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Corn Cake with Guava Frosting Recipe
5 from 18 votes

Corn Cake with Guava Frosting Recipe

The Corn Cake with Guava Frosting combines fluffy cake layers flavored with cornmeal and a guava paste-sweetened buttercream. The cake uses a mix of cake flour and cornmeal, with butter, oil, sugar, eggs, and milk for a moist texture. The guava frosting incorporates guava paste melted into butter and powdered sugar for a sweet, tropical finish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 7 slices or 1 (8-inch) cake
Calories: 1239 kcal
Course: Dessert
Cuisine: Colombian

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:
    Cup of Yum
  1. Preheat your oven to 350 degrees F. Butter and flour two 8-inch cake pans. Set aside. 
  2. In a medium bowl, add the cake flour, cornmeal, baking powder and salt. Whisk until combined. Set aside. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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): 
  1. 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: 
  1. 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: 
  1. 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. 
  2. 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. 
  3. Add the second outside layer and add sprinkles of choice to the sides. 
  4. 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

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%)

Nutrition Facts

Serving: 7 slices or 1 (8-inch) cake

Amount Per Serving

Calories 1239

% 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.