...
Go Back
Hawaiian Guava Cake on a marble stand with pink chiffon layers, whipped cream filling, glossy guava gel topping, and fresh guava flower garnishes.

Hawaiian Guava Cake

A stunning, three-layer Hawaiian Guava Cake featuring a moist pink guava base, a thick, fluffy cream cheese center, and a beautiful, glossy pink guava mirror glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Hawaiian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour For the pink cake base
  • ¾ cup granulated sugar Divided for cake base and glaze
  • ½ cup butter Softened
  • 2 large eggs Room temperature
  • 1 ½ cups guava nectar Divided for cake batter and top glaze
  • 16 oz cream cheese Softened for the middle layer
  • 1 cup heavy whipping cream Whipped to stiff peaks
  • ½ cup powdered sugar For the cream filling
  • 3 tablespoon cornstarch For thickening the glaze
  • 1 drop pink food coloring Optional, for vibrant color
  • 1 handful pink chocolate decorations For garnish

Equipment

  • 1 8-inch springform pan For easy removal of the layered cake
  • 1 Stand mixer For whipping the cream cheese filling
  • 1 Medium saucepan For cooking the glossy guava glaze
  • 1 Silicone spatula For smoothing the layers evenly

Method
 

  1. Mix the flour, butter, sugar, eggs, and a splash of guava nectar to create the pink batter so the base is flavorful.
  2. Bake the pink batter in an 8-inch springform pan at 350 degrees for twenty minutes to set the bottom layer.
  3. Beat the softened cream cheese and powdered sugar until smooth to build the creamy center so it has no lumps.
  4. Fold the whipped heavy cream into the cream cheese to lighten the texture so it becomes an airy mousse.
  5. Spread the white cream filling evenly over the cooled pink cake base and chill to set the middle layer.
  6. Whisk the remaining guava nectar, sugar, and cornstarch in a saucepan to cook the glaze so it thickens.
  7. Boil the glaze until glossy and clear, then remove from heat to cool slightly so it doesn't melt the cream.
  8. Pour the cooled pink glaze over the white cream layer and chill the cake completely before garnishing to serve.

Notes

Allow the cooked guava glaze to cool to room temperature before pouring it over the white cream layer to prevent the cream from melting and streaking.