Masa Real

Cuban masa real has always held a special place in my heart, not just for its rich, buttery flavor and delicate crumb or guava filling, but for the memories tied to it. My dad was a chef in Cuba, and this was one of the treats he would make that quickly became a favorite in our home. I grew up enjoying slices of masa real as an afterschool snack, often paired with a glass of milk and it always felt like the perfect little indulgence after a long day.

There is something so beautifully simple yet deeply satisfying about this recipe, it is humble in its ingredients but absolutely extraordinary in its flavor and the warmth and nostalgia it carries with every single bite. Today, I am so honored and proud to share my dad's cherished Cuban masa real recipe with you, and I hope it brings as much joy and comfort to your home as it has always brought to mine.

What is Masa Real?

• Translation:
  • "Masa Real" translates to "Royal Dough" in English, a fitting name for such a beloved and special traditional Cuban treat.
  • This snack is also called "Mata Hambre" and that translates to "Hunger Killer" in English. That is a very fitting and expressive name, as it is the kind of hearty, dense cake that is meant to completely fill you up and cure any hunger

• What it is
  • Masa real is a traditional Cuban baked good that has been cherished in Cuban households and bakeries for generations
  • It is a soft, tender, and slightly sweet pastry made from a simple but delicious dough of flour, butter, sugar, eggs, salt, and vanilla
  • The dough has a rich, buttery texture that is both delicate and satisfying, similar to a shortbread-style pastry

• The Filling
  • What makes masa real truly special is its signature filling of sweet, vibrant guava paste, which adds a fruity, floral sweetness that perfectly complements the rich, buttery dough
  • The combination of the soft pastry and the sweet guava filling is an iconic Cuban flavor pairing that is deeply nostalgic for anyone who grew up in a Cuban household

• How it's enjoyed
  • It is traditionally enjoyed as a snack or light dessert, often paired with a warm cup of Cuban coffee or café con leche
  • It is a popular snack for Cuban children and a staple at Cuban family gatherings and celebrations
  • It is commonly found in Cuban bakeries, known as panaderías, throughout Miami and other cities with large Cuban communities

Key ingredients needed for this simple guava cake

For the full list of ingredients and quantities, please check the recipe card below

• All-purpose flour – The base that gives the cake its structure and soft crumb
• Butter – Adds rich flavor and creates a tender, moist texture
• Sugar – Sweetens the cake and helps achieve a light, delicate crumb
• Eggs – Provide structure, richness, and help the cake rise properly
• Guava paste – The signature filling that adds a sweet, fruity contrast to the buttery cake

How to make this guava snack cake

• Preheat your oven to 350°F (175°C). Grease and line 9x13 rectangular baking pan with parchment paper.
• In a large bowl, beat the butter and sugar together until light, fluffy, and pale in color.
• Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vegetable oil
• Gradually add the flour, salt and baking powder to the wet mixture, mixing just until combined. Do not overmix.
• Spread half of the batter evenly into the prepared pan. Try to spread the batter as evenly as possible.

• Slice the guava paste into thin (¼-1/3 inch thick) pieces. I like to place the guava paste in the freezer for a couple of minutes to help make it firmer and easier to slice.
• Add a layer of guava paste slices on top. Do not overlap the guava slices, just make sure they're right next to each other to give that iconic guava layer this cake is known for.

• Then spread the remaining batter over the guava layer. Make sure to spread the batter out as evenly as possible.

• Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake (not the guava layer) comes out clean.
• Let the cake cool in the pan for at least 45 minutes to an hour before slicing.
• Cut into rectangles and serve.

Variations and substitutions for this classic guava-filled cake

Filling Variations

• Use pineapple preserves or coco en almibar for a different fruity twist
• Try a mix of guava and cream cheese for a creamy, slightly tangy filling
• Swap the guava paste for layer of dulce de leche for extra richness

Butter & Fat Substitutions

• Replace butter with shortening for a more traditionally Cuban option
• Use half butter and half oil for a slightly lighter, more moist texture
• Substitute with plant-based butter for a dairy-free version

Flour Options

• Substitute all-purpose flour with a gluten-free flour blend
• Use cake flour for an even lighter, more delicate crumb

Flavor Enhancements

• Add lemon or orange zest to brighten the flavor
• Mix in a splash of almond extract along with vanilla for a deeper aroma
• Sprinkle a little cinnamon for a warm, subtle spice

Texture & Style Variations

• Turn it into cupcakes for individual servings
• Bake in a loaf pan for a thicker, sliceable version
• Add a light powdered sugar dusting or simple glaze on top

Storage instructions for Cuban masa real (guava-filled cake)

• Room Temperature (Best for Freshness):
  Store masa real in an airtight container at room temperature for up to 2–3 days. Keep it in a cool, dry place away from direct sunlight to maintain its soft texture.
• Refrigeration:
  If your kitchen is warm or humid, refrigerate the cake in an airtight container for up to 5 days. Keep in mind that refrigeration may slightly firm up the texture.
• Bring to Room Temperature Before Serving:
  For the best flavor and softness, let refrigerated masa real sit at room temperature for about 20–30 minutes before serving.
• Freezing Option:
  Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
• Thawing Instructions:
  Thaw overnight in the refrigerator or at room temperature for a few hours. Avoid microwaving, as it can affect the texture.
• Storage Tip:
  Place parchment paper between slices when storing to prevent sticking from the guava filling.

Check out these other Cuban recipes

Print Recipe

Masa Real

Simple vanilla cake with guava paste filling

Prep Time10 minutes mins

Cook Time45 minutes mins

Cooling Time45 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert

Cuisine: cuban

Servings: 12

Calories: 466kcal

Author: Cari

Ingredients

• 1 ½ cup white granulated sugar
• 1 cup unsalted butter melted
• 1 ½ teaspoon vanilla extract
• 4 large eggs
• 2 tablespoons vegetable oil
• 3 cups All purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 28 oz of guava paste 2 14oz packages

Instructions

• Preheat your oven to 350°F (175°C). Grease and line 9x13 rectangular baking pan with parchment paper.
• In a large bowl, beat the butter and sugar together until light, fluffy, and pale in color.
• Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vegetable oil
• Gradually add the flour, salt and baking powder to the wet mixture, mixing just until combined. Do not overmix.
• Spread half of the batter evenly into the prepared pan. Try to spread the batter as evenly as possible.
• Slice the guava paste into thin (¼-1/3 inch thick) pieces. I like to place the guava paste in the freezer for a couple of minutes to help make it firmer and easier to slice.
• Add a layer of guava paste slices on top. Do not overlap the guava slices, just make sure they're right next to each other to give that iconic guava layer this cake is known for.
• Then spread the remaining batter over the guava layer. Make sure to spread the batter out as evenly as possible.
• Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake (not the guava layer) comes out clean.
• Let the cake cool in the pan for at least 45 minutes to an hour before slicing.
• Cut into rectangles and serve.

Notes

Variations and substitutions for this classic guava-filled cake

Filling Variations

• Use pineapple preserves or coco en almibar for a different fruity twist
• Try a mix of guava and cream cheese for a creamy, slightly tangy filling
• Swap the guava paste for layer of dulce de leche for extra richness

Butter & Fat Substitutions

• Replace butter with shortening for a more traditionally Cuban option
• Use half butter and half oil for a slightly lighter, more moist texture
• Substitute with plant-based butter for a dairy-free version

Flour Options

• Substitute all-purpose flour with a gluten-free flour blend
• Use cake flour for an even lighter, more delicate crumb

Flavor Enhancements

• Add lemon or orange zest to brighten the flavor
• Mix in a splash of almond extract along with vanilla for a deeper aroma
• Sprinkle a little cinnamon for a warm, subtle spice

Texture & Style Variations

• Turn it into cupcakes for individual servings
• Bake in a loaf pan for a thicker, sliceable version
• Add a light powdered sugar dusting or simple glaze on top

Storage instructions for Cuban masa real (guava-filled cake)

• Room Temperature (Best for Freshness):
  Store masa real in an airtight container at room temperature for up to 2–3 days. Keep it in a cool, dry place away from direct sunlight to maintain its soft texture.
• Refrigeration:
  If your kitchen is warm or humid, refrigerate the cake in an airtight container for up to 5 days. Keep in mind that refrigeration may slightly firm up the texture.
• Bring to Room Temperature Before Serving:
  For the best flavor and softness, let refrigerated masa real sit at room temperature for about 20–30 minutes before serving.
• Freezing Option:
  Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
• Thawing Instructions:
  Thaw overnight in the refrigerator or at room temperature for a few hours. Avoid microwaving, as it can affect the texture.
• Storage Tip:
  Place parchment paper between slices when storing to prevent sticking from the guava filling.