Hawaiian Guava Cake Recipe
Dreaming of tropical flavors? This Hawaiian Guava Cake Recipe brings island paradise home. Creamy guava filling between fluffy cake layers. Topped with whipped cream frosting.
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
- 2 cups guava puree or 12 oz guava juice concentrate
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/4 cup water
- 2 tbsp lemon juice
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Fresh guava slices for garnish
Instructions
Preheat and Prep Pans
- Heat oven to 350°F. Grease two 9-inch pans. Line bottoms with parchment. Dust with flour. Tap out extra. Pans ready for perfect cakes.
Mix Dry Ingredients
- Whisk flour, baking powder, and salt in bowl. Set aside. This ensures even rising. No lumps in batter. Key for fluffy texture.
Beat Wet Ingredients
- Cream butter and sugar with mixer. Beat 3 minutes until pale. Add eggs one by one. Beat well after each. Mix in vanilla. Smooth and creamy now.
Combine and Bake
- Add dry mix and milk alternately. Start and end with flour. Mix just until blended. Divide batter evenly. Bake 22-25 minutes. Toothpick clean. Golden tops.
Make Guava Filling
- Mix cornstarch with water in bowl. Heat guava puree and sugar in pan. Boil gently. Stir in cornstarch mix. Cook until thick, 2 minutes. Cool completely.
Assemble the Cake
- Cool layers fully. Place one on plate. Spread all guava filling. Top with second layer. Whip cream, sugar, vanilla stiff. Frost top and sides. Garnish with guava.
Notes
- Room temp ingredients mix better.
- Don't overbeat eggs or cake toughens.
- Use guava nectar if puree hard to find.
- Add coconut flakes between layers.
- Make cupcakes—bake 18 minutes.
- Pink food coloring for filling optional.
- Chill frosting bowl for faster whipping.