The Sweetest Mini Hawaiian Guava Cake Recipe for Tropical Joy

Guava cake reimagines ordinary dessert moments into tropical daydreams of sweet, fragrant indulgence.

Hawaiian baking traditions capture the essence of island culinary magic through this delightful treat.

Soft, moist layers infused with vibrant fruit flavors dance across your palate with unexpected complexity.

Rich cream and delicate guava notes create a harmonious balance that tingles taste buds.

Delectable textures merge light sponge with creamy filling, promising a sensory adventure beyond standard cake experiences.

Bakers seeking something extraordinary will find this recipe a delightful challenge that rewards creativity and skill.

Crafting these mini cakes requires passion, precision, and a willingness to embrace delicious experimentation.

Mini Hawaiian Guava Cake That’s Tropical and Soft

• Tropical Flavor Explosion: Bursting with authentic guava essence, this mini cake delivers a vibrant Hawaiian-inspired taste that transports your taste buds to a sunny island paradise.
• Effortless Gourmet Experience: Simple mixing technique and straightforward assembly make this recipe accessible for bakers of all skill levels, transforming complex flavors into an easy-to-create dessert.
• Textural Delight Combination: Soft, moist cake base meets creamy cream cheese layer and glossy guava gel, creating a multi-dimensional sensory experience with each delightful bite.
• Quick Celebration Treat: Perfect for summer gatherings, potlucks, or spontaneous dessert cravings, these mini cakes can be prepared in under an hour and offer a refreshing tropical twist to traditional cupcakes.

Guava Cake Ingredients for Mini Bakes

• Cake Mix: Convenient base for soft, fluffy cupcakes with quick preparation.
• Guava Juice: Adds tropical flavor and moisture to the cake batter.
• Eggs: Provides structure and richness to the cake texture.
• Coconut Oil: Enhances moisture and adds subtle tropical undertone.

• Guava Juice: Concentrated tropical flavor for the gel topping.
• Sugar: Sweetens and helps thicken the gel.
• Cornstarch: Creates smooth, glossy gel consistency.
• Water: Helps dissolve cornstarch for even gel formation.

• Cream Cheese: Provides creamy, tangy base for the topping.
• Sugar: Balances cream cheese's tanginess and adds sweetness.
• Vanilla Extract: Adds warm, classic flavor to the cream layer.
• Cool Whip: Lightens cream cheese mixture and adds airy texture.

Baking Instructions for Mini Hawaiian Guava Cake

Step 1: Prepare the Oven

Preheat the oven to 350°F. Line a jumbo or regular cupcake pan with cupcake liners.

Step 2: Create Cake Batter

• Cake mix
• Guava juice
• Eggs
• Coconut oil

In a mixer, combine all ingredients. Mix on low speed for 30 seconds, scrape the bowl, then mix on medium speed for 2 minutes until smooth and well blended.

Step 3: Bake the Cupcakes

Fill cupcake liners ⅓ full with batter. Bake for 19-22 minutes until tops turn light golden. Transfer cupcakes to a wire rack and let cool completely.

Step 4: Make Guava Gel Topping

• Guava juice
• Sugar

Bring to a boil over medium heat. Create a cornstarch slurry by whisking cornstarch and water. Remove juice from heat, whisk in slurry. Return to heat, boil for one minute. Cool gel in refrigerator.

Step 5: Prepare Cream Cheese Layer

Beat softened cream cheese until fluffy. Add sugar and vanilla extract, mixing thoroughly. Gently fold in thawed Cool Whip. Refrigerate mixture until ready to use.

Step 6: Assemble Cupcake Layers

Spread cream cheese mixture evenly over completely cooled cupcake tops. Refrigerate until cream cheese layer sets.

Step 7: Final Guava Glaze

Top cupcakes with cooled guava gel. Refrigerate until serving time for a delightful tropical dessert experience.

Tips for Getting Mini Guava Cakes Just Right

• Nail the Juice Selection: Choose fresh, high-quality guava juice for the most authentic and vibrant tropical flavor in your cake batter and gel topping.
• Control Mixing Speed: Blend cake ingredients at low speed first to prevent dry pockets, then increase to medium for a smooth, well-incorporated batter.
• Master Baking Timing: Watch cupcakes closely during the last few minutes of baking to achieve a light golden top without over-browning or drying out.
• Chill for Perfect Layers: Refrigerate cream cheese and guava gel layers to help them set properly and create clean, defined texture in each mini cake.
• Smooth Gel Technique: Whisk cornstarch slurry thoroughly and return to heat briefly to ensure a clear, glossy guava gel without lumps or raw starch flavor.

Store Mini Hawaiian Guava Cakes Without Losing Moisture

• Refrigerate: Store mini Hawaiian guava cakes in an airtight container in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Freeze: Wrap individual cupcakes securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the texture and flavor.
• Reheat: Gently warm refrigerated cupcakes at room temperature for 10-15 minutes before serving. Avoid microwaving to prevent the cream cheese and guava gel layers from becoming runny or losing their smooth consistency.

Best Sips and Sides for Mini Guava Cake

• Pair with Tropical Cocktail: Sip on a refreshing Mai Tai or Pina Colada that complements the cake's sweet guava flavor and Hawaiian-inspired profile.
• Match with Coconut Sorbet: Enhance the dessert's tropical notes by serving a scoop of creamy coconut sorbet alongside the mini cakes for a delightful contrast.
• Complement with Hawaiian Coffee: Brew a cup of Kona coffee to balance the cake's sweetness and provide a rich, smooth accompaniment that elevates the entire dessert experience.
• Serve with Fresh Fruit Salad: Create a light side of diced pineapple, mango, and passion fruit to add a fresh, zesty element that echoes the cake's tropical essence.

Easy Ways to Add Flavor to Mini Guava Cake

• Tropical Fruit Fusion: Replace guava juice with passion fruit or mango juice for a different tropical flavor profile, creating a vibrant and exotic mini cake experience.
• Coconut Crunch Edition: Sprinkle toasted coconut flakes on top of the cream cheese layer for added texture and a nutty Hawaiian-inspired element.
• Pineapple Paradise Remix: Incorporate finely chopped fresh pineapple into the cream cheese mixture, enhancing the tropical notes and adding natural sweetness.
• Macadamia Nut Boost: Fold chopped macadamia nuts into the cake batter for a rich, buttery crunch that complements the Hawaiian theme perfectly.

Mini Hawaiian Guava Cake Recipe

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4.8 from 36 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet Hawaiian guava cake whispers tropical paradise with its delicate layers of passion and flavor. Creamy guava frosting and light sponge cake transport taste buds to island bliss you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 1 strawberry cake mix
• 1 ⅓ cups (317 ml) guava nectar or guava juice
• 3 eggs (room temperature)
• ⅓ cup (79 ml) coconut oil (room temperature, liquid)

Binding and Flavor Enhancers:

• ½ cup (100 g) sugar
• ¼ cup (31 g) cornstarch
• 1 teaspoon vanilla extract

Creamy and Decorative Ingredients:

• 6 ounces (170 g) cream cheese, softened
• 6 ounces (170 g) Cool Whip, thawed
• 3 tablespoons water
• 2 cups (474 ml) guava nectar or guava juice

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Instructions

1. Prepare the oven environment by setting the temperature to 350°F (175°C) and arranging cupcake liners in a jumbo or standard cupcake pan.
2. Create the cake batter by blending cake mix, guava juice, eggs, and coconut oil in a mixer. Combine ingredients on low speed for 30 seconds, pause to scrape the bowl, then mix on medium speed for an additional 2 minutes until smooth and well-incorporated.
3. Carefully distribute the batter into cupcake liners, filling each approximately one-third full. Transfer the pan to the preheated oven and bake for 19-22 minutes, watching for a light golden surface indicating doneness.
4. Remove cupcakes from the oven and transfer to a wire cooling rack, allowing them to reach room temperature completely.
5. Craft the guava gel topping by combining guava juice and sugar in a saucepan. Bring the mixture to a boil over medium heat, then create a cornstarch slurry by whisking cornstarch and water together.
6. Remove the boiling guava mixture from heat, whisk in the cornstarch slurry, then return to heat. Boil for one minute, stirring constantly, then transfer to the refrigerator to cool and set.
7. Prepare the cream cheese layer by beating softened cream cheese until light and fluffy. Incorporate sugar and vanilla extract, mixing thoroughly.
8. Gently fold thawed Cool Whip into the cream cheese mixture, creating a smooth, airy texture. Refrigerate the mixture until needed.
9. Once cupcakes are completely cooled, spread the cream cheese mixture evenly across the tops, ensuring a uniform layer.
10. Refrigerate the cupcakes until the cream cheese layer firms up slightly.
11. Finish the dessert by glazing the cupcake tops with the cooled guava gel, creating a vibrant and tropical finish.
12. Return the cupcakes to the refrigerator until ready to serve, allowing the flavors to meld and the texture to set perfectly.

Notes

• Master the art of tropical baking with these mini Hawaiian guava cakes that burst with island-inspired flavors.
• Ensure ingredients are at room temperature for smoother mixing and better cake texture.
• Cornstarch slurry is crucial for creating a perfectly thickened, glossy guava gel topping that won’t run off the cake.
• Cool cupcakes completely before adding cream cheese layer to prevent melting and maintain structural integrity.
• Refrigeration is key for setting layers and intensifying the cake’s delightful flavor profile.
• Use a light hand when spreading cream cheese mixture to keep the cupcake’s delicate structure intact.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg