The moment this Creamy Guava Cake comes out of the oven, your kitchen smells like a tropical market with warm vanilla and stewed guava curling through the air.
I love baking it on Sunday afternoons or bringing it to potlucks when I want something that feels special but is simple to share, since the tender crumb and rosy guava curd disappear fast.
SaveThis cake quickly became my go when I am craving something gently sweet, pleasantly tangy, and beautifully pink without being fussy.
Creamy Guava Cake Recipe
Ingredients
Vanilla Cake
Guava Curd
Whipped Cream Topping
Instructions
- Prep the pans and oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line two 8 inch round cake pans with parchment paper, then lightly flour or spray with cooking spray to prevent sticking.
- Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside so the dry ingredients are ready when you need them.
- Cream butter, oil, and sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar with an electric mixer on medium high speed until pale, fluffy, and smooth, about 3 to 4 minutes.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract. Scrape down the sides of the bowl as needed to keep everything evenly mixed.
- Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the room temperature milk, beginning and ending with the dry mixture. Mix until just smooth after each addition, being careful not to overmix.
- Bake the cakes
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula, then bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Make the guava curd
In a heatproof bowl, whisk the guava pulp, sugar, and egg yolks until smooth. Set the bowl over a pot of simmering water (double boiler style) and whisk constantly until the mixture thickens and coats the back of a spoon, about 8 to 12 minutes. Remove from heat, stir in the cornstarch slurry if using a thicker approach, then add the butter and vanilla and whisk until glossy and smooth.
- Cool and assemble
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn onto a wire rack to cool completely. Spread a generous layer of warm guava curd on top of one cake layer, place the second layer on top, and chill for at least 30 minutes so the curd sets slightly.
- Whip the cream
Chill a large mixing bowl and whisk attachment. Pour in the heavy cream, powdered sugar, and vanilla, then beat on medium high speed until stiff peaks form. Taste and add a little more sugar if you prefer it sweeter.
- Finish and garnish
Spread or pipe the whipped cream over the chilled cake, then scatter fresh guava pieces or cubes on top for color, fragrance, and a juicy bite. Cover loosely and refrigerate until ready to serve.
Substitutions and variations
- If you cannot find guava pulp, use high quality guava paste thinned with a little water or apple sauce for a softer texture.
- For a lighter cake, swap half the all-purpose flour with cake flour.
- To make this gluten free, use a gluten free flour blend that includes xanthan gum or add 1 teaspoon.
- For a dairy free version, choose vegan butter, plant based milk, and coconut cream for the whipped topping.
- If you prefer less sweet, reduce the sugar in the cake by up to 2 tablespoons and in the curd by 1 to 2 tablespoons.
Chloe's tips
- For extra flavor, brush each cake layer with a light syrup of guava juice and sugar before adding the curd.
- Use a springform pan for easier release if you are nervous about the layers.
- Make the guava curd a few hours or overnight for deeper flavor, and give it a quick whisk before spreading.
- If the curd seems too loose, gently rewarm and whisk in a small extra amount of cornstarch slurry until it thickens again.
How to store it
- Store the assembled cake covered in the refrigerator for up to 3 days.
- Keep leftover whipped cream in an airtight container in the fridge for 24 hours and refresh with a quick whip before using.
- If the cake seems dry after chilling, brush a little diluted guava puree or simple syrup on the top layer before serving.
Serving suggestions
Serve this cake in neat squares on small plates so every slice shows off the pink curd and snowy cream.
- Pair with hot ginger tea or a light citrus spritz for a bright finish.
- Garnish each plate with an extra guava cube and a mint leaf for a polished look.
- For a party, present the cake on a decorated stand and offer extra whipped cream in a small pitcher.
Frequently asked questions
Can I make this cake a day ahead?
Yes. Bake and assemble the cake a day ahead, refrigerate it, and top with whipped cream just before serving for the best texture.
What if I only have guava paste?
Soften the paste with warm water or apple juice, strain for a smoother curd, and adjust the sugar to taste since paste is often very sweet.
Is a stand mixer required?
No, a hand mixer or even vigorous whisking will work, though a stand mixer makes the creaming step faster and smoother.
Can I freeze the cake?
You can freeze the unfilled cake layers wrapped tightly, but the whipped cream and fresh guava garnish are best added after thawing and just before serving.
Let's get cooking!
I hope you enjoy sharing this fragrant, blush toned cake with the people you love, because every bite feels like a little tropical celebration right in your own kitchen.
