Guava Cake Bars

The first time I encountered guava paste, I was wandering through a Latin market, completely mesmerized by these dense, brick-red blocks wrapped in plastic. The shop owner noticed my confusion and handed me a small slice, explaining that this was Cuban gold in wrapper form. When I got home, I turned that curious find into these cake bars, and my entire apartment filled with this tropical, floral sweetness that felt like sunshine in oven form. Now I keep a stash of guava paste in my pantry specifically for moments when I need something that tastes like a warm Caribbean afternoon.

Last summer, I made these for a neighborhood potluck, and honestly, I was nervous because guava paste isnt something everyone grows up with. Within twenty minutes, my neighbor Maria was grabbing my arm, asking if I was Cuban because these tasted exactly like her abuelas bakery in Miami. That moment of connection over something I'd only discovered by accident is exactly why I love sharing recipes that carry so much memory and tradition in them.

Ingredients

• 2 cups all-purpose flour: This foundation creates a tender crumb that supports the weighty fruit filling without becoming soggy or dense
• 1 ½ teaspoons baking powder: Just enough lift to give the pastry some height while still keeping it sturdy enough to layer
• ¼ teaspoon fine sea salt: A pinch that wakes up all the flavors and keeps the sweetness from feeling one-note
• ½ cup unsalted butter: Room temperature is nonnegotiable here for that proper creaming action that makes the pastry melt-in-your-mouth tender
• ¾ cup granulated sugar: Creates structure and tenderness while balancing the guavas natural tartness
• 3 large eggs: Must be at room temperature so they emulsify properly into the butter mixture without curdling
• 1 teaspoon vanilla extract: Pure vanilla adds that warm background note that bridges the gap between buttery pastry and tropical fruit
• ⅓ cup whole milk: Adds just enough moisture to bring the dough together while keeping it thick enough to spread in layers
• 12 oz guava paste: The star of the show, and slicing it thinly while its slightly cold makes it so much easier to arrange

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, letting the edges hang over like little handles for easy removal later

Whisk your dry foundation:

In a medium bowl, combine the flour, baking powder, and salt until everything is evenly distributed

Build the buttery base:

Beat the softened butter and sugar together until the mixture turns pale and fluffy, then add eggs one at a time, letting each one fully incorporate before adding the next

Add the warmth:

Mix in the vanilla extract, then gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture

Layer it up:

Spread half the dough into your prepared pan, arrange the guava paste strips in a single layer over the bottom dough, then gently spread the remaining dough over the fruit using a spatula or damp fingers

Bake until golden:

Bake for 38–42 minutes until the top is a beautiful golden brown and a toothpick inserted into the pastry (avoiding the guava center) comes out clean

The hardest part:

Let cool completely in the pan, then use the parchment overhang to lift the whole thing out and cut into sixteen perfect bars

Save

My sister-in-law from Puerto Rico took one bite and immediately texted her mother for the family recipe, only to realize they made it completely differently but loved this version just as much. Food has this incredible way of starting conversations and connecting us to places and people we've never even met.

Getting The Right Consistency

The dough should be thick, almost like cookie dough rather than cake batter, because it needs to hold up in two distinct layers without merging into the fruit. If it feels too soft to work with, give it 10 minutes in the refrigerator to firm up slightly before you try spreading the top layer.

Serving Suggestions

These bars are absolutely perfect on their own, but a light dusting of powdered sugar right before serving makes them look like they came from a bakery. I've also served them with a scoop of vanilla ice cream for dessert, and the way the cold cream melts against the warm, fruity pastry is something you won't forget anytime soon.

Storage And Make Ahead Tips

These bars actually taste better on day two, giving the guava time to soften and meld into the pastry layers. Store them in an airtight container at room temperature for up to three days, though in my house they rarely last past day one.

• Wrap the entire uncut slab tightly and freeze for up to two months if you want to get a head start on holiday baking
• Let frozen bars thaw at room temperature still wrapped to prevent condensation from making the pastry soggy
• A quick 10-second zap in the microwave brings back that just-baked warmth that makes these bars absolutely irresistible

Save

I hope these bars find their way into your kitchen and bring a little tropical sunshine to your table, just like they did to mine that first curious day in the market.

Questions & Answers

→ What makes these bars Cuban?

Guava paste is a beloved ingredient in Cuban cuisine, often paired with cream cheese or used in pastries. These bars reflect the classic Cuban combination of sweet tropical fruit with buttery pastry, similar to traditional pastelitos.

→ Can I use fresh guava instead of paste?

Guava paste is essential here as it's concentrated and holds its shape during baking. Fresh guava would be too watery and wouldn't provide the same intense flavor or texture. Look for guava paste in the Latin or international aisle of most grocery stores.

→ How do I know when the bars are done baking?

The top should be golden brown, and a toothpick inserted into the cake portion (avoiding the guava center) should come out clean. The edges may start to pull slightly away from the pan. The bars will firm up as they cool.

→ Can I add cream cheese to the filling?

Absolutely! Many Cuban bakeries serve guava with cream cheese. You can spread a thin layer of softened cream cheese over the guava paste before adding the top layer of dough, or swirl small dollops throughout the filling for extra richness.

→ How should I store these bars?

Store in an airtight container at room temperature for up to 3 days. The bars actually develop more flavor on the second day as the guava and cake meld together. For longer storage, refrigerate for up to a week, though they're best served at room temperature.

→ Why is my dough difficult to spread over the guava?

The dough can be sticky, making it challenging to spread without disturbing the guava layer. Try lightly dampening your fingers or using an offset spatula. You can also drop small spoonfuls of dough across the top, then gently connect them.