My friends, I’m SO excited to bring you this recipe today!
I’m sure you’ve heard me talk plenty about how much I loved going to the Cuban bakery with my mom on Saturday mornings as a kid. We’d always get Cuban bread, croquettes, pastelitos and torticas de moron, just to name a few. Well, these guava cake bars would occasionally make an appearance and they were DELISH!
Unless you were born in a Cuban family or were brought up here in South Florida, you’re probably clueless about these cake bars. Picture this: A dense vanilla flavored cake with rich, sweet guava in the middle.
Sounds amazing, right!?
In Spanish, these guava cake bars are called masareal (pronounced mah-sah-reh-al) which translates to “royal pastry” or “royal dough”. I honestly don’t even know haha…never had to translate this word in the past but here we are.
For this recipe, I used Bob’s Red Mill’s Organic Unbleached All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat.
You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added. Bob’s Red Mill is one of my favorite brands of all time for baking.
Here’s how I made these guava cake bars!
How To Make Guava Cake Bars (Cuban Masa Real de Guayaba)
- Prep your ingredients and preheat the oven. Read through the ingredient list and prep all of them. This makes the process go by way faster. Preheat oven to 350 degrees F. Spray a 9×13 baking pan with nonstick cooking spray. Set aside.
- Mix all your ingredients. In a large mixing bowl, cream together butter and sugar first then add the eggs, vanilla extract, and milk. Next, you add the flour, 1 cup at a time, baking powder, and salt until all is well combined. The batter should not be drippy, it will be very thick yet spreadable.
- Transfer half the batter into the pan first. Into the prepared baking pan, add half of the cake batter, making sure the batter is evenly spread across covering the entire bottom of the pan. It doesn’t have to be perfect so don’t worry.
- Add guava slices then add the rest of the batter. Cover the entire first cake layer of batter with guava slices. Fill in any empty spots. Add the remaining cake batter on top of the guava slices, making sure to cover all the guava slices.
- Bake and DEVOUR! Pop it in the oven and bake for 45-50 minutes until brown on top. Make sure to wait until they are completely cooled before cutting into them. Trust me if you don’t wait, you may end up burning your mouth with hot guava. No bueno. You should get approximately rectangular cake bars.
That’s all folks! Can’t wait for you to make these cake bars!
You may also like:
- Fluffy Pancakes with Guava-Maple Syrup
- Individual Tiramisu Cups
- Oatmeal Chocolate Chip Cookies
- Cuban-Style Arroz Con Leche (Rice Pudding)
Guava Cake Bars (Cuban Masa Real de Guayaba)
- 2 sticks unsalted butter room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/4 cup any milk
- 3 cups Bob’s Red Mill Organic Unbleached White All-Purpose Flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 14 ounces guava paste sliced 1/2 inch thick
- Preheat oven to 350 degrees F. Spray a 9×13 baking pan with nonstick cooking spray. Set aside.
- In a large mixing bowl, cream together butter and sugar. Mix together eggs, vanilla extract, and milk then add flour, 1 cup at a time, baking powder, and salt. Mix until all is well combined. The batter should not be drippy, it will be thick yet spreadable.
- Into the prepared baking pan, add half of the cake batter, making sure it is evenly spread across covering the entire bottom of the pan.
- Next, add the slices of guava paste on top of the cake batter in the square pan, making sure to cover the entire cake layer. Add the remaining cake batter on top of the guava slices, making sure to cover all the guava slices.
- Bake for 45-50 minutes until brown on top. Once completely cooled, cut the square cake into rectangular cake bars. Serve and enjoy!
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo