If you love tropical flavors wrapped in a light, airy dessert, this Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe is going to become your new favorite indulgence. The delicate crumb of the chiffon cake pairs beautifully with the luscious guava cream cheese frosting, creating a perfect balance of fruity sweetness and creamy richness. Every bite feels like a sunny escape, making it an absolute delight to bake and share with friends and family.
Ingredients You'll Need
These ingredients are simple yet essential, each bringing something special to the table. From the soft cake flour that gives the chiffon cake its tender crumb to the vibrant guava puree that infuses the batter with tropical freshness, every component is thoughtfully chosen to create the perfect flavor and texture harmony.
- Cake flour (2 ½ cups): Provides a light and tender structure crucial for chiffon cakes.
- Baking powder (2 ½ teaspoons): Ensures the cake rises perfectly, keeping it fluffy and airy.
- Kosher salt (¾ teaspoon): Balances and enhances all the sweet flavors in the cake.
- Guava puree (1 cup for cake, ½ cup for frosting): The star ingredient offering vibrant tropical flavor and natural sweetness.
- Whole milk (1 cup): Adds moisture for a tender crumb and smoothness.
- Pure vanilla extract (2 teaspoons): A classic flavor enhancer that deepens the overall taste.
- Pink or red food coloring (2–3 drops): Gives the cake and frosting a fun, pretty hue without overpowering flavor.
- Granulated sugar (1 ¼ cups for cake, ½ cup for frosting): Sweetens both batter and frosting perfectly.
- Unsalted butter (½ cup): Adds richness and moisture to the cake.
- Canola oil (¼ cup): Keeps the cake tender and moist, balancing the butter’s texture.
- Large egg whites (6): Whipped to create the chiffon cake’s signature lightness.
- Heavy whipping cream (1 cup): Whipped for a fluffy, luscious frosting texture.
- Cream cheese (8-ounce box): Brings tang and creaminess to the frosting.
- Pinch of kosher salt (for frosting): Enhances the flavor complexity in the frosting.
- Sprinkles (optional): A cheerful touch for garnish that adds personality.
How to Make Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pan
Start by placing a rack in the middle of your oven and preheating it to 350°F. Then, grab a 9 x 13-inch pan and generously spray it with cooking spray. Don't forget to line the bottom with parchment paper and spray that as well to prevent any sticking—this step is key for a flawless cake release later!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and kosher salt. This dry mix will provide the structure for your chiffon cake, so whisk until it's perfectly combined and airy.
Step 3: Combine the Wet Ingredients
Next, in a large liquid measuring cup, whisk your guava puree, whole milk, vanilla extract, and a few drops of pink or red food coloring until smooth. This fruity, colorful mix will infuse the batter with the cake's signature tropical flavor and a beautiful blush tone.
Step 4: Cream Butter, Sugar, and Oil, Then Add Egg Whites
Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, and canola oil on medium speed until the mixture is light, fluffy, and roughly doubled in volume—about 3 to 4 minutes. Scrape down the bowl to keep things even. Next, reduce to low speed and add egg whites in three parts, incorporating each fully before adding more. This creates the chiffon cake’s iconic lift.
Step 5: Alternate Adding Dry and Wet Ingredients
Keep your mixer on low and add the dry ingredients in three parts, alternating with the wet ingredients in two parts. Begin and end with the dry ingredients. Mix just until everything comes together, then give the batter a final 30-second low-speed blend for uniformity and smoothness.
Step 6: Pour Batter and Bake
Transfer your batter into the prepared pan, smoothing the top gently with an offset spatula. Bake for 25 to 30 minutes or until the cake springs back when pressed, and a skewer comes out with a few moist crumbs. Let the cake cool completely on a wire rack—this patience will ensure your frosting spreads perfectly!
Step 7: Whip the Cream for Frosting
While the cake cools, whip the cold heavy cream in a stand mixer with a whisk attachment at medium-high speed until stiff peaks form. This step is crucial for a fluffy frosting that melts in your mouth.
Step 8: Prepare the Guava Cream Cheese Frosting
Without cleaning the bowl used earlier, switch to the paddle attachment and beat the cream cheese, sugar, food coloring, and a pinch of salt on medium-low until soft and creamy. Slowly add guava puree in four additions, incorporating each fully before adding the next. Then increase the speed and beat until the frosting is smooth and luscious.
Step 9: Fold Whipped Cream into Frosting
Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula. Repeat with the remaining cream, folding just until everything is combined. This creates a delightfully light and airy frosting that complements the chiffon cake perfectly.
Step 10: Frost the Cake and Garnish
Spread the guava cream cheese frosting evenly over the cooled cake with your offset spatula, then sprinkle your favorite colorful sprinkles on top for a festive feel. Your Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe is now ready to impress!
How to Serve Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe
Garnishes
Sprinkles add a cheerful, playful touch, but fresh guava slices or edible flowers also make stunning garnishes. These add a natural vibrancy that pairs beautifully with the cake’s tropical flavors and creaminess.
Side Dishes
Pair this cake with a refreshing fruit salad or a light citrus sorbet to balance the richness of the frosting and enhance the tropical vibe of the guava. A cup of jasmine or green tea is also a lovely, subtle complement.
Creative Ways to Present
Try serving the cake in individual portions using elegant dessert plates with a drizzle of guava puree or a dusting of powdered sugar. For a festive occasion, turn it into a layered trifle by layering cake cubes with whipped cream and fresh fruit in clear glasses.
Make Ahead and Storage
Storing Leftovers
After enjoying your Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe, store any leftovers loosely covered in plastic wrap in the refrigerator. This keeps the frosting fresh and the cake moist for up to three days—perfect for enjoying over a few delightful days.
Freezing
If you want to save some for later, slice the cake and freeze it in an airtight container. Wrap individual slices in plastic wrap and then foil to protect them from freezer burn. Thaw slices in the refrigerator overnight before serving for the best texture.
Reheating
Since this cake is best enjoyed chilled or at room temperature, avoid reheating. Instead, let frozen slices thaw completely at room temperature for about 30 minutes to bring back their softness and let the frosting soften naturally.
FAQs
Can I use regular milk instead of whole milk in this recipe?
Yes, you can substitute with 2% or skim milk, but whole milk helps make the cake more tender and flavorful, enhancing the overall moistness.
What if I don’t have guava puree available?
Fresh or frozen guava can be blended to make your own puree. Just be sure to strain out seeds for a smooth texture perfect for the cake and frosting.
Can I make this cake gluten-free?
While the recipe relies on cake flour for its delicate texture, you can experiment with gluten-free cake flour blends. You might need to adjust liquid quantities slightly for the best results.
How do I achieve the pink color without food coloring?
Natural alternatives like beet juice or strawberry puree can add subtle hues, but the color might be less vibrant than with food coloring.
How long does the frosting stay stable?
The whipped guava cream cheese frosting is best enjoyed within three days when refrigerated. It holds its shape beautifully but softens over time, so serve sooner for that perfect fluffy texture.
Final Thoughts
There's something truly magical about a Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe that brings sunshine straight to your dessert table. Its blend of airy cake and tropical, creamy frosting is simply irresistible. I wholeheartedly encourage you to try it for your next bake—trust me, this cake will brighten up any day and fill your home with delicious, fruity warmth.
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Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe
- Total Time: 50 minutes
- Yield: 1 9 x 13-inch sheet cake (12 servings)
Description
This delightful Guava Chiffon Cake features a light and airy texture infused with tropical guava flavor, topped with a luscious guava cream cheese frosting. Perfect for any occasion, this cake combines a tender chiffon base with a creamy, fruity frosting to create an elegant and refreshing dessert.
Ingredients
Guava Chiffon Cake
- 2 ½ cups (10 ounces or 284 grams) cake flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (8.5 ounces or 241 grams) guava puree, at room temperature
- 1 cup (8 ounces or 227 grams) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 to 3 drops pink OR red food coloring
- 1 ¼ cups (8.75 ounces or 248 grams) granulated sugar
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- ¼ cup (2 ounces or 57 grams) canola oil
- 6 large egg whites, at room temperature
Guava Cream Cheese Frosting
- 1 cup (8 ounces or 227 grams) cold heavy whipping cream
- 1 (8-ounce) box cream cheese, at room temperature
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 to 2 drops pink OR red food coloring
- pinch of kosher salt
- ½ cup (4.25 ounces or 120 grams) guava puree, at room temperature
- sprinkles, for garnish
Instructions
- Preheat oven and prepare pan: Position a rack in the center of the oven and preheat to 350°F. Generously spray a 9 x 13-inch pan with cooking spray, line the bottom with parchment paper, and spray the parchment as well.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until evenly combined.
- Mix wet ingredients: In a large liquid measuring cup, whisk together the guava puree, whole milk, vanilla extract, and food coloring to form a uniform mixture.
- Cream butter, sugar, and oil; add egg whites: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and canola oil on medium speed for 3 to 4 minutes until light, fluffy, and doubled in volume. Reduce speed to low and gradually add egg whites in three additions, ensuring each is fully incorporated before adding the next, scraping the bowl as needed.
- Combine dry and wet ingredients: With the mixer on low, alternately add the dry ingredients in three parts and the wet ingredients in two parts, starting and ending with dry ingredients. Beat until just combined, scrape the bowl, then mix on low an additional 30 seconds.
- Assemble batter for baking: Pour the batter into the prepared pan and smooth the top with an offset spatula if needed.
- Bake the cake: Bake for 25 to 30 minutes, or until the cake springs back when pressed gently and a skewer inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
- Whip the cream: Using a stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Transfer whipped cream to a separate bowl.
- Prepare cream cheese mixture: Without cleaning the bowl, switch to the paddle attachment and beat the cream cheese, sugar, food coloring, and pinch of salt on medium-low speed until soft and creamy, about 2 to 3 minutes. Gradually add guava puree in four additions, fully incorporating each before adding the next, scraping the bowl as needed. Beat on medium-high speed for 2 to 3 minutes until smooth.
- Fold whipped cream into cream cheese mixture: Fold half of the whipped cream into the guava cream cheese mixture using a rubber spatula until just combined. Repeat with the remaining whipped cream, resulting in a light, fluffy frosting.
- Frost the cake: Use an offset spatula to evenly spread the guava cream cheese frosting over the cooled cake. Garnish the top with sprinkles as desired.
- Serve and store: Serve immediately at room temperature, or refrigerate for at least 2 hours to set the frosting. Before serving refrigerated leftovers, thaw at room temperature for 30 minutes. Store the cake loosely covered with plastic wrap in the refrigerator for up to 3 days.
Notes
- Ensure all ingredients, especially egg whites and milk, are at room temperature before mixing for better incorporation and texture.
- Be careful not to overmix the batter once wet and dry ingredients are combined to maintain the cake’s light and airy texture.
- Use freshly whipped cream for optimum frosting texture; avoid overwhipping to prevent butter formation.
- The guava puree can be made from fresh guavas blended and strained or purchased pre-made from a quality source.
- Sprinkles are optional but add a fun, colorful touch to the finished cake.
- Allow the cake to cool completely before frosting to prevent melting or sliding of frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American with tropical guava influence
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