Description
A soft, fluffy Hawaiian-style chiffon cake layered with sweet pink guava filling and topped with a light cream cheese whipped frosting. This bakery-style dessert is a local favorite in Hawaii, known for its tropical flavor, pastel pink color, and airy texture — perfect for birthdays, luaus, or summer gatherings.
Ingredients
🛒 Ingredients (for one 9×13-inch cake or two 9-inch round cakes):
For the Cake:
2 ½ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups granulated sugar
4 large eggs, separated
½ cup vegetable oil
¾ cup guava juice or guava nectar
¼ cup water
1 teaspoon vanilla extract
½ teaspoon cream of tartar (for egg whites)
For the Guava Filling:
2 cups guava puree or guava nectar
½ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons water (to dissolve cornstarch)
For the Frosting:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream (cold)
Optional: A few drops pink food coloring (for a brighter bakery-style look)
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan or line with parchment.
In a large bowl, whisk together cake flour, baking powder, salt, and 1 cup of the sugar.
In another bowl, whisk egg yolks, oil, guava juice, water, and vanilla. Gradually mix into the dry ingredients until smooth.
In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add remaining ½ cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter in batches, being careful not to deflate.
Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
In a saucepan over medium heat, combine guava puree and sugar. Bring to a gentle simmer.
Mix cornstarch with water to create a slurry. Stir into the guava mixture and cook until thickened (about 3–5 minutes).
Remove from heat and let cool completely. The mixture should be spreadable, like jam.
Beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.
If making layers, slice cake horizontally. Spread a generous layer of guava filling between layers (or directly over a 9×13 cake).
Top with cream cheese whipped frosting and smooth evenly.
Chill for at least 1 hour before serving to set.
Notes
• For a brighter pink filling, use pink guava puree instead of white guava.
• For an easy Hawaiian guava cake recipe, substitute a white cake mix and replace water with guava juice.
• Refrigerate leftovers — the whipped frosting must stay chilled.
• Freeze cake layers briefly before assembling for easier handling.
- Prep Time: 30–35 minutes
- Cook Time: 1 hour
- Category: Dessert / Cake
- Method: Baked / Layered / Chilled
- Cuisine: Hawaiian / American Tropical