Guava Cake Bars Cuban Style (Printable)

Buttery pastry filled with sweet guava paste, creating classic Cuban bars perfect for dessert or snacks.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon fine sea salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - ⅓ cup whole milk

→ Filling

09 - 12 oz guava paste, sliced into thin strips

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined without overmixing.
06 - Spread half the dough evenly into the prepared baking pan, creating an even base layer.
07 - Arrange guava paste strips in a single, even layer over the dough base.
08 - Gently spread remaining dough over the guava layer using a spatula or damp fingers to cover completely.
09 - Bake for 38 to 42 minutes, or until the top is golden brown and a toothpick inserted into the pastry layer comes out clean.
10 - Allow bars to cool completely in the pan. Lift out using parchment paper overhang and cut into 16 equal bars.

# Expert Advice:

01 -
  • The contrast between tender cake and jammy guava paste creates a texture that keeps you reaching for just one more bar.
  • These come together faster than you'd expect, making them perfect for unexpected guests or when you need something impressive without hours in the kitchen.
  • They taste distinctly tropical and special, but the ingredient list won't intimidate anyone learning to bake.
02 -
  • Don't skip letting eggs come to room temperature—cold eggs create a grainy, separated batter that never quite comes together smoothly no matter how much you beat it.
  • The guava paste must be sliced thin or it won't bake through properly and will stay almost gummy, which actually sounds okay until you realize it makes the bars hard to cut cleanly.
03 -
  • Using a kitchen scale for flour makes your bars consistent every time—the difference between 230 grams and 280 grams changes the whole texture.
  • Let your eggs and butter sit on the counter while you prep ingredients—rushing cold ingredients together creates an uneven batter that bakes unpredictably.
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