Baking My First Cake: Guava Cake

One of my favorite cakes is Kings Hawaiian’s Paradise Cake. And the best layer is the guava portion. They also sell the guava portion on its own and it’s also delicious! 

I had a lot of guava purée left so I decided to make a cake. First time making a layered cake and I made it so it was a naked cake. Best idea ever!  

I used my mom’s recipe from her leche flan cake and used the cake portion. This cake recipe is what I’ll be using every time. It’s light and fluffy. Not too sweet either! So tell me, what is your favorite Filipino dessert?


Cake Ingredients
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cups sugar
6 large egg whites / 6 egg yolks separated
1/4 neutral oil
1/2 cup evaporated milk
2 teaspoons vanilla extract
1 tsp calamansi 
1 1/2 cup guava purée 
2- 4 drops of pink gel coloring 

Bake the Cake
- Have 3 bowls ready to use
- Sift flour, baking powder, salt
- Separate out egg yolks and egg whites
- Add oil, evaporated milk, vanilla extract guava puree and food coloring to egg yolk mixture
- Combine wet and dry ingredients
- Whipped Cream: In the mixer add the egg whites, sugar and calamansi. Mix until it peaks
- fold whipped cream slowly into cake mixture
- Pour into pans and bake at 350 degrees for 25-30 mins. check with toothpick

Frosting Ingredients
1 cup of unsalted butter
8 ounces cream cheese
powdered sugar to taste

Making Frosting
- In a stand mixer fitted with the whisk attachment, whip the butter and cream cheese
- Slowly blend in the powder sugar
- Mix all together until smooth

Assemble the Cake
- Fill the cooled cake layers with frosting, using an offset spatula to smooth 
- Add a generous layer of frosting to the top of the cake, spreading to the edges of the cake.
- Add frosting to the assembled cake and spread around to make the "naked cake" feel chill for at least two hours before serving