Oh, you guys! There’s just something so comforting about a homemade dessert, isn’t there? And if you’re anything like me, you want something that tastes incredible without needing a culinary degree to pull it off. That’s why I’m beyond excited to share my go-to recipe for the most Easy and Tasty Cassava Cake you’ll ever make!
I remember the first time I tried cassava cake – it was at a family potluck, and I was instantly hooked. It was moist, sweet, and had this amazing, unique texture. But honestly, the thought of making it myself seemed a little daunting at first. So, I set out on a mission to create a version that was super simple but still packed all that deliciousness. And guess what? I nailed it! This recipe requires minimal effort, just a few basic ingredients, and trust me, the results are absolutely show-stopping. Get ready to impress everyone, or just treat yourself, with this delightful Filipino classic!
Why You’ll Love This Easy and Tasty Cassava Cake
Okay, so why this cassava cake, out of all the amazing desserts out there? Well, for starters, it’s just so incredibly satisfying to make and even more so to eat! It’s one of those recipes that brings a little bit of sunshine into your day. You’re going to absolutely adore it because:
- It’s ridiculously easy – seriously, even if you’ve never baked before, you’ve got this!
- The flavor is out of this world – sweet, creamy, and that hint of coconut is just heavenly.
- It’s super versatile, perfect for a family dessert, a potluck, or just a quiet treat with your coffee.
- It uses simple ingredients you can find pretty much anywhere.
The Simplicity of Easy and Tasty Cassava Cake
I know, I know, baking can sometimes feel intimidating. But this cassava cake? It’s truly a breeze. We’re talking minimal mixing, no fussy techniques, and just a handful of ingredients that come together beautifully. It’s perfect for beginner bakers, or anyone who wants a delicious homemade treat without all the fuss. You’ll be amazed at how quickly you can whip this up!
Essential Ingredients for Easy and Tasty Cassava Cake
Alright, let’s talk about what makes this Easy and Tasty Cassava Cake sing! You don’t need a fancy pantry full of obscure items, just a few key players that work magic together. Each ingredient plays a super important role in getting that perfect texture and flavor we’re aiming for. So, here’s what you’ll need:
- 2 cups grated cassava: This is our star, of course! It’s what gives the cake its unique, chewy texture.
- 1 can (13.5 oz) full-fat coconut milk: Don’t skimp here! The full-fat stuff brings richness and that incredible tropical aroma. It’s crucial for moisture and flavor.
- 1/2 cup condensed milk: Oh, this is where the sweetness and a good chunk of the creaminess come from. It makes the cake so luscious!
- 1/4 cup sugar: Just a little extra sweetness to balance everything out. You can adjust this to your liking, but I find this amount to be just right.
- 2 large eggs: These are our binders, holding everything together and adding to that lovely, rich texture.
- 1/4 teaspoon salt: Don’t skip the salt! It might seem small, but it truly enhances all the other sweet flavors.
- 1/4 cup melted butter: Butter adds a wonderful richness and helps with the overall mouthfeel. Melt it gently so it mixes in smoothly.
- 1/2 cup grated cheese (for topping): This is optional, but honestly? It’s a game-changer! The salty, melted cheese on top creates the most amazing sweet-and-savory contrast.
Choosing the Best Cassava for Your Easy and Tasty Cassava Cake
Okay, so when it comes to the cassava itself, you’ve got a couple of options. If you can find fresh cassava roots, that’s fantastic! You’ll need to peel and grate them yourself, which is a bit of an arm workout but totally worth it for the freshest flavor. Most of the time, though, I just grab a bag of frozen grated cassava from the Asian or international section of my grocery store. It’s super convenient! If you’re using frozen, just make sure to thaw it completely and squeeze out any excess liquid before you start mixing. This little step is key to avoiding a watery cake!
How to Make Easy and Tasty Cassava Cake
Alright, friends, this is where the magic happens! Making this Easy and Tasty Cassava Cake is truly a walk in the park. Seriously, it’s so straightforward, you’ll wonder why you haven’t been making it every week! Just follow these simple steps, and you’ll have a warm, delicious cake ready to devour in no time. We’re going to mix everything up, pop it in the oven, and then add that irresistible cheesy topping. Let’s get baking!
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important so your oven is nice and hot when the cake goes in. While that’s heating up, grab your trusty 9-inch round baking pan. I like to grease mine really well – a little butter or cooking spray works wonders here – to make sure the cake slides out easily later. Nothing worse than a cake stuck to the pan, right?
Now for the fun part: in a big bowl, just toss in your grated cassava, that lovely full-fat coconut milk, the sweet condensed milk, sugar, eggs, a pinch of salt, and your melted butter. Give it all a good mix! You want everything to be really well combined, so no dry spots or unmixed pockets. I usually use a whisk for this, it makes quick work of it. Once it’s all smooth and creamy, just pour that beautiful mixture into your prepared pan. See? Easy peasy!
Preparing Your Ingredients for the Best Easy and Tasty Cassava Cake
Before you even think about mixing, let’s get those prep steps out of the way. As I said, preheating your oven is a must, so get that going first! Then, make sure your pan is nicely greased. If you’re using frozen cassava, remember to thaw it completely and squeeze out any extra liquid. These little details make all the difference for a perfectly moist and delicious cake!
Baking Your Easy and Tasty Cassava Cake to Perfection
Once your oven is hot and your batter is in the pan, slide it in! Bake it for about 45-50 minutes. You’ll know it’s ready when the top is beautifully golden brown and it feels set in the middle when you gently touch it. Don’t worry if it’s not super firm yet, it’ll firm up as it cools. Pull it out of the oven, sprinkle that lovely grated cheese all over the top, and pop it back in for another 5-10 minutes. This is just long enough for the cheese to melt and get lightly browned and bubbly. Oh, it smells heavenly at this point! Let it cool down a bit before you slice into it – I know it’s hard, but trust me, it’s worth it!
Tips for a Perfectly Easy and Tasty Cassava Cake
Okay, so you’ve got the basic recipe down, but I’ve picked up a few little tricks over the years that really elevate this Easy and Tasty Cassava Cake from good to absolutely amazing. These aren’t complicated, just slight adjustments that can make all the difference. For example, if you prefer a less sweet cake, you can totally cut back on the sugar a bit, especially if your condensed milk is already quite sweet. Also, don’t be afraid to taste the batter before baking (just a tiny bit, and make sure there are no raw egg concerns!) to adjust sweetness to your preference. And a big one: resist the urge to open the oven door too often while it’s baking; that can make your cake sink!
Achieving the Ideal Texture for Your Easy and Tasty Cassava Cake
The secret to that perfect, moist-but-firm texture in your cassava cake? Don’t overmix the batter! Just mix until everything is combined. Also, making sure your oven is preheated properly and not opening the door too much helps keep the temperature consistent, which is key for an even bake and that lovely, tender crumb.
Frequently Asked Questions About Easy and Tasty Cassava Cake
I get a lot of questions about this recipe, which I love! It means you guys are really getting into it, and I’m here to answer all your burning cassava cake queries. Here are some of the most common things people ask me about making this Easy and Tasty Cassava Cake:
Can I Use Frozen Grated Cassava for This Easy and Tasty Cassava Cake?
Absolutely, yes! In fact, I often do. Just make sure it’s completely thawed before you mix it into the batter. And here’s a pro tip: gently squeeze out any excess liquid from the thawed cassava to prevent your cake from becoming too wet.
How Do I Store Leftover Easy and Tasty Cassava Cake?
If you happen to have any leftovers (which is rare in my house!), you can store this cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge, and it’ll be good for up to a week. Just warm it up a little before serving for the best experience!
What Can I Substitute for Condensed Milk in Easy and Tasty Cassava Cake?
Condensed milk really gives this cake its signature sweetness and creaminess, so it’s tough to get the exact same result. However, if you’re in a pinch, you could try a mix of evaporated milk and a bit more sugar, or even some coconut cream with added sweetener. Just know the texture and sweetness might be a little different!
Nutritional Information for Easy and Tasty Cassava Cake
Just a quick note about the nutritional info for this Easy and Tasty Cassava Cake: the values you see are estimates. They can totally vary depending on the specific brands of ingredients you use, how big your slices are (no judgment here, we all have those days!), and even little tweaks you make to the recipe. So, consider them a helpful guide, not an exact science, okay?
Your Easy and Tasty Cassava Cake Awaits!
And there you have it, my friends! Your very own, incredibly Easy and Tasty Cassava Cake. I truly hope you give this recipe a try, because it’s not just a dessert; it’s a little slice of comfort and joy. When you make it, please, please come back and tell me all about it! Leave a comment below, rate the recipe, or even better, snap a pic and tag me on social media. I absolutely love seeing your creations!
Print
Easy and Tasty Cassava Cake: 1 Secret to Pure Joy
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This cassava cake is easy to make and tastes delicious, perfect for any occasion.
Ingredients
- 2 cups grated cassava
- 1 can (13.5 oz) coconut milk
- 1/2 cup condensed milk
- 1/4 cup sugar
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup grated cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan.
- In a large bowl, combine grated cassava, coconut milk, condensed milk, sugar, eggs, salt, and melted butter. Mix well until everything is combined.
- Pour the mixture into the prepared baking pan.
- Bake for 45-50 minutes, or until the cake is set and golden brown.
- Remove from oven and sprinkle with grated cheese.
- Return to oven and bake for another 5-10 minutes, or until the cheese is melted and lightly browned.
- Let cool before serving.
Notes
- For a richer flavor, use full-fat coconut milk.
- Adjust sugar to your preference.
- You can add a touch of vanilla extract for extra aroma.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cassava cake, easy dessert, Filipino dessert, sweet treat, baked goods