How to Make Yema Cake Without an Oven: Soft Steamed Cake with Yema Frosting

Yema Cake is a soft, fluffy Filipino cake covered with rich and creamy yema frosting and topped with grated cheese. Traditionally, cakes are baked in an oven, but this easy no-oven yema cake recipe uses a steamer instead. The result is a tender, moist cake with a sweet and creamy custard-like topping that makes every bite extra special.

If you love classic Filipino desserts, this steamed yema cake is definitely worth making at home. You only need simple ingredients, and you don’t need an oven to enjoy a homemade cake.

What is Yema Cake?

Yema cake is a Filipino-style chiffon or sponge cake generously covered with yema frosting. Yema itself is a popular Filipino candy traditionally made with egg yolks and condensed milk. It is sweet, creamy, rich, and often flavored with vanilla or citrus.

The idea of turning yema into a cake topping makes perfect sense. The soft and airy cake balances the rich sweetness of the yema, while a little grated cheese on top adds a delicious salty contrast.

For me, yema has always been a nostalgic Filipino treat. When I was a child, the little triangular yema candies were one of my favorite sweets. I would happily buy them whenever we went to the market. Back then, I didn’t even know what yema was made of. I simply knew that it was sweet, creamy, and delicious.

Years later, I tasted yema cake for the first time after my aunt brought one home. I liked it, but I remember wishing there was more yema frosting—and that there was some in the middle, too!

That inspired me to make my own version. I wanted a homemade yema cake with plenty of creamy yema frosting, both in the middle and on top. And since not everyone has an oven at home, steaming makes this cake even more accessible.

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Why You’ll Love This No-Oven Yema Cake

This recipe is perfect if you’re craving cake but don’t have an oven.

• No oven needed. The cake is cooked by steaming.
• Soft and fluffy. The whipped meringue helps give the cake a light texture.
• Rich yema frosting. The creamy topping is sweet, smooth, and custardy.
• Simple ingredients. Most of the ingredients are pantry staples.
• Perfect for celebrations. Serve it for birthdays, merienda, holidays, or family gatherings.
• Extra delicious with cheese. The salty cheese balances the sweetness of the yema frosting.

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Ingredients

For the Cake Batter

• 1 ¼ cups cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup white sugar
• 4 egg yolks
• ½ cup milk
• ¼ cup coconut oil
• 1 teaspoon vanilla extract

For the Meringue

• 4 egg whites
• ¼ teaspoon cream of tartar
• ⅓ cup white sugar

For the Yema Frosting

• 3 egg yolks
• 1 can condensed milk (390 grams)
• ¾ cup evaporated milk
• 1 teaspoon all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract

You may also add a little lemon zest or citrus extract to the frosting for a fresh flavor.

For Topping

• Grated cheese

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How to Make Yema Cake Without an Oven

1. Prepare the Cake Batter

Start by separating the egg yolks from the egg whites. Keep the egg whites in a clean bowl because they will be used to make the meringue.

In a large bowl, sift together the cake flour, baking powder, and salt. Add the sugar and mix until evenly combined.

In another bowl, combine the egg yolks, milk, coconut oil, and vanilla extract. Whisk until well blended.

Gradually add the wet ingredients to the dry ingredients. Mix until you have a smooth cake batter. Avoid overmixing once the batter is smooth.

Set the batter aside while you prepare the meringue.

2. Make the Meringue

Place the egg whites in a clean, dry bowl. Using a hand mixer, beat the egg whites on high speed until foamy.

Add the cream of tartar and continue beating. Gradually add the sugar while mixing.

Beat until the egg whites reach stiff peaks. The meringue should hold its shape when the beaters are lifted.

Be careful not to overbeat the egg whites, as this can make them difficult to incorporate into the cake batter.

3. Combine the Meringue and Cake Batter

Add the meringue to the cake batter in three portions.

Gently fold each portion into the batter using a spatula. Don’t stir aggressively because you want to keep as much air in the meringue as possible.

Continue folding until the mixture is evenly combined and smooth.

This step is important because the air trapped in the meringue helps give the finished cake its soft and fluffy texture.

4. Steam the Cake

Prepare your steaming pan by lightly greasing it with oil and lining it with baking paper.

Pour the cake batter into the prepared pan. Gently tap the pan a few times on the counter to release large air bubbles.

Cover the pan tightly with aluminum foil. This prevents water droplets from falling onto the cake while steaming.

Place the pan inside a preheated steamer and cook over medium heat for about 30 to 35 minutes.

If using a llanera, the cake may take around 20 minutes, depending on its size and the heat of your steamer.

Most importantly, do not open the steamer while the cake is cooking. A sudden temperature change can cause the cake to collapse or shrink.

After steaming, turn off the heat and remove the steamer lid. Leave the cake inside for about 10 minutes. This allows it to cool gradually and helps minimize shrinking.

Remove the foil and allow the cake to cool completely before unmolding.

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How to Make Yema Frosting

While the cake is cooling, prepare the yema frosting.

In a pan, combine the egg yolks and condensed milk.

Dissolve the all-purpose flour in the evaporated milk first, then add the mixture to the pan. Stir everything together until well blended.

Place the pan over low heat and cook while stirring continuously.

Add the salt to balance the sweetness. Continue stirring until the mixture becomes thick and creamy, which usually takes around 10 minutes.

Once the frosting has thickened, turn off the heat. Add the vanilla extract and mix well.

For a slightly fresher flavor, you can add a little lemon zest or citrus extract.

Allow the yema frosting to cool slightly before decorating the cake.

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How to Assemble the Yema Cake

Once the cake has completely cooled, carefully unmold it.

For an extra-special yema cake, slice the cake horizontally into two layers. Spread a generous amount of yema frosting between the layers.

Place the second layer on top, then cover the entire cake with the remaining frosting.

Don’t be shy with the yema! One of the best things about making your own yema cake at home is that you can control how much frosting goes on it.

Finish with a generous sprinkling of grated cheese.

The combination of sweet yema frosting and salty cheese makes this Filipino cake especially delicious.

Slice and serve.

Tips for Making the Best Steamed Yema Cake

Use clean equipment for the meringue. Even a small amount of oil or grease in the bowl can affect how well the egg whites whip.

Fold gently. Don’t aggressively mix the meringue into the batter. Gentle folding helps preserve the air that gives the cake its fluffy texture.

Keep the steamer closed. Opening the lid during cooking can cause the cake to lose volume and shrink.

Use low heat for the yema frosting. High heat can cause the mixture to stick, scorch, or become lumpy.

Let the cake cool completely. Frosting a warm cake can make the yema melt and slide off.

Adjust the sweetness. The condensed milk makes the frosting naturally sweet, so the salt and optional citrus flavor help balance it.

Don’t forget the cheese. Grated cheese may seem like a simple topping, but its salty flavor works beautifully with the sweet yema.

Can I Make Yema Cake in a Llanera?

Yes! You can use a llanera to make smaller portions of steamed yema cake. Because the batter is spread into a smaller container, the cooking time is shorter.

A llanera-sized cake may take around 20 minutes to steam, but always check for doneness before removing it from the steamer.

You can also make several small cakes and decorate each one individually. This is a great option if you’re preparing yema cakes as gifts or for a party.

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How to Store Yema Cake

Because the cake is topped with a milk- and egg-based frosting, store leftover yema cake in the refrigerator in a covered container.

It is best enjoyed chilled or after allowing it to sit at room temperature for a short while before serving.

For the best texture and flavor, consume the cake within a few days.

Final Thoughts

This no-oven yema cake recipe is proof that you don’t need fancy equipment to make a delicious homemade Filipino dessert.

The cake is soft and fluffy, the yema frosting is rich and creamy, and the grated cheese adds just the right salty contrast. More importantly, every bite brings back the nostalgic flavor of the classic Filipino yema candy.

For me, yema started as a favorite childhood candy and eventually became a favorite cake. And after making this version with plenty of frosting in the middle and on top, I can confidently say that yema never gets old.

If you’re looking for an easy Filipino cake recipe without an oven, give this steamed yema cake a try. It is simple enough for an ordinary merienda but special enough to serve at celebrations.