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Guava Chiffon Cake with Guava Cream Cheese Frosting Recipe

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3.9 from 6 reviews

  • Author: Lea
  • 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

  1. 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.
  2. Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until evenly combined.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble batter for baking: Pour the batter into the prepared pan and smooth the top with an offset spatula if needed.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://recipesbylea.com/guava-chiffon-cake-with-guava-cream-cheese-frosting-recipe/