Traditional Guava Cake Recipes

HAWAIIAN GUAVA CAKE

Steps:

• In a bowl, mix together cake mix, guava juice, eggs, and oil until together for 2 minutes with a hand mixer.
• Spray a 9×13 glass baking dish with non-stick cooking spray and bake according to cake mix package directions. Allow cake to cool before adding the next layer.
• For the cream layer - In another bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla; mix well.
• Next fold in the Cool Whip and spread over the cooled cake. Place in the refrigerator while you make the guava layer.
• For the guava layer - In a medium saucepan, bring the 2 cups guava juice and sugar to a boil.
• Mix the cornstarch and water together well in a small bowl. Remove guava juice from heat and stir in the cornstarch mixture.
• Return to heat and bring back to a boil and boil for one minute. If desired, add a drop of food coloring to make the guava layer pink. Mine was more of an orange collor and needed the food coloring.
• Allow the guava mixture to cool. While cooling, stir it ocassionally to help it cool down faster.
• When the guava layer has cooled, spread it over the top of the cream layer of the cake. Refrigerate the cake until ready to serve. Serves 12.

GUAVA CAKE

Steps:

• Heat oven to 350°F.
• Mix guava paste and water in microwaveable bowl. Microwave on HIGH 1 min. or until softened to spreading consistency; set aside.
• Beat cream cheese, butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add milk, vanilla, flour, baking powder, baking soda and salt. Pour half the batter into 9-inch pan sprayed with cooking spray; cover with guava paste and remaining batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.

HAWAIIAN GUAVA CAKE

Steps:

• In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
• In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
• In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
• When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
• Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

HAWAIIAN GUAVA CAKE

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.

GUAVA CAKE - HAWAIIAN STYLE

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 CAKE

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.

TRADITIONAL GUAVA CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and add sugar little by little.
• Add eggs one at a time, followed by the vanilla.
• Sieve flour and baking powder and mix in to the butter eggs and sugar.
• Pour half the batter on a greased mold.
• Place the guava paste (cut in slices) so as to cover all the batter.
• Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.

GUAVA CAKE

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!).

EASY GUAVA CAKE

Steps:

• Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
• Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
• In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
• Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
• To assemble cooled cake:.
• For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
• Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
• IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.