Guava Cake Bars Cuban Style

The first time I encountered guava paste, I was wandering through a Latin market, completely mesmerized by these dense, brick-red blocks wrapped in plastic. The shop owner caught me staring and explained it was the heart of Cuban pastelitos, those flaky pastries that disappear at family gatherings in seconds. I bought a brick on impulse and spent weeks experimenting until these cake bars emerged, part cookie, part cake, entirely magical.

Last Christmas, my grandmother took one bite and immediately asked for the recipe, which is basically her highest possible compliment. I made three batches that week because they kept vanishing from the kitchen counter before I could even pack them into tins.

Ingredients

• All-purpose flour: The structure builder here, providing the right amount of protein to keep these bars tender without crumbling apart
• Baking powder: Gives the dough just enough lift to create that irresistible cake-like texture while still staying dense enough to support the fruit layer
• Unsalted butter: Softened to room temperature creates pockets of air when creamed, resulting in that melt-in-your-mouth tenderness
• Granulated sugar: Sweetens and helps create that beautiful golden top while keeping the crumb soft and delicate
• Large eggs: Room temperature eggs incorporate better, creating structure and richness throughout the dough
• Vanilla extract: Pure vanilla enhances the buttery notes and bridges the gap between sweet dough and tangy guava
• Whole milk: Adds moisture and fat for tenderness, preventing the bars from becoming dry or cakey
• Guava paste: The star of the show, sliced thin creates concentrated bursts of tropical sweetness that caramelize slightly as it bakes

Instructions

Get your oven ready:

Preheat to 350°F and line your baking pan with parchment, letting the paper hang over the edges like a little sling for easy removal later

Whisk the dry ingredients together:

Combine the flour, baking powder, and salt in a medium bowl, ensuring the leavening is evenly distributed throughout

Cream the butter and sugar:

Beat them together until the mixture turns pale and fluffy, which takes about three minutes and creates the foundation for a tender crumb

Add the eggs one at a time:

Incorporate each egg completely before adding the next, then mix in the vanilla until everything is smooth and glossy

Combine wet and dry:

Alternate adding the flour mixture and milk, starting and ending with flour, mixing only until you no longer see visible dry streaks

Layer the bottom dough:

Spread exactly half the batter into your prepared pan, using an offset spatula to create an even base layer

Arrange the guava:

Lay the guava paste strips in a single layer over the dough, fitting them together like puzzle pieces to cover the surface completely

Top with remaining dough:

Dollop the remaining batter over the guava and gently spread to cover, using damp fingertips to smooth without disturbing the fruit layer underneath

Bake until golden:

Bake for 38 to 42 minutes, watching for the top to turn golden brown and checking that a toothpick in the dough portion comes out clean

Cool completely before cutting:

Let the bars rest in the pan until completely cool, then use the parchment sling to lift them out before slicing into neat squares

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These became my go-to contribution to potlucks because they travel beautifully and actually improve after sitting for a day, letting the guava flavor permeate the surrounding dough.

Working With Guava Paste

Guava paste can be stubborn to slice, so I chill it for 15 minutes first, then use a sharp knife coated in cooking spray. The slices should be thin enough to soften during baking but thick enough to maintain their identity in every bite.

Serving Suggestions

These bars need nothing more than a cup of strong Cuban coffee, but a dollop of whipped cream or a scoop of vanilla ice cream transforms them into an elegant dessert. I once served them warm with cream cheese frosting spiked with lime, and that combination nearly caused a riot at brunch.

Storage And Make-Ahead Tips

These bars keep exceptionally well, actually developing deeper flavor after 24 hours as the guava melds with the buttery dough. Store them in an airtight container at room temperature for up to three days, or freeze wrapped individually for up to a month, thawing at room temperature before serving.

• If freezing, separate layers with parchment paper to prevent sticking
• For gifting, wrap each bar individually in wax paper and tie with kitchen twine
• These bars travel well packed in a single layer in a rigid container

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Every time I make these, the kitchen fills with that unmistakable tropical aroma that makes me pause and appreciate how something so simple can bring so much joy.

FAQs About This Recipe

→ What does guava paste taste like?

Guava paste has a sweet, tropical flavor with hints of pear and strawberry. It's quite dense and intensely fruity, which pairs beautifully with the mild, buttery dough in these bars.

→ Can I use frozen guava paste?

Yes, frozen guava paste works well. Thaw it completely before slicing into strips. If it's too firm, let it sit at room temperature for about 30 minutes to soften slightly for easier layering.

→ Why is my dough difficult to spread over the guava?

The dough can be sticky. Try lightly dampening your fingers or using an offset spatula to gently spread it. Work from the center outward, and don't worry if some guava shows through—it will bake into a beautiful marbled top.

→ How do I know when the bars are done baking?

Look for a golden-brown top and edges. Insert a toothpick into the pastry portion (avoiding the guava center)—it should come out clean or with just a few moist crumbs. The center will set further as it cools.

→ Can I add cream cheese to the filling?

Absolutely! Spread a thin layer of softened cream cheese over the dough before adding the guava strips, or mix small dollops of cream cheese with the guava for a tangy contrast that cuts the sweetness.

→ How should I store these bars?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—the texture actually improves after a day as the flavors meld. They can also be frozen for up to 3 months.