Masa Real (Royal Guava Cake)
Masa Real (Royal Guava Cake)
Ingredients
- 250 g unsalted butter, room temperature
- 250 g white sugar
- 4 large eggs, room temperature
- 400 g all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 120 ml whole milk
- 1 teaspoon vanilla extract
- 400-500 g guava paste, cut into 1/2 inch thick slices
Instructions
- 1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9-inch round or square cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 175
- 2
In a medium bowl, whisk together the 400 g all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Set aside.
⏱️ 5 min
- 3
In a large mixing bowl, using an electric mixer, cream together the 250 g room temperature unsalted butter and 250 g white sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the 4 large room temperature eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Gradually add the dry ingredient mixture to the wet mixture, alternating with the 120 ml whole milk. Begin and end with the dry ingredients (e.g., add 1/3 of flour mixture, mix until just combined, add 1/2 of milk, mix, add 1/3 of flour mixture, mix, add remaining milk, mix, add remaining flour mixture, mix). Mix until just combined, being careful not to overmix the batter.
⏱️ 5 min
- 6
Stir in the 1 teaspoon vanilla extract until evenly distributed.
⏱️ 1 min
- 7
Pour half of the cake batter into the prepared baking pan. Arrange half of the 400-500 g guava paste slices evenly over the batter. Pour the remaining cake batter over the guava layer, then top with the remaining guava paste slices.
⏱️ 4 min
- 8
Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
⏱️ 50 min•🌡️ 175
- 9
Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. This passive cooling time helps prevent the cake from breaking.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Masa Real (Royal Guava Cake)
- 250 g unsalted butter, room temperature
- 250 g white sugar
- 4 large eggs, room temperature
- 400 g all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 120 ml whole milk
- 1 teaspoon vanilla extract
- 400-500 g guava paste, cut into 1/2 inch thick slices
Instructions
- 1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9-inch round or square cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 175 - 2
In a medium bowl, whisk together the 400 g all-purpose flour, 2 teaspoons baking powder, and a pinch of salt. Set aside.
⏱️ 5 min - 3
In a large mixing bowl, using an electric mixer, cream together the 250 g room temperature unsalted butter and 250 g white sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the 4 large room temperature eggs one at a time to the butter and sugar mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Gradually add the dry ingredient mixture to the wet mixture, alternating with the 120 ml whole milk. Begin and end with the dry ingredients (e.g., add 1/3 of flour mixture, mix until just combined, add 1/2 of milk, mix, add 1/3 of flour mixture, mix, add remaining milk, mix, add remaining flour mixture, mix). Mix until just combined, being careful not to overmix the batter.
⏱️ 5 min - 6
Stir in the 1 teaspoon vanilla extract until evenly distributed.
⏱️ 1 min - 7
Pour half of the cake batter into the prepared baking pan. Arrange half of the 400-500 g guava paste slices evenly over the batter. Pour the remaining cake batter over the guava layer, then top with the remaining guava paste slices.
⏱️ 4 min - 8
Bake the cake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
⏱️ 50 min•🌡️ 175 - 9
Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. This passive cooling time helps prevent the cake from breaking.
⏱️ 15 min