Guava Cake Bars (Printable)

Buttery pastry bars layered with sweet guava paste, offering a classic Cuban dessert experience with tender cake and tropical fruit flavors.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon fine sea salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - ⅓ cup whole milk

→ Filling

09 - 12 oz guava paste, sliced into thin strips

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Spread half the dough evenly into the prepared baking pan.
07 - Arrange guava paste strips in a single, even layer over the dough.
08 - Gently spread remaining dough over guava layer using a spatula or damp fingers to cover completely.
09 - Bake for 38-42 minutes until top is golden brown and a toothpick inserted into pastry comes out clean.
10 - Allow to cool completely in pan. Lift out using parchment paper and cut into 16 bars.

# Expert Tips:

01 -
  • The dough is tender and buttery without being fussy or temperamental, so you won't spend hours fussing.
  • Guava paste does all the heavy lifting flavor-wise, meaning you get restaurant-quality taste with minimal effort.
  • They stay fresh for days and actually taste better the next day when everything melds together.
02 -
  • Cold eggs and cold butter will sabotage you—they won't emulsify into that light, airy base, so sit them out for 30 minutes before you start.
  • Do not overmix the batter once you add the dry ingredients, or you'll end up with a dense, tough cake instead of something tender and delicate.
  • The guava paste will sink a bit during baking, which is normal and actually creates a beautiful filling pocket in the finished bar.
03 -
  • Room temperature eggs and butter are not optional—this is the difference between a tender bar and a tough disappointment, so set them out while you preheat the oven.
  • The alternating method of adding dry and wet ingredients is what keeps this cake tender, so resist the urge to just dump it all together.
Go back