Guava Cake

If you have ever been to Hawaii you have probably come across arguably what is Hawaii’s best cake, Guava Chiffon Cake. It’s the perfect dessert to follow Zippy’s chili, fried chicken, mac salad and, rice!! Or like me, a great breakfast the next morning after Zippy’s because I was too full for dessert. My dad was born and raised in Hawaii so when we moved to Seattle he’d seek out every Hawaiian restaurant there was. But in the 90’s there wasn’t a lot around, we’d drive 45 minutes just for a plate lunch. Thankfully there is a huge Hawaiian culture in Seattle now. There are Hawaiian restaurants, bakeries, and food trucks which are amazing, if you live in Seattle. I don’t anymore and I am even farther from a Zippy’s now, so when the craving for guava cake hits, it hits hard. Thankfully this cake is pretty easy with my short cuts/cheats and an amazing cake worth making for your next luau!

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Guava Cake

Yield 1 cake


1 box Strawberry Cake Mix

1c diluted Guava Juice

4 Eggs, separated

To Start:

One: Thaw guava juice concentrate and dilute with ½ a can of water.

Two: Butter 2 8in cake pans, pour a little of the cake mix into the cake pan to flour (I use the cake mix to flour) the pans making sure the pan is well buttered and floured.

Three: Preheat oven at 325°.

Step One: In a stand mixer, beat the egg whites until they are making sift peaks, place in separate bowl and set aside.

Step Two: Mix egg yolks and whip until light in color.

Step Three: Pour 1/3rd of cake mix into the yolk then add 1/2 of the guava juice alternating dry and wet ending with dry.

Step Four:  Slowly fold in egg whites 1/3rd at a time to cake mix trying to keep as much air in the batter as you can.  Pour 1/2 the batter into each cake pan and bake oven for 12-15.

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Guava Topping:

2c remaining Guava Juice

4T Corn Starch

2T Cold Water

Small pinch of salt

To Start: Add water to the remaining diluted juice to make sure it’s 2 cups of juice.

Step One: In a small sauce pan bring juice to a slight boil

Step Two: In a small bowl add corn starch and water and mix well.

Step Three: While whisking the juice slowly add in the corn starch slurry until the mixture is the texture of jelly

Finally: bring it off the heat and cool in the fridge while you finish the cake.


3c Heavy Whipping Cream

3T Vanilla pudding mix

3T Powered Sugar or to taste

Small pinch of salt

Step One: With stand mixer add whipping cream to the bowl and mix for a minute or until it’s still liquid but with some bubbles.

Step Two: Add pudding powder, sugar, and salt and mix until doubled in size and looks like whip cream.

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Step One: Once the cakes are completely cooled, pipe a ring of frosting round the bottom layer and fill the ring with 1/2 of the guava filling making sure it is even all the way to the piped ring.

Step Two: Place top layer on top and frost the whole cake with a thin layer of frosting (crumb coat) then refrigerate for about 15 minutes

Step Three: Setting a side some for piping, frost the whole cake in a nice even layer.

Step Four: Pipe a decorative ring around the base of the cake as well as the outer edge of the top of the cake. I use a shell pattern or dots making sure to keep the guava topping from leaking through.

Step Five: Pour the rest of the guava on the top of the cake spreading it into an even layer making sure it’s right up to the piped line.

Finishing: Refrigerate for at lease an hour to make sure the topping and frosting is set. Serve after a big ol’ plate of kaula pork, mac salad and rice (optional).

Guava Cake pin

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