Cassava Cake So Soft—Stays Tender Overnight!

Cassava Cake So Soft—Stays Tender Overnight! 🌴🧀

This ultra-soft Filipino cassava cake is pure comfort in every bite—moist, creamy, and topped with a light cheesy layer that stays tender even after chilling overnight. 🥥✨ It’s a beloved kakanin (Filipino baked delicacy) often served during holidays, potlucks, and Sunday meriendas.

🧡 What Makes This Cassava Cake Special

Unlike many cassava cakes that harden after refrigeration, this version from Mang Peps Cuisine remains buttery-soft and sliceable the next day. The secret lies in the perfect ratio of coconut cream to cassava and the two-stage baking process that gives it a custard-like top and a melt-in-your-mouth base.

Whether you’re baking for a party tray, a family gathering, or just to relive that nostalgic Filipino bakery flavor, this recipe never fails. It’s foolproof, fragrant, and wonderfully rich.

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🥥 Step-by-Step Overview

1️⃣ Make the Batter

In a large bowl, whisk together coconut cream, sugar, condensed milk, evaporated milk, eggs, and melted butter until silky smooth.
Fold in the grated cassava (fresh or thawed from frozen) until just combined. Don’t overmix—this keeps the texture tender!

2️⃣ Bake the Base

Pour the batter into a greased and lined 26×24×4 cm (10.2×9.4×1.6 in) pan.
Bake for 45 minutes at 180°C / 350°F until the center is just set and edges are lightly golden.

3️⃣ Prepare the Creamy Topping

While the base bakes, whisk coconut cream, condensed milk, and egg yolks until smooth.
Once the base is ready, pour the topping evenly over the hot cake and sprinkle with grated cheddar cheese for a classic Filipino bakery touch.

4️⃣ Final Bake & Cool

Return the cake to the oven and bake another 20 minutes, until glossy and lightly browned.
Cool completely, then chill 2–4 hours (or overnight) for the signature soft texture and clean slices.

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💡 Tips for Perfect Cassava Cake

• ✅ Line your pan with baking paper for easy removal.
• ✅ To reduce sweetness, cut sugar to 200 g (1 cup).
• ✅ Frozen cassava works perfectly—just thaw and squeeze dry.
• ✅ Slice when cold for the cleanest edges and smooth layers.

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🎂 Texture & Taste

Each slice is creamy at the top, springy at the bottom, and beautifully balanced between sweet and salty. The coconut aroma deepens overnight, making it even more indulgent the next day—perfect with coffee or tea. ☕🍰

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🧺 Serving Ideas

Serve chilled or at room temperature, cut into neat squares, and top with a little extra cheese if you like it savory-sweet.
This cake travels well for bake sales, holiday trays, or business orders, staying soft even after refrigeration.

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🗣️ What Bakers Are Saying

“Ginamit ko itong recipe sa orders—hit sa Sri Lankan customers ko! Medyo binawasan ko lang ang asukal. Salamat!” — Rose F.

“After so many tries, ito ang perfect cassava cake—soft, moist, parang bibilhin sa bakeshop.” — Chels’ Whisk & Bake (Doha)

“Solid pang-potluck, will stick to this recipe. Texture stays soft even after the fridge!” — Jack S.

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❓ FAQ

Can I use frozen grated cassava?
Yes! Just thaw completely and squeeze out any excess liquid to avoid a soggy texture.

How do I make it less sweet?
Reduce granulated sugar to 200 g (1 cup)—the condensed milk already adds plenty of sweetness.

Can I bake it in another pan?
Use a tray similar in volume to 26×24×4 cm. For smaller, deeper pans, add 5–10 minutes to the first bake time.

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Enjoy this soft, cheesy, and coconut-rich cassava cake—a taste of Filipino warmth that stays perfect even the next day. 🎄🇵🇭💕