Guava Cake Bars with Pastry (Printable)

Buttery pastry filled with sweet guava paste, these Cuban bars combine tender cake layers with tropical fruit flavor for a perfect dessert or snack.

# 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

# Directions:

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 base.
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 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 overhang and cut into 16 bars.

# Expert Tips:

01 -
  • The dough stays tender and doesn't dry out because you're protecting it with that guava layer while it bakes.
  • You get that professional bakery look with barely any decorating skills required.
  • These actually taste better the next day when the guava flavor deepens and settles into the crumb.
02 -
  • If your guava paste is particularly thick or rigid, you can warm it slightly to make slicing easier, but make sure it's cool before you layer it or it'll melt right through the bottom layer of dough.
  • The top layer of dough might look thin—don't panic and add more batter, because the cake rises as it bakes and you want that guava to stay centered, not pushed to the bottom.
03 -
  • Make sure your eggs are truly at room temperature—they're easier to beat into the butter, and cold eggs can cause the batter to break and become lumpy.
  • The parchment paper overhanging the sides is not optional; it's what lets you lift these bars out cleanly and cut them into neat pieces without destroying them.
Go Back