Guava Cake Bars (Printer View)

Buttery pastry layers with sweet guava filling create these classic Cuban bars. A delightful balance of fruit and tender cake.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1½ 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

# Method Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and sugar together until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Spread half the dough evenly into the prepared baking pan.
07 - Arrange guava paste strips in a single, even layer over the dough.
08 - Gently spread remaining dough over guava layer using a spatula or damp fingers to cover completely.
09 - Bake for 38 to 42 minutes, or until the top is golden and a toothpick inserted into the pastry comes out clean.
10 - Allow to cool completely in the pan. Lift out using parchment paper and cut into 16 bars.

# Expert Advice:

01 -
  • They're buttery enough to feel indulgent but light enough that you can eat two without guilt.
  • The guava filling stays in place instead of oozing out—once you nail the layering, you'll make these again and again.
02 -
  • The dough will seem thin when you spread that second layer, but it will puff up as it bakes and seal everything together beautifully.
  • Guava paste varies by brand, and some are sweeter or firmer than others—taste yours and adjust the sugar in the cake down slightly if your paste tastes especially sweet.
03 -
  • Room temperature eggs and butter aren't just preferences—they're the difference between silky and separated batter, so pull them out 30 minutes before you start.
  • The parchment paper overhang is your best friend; use it to lift the whole cake out, and you'll get clean edges and even bars every single time.
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