Masa Real
Simple vanilla cake with guava paste filling
Servings: 12
Calories: 466kcal
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
- 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
- Substitute all-purpose flour with a gluten-free flour blend
- Use cake flour for an even lighter, more delicate crumb
- 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
- 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.