Best 9 Guava Cake Recipes

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Indulge your taste buds in the tropical delight of guava cake, a culinary masterpiece that embodies the perfect balance of sweetness, tanginess, and moist, fluffy texture. This delectable treat, adorned with a vibrant guava glaze, tantalizes the senses with its alluring aroma and captivating appearance. As you embark on this baking journey, discover a treasure trove of recipes that cater to various dietary preferences and skill levels. From the classic guava cake recipe, a time-honored tradition passed down through generations, to the gluten-free and vegan alternatives that cater to special dietary needs, each recipe promises a unique and unforgettable experience. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HAWAIIAN GUAVA CAKE



Hawaiian Guava Cake image

Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.

Provided by Kiera Wright-Ruiz

Categories     cakes, dessert

Time 50m

Yield One 9-by-13 cake (about 24 servings)

Number Of Ingredients 17

2 1/2 cups/320 grams cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/4 cups/250 grams granulated sugar
6 large egg whites
1/4 cup/60 milliliters neutral oil, like canola or vegetable oil
1 cup/240 milliliters whole milk
1 cup/240 milliliters guava concentrate or reduced guava juice (see Tip)
2 teaspoons vanilla extract
4 drops of red food coloring (optional)
1 cup/240 milliliters heavy whipping cream
8 ounces/230 grams cream cheese, at room temperature
1/2 cup/100 grams granulated sugar
Pinch of kosher salt
3 drops of red food coloring (optional)
1/2 cup/120 milliliters guava concentrate or reduced guava juice (see Tip)

Steps:

  • Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
  • Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
  • In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
  • Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
  • Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
  • Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
  • Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
  • Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams

GUAVA CHIFFON CAKE



Guava Chiffon Cake image

Moist and fluffy with a tropical twist. Great for a Hawaiian-style party! I frost the layers with either coconut or cream cheese frosting.

Provided by Laura Sacks

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
½ cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
½ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
  • Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 40.4 g, Cholesterol 85.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 319.3 mg, Sugar 21.9 g

GUAVA CAKE



Guava Cake image

On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.

Provided by Muffin Goddess

Categories     Breads

Time 1h10m

Yield 1 10inch ring cake

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
2 eggs
1 cup unsweetened applesauce
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla extract
10 ounces guava paste, sliced
1 cup sifted powdered sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla or 1/2 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 10-inch springform pan or ring mold.
  • In a large mixing bowl, cream butter and sugar together.
  • Add eggs, one by one, beating thoroughly.
  • Add applesauce and vanilla, and mix well.
  • Sift flour and baking powder together in a separate bowl.
  • Gradually add flour mixture to butter mixture until fully blended.
  • Spread half the cake batter in greased pan.
  • Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
  • Top with remaining cake batter, covering guava paste.
  • Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
  • Mix ingredients for glaze until smooth, and pour over warm cake.
  • Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).

GUAVA CAKE - HAWAIIAN STYLE



Guava Cake - Hawaiian Style image

Another "Ono" recipe from the Ono Kine Recipes Facebook page along with the picture. Recipe adapted from Kuki's Kookbook. The picture is from Kuki's Kookbook also. You could use peach nectar and make a peach cake, or passionfruit! Just adjust the food coloring colors to match.

Provided by Julie Madawi

Categories     Cakes

Time 40m

Number Of Ingredients 18

FOR THE CAKE
1 pkg yellow cake mix (duncan hines preferred)
1 1/3 c guava nectar (try kerns brand)
3 eggs
1/3 c vegetable oil
dash(es) red food coloring drops to desired color
CREAM CHEESE TOPPING
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp vanilla
2 Tbsp sugar
8 oz whipping cream,
GUAVA GEL TOPPING
2 c guava nectar
1/2 c sugar
1/4 c cornstarch
dash(es) red food coloring drops to desired color
1 Tbsp salted butter

Steps:

  • 1. GUAVA GEL: Prepare the guava gel while the oven is preheating. In a medium sauce pan, bring guava juice and sugar to a boil. make a thick liquid out of the cornstarch and a small amount of water, approximately 3 tablespoons or more if needed. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Remove from heat, add butter and stir to combine. Cool on the counter while cake is baking, then in the fridge. Once cooled, stir in red food coloring until gel is the color you desire.
  • 2. CAKE: Heat oven to 350 degrees. Mix the cake according to package directions, replacing the water with the guava nectar. Stir in food coloring until it's the color you want. Bake in a 9 x 13 pan according to package directions.
  • 3. CREAM CHEESE TOPPING: In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. In a separate bowl, beat the whipping cream until thickened, add 2 tablespoons of sugar. Continue beating until stiff peaks; do not overbeat. With a spatula, slowly fold in the whipped cream to the cream cheese. Refrigerate until ready to use.
  • 4. ASSEMBLY: Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.

GUAVA POUND CAKE



Guava Pound Cake image

Provided by Marcela Valladolid

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 purchased pound cake
1 pint blackberries, for garnish
Powdered sugar, for garnish
14 ounces whole guavas in syrup
3 ounces sweetened condensed milk
2 ounces cream cheese
1 1/2 tablespoons freshly squeezed lime juice
14 ounces whole guavas in syrup, cut into 1/2-inch pieces
1/3 cup brown sugar
1/3 cup granulated sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
  • For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
  • For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
  • To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.

GUAVA CHIFFON CAKE



Guava Chiffon Cake image

From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!

Provided by Heystopthatnow

Categories     Dessert

Time 3h

Yield 1 11x13, 1 serving(s)

Number Of Ingredients 25

2 3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup frozen guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2 -3 drops red food coloring
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
4 egg yolks
1/2 cup sugar
3/4 cup frozen guava juice concentrate
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water
1 pinch salt
12 ounces guava juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Steps:

  • FOR CAKE:.
  • Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
  • To make batter, sift together cake flour, sugar, baking powder and salt.
  • Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
  • FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
  • Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
  • Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
  • FOR GUAVA CHIFFON FROSTING:.
  • Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
  • Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
  • FOR GUAVA TOPPING:.
  • Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

Nutrition Facts : Calories 5247.2, Fat 251.8, SaturatedFat 92.1, Cholesterol 2244.6, Sodium 4579.5, Carbohydrate 662.7, Fiber 6.6, Sugar 338.4, Protein 85.4

GUAVA CHIFFON CAKE



GUAVA CHIFFON CAKE image

Here is a delectable, elegant and beautiful bakery quality cake. I found this recipe in our local newspaper and it has been in my collection of recipes and there it stood. I am a little intimidated and it is also quite daunting to think that I can bake this wonderful cake. I have eaten this dreamy dessert at different...

Provided by Jo Anne Sugimoto

Categories     Fruit Desserts

Number Of Ingredients 29

CAKE BATTER:
2 3/4 c cake flour
2/3 c granulated sugar
4 tsp baking powder
1 tsp salt
1/2 c salad oil
1/2 c water
3/4 c guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 tsp vanilla extract
2 -3 drops of red food coloring
MERINGUE:
7 egg whites
1/2 tsp cream of tartar
1/2 c granulated sugar
GUAVA CHIFFON FROSTING:
4 egg yolks
1/2 c granulated sugar
3/4 c guava juice concentrate, thawed, undiluted
1 c whipping cream
1/4 tsp vanilla extract
GUAVA TOPPING:
2 Tbsp cornstarch
1/2 c water
pinch of salt
1 can(s) guava juice (12 oz.)
1 tsp lemon juice
1 egg yolk, slightly beaten
1 Tbsp butter

Steps:

  • 1. Preheat oven to 325 degrees. Lightly grease the bottom of an 11 x 13-inch pan.
  • 2. Sift together cake flour. sugar, baking powder and salt
  • 3. Make a well in the center, add oil, water, guava juice, egg yolks and vanilla extract. Beat with a spoon until mixture is smooth. Add food coloring, set aside.
  • 4. To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of sugar until stiff.
  • 5. Gently fold batter into meringue until barely mixed. Pour into pan and bake for 35 to 40 minutes, do a toothpick test, and if it comes out clean, it's done. Remove from the oven and invert on a rack to cool completely.
  • 6. Remove from pan gently. The cake may be cut in half lengthwise and frosted as two layers using the filling and frosting.
  • 7. For the frosting, beat egg yolks and sugar until lemon-colored, add guava juice, place in a saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
  • 8. Whip the cream and vanilla extract, then fold into guava mixture. Frost sides of cake, cover top with guava topping. Makes enough to frost one cake. If layering an 11 x 13-inch cake, double this recipe.
  • 9. For the topping, mix cornstarch with water to dissolve all lumps. Add salt, guava, lemon juice and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

GUAVA CHIFFON CAKE



GUAVA CHIFFON CAKE image

Categories     Fruit

Number Of Ingredients 22

Batter:
2 3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
4 to 6 drops red food coloring
Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Guava Chiffon Frosting:
4 egg yolks
1/2 cup sugar
3/4 cup guava juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 teaspoon vanilla
2 to 3 drops red food coloring

Steps:

  • To make batter: Combine cake flour, sugar, baking powder, and salt. Make a well in the center; add oil, water, guava juice, egg yolks, and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside. To make meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Gently fold batter into meringue until barely mixed. Pour into lightly greased 11x13 pan or three round cake pans. Bake 35 to 40 minutes, until a pick inserted in the center comes out clean. Cool completely before frosting. To make guava chiffon frosting: Beat egg yolks and sugar until lemon-colored; add guava juice, place in sauce pan, and cook over low to medium heat until thick, about 10 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into guava mixture. Add food coloring and mix gently. Frost cake and enjoy!

GUAVA CAKE



Guava Cake image

This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.

Provided by Judy

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 14

Number Of Ingredients 10

2 cups white sugar
1 cup butter
4 eggs
1 cup guava pulp
½ cup guava nectar
3 cups cake flour
1 teaspoon ground nutmeg
1 ¼ teaspoons baking soda
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  • Sift together flour, nutmeg, soda, cinnamon, and cloves.
  • In another bowl, mix together guava pulp and juice.
  • In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Nutrition Facts : Calories 373 calories, Carbohydrate 55.8 g, Cholesterol 88 mg, Fat 15 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.9 g, Sodium 227 mg, Sugar 31.2 g

Tips:

  • Use ripe guavas: The riper the guavas, the sweeter and more flavorful your cake will be.
  • Puree the guavas: Pureeing the guavas will help to incorporate them evenly into the cake batter.
  • Cream the butter and sugar together until light and fluffy: This will help to create a smooth and even cake batter.
  • Add the eggs one at a time: This will help to prevent the batter from curdling.
  • Fold in the dry ingredients: Folding in the dry ingredients will help to prevent overmixing the batter.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This guava cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy guava filling. The cream cheese frosting is the perfect finishing touch, adding a touch of richness and sweetness. Whether you are a fan of guava or just looking for a new and exciting dessert recipe, this guava cake is sure to please.

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