Guava Cake Bars

These Guava Cake Bars are a quintessential Cuban treat, combining a rich, buttery pastry with a vibrant, sweet guava paste center. Perfect for dessert, a midday snack, or a festive celebration, these bars offer a tropical escape in every bite. The recipe yields 16 bars of balanced sweetness and tender cake-like texture.

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With a preparation time of 25 minutes and a bake time of 40 minutes, these medium-difficulty bars are a rewarding baking project. They provide approximately 210 calories per serving and are naturally vegetarian, making them a crowd-pleasing option for various dietary preferences.

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

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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 even baking, make sure your eggs and milk are at room temperature. When layering the top dough, using damp fingers can help spread the mixture smoothly over the sticky guava strips without disturbing the filling layer. Always wait for the bars to cool completely before slicing to ensure clean, sharp edges.

Varianten und Anpassungen

For a citrusy aromatic lift, incorporate a small amount of grated lime zest into the dough. If you prefer a creamier filling, you can substitute a portion of the guava paste with thin slices of cream cheese. This variation creates a delightful balance of sweet fruit and tangy dairy.

Serviervorschläge

These bars are best served at room temperature. For a festive look, dust the finished cake bars with powdered sugar before serving on a platter. They pair wonderfully with a cup of strong coffee or a refreshing tropical fruit drink.

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Enjoy these homemade Guava Cake Bars as a tribute to classic Cuban flavors. With 7g of fat and 34g of carbohydrates per serving, they are a satisfying treat that brings the sweetness of the tropics into your own kitchen.

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Common Questions

→ What makes guava cake bars authentic Cuban?

These bars showcase the classic Cuban flavor combination of sweet guava paste paired with tender yellow cake. Guava is a beloved tropical fruit in Cuban cuisine, and this layered preparation reflects the island's tradition of combining rich European-style baking techniques with native tropical ingredients.

→ Can I use fresh guava instead of paste?

Guava paste is specifically recommended because it provides the concentrated sweetness and thick texture needed to hold its shape between the cake layers. Fresh guava would release too much moisture during baking and could make the bars soggy. If unavailable, guava membrillo or guava marmalade with low water content can work as alternatives.

→ How should I store these bars?

Store the cooled bars in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week, though bring to room temperature before serving for the best texture. For longer storage, wrap individually and freeze for up to 3 months.

→ Why is the dough divided into two portions?

Dividing the dough creates the essential layered structure. The bottom layer supports the guava filling, while the top layer seals in the fruit and creates that characteristic golden pastry crust. Spreading the top layer can be tricky—lightly dampening your fingers helps prevent sticking and ensures even coverage.

→ What tools do I need to make these?

An 8x8-inch square pan is essential for proper thickness. You'll need mixing bowls, an electric mixer (or sturdy whisk) for creaming butter and sugar, a spatula for folding, and parchment paper for easy removal. A sharp knife for cutting clean, even bars completes the required equipment.

→ Can I add cream cheese like some variations?

Absolutely! Some bakers layer thin strips of cream cheese alongside the guava paste for added richness. The tangy cream cheese complements the sweet guava beautifully. If adding, reduce the guava slightly to maintain the proper filling-to-dough ratio, and expect slightly longer baking time.