Guava Cake

Guava cake is the pink, cloud-like sheet cake of Hawaii — a light sponge spread with tart guava jelly and crowned with a billowy whipped cream topping, finished with a drizzle of guava syrup and a sprinkle of chopped nuts. It is the cake of birthday parties, baby showers, and plate lunch counters across the islands, and its bright pink color makes it instantly recognizable.

Why this recipe works: The cake is a thin, tender sponge — light enough to be the vehicle for the filling rather than the star. The guava jelly provides a sweet-tart ribbon that cuts through the richness, and the whipped cream topping, stabilized and chilled, gives the dessert its signature cloud-like finish. The syrup drizzle and nuts add color and crunch.

Key ingredients

• Guava jelly and guava syrup: the tart, tropical heart; look for Hawaiian brands if you can find them.
• A light sponge cake: baked thin in a sheet pan.
• Whipped cream: sweetened and stabilized with a little gelatin or cream cheese.
• Macadamia nuts or walnuts: the classic crunch on top.

Tips for the best guava cake

Bake the sponge thin in a sheet pan so it stays light, and do not overbake — 12 to 15 minutes at 350°F. Cool completely before assembling. Spread a thin, even layer of guava jelly over the cake, then the whipped cream, smoothing the top. Chill for at least 2 hours so the cream sets and the cake softens slightly against the jelly. Drizzle with guava syrup and scatter nuts just before serving.

Variations and storage

Make it as guava cream cheese bars by folding cream cheese into the topping, or swap the guava for passion fruit or lilikoi. Guava cake keeps 2 to 3 days in the fridge and is best served cold, straight from the refrigerator.

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