Corn Cake with Guava Frosting Recipe

5 from 6 votes

Corn Cake with Guava Frosting Recipe

Corn Cake with Guava Frosting is a flavor combo inspired by Colombian Mazzamora. The cake is super fluffy with a tiny hint of cornmeal and its topped with a super delicious guava buttercream that lends a nice fruity flavor to the cake. This simple, yet impressive cake can be made in 40 minutes with a handful of pantry staples plus a little bit of cornmeal and guava paste! Serve with Pasta al Limone for a wonderful dinner!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Colombian

Diet: Vegetarian

Servings: slices or 1 (8-inch) cake

Author: Adrianna Adarme

Cost: $10

Equipment

2 (8-inch) cake pans
1 medium bowl
Stand-mixer fitted with the paddle attachment
1 small skillet

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 unsalted butter, at room temperature or 4 sticks
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

Tips and Tricks

Make sure to sift the powdered sugar. You don’t want to end up with clumps of powered sugar in your frosting!
Cool cake to room temperature before frosting. The cooling process can take well over an hour to complete, but it’s best to frost the cake once its completely cooled to room temperature so the warmth of the cake doesn’t melt the frosting.
Where to find guava. Often times I find guava paste as Hispanic markets. In place of guava paste, you can always use strawberry jam. You won’t need to make a syrup first like with the guava paste, simply add 2 tablespoons of jam to the frosting measurements, then you’re good to go!
Leftover guava. Use any leftover guava puree for cocktails or some other dessert!

Equipment:

8-inch Cake Pans | Offset Spatula | Decorating Cake Stand | Whisk

Nutrition