Corn Cake with Guava Frosting Recipe
User Reviews
5
Corn Cake with Guava Frosting Recipe
Description
This recipe produces light, tender corn cake layers by combining cake flour with cornmeal and leavening agents, creaming butter and sugar with oil, then mixing in eggs and milk alternately with dry ingredients. Cakes are baked in buttered and floured pans at 350°F until a skewer comes out clean, then cooled completely before frosting.
The guava frosting is prepared by melting guava paste with water to make a puree, then blending it with room temperature unsalted butter, sifted powdered sugar, salt, and heavy cream to form a creamy, spreadable frosting. This imparts a unique guava flavor and a smooth texture.
Once cooled, the cake layers are frosted and assembled, resulting in a dessert with delicate cornmeal texture balanced by vibrant guava sweetness. The recipe notes caution to sift powdered sugar to avoid clumps and emphasize cooling the cake fully to prevent the frosting from melting.
The guava paste can be substituted with strawberry jam for a different but similar effect. Leftover guava puree can be used in cocktails or desserts separately.
Ingredients
Fluffy Corn Cake Layers:
- 2 cups cake flour
- 1/2 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter at room temperature, unsalted
- 1 1/2 cup white sugar
- 1/2 cup vegetable oil
- 3 egg large
- 1 1/2 cups milk whole
Guava Frosting:
- 4 ounces guava paste
- 1/4 cup water
- 2 cups unsalted butter or 4 sticks, at room temperature
- 4 1/2 cups powdered sugar sifted
- 1/4 teaspoon salt
- 1 tablespoon heavy cream
Instructions
To Make the Cake Layers:
- Preheat your oven to 350 degrees F. Butter and flour two 8-inch cake pans. Set aside.
- In a medium bowl, add the cake flour, cornmeal, baking powder and salt. Whisk until combined. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment, add the butter, sugar and vegetable oil. Beat until combined, about 1 minute. Add the eggs and beat until light and fluffy, about 2 minutes.
- Turn the mixer to low speed and, alternating between the dry ingredients and the milk, add them to the butter/oil/sugar mixture until the batter is relatively smooth.
- Divide the batter amongst the two prepared baking pans and transfer to the oven to bake for about 17 to 20 minutes, until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.
To Make the Guava Puree (for the frosting):
- To a small skillet, set over medium heat, add the guava paste and water. Stirring gently and regularly, cook until the guava paste has turned into a puree. This may take 2 to 3 minutes until the guava paste has softened and combined with the water. Transfer to a small bowl and allow to come to room temperature before adding it to the frosting. If needed, you can stick it in the fridge to chill it faster. Measure out 2/3 cup guava puree. Save any leftover puree for cocktails.
To Make the Frosting:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt. Cover your mixer with a clean kitchen towel and beat until smooth, about a minute. Covering the mixer will prevent a bunch of powdered sugar from flying everywhere. Pour in the 2/3 cup guava puree and mix until combined. If there are a few little chunks of guava, that’s ok! Mine had them too. Add the heavy cream and beat for a full minute. This will make the frosting light and fluffy.
To Frost the Cake:
- So, I sliced each cake layer into two so that I had four cake layers. This is one hundred percent optional. You can definitely just use two cake layers for your cake.
- Place the first cake layer on your cake board (or plate), and add about 1/4 cup of frosting and smooth out to an even layer. Repeat with the second, third and fourth cake layer. Add a crumb coat to the outside and chill for about 15 minutes in the fridge.
- Add the second outside layer and add sprinkles of choice to the sides.
- Slice and serve with a cup of Nespresso. My favorite blend is Fortado Gran Lunga! I usually add a splash of almond milk and it's so good.
Notes
- Sift powdered sugar thoroughly to prevent lumps in the guava frosting for a smooth texture.
- Allow cake layers to cool completely to room temperature before applying frosting to avoid melting.
- Guava paste is commonly found in Hispanic markets; strawberry jam can be used as a substitute adding sweetness without needing to make a puree.
- Use any leftover guava puree creatively in cocktails or additional desserts for added flavor.
- Ensure cake pans are buttered and floured well to prevent sticking when removing cake layers after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7slices or 1 (8-inch) cake
Amount Per Serving
Calories 1239 kcal
% Daily Value*
| Calories | 1239kcal | 62% |
| Carbohydrates | 160g | 53% |
| Protein | 11g | 22% |
| Fat | 65g | 100% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 235mg | 78% |
| Sodium | 886mg | 37% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 123g | 246% |
| Vitamin A | 2141IU | 43% |
| Vitamin C | 37mg | 41% |
| Calcium | 203mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
