skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Puto Cake

If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.

Soft and Fluffy Puto Cake Recipe

This was such a hit with my family when I shared it with them that it was literally gone after a few minutes only! It was so good, my Papa actually requested this for his birthday cake foregoing the usual ones.

What is it?

Puto Cake is basically a softer, fluffier, and more sizable variation of the traditional steamed rice cake. The taste and texture is literally a cross between a puto and a chiffon cake.

Each bite gives off that mildly sweet flavor from the cake combined with the saltiness and creaminess coming from the salted egg and cheese toppings. It is truly a feast for your senses!

Like regular puto, it is commonly paired with a number of savory dishes, most notably, Dinuguan. Personally, pairing it with Pancit Canton or Pancit Bihon reminds me of the numerous birthday parties and fiestas that I have attended in my childhood.

Fluffy Puto Cake

Puto vs Puto Cake

The main differences between a regular Puto and Puto Cake would be their size and texture.

Obviously, puto cake is bigger as you can use either a baking pan or llanera, while the traditional puto uses cupcake like moldings.

Traditional Puto uses "galapong", a slightly fermented rice dough but nowadays, it is much easier to use either rice flour or all-purpose flour. On the other hand, Puto Cake uses cake flour which makes it fluffier and softer, bringing it to that light and airy texture.

This variation also involves making meringue, bringing in another layer of softness and fluffiness to this already soft puto.

Ingredients for Puto Cake

Foxy Tips for you!

This recipe uses a baking pan, however, you can opt to use llanera if you want a smaller sized cake. I advise using parchment paper if using a baking pan, so the Puto does not stick to it.

If you are using a regular metal steamer, make sure to wrap the lid with cheesecloth to prevent the moisture from the steam from dripping on your batter. No need to do this if you are using a bamboo steamer, as the bamboo will absorb the moisture.

It is important to use very low heat when steaming puto to prevent it from forming a dome. Also start with room temperature water. As the temperature slowly rises so will the cake. If the pan heats up too early then the sides will cook and set earlier than the center, thus creating a dome.

To check for doneness, you can use the ever-reliable toothpick test! For those who are not yet familiar with what this is, simply poke a hole in your Puto Cake using a toothpick then slide it out. If it comes out clean, then your Puto Cake is ready to be devoured!

A slice of Puto cake

If you still can't get enough of Puto after this big batch, try making these as well:

Filipino steamed rice cake with cheese
I so love this Puto Cheese recipe. So soft and fluffy and definitely better tasting than the Puto mix you buy in a box but equally easy to make.  You will never think of buying ready mix Puto after trying this!
Two loved Filipino dessert in one! Puto Flan is a combo of Leche Flan and Puto! Get recipe now! |
Two of the most loved Filipino dessert in one! Puto Flan (or Leche Puto) is a combo of Leche Flan and Puto! Get this easy recipe and try it now!
Soft and Fluffy Filipino steamed cake

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

Filipino steamed rice cake woth salted egg and cheese toppings.
5 from 1 vote

Puto Cake

If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.
Print Rate
Course: Breakfast,Snack
Cuisine: Filipino
Keyword: puto,puto cake,puto cake recipe
Servings: 8
Calories: 184kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes



  • 1 1/2 cup cake flour
  • 2 teaspoon baking powder
  • 1/4 cup granulated white sugar
  • 2/3 cup fresh milk - - or a bit more


  • 4 medium egg white
  • 1/4 cup granulated white sugar
  • 1 teaspoon cream of tartar - optional


  • 2 pieces salted egg - each cut into thin slices
  • 1/2 cup cheese - grated


  • Line the bottom of an 8 or 9-inch round springform or removable bottom pan with parchment paper.
  • Sift the cake flour, 1/4 cup sugar, and baking powder in a big bowl. Set aside.
  • In a separate big bowl, beat the egg whites at low speed until it becomes bubbly. Add cream of tartar, if using. Continue to beat at low speed until it turns foamy.
  • While beating, still at low speed, gradually add 1/4 cup of sugar. Once all sugar is added, increase speed to medium and beat until medium/firm peaks are formed. Set aside.
  • Back to the other bowl, add the milk to the dry ingredients and mix well until it reaches a pancake-like consistency. You may need to adjust the amount of milk to achieve this.
  • Take 1/4 of the meringue and add it to the batter. Whisk to lighten the batter so it will not deflate the meringue. Add the rest of the meringue in two to three batches, carefully folding each batch into the batter until well blended. Do not over-fold of the meringue will deflate.
  • Fill the prepared pan with the batter. Add half of the grated cheese then place it in a steamer basket. Cover with the lid.
  • Fill the bottom of the steamer with tap water. Place the steamer basket with the batter on top. Turn the heat on and bring the water to a very gentle simmer over very low heat. Steam for 10 minutes.
  • Remove the lid and add more grated cheese on top. Arrange slices of salted egg as desired. Steam for another 5-10 minutes or until an inserted toothpick comes out clean. Turn off the heat and let it rest and cool down a bit.
  • Remove from pan and transfer to a serving plate.


Nutrition Facts
Puto Cake
Amount Per Serving
Calories 184 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 10mg3%
Sodium 80mg3%
Potassium 245mg7%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 14g16%
Protein 7g14%
Vitamin A 104IU2%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 4 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe

  1. 5 stars
    I made the puto cake and it was delicious. It was very close to the texture of the regular puto. Next time I will make the dinuguan to partner with it.
    Thank you!

  2. Hi Bebs,
    Just a question on your Puto Cake instructions, you mentioned place the prepared pan with batter mix into the steamer basket, do I need to simmer first the water in low heat then put the batter mix in, just like what you have in your puto cheese recipe.
    I will make this on my coming birthday.
    Thanks, kabalen and stay safe.


    1. Hi Espie, no, this time you turn on the heat once when all are in place. This is to prevent the pan from heating up too early cooking the sides of the puto much earlier before the center part or else it will create a dome.

Back To Top