Taro cake (traditional Chinese: 芋頭糕; simplified Chinese: 芋头糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Cantonese dish made from the vegetable taro.

Usually it uses the same ingredients and steamed for long periods of time in a deep pan until it is ultra soft and pasty.

The formula varies greatly depending on the family recipe or regional tastes.

Some restaurants offer taro cakes cut into small cubes as part of a main course appetizer to a major Chinese cuisine.

A similar dish is prepared in the cuisine of Vietnam, where it is called bánh khoai môn.