Guava Cake Bars (Print-Friendly)

Rich, buttery pastry with sweet guava filling creates these classic Cuban bars. Perfect balance of fruit and tender cake for dessert or snacks.

# 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

# How To Make It:

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 softened butter and granulated sugar together until light and fluffy.
04 - Add eggs one at a time to butter mixture, 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 base.
08 - Gently spread remaining dough over guava layer, using a spatula or damp fingers to cover completely.
09 - Bake for 38-42 minutes, or until top is golden and a toothpick inserted into the pastry comes out clean.
10 - Allow to cool completely in the pan. Lift out using parchment overhang and cut into 16 bars.

# Expert Advice:

01 -
  • The guava paste creates this jewel-like layer that stays perfectly intact while the cake stays tender and buttery around it.
  • You can make these in under two hours from start to finish, yet they taste like you spent all day in the kitchen.
  • They're sturdy enough to pack for a picnic but elegant enough to serve at a dinner party.
02 -
  • Room temperature ingredients really do make a difference here, especially the eggs and butter, because cold ingredients don't incorporate smoothly into the batter.
  • The guava paste strips should be thin enough to distribute flavor but thick enough not to break apart, which I learned by ruining my first attempt with paper-thin slices.
  • Once the top starts looking golden, check it every few minutes because these bars can go from perfect to overbaked in the time it takes to step away.
03 -
  • Invest in a decent 8x8 metal baking pan because glass conducts heat differently and can brown the edges too much before the center bakes through.
  • Use an offset spatula for spreading the dough layers, as it gives you better control than a regular one and prevents dragging.
  • If your guava paste is very firm, let it sit at room temperature for a few minutes to soften slightly before slicing, which prevents it from cracking.
Return