Save My neighbor Maria handed me a tin of these guava bars one afternoon, still warm from her kitchen, and I understood immediately why they'd become her signature treat at every gathering. The way the buttery cake held that jewel-bright guava layer was pure architecture, and one bite explained everything about why this Cuban classic has survived generations. I pestered her for weeks before she finally wrote down the recipe on the back of an old envelope, laughing at how protective people get over their sweets. What struck me most was how simple the method felt once I understood the layering trick, yet how restaurant-quality the results looked sitting on a plate.
I made my first batch on a Tuesday when I was honestly just avoiding laundry, and my partner caught me sneaking a third bar before they'd even fully cooled. He sat down without asking, we shared the whole pan with black coffee, and somehow we ended up talking for an hour about nothing important—which is exactly what these bars do, they create a reason to pause. That's when I realized why they showed up at every celebration; they're not just dessert, they're an excuse to slow down together.
Ingredients
- All-purpose flour (2 cups): This is your cake foundation, and measuring by weight instead of volume prevents the dense mistakes I made early on.
- Baking powder (1½ teaspoons): Just enough lift to keep the cake tender without making it cakey, which would fight with that guava layer.
- Fine sea salt (¼ teaspoon): A small amount that makes the butter and sugar taste deeper, not salty.
- Unsalted butter (½ cup, softened): Room temperature is non-negotiable here—cold butter won't cream properly and you'll lose that fluffy texture that makes these bars cloud-like.
- Granulated sugar (¾ cup): This sweetens both the cake and plays against the guava's natural tartness.
- Large eggs (3, room temperature): Cold eggs won't incorporate smoothly, and that's when you get an uneven crumb.
- Vanilla extract (1 teaspoon): Adds warmth without competing with the guava flavor.
- Whole milk (⅓ cup): Keeps the batter tender and helps the guava stay moist during baking.
- Guava paste (12 oz, sliced into thin strips): This is your star—the paste needs to be thinly sliced so it distributes evenly and bakes through without exploding.
Instructions
- Set up your oven and pan:
- Preheat to 350°F and line your 8x8-inch pan with parchment, making sure there's overhang on two sides so you can lift the whole thing out without wrestling with a knife. This step saves you from broken corners.
- Combine your dry ingredients:
- Whisk the flour, baking powder, and salt together in a medium bowl—this distributes the leavening evenly so you don't get dense pockets later.
- Cream butter and sugar:
- Beat them together until they look pale and fluffy, usually 2 to 3 minutes with an electric mixer. This incorporates air that makes the cake tender, and you'll hear the mixer sound change when it's ready.
- Add eggs one by one:
- This takes a few minutes but prevents the batter from breaking, which would make your cake dense. Beat well after each egg, scraping the bowl's sides.
- Mix in vanilla:
- Just a quick beat to combine, nothing fancy.
- Alternate wet and dry ingredients:
- Start with a third of the flour mixture, then half the milk, then another third of flour, the remaining milk, and finish with the last of the flour. Overmixing creates tough cake, so stop as soon as you don't see streaks of flour.
- Layer the first dough:
- Spread half of the batter evenly into your pan—an offset spatula or the back of a spoon works, and slightly damping the spatula helps it glide without dragging up the pan.
- Arrange guava paste strips:
- Lay them out in a single, even layer so every bite gets that fruity center. If the strips are too thick, they won't bake through; too thin and they disappear.
- Top with remaining dough:
- Gently spread or use slightly damp fingers to press the last half of batter over the guava, sealing the edges so the paste stays contained. Be gentle or you'll drag the guava up into the top layer.
- Bake until golden:
- About 38 to 42 minutes—the top should be golden brown and a toothpick in the cake part (not the guava, which will always seem wet) should come out clean. The guava will bubble slightly at the edges.
- Cool completely:
- This is hard to wait for, but cooling in the pan ensures they hold their shape when you cut them.
- Cut into bars:
- A sharp knife wiped between cuts helps you get clean edges, and you'll have 16 perfect squares if you cut four rows each way.
Save There was a moment when I brought these to a gathering at my sister's house, set them on the table, and watched a group of people who'd never met before bond over them like they were passing around a secret. My sister's friend from work asked for the recipe, then brought her own batch the next month, and suddenly there was this tiny tradition forming around a simple dessert. That's when I understood that food isn't really about flavor or technique—it's about creating a moment where people decide to sit down together.
Why the Layering Matters
The beauty of these bars lives in that middle layer, where the guava stays moist and slightly jammy while the cake around it turns tender and golden. When you spread the dough in two halves with the filling sandwiched between, you're creating a structure that bakes evenly and holds together without the guava paste either burning on top or staying raw in the center. I learned this the hard way when I tried spreading all the dough at once and then dropping guava on top—it just sank and made everything dense.
Storage and Make-Ahead Options
These bars stay soft and fresh at room temperature in an airtight container for three days, and honestly they taste better the next day once the flavors have settled into each other. You can even make them a day ahead if you're bringing them somewhere, and the anticipation of knowing they're waiting in a tin somehow makes them taste even better. If you want to go wild, double the batch and freeze half—they thaw beautifully and taste like you just pulled them from the oven.
Variations and Flavor Twists
Once you've mastered the basic version, this recipe becomes a playground for small experiments that feel adventurous without being risky. A pinch of cinnamon in the dough adds a subtle warmth, or you can add lime zest for a tropical brightness that makes the guava sing even louder. Some people swear by replacing a quarter of the guava with cream cheese, which creates a richer, almost cheesecake-like layer that's genuinely addictive.
- Lime zest scattered into the dough gives a subtle tropical edge that doesn't overpower the guava, just lifts it.
- A touch of almond extract instead of all vanilla creates complexity without announcing itself loudly.
- Keep experimenting with your own ideas—the base is sturdy enough to handle your kitchen creativity.
Save These bars have become my answer to almost every occasion where I want to bring something that tastes homemade and feels special without spending my whole day in the kitchen. They're proof that some of the best things don't need to be complicated.
Recipe FAQs
- → What makes these bars distinctly Cuban?
These bars feature guava paste, a staple ingredient in Cuban Caribbean cuisine. The combination of buttery cake with sweet tropical guava filling represents classic Cuban baking traditions found in homes and bakeries throughout Cuba and Miami.
- → Can I use fresh guava instead of paste?
Fresh guava won't work well as it becomes too watery when baked. Guava paste is specifically concentrated and cooked down to hold its shape while providing intense fruit flavor. Look for it in the international or Latin aisle of most grocery stores.
- → How should I store these bars?
Store in an airtight container at room temperature for up to 3 days. The bars actually develop deeper flavor on the second day as the guava filling melds with the pastry. For longer storage, refrigerate for up to a week or freeze individually wrapped for up to 3 months.
- → Why is the dough divided into two portions?
The bottom layer creates a sturdy base that holds the fruit filling, while the top layer seals in the guava and creates that beautiful golden pastry crust. Spreading the top dough can be tricky—dampening your fingers helps prevent sticking.
- → Can I add cream cheese like the notes suggest?
Absolutely! Many Cuban bakers layer thin strips of cream cheese alongside the guava paste. The tangy cream cheese balances the intense sweetness of the guava beautifully. Simply soften the cream cheese slightly and cut it into thin strips before layering.
- → What's the best way to tell when they're done?
Look for a deep golden brown color on top. Insert a toothpick into the pastry areas avoiding the guava center—it should come out clean or with just a few moist crumbs. The filling stays somewhat soft even when fully baked, so don't be alarmed by the center's texture.