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guava cake recipe

Guava Tres Leches Cake

This guava tres leches cake recipe is perfect for special occasions. Top with tres leches glaze, homemade whipped cream and guava marmalade for the ultimate dessert.
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Keyword: guava cake, guava tres leches cake, tres leches cake, guava marmalade, guava glaze
Prep Time: 25 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 12 servings
Calories: 550kcal


Ingredients For The Cake

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 eggs separate the yolks from the whites
  • 1/2 cup unsalted butter room temperature
  • 1 cup white granulated sugar
  • 1/2 cup whole milk
  • 2 tsp vanilla extract

Ingredients For The Tres Leches Glaze

Ingredients For The Whipped Cream & Guava Topping

  • 2 cups heavy cream
  • 3 tbsp white granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup guava marmalade can add more according to taste


How To Make The Cake

  • First, start by adding the flour, baking powder and salt to a bowl. Whisk together to combine and set aside for now.
  • Separate the eggs from the yolks very carefully. Make sure the whites are inside of a clean bowl and that you don’t mix any yolk in with the whites.
  • In a stand mixer, combine the butter and sugar. Mix until you have a creamy consistency. This may take about 3-5 minutes.
  • Add the egg yolks one at a time while continuing to mix.
  • Mix in the vanilla extract and 1/2 cup of milk.
  • Preheat the oven to 350 degrees F.
  • Begin adding the flour mixture about 1/4 cup at a time to the wet ingredients while mixing. Stop to scrape the sides of the bowl as needed.
  • Transfer the cake batter to a separate bowl and thoroughly wash and dry the mixer and mixing bowl.
  • Add the egg whites to the clean mixing bowl and mix on high speed until stiff peaks form.
  • Pour the beaten egg whites into the cake batter prepared earlier. Fold the egg whites in using a spatula just until it is incorporated into the batter.
  • Pour the cake batter into the baking dish and bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out dry.
  • Remove the cake from the oven and use a fork to poke holes into it. Don’t poke all the way to the bottom because you want the Tres Leches glaze to sit inside the cake and not escape from the bottom.
  • In a bowl, mix together the sweetened condensed milk, evaporated milk and whole milk. Pour this glaze over the cake about 1/2 cup at a time. Do this about 2-3 times or as many times as you wish depending on how moist you want the cake.
  • Top with whipped cream and guava marmalade dollops. Swirl the guava marmalade into the whipped cream topping to form nice patterns.
  • Refrigerate for at least 4 hours or overnight, serve and enjoy!

How To Make The Whipped Cream Topping

  • In a stand mixer, add the heavy cream, sugar and vanilla extract.
  • Mix on high speed until stiff peaks form and it resembles whipped cream. Do not over mix.
  • Top the completely cooled cake with whipped cream and dollops of guava marmalade and enjoy!


  • You should have about 1-2 cups of Tres Leches glaze left over. Serve it together with the cake because some people like pouring extra glaze over their slice.
  • When you’re testing the cake for doneness, insert a toothpick into the center. There might be cake clinging to the toothpick but that’s ok as long as the cake is dry and not wet.
  • Use room temperature butter and eggs for this guava cake recipe.
  • Use store bought guava marmalade like this one or make homemade if you’d like.
  • When topping the cake with guava marmalade, add the dollops to the top of the whipped cream about 1 tbsp at a time. Swirl it into the whipped cream and form nice patterns to decorate if you wish. I used about 1/2 cup of the guava marmalade but you can use more according to taste.


Calories: 550kcal | Carbohydrates: 58g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 220mg | Potassium: 343mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1157IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 1mg