This Hawaiian guava cake is light and fluffy and is topped with a cloud-like guava frosting. It’s not too sweet or dense and is perfect for your next celebration or gathering.
Addie and I went to our local library for our weekly mother/daughter date. We’ve been going to the same library since she was 2 so it’s been a ritual of ours. This time, my husband came with us, and while Addie was busy looking for books, I went to look for books of my own.
I went to the new releases section and something caught my eye. It appeared to be a Hawaiian cookbook. I flipped through it, did a little happy dance, and skipped back to my family. Addie asked, “What’s that?” When I told her it was a Hawaiian cookbook, she exclaimed, “YES!”
The three of us spent a good 20-30 minutes looking through the cookbook and yelled out the recipes we wanted to try. There was poke, malasadas, and oh yes – this guava cake. The pink hue of the cake and its frosting definitely called our names.
When we went grocery shopping that weekend, I looked for guava puree or guava concentrate. No such luck. However, the store did carry guava juice. So I bought a container, boiled it down and went about the recipe.
The three of us loved this cake. It was light, fluffy, and not too sweet. In fact, the textures reminded me of the soft sponge cakes from an Asian bakery. The frosting was cloud-like and pretty much melts in your mouth.
If you ever need a taste of Hawaii or want a tropical dessert for a crowd, this is it.
- 2 and ½ cups cake flour
- 2 and ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter room temperature
- 1 and ¼ cups granulated sugar
- 6 large egg whites
- ¼ cup neutral oil I used canola
- 1 cup whole milk I used 1%
- 2 teaspoons vanilla extract
- 1 cup guava puree or guava concentrate See note below
- 3 drops red food coloring optional
- 1 cup heavy cream
- 1 8-ounce package cream cheese room temperature
- ½ cup granulated sugar
- Pinch kosher salt
- 2 drops red food coloring optional
- ½ cup guava puree or guava concentrate See note below
Bake the cake
- Preheat your oven to 350 degrees F. Generously grease and line a 9" x 13" baking pan and set aside.
- In a medium sized bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg whites in 3 additions until well blended, about 1 minute. Add the oil and mix well.
- In a separate small bowl, mix together the milk, vanilla and guava puree.
- Alternatively add the dry ingredients with the milk mixture, beginning and ending with the dry ingredients.
- Pour the batter into your prepared baking pan and bake in your preheated oven for 25-30 minutes. A toothpick inserted in the center should come out clean.
- Allow the cake to cool completely before frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whip the cream on high speed until you achieve stiff peaks. Transfer the whipped cream to a bowl and set aside.
- Replace the whisk attachment with the paddle attachment on the stand mixer (no need to clean the bowl). Whip the cream cheese on medium speed until smooth, about 2-3 minutes. Add the sugar and salt and increase the speed to high. Beat for 2-3 minutes. Turn the mixer down to low and add the red food coloring if using.
- Slowly add the guava puree in 4 additions, making sure each round is fully incorporated into the frosting before adding the next. Scrape down the sides of the bowl after each addition as well. Turn the mixer to high and beat for another 1-2 minutes. Turn the mixer off and gently fold in the reserved whipped cream in 3 additions.
- Transfer the frosting to the cooled cake and spread using an offset spatula. Chill the cake for at least 2 hours before serving.