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Fluffy Corn Cake with Guava Frosting

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 1 (8-inch) cake

Ingredients

Fluffy Corn Cake Layers: 

  • 2 cups cake flour
  • 1/2 cup cornmeal 
  • 4 teaspoons baking powder
  • 1 teaspoon salt 
  • 4 tablespoons unsalted butter at room temperature
  • 1 1/2 cup white sugar
  • 1/2 cup vegetable oil 
  • 3 large eggs
  • 1 1/2 cups whole milk 

Guava Frosting: 

  • 4 ounces guava paste 
  • 1/4 cup water
  • 2 cups 4 sticks unsalted butter, at room temperature 
  • 4 1/2 cups powdered sugar sifted
  • 1/4 teaspoon of salt 
  • 1 tablespoon heavy cream

Instructions

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. 
  • Slice and serve with a cup of Nespresso. My favorite blend is Fortado Gran Lunga! I usually add a splash of almond milk and it's so good. 

Notes

*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.