Hawaiian Guava Cake with Cream Cheese Frosting
Hawaiian Guava Cake with Cream Cheese Frosting is a sweet, tangy treat that’s better than takeout. This recipe solves the problem of finding a good guava cake. After making this many times, I know the best way to get a perfect texture. The cake is moist and the frosting is rich. Try it with my Creme Brûlée Cookies with a Caramelized Topping Recipe. Jump to Recipe If you love recipes like this, you’ll also enjoy Creme Brûlée Cookies with a Caramelized Topping and Raspberry Cinnamon Rolls with Tangy Lemon Glaze.
Why This Hawaiian Guava Cake with Cream Cheese Frosting Is Pure Comfort
- sweet and tangy
- perfect for gatherings
- easy to make
- better than takeout
What You'll Need for Hawaiian Guava Cake with Cream Cheese Frosting
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
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup guava paste
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- Optional: fresh basil leaves
- Optional: extra guava paste
- Optional: powdered sugar
📝 Ingredient Notes
- guava paste: Use a high-quality brand for the best flavor.
- cream cheese: Bring to room temperature for easier mixing.
- milk: Whole milk gives the best texture.
- baking powder: Ensure it's fresh for proper rising.
🛒 Tools & Equipment I Recommend
- Precision Measuring Cups — Ensures accurate measurements for consistent results. → See on Amazon
- Stand Mixer — Eases mixing and reduces effort for large batches. → See on Amazon
How to Make Hawaiian Guava Cake with Cream Cheese Frosting
- Preheat: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, cream together butter and sugar until fluffy. Add guava paste and mix well.
- Add Liquids: Stir in milk and vanilla extract. Gradually add dry ingredients to wet, mixing until just combined.
- Bake: Pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Make Frosting: In a bowl, beat cream cheese and powdered sugar until smooth. Add lemon zest and mix well.
- Frost: Once cake is cool, spread frosting evenly over the top. Garnish with basil leaves if desired.
Cook's Tips for Perfect Hawaiian Guava Cake with Cream Cheese Frosting
- Texture: Use room-temperature cream cheese for a smooth frosting.
- Common mistake and fix: If the cake is too dry, add a bit more milk to the batter.
- Serving: Let the cake cool completely before frosting to avoid melting the frosting.
- Storage: Store in an airtight container at room temperature for up to 3 days.
Storing & Reheating Hawaiian Guava Cake with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make the day before and store in the fridge.
Freezing Hawaiian Guava Cake with Cream Cheese Frosting
Freeze in an airtight container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use a high-quality guava paste for the best flavor.
- Best substitution: If guava paste is unavailable, use equal parts apricot or mango preserves.
- Make-ahead: The cake can be made 24 hours in advance and stored in the fridge.
- Scaling: Double the recipe for a larger batch, adjusting baking time as needed.
- Troubleshooting: If the cake is too moist, bake for an additional 5 minutes.
Want to level up this recipe?
Wire Whisk — Ensures even mixing and prevents lumps in the batter. → Check price on Amazon
Hawaiian Guava Cake with Cream Cheese Frosting
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup guava paste
- 1/2 cup milk
- 1 teaspoon baking powder
Seasonings
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Optional Toppings
- fresh basil leaves
- extra guava paste
- powdered sugar
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, cream together butter and sugar until fluffy. Add guava paste and mix well.
- Add Liquids: Stir in milk and vanilla extract. Gradually add dry ingredients to wet, mixing until just combined.
- Bake: Pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Make Frosting: In a bowl, beat cream cheese and powdered sugar until smooth. Add lemon zest and mix well.
- Frost: Once cake is cool, spread frosting evenly over the top. Garnish with basil leaves if desired.
Notes
- Chef tip: Use a high-quality guava paste for the best flavor.
- Best substitution: If guava paste is unavailable, use equal parts apricot or mango preserves.
- Make-ahead: The cake can be made 24 hours in advance and stored in the fridge.
- Scaling: Double the recipe for a larger batch, adjusting baking time as needed.
- Troubleshooting: If the cake is too moist, bake for an additional 5 minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in an airtight container for up to 2 months.
- Oven reheat: Reheat in a 300°F oven for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Make the day before and store in the fridge.
Nutrition Per Serving
- Calories: 380
- Protein: 4g
- Fat: 18g
- Carbs: 42g
- Fiber: 1g
- Sugar: 28g
- Sodium: 120mg
- Cholesterol: 75mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Hawaiian Guava Cake with Cream Cheese Frosting FAQs
Yes, you can make the cake up to 24 hours in advance and store it in the fridge.
If the cake is too dry, the batter may not have had enough moisture. Add a bit more milk next time.
Yes, you can freeze the cake for up to 2 months. Wrap it in plastic wrap and place in an airtight container.
Use room-temperature cream cheese for a silky texture. Beat it until fully incorporated.
If guava paste is unavailable, use equal parts apricot or mango preserves for a similar flavor.
A Warm Final Note
I can’t wait for you to try Hawaiian Guava Cake with Cream Cheese Frosting 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!
