Guava Cake Bars (Printable)

Buttery pastry meets sweet guava paste in these classic Cuban bars. Perfect balance of tender cake and luscious fruit filling.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 ½ 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

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - 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.
04 - 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.
05 - Spread half the dough evenly into the prepared pan, pressing to create an even layer.
06 - Arrange the guava paste strips in a single, even layer over the dough, covering completely.
07 - Gently spread the remaining dough over the guava layer, using a spatula or damp fingers to cover completely.
08 - Bake for 38–42 minutes, or until the top is golden and a toothpick inserted into the pastry comes out clean.
09 - Allow to cool completely in the pan. Lift out using parchment and cut into 16 bars.

# Helpful Hints:

01 -
  • The buttery pastry melts against the tangy sweet guava in a way that makes you understand why this combination is legendary in Cuban bakeries
  • These bars strike that perfect balance where the fruit keeps them from being cloying while the cake keeps them from being too tart
02 -
  • Slicing guava paste when its slightly chilled makes it so much easier to cut into thin, even strips without it sticking to your knife
  • Spreading the top dough layer over the fruit filling can feel frustrating, but damp hands or an offset spatula make it practically effortless
03 -
  • Room temperature ingredients are the secret weapon that prevents your dough from separating or feeling greasy
  • Don't overmix the dough once you add the flour, or you'll end up with tough, chewy bars instead of tender ones
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