Easy Hawaiian Guava Cake
Easy Hawaiian Guava Cake is a sweet treat that brings tropical flavors to your kitchen. I’ve made this many times and this is the best version. The cream cheese frosting adds a creamy touch. Try my Roasted Strawberry Basil Ice Cream for a perfect pairing. Jump to Recipe If you love recipes like this, you’ll also enjoy Roasted Strawberry Basil Ice Cream and Hawaiian Guava Cake with Cream Cheese Frosting Recipe.
Why This Easy Hawaiian Guava Cake Is Pure Comfort
- Tropical flavor
- Creamy frosting
- Moist texture
- Quick to make
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 guava paste
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Pinch of cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- Optional: Fresh guava slices
- Optional: Shredded coconut
- Optional: Sprinkles
- Optional: Candied ginger
📝 Ingredient Notes
- guava paste: Use quality guava paste for best flavor.
- flour: All-purpose flour works best for a balanced texture.
- butter: Use unsalted butter so you can control the salt.
- eggs: Room temperature eggs mix better into the batter.
- vanilla extract: Use pure vanilla extract for the best aroma.
🛒 Tools & Equipment I Recommend
- Digital kitchen scale — Ensures accurate measurements for consistent results. → See on Amazon
- Offset spatula — Helps spread frosting evenly and cleanly. → See on Amazon
How to Make Easy Hawaiian Guava Cake
- Prep: Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
- Mix: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine: Mix in guava paste, vanilla, and dry ingredients. Fold in gently to avoid overmixing.
- Bake: Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Frost: Let cakes cool completely. Frost with cream cheese frosting and decorate as desired.
Cook's Tips for Perfect Easy Hawaiian Guava Cake
- Best technique: Use room temperature butter for smoother batter.
- Common mistake and fix: Overmixing can lead to a dense texture. Mix just until combined.
- Storage tip: Store in an airtight container for up to 5 days.
- Make-ahead tip: Make and frost the day before serving for best flavor.
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 and frost up to 24 hours in advance.
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 oven for 10–15 minutes. Microwave: Not recommended, as it can make the cake soggy.
Recipe Notes
- Chef tip: Use high-quality guava paste for better flavor and texture.
- Best substitution: Can use guava jelly or jam if paste is not available.
- Make-ahead: Bake and frost the day before serving for best results.
- Scaling: Double the recipe for a larger cake or 9-inch pans.
- Troubleshooting: If the cake is too dry, add 1–2 tablespoons of milk to the batter.
Want to level up this recipe?
Stand mixer — Saves time and ensures even mixing for better results. → Check price on Amazon
Easy Hawaiian Guava Cake
Ingredients
Main Ingredients
- 1 cup guava paste
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Seasonings
- 1/4 tsp salt
- Pinch of cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Optional Toppings
- Fresh guava slices
- Shredded coconut
- Sprinkles
- Candied ginger
Instructions
- Prep: Preheat oven to 350°F. Grease and line two 8-inch round cake pans.
- Mix: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine: Mix in guava paste, vanilla, and dry ingredients. Fold in gently to avoid overmixing.
- Bake: Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Frost: Let cakes cool completely. Frost with cream cheese frosting and decorate as desired.
Notes
- Chef tip: Use high-quality guava paste for better flavor and texture.
- Best substitution: Can use guava jelly or jam if paste is not available.
- Make-ahead: Bake and frost the day before serving for best results.
- Scaling: Double the recipe for a larger cake or 9-inch pans.
- Troubleshooting: If the cake is too dry, add 1–2 tablespoons of milk to the batter.
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 oven for 10–15 minutes.
- Microwave reheat: Not recommended, as it can make the cake soggy.
- Make ahead: Make and frost up to 24 hours in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 5g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 22g
- Sodium: 200mg
- Cholesterol: 90mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Guava Cake FAQs
Yes, bake and frost the day before. Store in an airtight container at room temperature.
Overmixing or using too much flour can lead to a dry texture. Mix just until ingredients are combined.
Yes, freeze for up to 2 months. Thaw at room temperature before serving.
You can use guava jelly or jam if you can't find guava paste. Adjust sweetness as needed.
Yes, this version is homemade and fresher. It has a better texture and flavor.
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!
