This heavenly bundt cake boasts a buttery, rich, and creamy texture, thanks to cream cheese in the batter.

Topped with two luscious glazes—vanilla and guava—it’s an irresistible dessert perfect for any occasion.

Ingredients

For the cake:

3 sticks unsalted butter, at room temperature
8 oz cream cheese, at room temperature
6 eggs, at room temperature
3 cups granulated sugar
1 tbsp vanilla extract
3 cups cake flour
1 tsp baking powder
¼ tsp sea salt

For the vanilla glaze:

1 ½ cups powdered sugar
Splash of vanilla extract
Enough heavy cream to reach desired consistency

For the guava glaze:

2 cups fresh guava (peeled)
¾ cup water
½ cup granulated sugar
1 tbsp corn starch
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, ensuring even coverage.

Step 2: In a mixing bowl, cream butter and cream cheese together until light and fluffy, about 4–5 minutes.

Gradually add sugar, beating well until incorporated.

Step 3: Add eggs one at a time, beating after each addition. Mix in vanilla extract.

Step 4: In a separate bowl, sift together cake flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Step 5: Pour the batter into the prepared bundt pan, smoothing the top.

Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the vanilla glaze by whisking powdered sugar, vanilla extract, and enough heavy cream to achieve the desired consistency.

Step 7: For the guava glaze, blend guava with water until smooth.

Strain into a saucepan, then stir in sugar, corn starch, and vanilla.

Cook over medium heat until the mixture thickens, about 5–7 minutes. Allow it to cool slightly.

Step 8: Drizzle both glazes over the cooled cake. Serve and enjoy the moist, tropical flavors!

Frequently Asked Questions (FAQs)

1. Can I substitute cream cheese in the cake batter?

Yes, mascarpone can be used as a substitute for cream cheese.

2. What if I can’t find fresh guava?

Canned guava or guava paste thinned with water can work as a substitute.

3. Can I make the glazes ahead of time?

Absolutely! Store them in airtight containers and refrigerate for up to 2 days. Bring them to room temperature before using.

4. How do I prevent the bundt cake from sticking?

Ensure you thoroughly grease and flour every corner of the pan, or use a non-stick baking spray.

5. Can I skip the guava glaze?

Of course! The cake is delicious with just the vanilla glaze or even plain.