Guava Cake Bars

Rich, buttery pastry layered with luscious guava paste, these classic Cuban bars offer a perfect balance of sweet fruit and tender cake. Ideal for dessert, snacks, or a festive treat, they bring a vibrant tropical flavor to any table.

Pin It

These Guava Cake Bars are a staple of Cuban baking, known for their golden-brown finish and the perfect harmony between the cake-like dough and the dense fruit paste. They are as beautiful to display as they are delicious to eat.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon fine sea salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ⅓ cup (80 ml) whole milk
• 12 oz (340 g) guava paste, sliced into thin strips

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4

Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined—do not overmix.

Step 5

Spread half the dough evenly into the prepared pan.

Step 6

Arrange the guava paste strips in a single, even layer over the dough.

Step 7

Gently spread the remaining dough over the guava layer, using a spatula or damp fingers to cover completely.

Step 8

Bake for 38–42 minutes, or until the top is golden and a toothpick inserted into the pastry (not the guava) comes out clean.

Step 9

Allow to cool completely in the pan. Lift out using parchment and cut into bars.

Zusatztipps für die Zubereitung

To ensure a tender crumb, be careful not to overmix the batter once the dry ingredients are added. Using room temperature eggs and butter helps the dough emulsify properly for a consistent texture.

Varianten und Anpassungen

For a tropical twist, add a hint of grated lime zest to the dough. Alternatively, you can substitute part of the guava paste with cream cheese for a richer and creamier flavor profile.

Serviervorschläge

Allow the bars to cool completely before slicing to ensure clean cuts. Serve them as a dessert or a sweet afternoon snack. Store any leftovers airtight at room temperature for up to 3 days.

Pin It

Enjoy these sweet, buttery Cuban bars as a perfect end to any meal or a delightful treat with your morning coffee. Their unique blend of flavors is sure to become a household favorite.

Recipe FAQs

→ What do guava cake bars taste like?

These bars offer a tropical sweetness from the thick guava paste layered between vanilla-scented buttery cake. The fruit filling provides an intense, concentrated flavor that balances perfectly with the tender pastry.

→ Can I use fresh guava instead of paste?

Guava paste works best because it's thick and concentrated. Fresh guava would be too watery and alter the texture significantly. Look for guava paste in the international aisle of most grocery stores or Latin markets.

→ How should I store these bars?

Keep in an airtight container at room temperature for up to 3 days. The guava filling stays fresh and the pastry remains tender. For longer storage, refrigerate for up to a week, though bringing to room temperature before serving enhances texture.

→ Why is the dough divided in half?

Splitting the dough creates the essential layered structure—bottom pastry, guava filling center, and top pastry crust. This technique ensures every bite contains both sweet fruit and tender cake.

→ Can I add cream cheese to the filling?

Absolutely! Combining cream cheese with guava paste adds tangy richness that complements the tropical sweetness. Try layering strips of each or swirling them together before spreading over the bottom dough.

→ How do I know when the bars are done baking?

The top should be golden brown, and a toothpick inserted into the cake portion (avoiding the guava center) comes out clean. The edges may begin pulling slightly away from the pan.