This Ube Cassava Cake with Macapuno brings together rich ube, chewy cassava, and creamy coconut in one irresistible Filipino dessert. It’s an easy crowd-pleaser for parties, potlucks, or anytime you’re craving something sweet.
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As a huge fan of all things ube, I love finding new ways to enjoy this vibrant purple yam. This Cassava Cake recipe brings together two of my favorite flavors—creamy ube halaya and the nutty goodness of cassava, topped with sweet macapuno (coconut strings). It’s a delicious twist on a traditional Filipino dessert that’s sure to impress!
One of my go-to tricks is to double or even triple my halaya recipe and freeze it, so I can whip up delicious treats like this Ube Cassava Cake at any time. Whether it's my Basque Cheesecake, Turon, Ice Cream, Muffins, Pancakes, or Champorado, having ube halaya on hand makes it easy to satisfy my cravings!
This cake is perfect for special celebrations, if you need something for potluck or when you’re just in the mood for something sweet and comforting. It’s got that irresistible blend of creamy ube and rich cassava, making it an absolute must-try!
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Why You'll Love This?
- It's actually 2 desserts in 1: omit the ube and you have the classic cassava cake!
- Perfect for potlucks: it's a crowd-pleasing recipe that's great for sharing.
- Make-Ahead Friendly: You can prep the ube halaya in advance and store it for later use.
What Exactly Is Cassava Cake?
Cassava, also known as manioc or yuca, is a starchy root vegetable native to South America and widely grown in tropical regions like Asia and the Philippines. It's prized for its versatility in cooking, used in diverse dishes from savory meals to baked goods, and valued for its ability to thrive in challenging agricultural conditions.
Here’s What You’ll Need
- Grated Cassava: Provides that chewy, nutty texture. Fresh or frozen works, but frozen is more convenient.
- Ube Halaya: Adds creamy ube flavor and vibrant purple color. You can use the store-bought ube jam or my ube halaya recipe
- Milk: Helps bind the ingredients together and adds richness. We will need coconut milk, condensed milk, and evaporated milk
- Eggs: Gives the cake structure and holds everything together. Large eggs work best.
- Vanilla Extract: Adds warmth and enhances the flavors.
- Ube Extract: Enhances the flavor and deepens the color. You can skip it if you're using fresh ube, but it's highly recommended for that signature ube taste.
- Sugar: Sweetens the cake. Adjust the amount based on your sweetness preference.
- All-Purpose Flour: Provides a bit of structure and ensures a soft, tender texture.
- Butter: Adds richness and moisture. Use unsalted to control the saltiness.
- Macapuno Strings (Optional): Sweet, chewy coconut strings add a delightful texture on top.
See the recipe card for quantities.
Let’s Make Ube Cassava Cake!
- Start by preheating your oven to 350°F (175°C).
- Ensure the cassava is thawed, then combine it in a bowl with coconut milk, condensed milk, evaporated milk, halaya, extract, vanilla, melted butter, and sugar.
- Mix the ingredients thoroughly until well combined.
- Optionally, drain the macapuno strings if you prefer less sweetness from the syrup.
- Add the eggs and macapuno strings to the mixture, stirring until evenly distributed.
- Pour the batter into a 9x13-inch baking pan.
- Bake in the oven at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
How to Make the Creamy Custard Topping?
- Begin by melting butter in a pan over low heat.
- Add flour to the melted butter and stir until combined.
- Incorporate sugar into the mixture, stirring continuously.
- Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.
- Continue mixing until the mixture thickens slightly but remains pourable.
- Pour the mixture over the cassava cake.
- Spread the topping evenly over the cassava cake batter.
- Broil in the oven for 10-12 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
- Allow it to cool before serving, or enjoy it warm straight from the oven—it's your choice!
Fun Ways to Change It Up
- Cheesy Ube Cassava Cake: Add a layer of grated cheese on top for a savory-sweet combo.
- Mini Ube Cassava Muffins: Bake the batter in muffin tins for easy-to-serve individual portions.
How to Store and Freeze It
- Storage: Store the Ube Cassava Cake in an airtight container in the refrigerator for up to 3-4 days. It's best to consume it within this time frame to enjoy its freshness and texture.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating or serving.
Properly stored and frozen, the Cassava Cake with Macapuno will retain its flavor and texture, allowing you to enjoy it even days after it's made!
Quick Tip
For an extra moist and flavorful cake, allow it to cool completely in the pan before slicing and serving. Refrigerating the cake further enhances its texture and makes it easier to slice into neat portions, ensuring a delightful experience with every bite.
Recipe FAQs
Yes, you can use fresh cassava if available. Peel, grate, and squeeze out excess liquid before incorporating it into the recipe.
Yes, you can prepare the cake ahead of time. It's best to allow it to cool completely before storing in the refrigerator or freezer. Reheat slices in the microwave or oven before serving if desired.
Macapuno adds a creamy texture and a subtle coconut flavor, enhancing the overall taste and mouthfeel of the cake.
Ube cassava cake includes ube halaya (purple yam jam) and ube extract, which give it a vibrant color and a richer, slightly sweeter flavor. Regular cassava cake is typically plain or topped with custard, focusing more on the natural flavor of cassava and coconut.
Make sure not to overmix the batter and avoid using too much cassava, which can make the texture dense. Also, bake the cake until it’s fully set—undercooked cassava can stay overly sticky and gummy.
More Easy Desserts to Try
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Ube Cassava Cake with Macapuno Recipe
Equipment
- 2 mixing bowls
- 1 9 x 13 baking pan
- 1 whisk
- 1 medium pan for toppings
Ingredients
Ube Cassava Base
- 1.75 pounds Grated Cassava thawed
- 1 cup ube halaya
- 1 teaspoon ube extract
- 2 cups coconut milk
- ½ cup evaporated milk
- 2 whole eggs
- ¼ cup butter
- ½ cup condensed milk
- ¾ cup white sugar
- 1 cup macapuno strings syrup drained
Creamy Custard Toppings
- 2 tablespoon salted butter
- 2 tablespoon All purpose Flour
- 2 tablespoon while sugar
- ½ cup condensed milk
- 2 cups cocounut milk
- 1 teaspoon vanilla
Instructions
- Ensure the cassava is thawed, then combine it in a bowl with coconut milk, condensed milk, evaporated milk, ube halaya, ube extract, vanilla, melted butter, and sugar.
- Mix the ingredients thoroughly until well combined.
- Optionally, drain the macapuno strings if you prefer less sweetness from the syrup.
- Add the eggs and macapuno strings to the mixture, stirring until evenly distributed.
- Pour the batter into a 9x13-inch baking pan.
- Bake in the oven at 350°F (175°C) for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Toppings
- Begin by melting butter in a pan over low heat.
- Add flour to the melted butter and stir until combined.
- Incorporate sugar into the mixture, stirring continuously.
- Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.
- Spread the topping evenly over the cassava cake batter.
- Broil in the oven for 10-12 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
- Allow it to cool before serving, or enjoy it warm straight from the oven—it's your choice!
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Rose Sioson says
I hope you all enjoy this Ube Cassava Cake with Macapuno as much as we do! I love bringing this for potluck. Let me know if you give it a try—I’d love to hear how it turns out!
Teri says
I have everything I need to make this, but Rose, what about the cyanide in the cassava? Don't I need to cook it before using it? Or is the brand you use already cooked?
Thanks in advance!
Rose Sioson says
Thank you for bringing this up! Cassava does contain naturally occurring compounds that can produce cyanide, but it’s important to note that proper preparation removes this risk. I always use frozen cassava, which has already been peeled and processed to ensure safety. Frozen cassava is a convenient and safe option, so you can enjoy the recipe worry-free! You can usually find them in Asian grocery stores.