Easy Yema Cake Recipe: How to Make This Classic Filipino Dessert at Home
Intimidated by the thought of baking a classic Filipino cake? This easy Yema Cake recipe simplifies the process for foolproof, delicious results right in your own kitchen.
We’ve streamlined the traditional recipe with smart shortcuts and clear instructions, so you can enjoy a soft, sweet cake with that iconic creamy frosting without any fuss.
Recipe Details (Quick Info Table)
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 30 mins | 25 mins | 3 hours | 9 | Easy |
What You’ll Need
We keep the ingredient list simple and use common baking pans. No tube pan or superfine sugar required here!
For the Simple Cake Base:
- 1 box (15.25 oz) yellow cake mix plus ingredients listed on box (typically eggs, oil, and water)
- ½ teaspoon vanilla extract (optional, for extra flavor)
For the Easy Yema Frosting:
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- ½ cup (1 stick / 115g) salted butter
- 1 teaspoon vanilla extract
For Topping:
- 1 ½ cups shredded sweetened coconut or 1 cup grated cheddar cheese
Step-by-Step Directions
This method breaks down the process into two very manageable parts: the cake and the no-fail frosting.
Part 1: The Simple Cake Base
- Prep and Preheat. Preheat your oven to the temperature specified on your cake mix box (usually 350°F/175°C). Grease and lightly flour a 9×9 inch square baking pan or a 9-inch round pan. Using a standard pan you already have makes this easy.
- Make the Cake Batter. In a large mixing bowl, prepare the yellow cake mix batter according to the package directions. This usually involves mixing the dry mix with water, oil, and eggs. Add the ½ teaspoon of vanilla extract for a more homemade flavor. Mix just until combined.
- Bake and Cool. Pour the batter into your prepared pan and bake as directed on the box, typically 23-28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Easy Tip: Letting the cake cool in the pan is perfectly fine for this method—no need for complicated flipping or cooling racks. Just be patient!
Part 2: The Easy, No-Strain Yema Frosting
- Combine in a Pot. While the cake cools, make the frosting. In a medium saucepan, combine the sweetened condensed milk, egg yolks, and the full stick of salted butter.
- Cook to Thicken. Cook over medium-low heat, whisking constantly. Keep the heat low to prevent the eggs from scrambling. Cook for 8-10 minutes until the mixture bubbles slightly and thickens enough to coat the back of a spoon. It will look like a thick custard.
- Finish and Cool. Remove the pan from the heat and stir in the vanilla extract. Transfer the frosting to a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface. Let it cool at room temperature for about 30 minutes. It will thicken to a perfect, spreadable consistency as it cools.
Easy Tip: Using salted butter balances the sweetness perfectly, so you don’t need to add any extra salt. Just stir constantly over medium-low heat for a silky-smooth frosting every time.
Part 3: Assembling Your Yema Cake
- Frost the Cake. Once the cake is completely cool and the frosting has thickened, spread the yema frosting evenly over the top of the cake. You can leave the cake in the pan for even easier serving and cleanup.
- Add Your Topping. Immediately sprinkle your chosen topping evenly over the warm frosting. If using coconut, press it down gently so it sticks. If using cheese, the residual warmth of the frosting will help it adhere.
- Set and Serve. Let the cake sit for at least 2 hours at room temperature to allow the frosting to set completely. For cleaner slices, you can refrigerate it for 1 hour before serving.
How to Serve
Cut into squares and serve directly from the pan. This cake is wonderfully portable for potlucks and parties. It pairs beautifully with a glass of cold milk or a simple cup of coffee.
Expert Tips for Success
- The Biggest Shortcut: Using a reliable boxed cake mix guarantees a soft, moist cake every single time. It’s the ultimate beginner-friendly step.
- Frosting Troubleshooting: If your frosting seems a bit thin after cooling, just pop it in the fridge for 15-20 minutes to firm up. If it gets too thick, let it sit at room temperature or stir in a teaspoon of milk.
- Topping Choices: Shredded sweetened coconut is a fantastic, no-fuss alternative to cheese and is equally authentic in some Filipino bakeries. It also doesn’t require refrigeration if serving at room temperature.
- Storage: Because of the dairy-based frosting, store any leftovers covered in the refrigerator for up to 4 days. The cake stays wonderfully moist.
Common Questions
Can I make this cake ahead of time?
Yes! You can bake the cake a day ahead, wrap it tightly in the pan, and store it at room temperature. Make the frosting and assemble the cake the day you plan to serve it for the freshest taste and texture.
What if I don’t have salted butter?
No problem. Use unsalted butter and add a small pinch (about ¼ teaspoon) of salt to the frosting ingredients when you start cooking.
Can I use a different pan size?
Absolutely. A 9×13 inch pan will work; just note the cake layer will be thinner. Adjust the bake time—check 3-5 minutes earlier than the box instructions for a 9×13 pan.
Why do you use only 4 egg yolks?
This easy version uses fewer yolks than traditional recipes to simplify the process and reduce cost, while still giving you that rich, classic yema flavor and color. The texture is still perfectly creamy.
Can I double the frosting?
You can, especially if you love a thick layer. Simply double all the frosting ingredients and use a slightly larger saucepan. The cooking time may increase by a few minutes.
Final Thoughts
This Easy Yema Cake recipe proves you don’t need to be an expert baker to create a beloved Filipino classic—grab a box mix and a can of condensed milk, and you’re already halfway there.
