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Guava is certainly a treat South-of-the-Border. Layer cake is Southern dessert staple. Bring them together, and you have the makings of an epic sweet treat! Chef Sandra Gutierrez, who wrote the new cookbook The New Southern-Latino Table stopped by Tonia's Kitchen to talk about her recipe for a delicious Guava Layer Cake with Cream Cheese Frosting. Sandra told Tonia it's almost like an enhanced vanilla cake to has a kick! She adds its an easy recipe to follow and will give a special after-dinner course that is unique and very, very tasty!
Guava is certainly a treat South-of-the-Border. Layer cake is Southern dessert staple. Bring them together, and you have the makings of an epic sweet treat! Chef Sandra Gutierrez, who wrote the new cookbook The New Southern-Latino Table stopped by Tonia's Kitchen to talk about her recipe for a delicious Guava Layer Cake with Cream Cheese Frosting. Sandra told Tonia it's almost like an enhanced vanilla cake to has a kick! She adds its an easy recipe to follow and will give a special after-dinner course that is unique and very, very tasty!
For the cake
- 2 ¼ cups self-rising flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups guava jelly
For the frosting
- 1 (8-ounce) package cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 2 ½ cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Preheat the oven to 350°F. Butter two 8-inch round cake pans; line the bottom of the pans with parchment paper and butter the parchment. Sift together the flour and baking powder into the bowl of an electric mixer; add the butter, sugar, eggs, and vanilla. Beat on low-speed until combined. Increase the speed to medium and beat for 3 minutes, or until the batter is light, fluffy, and very pale yellow (or beat for 5 minutes by hand). Divide the batter into the prepared pans and bake for 35–40 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans for 5 minutes. Loosen the cakes from the sides of the pans with a knife, then invert them onto cooling racks; peel off the parchment paper and turn them right side up to cool completely.
In the meantime, make the frosting: In a large bowl of an electric mixer, beat the cream cheese and butter together until smooth, about 1–2 minutes (or beat by hand using a wooden spatula for about 2–3 minutes).
Gradually add the confectioner’s sugar, beating until smooth; stir in the vanilla, cover, and set aside.
Using a serrated knife, carefully slice each cake into 2 even layers. Place the top half of a cake, top side down, on a platter. Spread ⅓ of the guava jelly evenly over it. Put the bottom half of the cake, cut side down on top of the bottom layer and spread on the second ⅓ of the jelly. Place the bottom half of the other cake on the second layer, cut side up, and spread on the remaining jelly. Top with the remaining layer, top side up. Ice the sides and top of the cake with the cream cheese frosting; chill the cake for 1 hour or up to 24 hours before serving.
