Guava Cake
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Guava Cake
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Guava Cake is a Hawaiian dessert of moist sponge cake soaked in guava syrup and topped with whipped cream cheese frosting and guava sauce.
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Ingredients
Sponge Cake:
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Simple Syrup:
- 1 cup water
- 1 cup guava juice
- 3/4 cup sugar
Guava Sauce:
- 8 ounces guava paste
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon lime juice
- 2 drops Red food coloring
- 1 drop Yellow food coloring
Whipped Cream Frosting:
- 24 ounces cream cheese , softened
- 3 1/2 cups powdered sugar
- 4 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
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Instructions
Sponge Cake:
- Preheat the oven to 350 degrees and butter and spray a 9" springform pan with baking spray and line with parchment paper.
- Add eggs and sugar to a stand mixer and beat on high speed for 8 minutes.
- Add vanilla extract and beat for 20 seconds.
- Sift together flour, baking powder and salt, then add to the eggs with a spatula, folding it in gently until just combined.
- Spread into the springform pan evenly and bake for 35-40 minutes until a toothpick comes out clean.
- Cool cake completely.
Simple Syrup:
- Add water, guava juice and sugar to a saucepan, bring to a boil, then reduce to a simmer on medium-low heat.
- Let simmer for 18-20 minutes until thickened and reduced to a syrup.
- Let cool.
Guava Sauce:
- Add guava paste, water, sugar and lime juice to a medium saucepan.
- Stir well, bring to a simmer, then remove from heat.
- If the sauce is too thick, add 1-2 tablespoons of water. If the sauce is too thin, cook down for an additional 1-2 minutes until it reaches the desired consistency.
- Let cool.
Whipped Cream Frosting:
- Add the cream cheese and powdered sugar to your stand mixer at medium speed for 1 minute until stiff peaks form.
- Remove from stand mixer and set aside.
- Add the heavy cream, vanilla extract and coconut extract to the stand mixer and beat on high speed until soft peaks form.
- Add in the cream cheese mixture and beat on medium speed until creamy, about 1 minute.
To Finish:
- To your cake stand add a spoonful of whipped cream frosting.
- Cut the cake into three even layers horizontally with a large serrated knife and discard the excess pieces.
- Brush off excess crumbs.
- Brush the simple syrup onto the top of each cake layer.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of whipped cream frosting and 1/3 of the guava sauce, spread evenly.
- Top with the second layer of cake, add 1 cup of frosting, spread.
- Add the 1/3 of the guava sauce.
- Top with remaining layer of cake.
- Frost the cake with half the remaining whipped cream frosting.
- Pipe swirly mounds onto the top of the cake with remaining frosting and top with remaining guava sauce.
Nutrition Information
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Serving
1g
Calories
687kcal
(34%)
Carbohydrates
73g
(24%)
Protein
9g
(18%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
168mg
(56%)
Sodium
239mg
(10%)
Potassium
208mg
(6%)
Fiber
1g
(4%)
Sugar
62g
(124%)
Vitamin A
1531IU
(31%)
Vitamin C
4mg
(4%)
Calcium
131mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 687kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 168mg | 56% |
| Sodium | 239mg | 10% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 1531IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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