Cassava cake is one of those Filipino desserts that shows up at every celebration without anyone needing to request it. It's just there at the potluck table, at the fiesta, at the holiday spread and it disappears faster than anything else. This version adds ube halaya and macapuno to the classic base, which turns an already beloved dessert into something that looks as good as it tastes.
The ube goes into the batter, not just on top. The macapuno gets folded in before baking. And the custard topping broils to a golden finish that makes the whole thing look like it took far more effort than it did.
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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 cake is a classic Filipino baked dessert made with grated cassava mixed with coconut milk, condensed milk, eggs, and sugar, then topped with a creamy custard and broiled until golden. It’s dense and chewy, with a rich coconut flavor in every bite.
You’ll see it at Filipino celebrations and potlucks all the time. The ube version is a favorite twist, with ube halaya for that purple color and sweet earthy flavor, plus macapuno for little pockets of sweet coconut.
Cassava is a starchy root also called yuca or manioc, and it’s widely used in Filipino kakanin.
Ingredients
- 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.
How to 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!
Rose's 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
Raw cassava contains naturally occurring compounds that can be harmful if eaten raw and in large quantities — this is why cassava should always be cooked before eating and never eaten raw. Frozen grated cassava sold in Asian grocery stores has already been peeled and processed, which significantly reduces these compounds, and baking the cake fully eliminates any remaining risk. As long as you're using commercial frozen cassava and baking the cake completely (toothpick comes out clean), you're fine. Fresh cassava works too — just peel, grate, and cook thoroughly.
Yes. Peel the cassava, grate it finely, and squeeze out the excess moisture before using. Fresh cassava tends to have more liquid than frozen, so squeeze it well. The flavor is essentially the same.
Three main causes: too much moisture in the cassava (squeeze it thoroughly after thawing), underbaking (the center needs to be fully set — use the toothpick test), or overmixing the batter. All three are easy to avoid.
Yes, and it's actually better the next day. Bake and cool completely, then refrigerate overnight. The texture firms up and the flavor deepens. Slice it cold straight from the fridge — it holds its shape much better than when it's freshly baked and still warm.
Regular cassava cake focuses on the natural flavor of cassava and coconut — pale, dense, and simply custardy on top. The ube version adds ube halaya and ube extract to the batter, giving it a deep purple color, a sweeter and slightly earthier flavor, and the macapuno adds chewy coconut pockets throughout. Same structure, quite different result.
Yes. Store-bought ube jam works fine. The sweetness levels vary by brand, so taste the batter before adding the full amount of sugar and adjust as needed.
The cake is still good without it — you'll just miss those pockets of sweet coconut texture inside. Desiccated coconut folded into the batter is a loose substitute, though the texture isn't the same.
More Filipino Recipes To Try
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Thank you!
Ube Cassava Cake with Macapuno
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
- 2 cups coconut milk
- ½ cup condensed milk
- ½ cup evaporated milk
- 1 cup ube halaya
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- ¼ cup butter
- ¾ cup white sugar
- 2 whole eggs
- 1 cup macapuno strings syrup drained
Creamy Custard Toppings
- 2 tablespoon salted butter
- 2 tablespoon All purpose Flour
- 2 tablespoon white sugar
- ½ cup condensed milk
- 2 cups coconut milk
- 1 teaspoon vanilla extract
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.1.75 pounds Grated Cassava, 2 cups coconut milk, ½ cup condensed milk, ½ cup evaporated milk, 1 cup ube halaya, 1 teaspoon ube extract, 1 teaspoon vanilla extract, ¼ cup butter, ¾ cup white 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.2 whole eggs, 1 cup macapuno strings
- 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.2 tablespoon salted butter
- Add flour to the melted butter and stir until combined.2 tablespoon All purpose Flour
- Incorporate sugar into the mixture, stirring continuously.2 tablespoon white sugar
- Pour in condensed milk, coconut milk, and vanilla extract, and continue mixing until the mixture thickens slightly but remains pourable.½ cup condensed milk, 2 cups coconut milk, 1 teaspoon vanilla extract
- 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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Rona Santiano says
Came back to say this recipe was absolutely delicious and a total showstopper! I brought it to a Lunar New Year party and it was gone within minutes. The texture was perfectly custardy and rich, with that soft, slightly chewy bite that makes every slice so satisfying. The sweetness was balanced and not overpowering, and the flavor deepened beautifully as it baked.
I added freshly grated Tillamook cheddar cheese on top, which took it to another level. It melted into this gorgeous golden layer with a slightly crisp, savory edge that balanced the sweetness perfectly. That sweet-salty contrast made it feel bakery-level.
I did need to bake it about 10 minutes longer than the directions stated, likely because I used a glass pan, but it turned out beautifully. Definitely a recipe I’ll be making again — and the cheese topping is staying!
Rose Sioson says
Hi Rona! Aww I love this so much. Thank you for coming back to leave such a detailed review. And bringing it to a Lunar New Year party then having it disappear in minutes is the best compliment.
That “custardy and rich with a soft chewy bite” description is exactly what I was going for, so I’m so happy it hit the mark for you.
Also, the freshly grated Tillamook cheddar on top? Genius. That sweet salty contrast with the golden melty layer sounds bakery level for real. I’m officially adding “cheddar topping” as a recommended option because that’s too good not to share.
And yes on the glass pan. It almost always needs a little extra time since it heats differently, so thank you for calling out the extra 10 minutes. That tip is going to help a lot of people.
Thanks again for making my recipe part of your celebration. If you ever try it with another topping or twist, I want to hear about it.
Rona says
Question, you have vanilla extract listed twice in your recipe but only one of them has measurements. Please advise how much vanilla extract goes in the batter?
Rose Sioson says
Thanks for catching that! It should be 1 teaspoon of vanilla extract in the batter and 1 teaspoon in the custard topping. I updated the recipe to make that clearer.
Rona says
Thank you!!!! Just made it and will be serving it tomorrow at a Chinese New Year party 🥳 I will let you know how it goes but sk far it looks beautiful and cant wait to try this 😍😍😍
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.