This fluffy corn cake with guava frosting sounds a little weird, but the combo couldn't be better. The cake is super fluffy with a tiny hint of cornmeal. It's paired with super delicious guava buttercream that lends a nice fruity flavor to the cake.
2cups4 sticks unsalted butter, at room temperature
4 1/2cupspowdered sugarsifted
To Make the Cake Layers:
Preheat your oven to 350 degrees F. Butter and flour two 8-inch cake pans. Set aside.
In a medium bowl, add the cake flour, cornmeal, baking powder and salt. Whisk until combined. Set aside.
To the bowl of a stand-up mixer with the paddle attachment, add the butter, sugar and vegetable oil. Beat until combined, about 1 minute. Add the eggs and beat until light and fluffy, about 2 minutes.
Turn the mixer to low speed and, alternating between the dry ingredients and the milk, add them to the butter/oil/sugar mixture until the batter is relatively smooth.
Divide the batter amongst the two prepared baking pans and transfer to the oven to bake for about 17 to 20 minutes, until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.
To Make the Guava Puree (for the frosting):
To a small skillet, set over medium heat, add the guava paste and water. Stirring gently and regularly, cook until the guava paste has turned into a puree. This may take 2 to 3 minutes until the guava paste has softened and combined with the water. Transfer to a small bowl and allow to come to room temperature before adding it to the frosting. If needed, you can stick it in the fridge to chill it faster. Measure out 2/3 cup guava puree. Save any leftover puree for cocktails.
To Make the Frosting:
In the bowl of a stand-up mixer, with the paddle attachment, add the butter, powdered sugar and salt. Cover your mixer with a clean kitchen towel and beat until smooth, about a minute. Covering the mixer will prevent a bunch of powdered sugar from flying everywhere. Pour in the 2/3 cup guava puree and mix until combined. If there are a few little chunks of guava, that’s ok! Mine had them too. Add the heavy cream and beat for a full minute. This will make the frosting light and fluffy.
To Frost the Cake:
So, I sliced each cake layer into two so that I had four cake layers. This is one hundred percent optional. You can definitely just use two cake layers for your cake.
Place the first cake layer on your cake board (or plate), and add about 1/4 cup of frosting and smooth out to an even layer. Repeat with the second, third and fourth cake layer. Add a crumb coat to the outside and chill for about 15 minutes in the fridge.
Add the second outside layer and add sprinkles of choice to the sides.
*You can often times find guava paste at Hispanic markets. In place of guava paste, you can always use strawberry jam. You won't have to make a syrup, tho. Simply add the 2 tablespoons of jam to the frosting measurements.Equipment:8-inch Cake Pans | Offset Spatula | Decorating Cake Stand | Whisk