Equipment
* optional
Ingredients
Guava Cake Base
- 250 g cake flour, sifted
- 200 g granulated sugar
- 10 g baking powder
- 3 g salt
- 115 g unsalted butter, room temperature
- 3 eggs, room temperature
- 120 ml guava nectar
- 120 ml whole milk, room temperature
- 5 ml vanilla extract
- pink food coloring
Guava Cream Cheese Frosting
- 225 g cream cheese, room temperature, full fat
- 115 g unsalted butter, room temperature
- 300 g powdered sugar, sifted
- 30 ml guava nectar
- 5 ml vanilla extract
Guava Glaze
- 240 ml guava nectar
- 50 g granulated sugar
- 15 g cornstarch
- pink food coloring
Nutrition (per serving)
Method
Preheat your oven to 175 C or 350 F. Grease a 9x13 inch baking pan with butter and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the sifted cake flour, baking powder, and salt until evenly distributed. Set aside.
In a small jug, combine the whole milk, guava nectar, vanilla extract, and pink food coloring if using. Stir well.
In the bowl of a stand mixer, beat the room temperature unsalted butter and granulated sugar on medium-high speed until light, pale, and fluffy, scraping down the sides as needed.
Add the eggs to the butter mixture one at a time, beating well after each addition until fully emulsified.
With the mixer on low speed, add the dry flour mixture in three parts, alternating with the wet milk and guava mixture in two parts, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a silicone spatula. Bake at 175 C or 350 F for 25 to 30 minutes.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
While the cake cools, prepare the frosting. In a stand mixer, beat the cream cheese and unsalted butter on medium speed until perfectly smooth and free of lumps.
Add the powdered sugar, guava nectar, and vanilla extract to the cream cheese mixture. Whip on medium-high until fluffy and spreadable.
To make the guava glaze, whisk the guava nectar, granulated sugar, and cornstarch in a small saucepan until the cornstarch is completely dissolved.
Place the saucepan over medium heat, stirring constantly until the mixture comes to a gentle boil and thickens into a glossy gel. Remove from heat and stir in the food coloring if using. Let it cool to room temperature.
Spread the cream cheese frosting evenly over the cooled cake. Carefully pour and gently spread the cooled guava glaze over the frosting layer.
Chill the fully assembled cake in the refrigerator for at least 1 hour to set the glaze and frosting before slicing and serving.
Chef's Notes
- Using a high-quality guava concentrate or thick nectar is crucial. Avoid thin, watery guava juice drinks which lack the necessary tartness and flavor punch to stand up to the sweet cake and frosting.
- For the most tender crumb, ensure your butter, eggs, and milk are at true room temperature before mixing. This creates a stable emulsion that holds onto air bubbles during baking.
- If your cooled guava glaze becomes too thick or gelatinous to pour easily, vigorously whisk in a teaspoon of warm water until it reaches a spreadable consistency.
- To achieve beautiful, clean slices of this multi-layered dessert, chill the cake thoroughly before portioning. Use a hot, sharp chef's knife and wipe the blade completely clean with a damp cloth between every single cut.
Storage
Refrigerator: 4 days — Keep tightly covered to prevent the cake from drying out and the frosting from absorbing fridge odors.
Freezer: 2 months — Freeze slices individually wrapped in plastic wrap and stored in an airtight container.
