Easy Hawaiian Guava Cake
Easy Hawaiian Guava Cake is a sweet treat that always impresses. This recipe solves the problem of soggy or dry cake. After making this many times, I know the secret to perfect texture. The creamy frosting pairs perfectly with the golden cake. Try my Crispy Garlic Parmesan Fried Lamb Chops for a savory contrast. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Garlic Parmesan Fried Lamb Chops and Spicy Gochujang Eggs.
Why This Easy Hawaiian Guava Cake Is Pure Comfort
- sweet and tangy flavor
- easy to make
- perfect for gatherings
- great with coffee
What You'll Need for Easy Hawaiian Guava Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup guava puree
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup heavy cream
- 2 oz cream cheese
- Optional: fresh guava slices
- Optional: powdered sugar
- Optional: sprinkle of cinnamon
📝 Ingredient Notes
- guava puree: Use store-bought or make your own by blending ripe guavas.
- butter: Use room temperature butter for better mixing.
- eggs: Add eggs one at a time and mix well after each addition.
🛒 Tools & Equipment I Recommend
- digital kitchen scale — ensures accurate measurements for consistent results → See on Amazon
- stand mixer — makes mixing cake batter easier and faster → See on Amazon
How to Make Easy Hawaiian Guava Cake
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add dry ingredients: In a separate bowl, mix flour, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to butter mixture, alternating with guava puree.
- Bake: Pour batter into prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Make frosting: In a bowl, beat cream cheese and heavy cream until smooth. Add vanilla and mix well.
- Frost and serve: Let cake cool completely. Spread frosting over top and sides. Garnish with guava slices and cinnamon if desired.
Cook's Tips for Perfect Easy Hawaiian Guava Cake
- Texture tip: Use room temperature ingredients for a smooth batter and even bake.
- Common mistake and fix: Overmixing can lead to dense cake. Mix just until ingredients are combined.
- Flavor tip: Use fresh guava puree for the best flavor. Frozen guava can be used but may affect texture.
- Storage tip: Store cake in an airtight container at room temperature for up to 3 days.
Storing & Reheating Easy Hawaiian Guava Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make up to 2 days in advance and store properly.
Freezing Easy Hawaiian Guava Cake
Freeze for up to 2 months. Thaw at room temperature.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes. Microwave: Reheat in short bursts for 15–20 seconds.
Recipe Notes
- Chef tip: Use a stand mixer for easier mixing and better results.
- Best substitution: If you don't have guava puree, you can use pineapple or mango puree as a substitute.
- Make-ahead: Prepare the cake up to 2 days in advance and frost just before serving.
- Scaling: Double the recipe for a larger cake or use a 10-inch pan for a taller cake.
- Troubleshooting: If the cake is too moist, bake for a few more minutes. If it's dry, brush with a little guava syrup before frosting.
Want to level up this recipe?
cake turner — easily remove cake from pan without damaging it → Check price on Amazon
Easy Hawaiian Guava Cake
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup guava puree
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
Seasonings
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup heavy cream
- 2 oz cream cheese
Optional Toppings
- fresh guava slices
- powdered sugar
- sprinkle of cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add dry ingredients: In a separate bowl, mix flour, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to butter mixture, alternating with guava puree.
- Bake: Pour batter into prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Make frosting: In a bowl, beat cream cheese and heavy cream until smooth. Add vanilla and mix well.
- Frost and serve: Let cake cool completely. Spread frosting over top and sides. Garnish with guava slices and cinnamon if desired.
Notes
- Chef tip: Use a stand mixer for easier mixing and better results.
- Best substitution: If you don't have guava puree, you can use pineapple or mango puree as a substitute.
- Make-ahead: Prepare the cake up to 2 days in advance and frost just before serving.
- Scaling: Double the recipe for a larger cake or use a 10-inch pan for a taller cake.
- Troubleshooting: If the cake is too moist, bake for a few more minutes. If it's dry, brush with a little guava syrup before frosting.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw at room temperature.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes.
- Microwave reheat: Reheat in short bursts for 15–20 seconds.
- Make ahead: Make up to 2 days in advance and store properly.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 28g
- Sodium: 180mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Guava Cake FAQs
Yes, you can make the cake up to 2 days in advance. Store it in an airtight container at room temperature and frost it just before serving.
Dry cake can happen if it's overbaked or if the batter is too dry. Check the cake with a toothpick at the 25-minute mark and adjust baking time as needed.
Yes, you can use frozen guava. Thaw it completely and drain any excess liquid before using to avoid making the batter too wet.
You can use pineapple or mango puree as a substitute if you don't have guava. The flavor will be slightly different, but it will still work well.
To make the cake more moist, try adding a bit more guava puree or a small amount of milk to the batter. You can also brush the cooled cake with a little guava syrup before frosting.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Guava Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
