big on one – A Dong in Hartford. Both carry Filipino products but I have bought the cassava from the Hong Kong Market.
Hi Abigail,
Your cassava cake recipe looks so divinely delicious that I would like to definitely try out this recipe..but I cannot see the instructions to make the custard topping anywhere .
Please tell me where can I find the instructions for making the custard .
Thanks
If you’ve read the recipe then you will find that it includes the instruction for the custard. It’s not in a separate instruction. Thanks and enjoy.
Hi
How long of a shelf life does this have?
Also, can I freeze it?
I haven’t tried freezing it because it’s always gone quick and am not sure how it would affect the texture. If in the fridge perhaps 2-3 days but you need to warm it up before eating otherwise it may be become chewy.
I love, love, love cassava cake 😉
I try your cassava cake last night my first cassava cake ever (husband’s request dahil new years eve) and success! It was delicious now i knew whats d missing ingredients on other cassava ive ever tasted thank you much i can bake my own cassava cake now.
Thanks from KSA♥️
You made my day! I am so glad that it worked for you. Thanks for letting me know.