Cassava Cake Recipe

Sweet, chewy cake similar to Hawaii's "butter mochi"

Watch How To Make It:

Cassava cake is a chewy, sweet dessert that's found at almost every Filipino party I've been to! The main ingredient in this recipe is cassava, which gives the cake its dense and chewy texture.

I love making my own cassava cake because I can cut back on the sweetness. I've had cassava cakes that were way too sweet, and it helps to know I can adjust the ingredients to my liking!


1.14 oz can of condensed milk
1.13 oz can coconut milk
1 ½ cup milk
2 eggs
4 cups grated cassava (aka yucca; you can find this at Asian and Hispanic markets)
1 egg


In a mixing bowl (if you have a KitchenAid, use it!), pour in the condensed milk, coconut milk, and 1 ½ cup milk. Mix these together very well. Scoop out 4 tbsp of the resulting mixture and put it into a small bowl for later. Set this small bowl aside.

Next, crack 2 eggs into the mixture and whisk it all up until well integrated. Then, add in the grated cassava and mix well.

Pour the resulting mixture into a large enough baking container. Put this in a preheated 350ºF oven for 1 hour.

Remove the cake from the oven. Beat 1 egg and pour it over the cake, spreading it across the cassava cake with a spatula.

Set your oven to broil on high and put the cassava cake in there for about 2-3 minutes. 2 minutes should be fine, but if you want it semi-burned, do 3 minutes. Your cassava cake should now have a nice, pretty top.

Cut your cassava cake into squares to serve. Enjoy! 😋

Special Notes:

For a smoother cassava cake, blend the cassava mixture and sift through a strainer before baking.


Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!

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