Guava Chiffon Cake

Guava Chiffon Cake


"Moist and fluffy with a tropical twist. Great for a Hawaiian-style party! I frost the layers with either coconut or cream cheese frosting."


1 h 5 m servings 285 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
  2. Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
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  1. 15 Ratings


I made this 5 times in the past week. I wanted guava chiffon cake w/whipped cream and guava topping. Cake flour is the only way to go to get the light, fluffy chiffon. All-purpose flour creat...

The cake was moist and light, but needed a little something more. I decided to try and duplicate the way the cake is served from this well known Hawaiian Bakery in LA. I began by making a fil...

Made this as my own birthday cake and loved it!! I frosted it with whipped cream and made some guava glaze to go in the middle and on top. Everyone loved it and I ended up making it just a week ...

Please use cake flour instead of all-purpose. At least half the quantity. Also, did not use red food coloring- no reason to make it schmancy for internal use. However for a party that would b...

The cake was tasty, but it's definitely not from Deelite bakery. I had trouble frosting the cake with cool whip. I think I will put the cake in the freezer so it is extra chilled when ready to...

This was a very good and light summer dessert. I made a glaze to go on top of each cake layer by heating up guava nectar with powdered sugar and corn starch. After the nectar thickened and coole...

Followed the recipe to a tee, and was dissapointed. It didn't have the chiffon-like texture I was anticipating. It was a lot denser than other guiava cakes I've had. Perhaps it would have been b...

My DH absolutely loves this cake. Since discovering this recipe I have made it four times in two months lol. I made a glaze to go in the middle for a little extra quava flavor but my dh though...

It's okay, not impressed by it. Definitely Hawaiian style. It wasn't spongie enough for me. Followed the recipe to the "t".