Guava Cake

Note: I adapted this recipe from my Guava Cupcakes recipe. Guava puree and guava buttercream recipes can also be found in the cupcake recipe.

I used a “white cake” cake mix (Duncan Hines is better than Pilsbury IMHO) and substituted the oil with guava puree while adding a drop of red food coloring. I baked the cake according to the directions on the box in a 9x13 pan.

While the cake baked, I peeled and thinly sliced a very ripe mango. 

Once the cake cools, you can cut the cake horizontally to make thin even layers of cake. I also trimmed the edges so that I was working with squared off edges.

Before layering and frosting the cake, I placed a dallop of frosting on the cake platter to keep the cake from sliding around. Then, I layered the cake components:
1. Cake
2. Buttercream
3. Mango
4. REPEAT

I frosted the entire outside of the cake with buttercream. I should’ve decorated the top with mango slices in hindsight but will save that for the next cake. I used a mango because that is what I had in the kitchen but bananas, berries and stone fruits would be just as delicious!

I am not used to baking and I should take a cake decorating class but I hope this post exemplifies how fun and creative baking can be, even for beginners like me.

Guava Cake

Note: I adapted this recipe from my Guava Cupcakes recipe. Guava puree and guava buttercream recipes can also be found in the cupcake recipe.

I used a “white cake” cake mix (Duncan Hines is better than Pilsbury IMHO) and substituted the oil with guava puree while adding a drop of red food coloring. I baked the cake according to the directions on the box in a 9x13 pan.

While the cake baked, I peeled and thinly sliced a very ripe mango.

Once the cake cools, you can cut the cake horizontally to make thin even layers of cake. I also trimmed the edges so that I was working with squared off edges.

Before layering and frosting the cake, I placed a dallop of frosting on the cake platter to keep the cake from sliding around. Then, I layered the cake components:
1. Cake
2. Buttercream
3. Mango
4. REPEAT

I frosted the entire outside of the cake with buttercream. I should’ve decorated the top with mango slices in hindsight but will save that for the next cake. I used a mango because that is what I had in the kitchen but bananas, berries and stone fruits would be just as delicious!

I am not used to baking and I should take a cake decorating class but I hope this post exemplifies how fun and creative baking can be, even for beginners like me.

Guava Cake

Note: I adapted this recipe from my Guava Cupcakes recipe. Guava puree and guava buttercream recipes can also be found in the cupcake recipe.

I used a “white cake” cake mix (Duncan Hines is better than Pilsbury IMHO) and substituted the oil with guava puree while adding a drop of red food coloring. I baked the cake according to the directions on the box in a 9x13 pan.

While the cake baked, I peeled and thinly sliced a very ripe mango. 

Once the cake cools, you can cut the cake horizontally to make thin even layers of cake. I also trimmed the edges so that I was working with squared off edges.

Before layering and frosting the cake, I placed a dallop of frosting on the cake platter to keep the cake from sliding around. Then, I layered the cake components:
1. Cake
2. Buttercream
3. Mango
4. REPEAT

I frosted the entire outside of the cake with buttercream. I should’ve decorated the top with mango slices in hindsight but will save that for the next cake. I used a mango because that is what I had in the kitchen but bananas, berries and stone fruits would be just as delicious!

I am not used to baking and I should take a cake decorating class but I hope this post exemplifies how fun and creative baking can be, even for beginners like me.

Guava Cake

Note: I adapted this recipe from my Guava Cupcakes recipe. Guava puree and guava buttercream recipes can also be found in the cupcake recipe.

I used a “white cake” cake mix (Duncan Hines is better than Pilsbury IMHO) and substituted the oil with guava puree while adding a drop of red food coloring. I baked the cake according to the directions on the box in a 9x13 pan.

While the cake baked, I peeled and thinly sliced a very ripe mango.

Once the cake cools, you can cut the cake horizontally to make thin even layers of cake. I also trimmed the edges so that I was working with squared off edges.

Before layering and frosting the cake, I placed a dallop of frosting on the cake platter to keep the cake from sliding around. Then, I layered the cake components:
1. Cake
2. Buttercream
3. Mango
4. REPEAT

I frosted the entire outside of the cake with buttercream. I should’ve decorated the top with mango slices in hindsight but will save that for the next cake. I used a mango because that is what I had in the kitchen but bananas, berries and stone fruits would be just as delicious!

I am not used to baking and I should take a cake decorating class but I hope this post exemplifies how fun and creative baking can be, even for beginners like me.

Notes:

  1. welovetocook posted this

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