Rose and lime cake with guava buttercream

January 21, 2022
0 Ratings
Photo by Cathy
  • Prep time 3 hours
  • Cook time 1 hour
  • Serves 6-8
Author Notes

Inspired by the pink cake we had at Suerte-ATX(!), I adapted Erin McDowell's rose cake for petit fours (from Fearless Baker!), converted it to a 3 layer loaf-sized cake filled with guava buttercream and lime curd (home made or store bought! Can also be switched to any tart fruit spread you like! mango curd/passionfruit curd/lemon curd!) —Cathy

What You'll Need
  • guava buttercream
  • 6 ounces guava paste
  • 4 ounces butter
  • Splash milk
  • Splash water
  • Pinch salt
  • rose cake
  • 227 grams butter
  • 298 grams granulated sugar
  • 3 large eggs, at RT
  • 5 grams vanilla extract
  • 271 grams all purpose flour
  • 2 grams baking powder
  • 1 gram fine sea salt
  • 141 grams whole milk
  • 40 grams rose water
  1. guava buttercream
  2. To make the rose cake (from Erin McDowell's Fearless Baker book!): Preheat the oven to 350F. Butter a jelly roll pan, then line with parchment paper. Butter parchment to ensure cake releases as nicely as possible. Set pan aside.
  3. In a medium bowl, whisk together flour, salt, and baking powder. In a container with a spout, combine rose water and milk mixture. Set these aside.
  4. In the bowl of a stand mixer, cream butter and sugar until light and fluffy (4-5 minutes). Scrape bowl to make sure everything is evenly creamed, and there's no uncreamed sugar at the bottom of the bowl.
  5. Add eggs one at a time, mixing each egg in at medium speed until fully incorporated. Scrape the bowl well after all the eggs have been added. Add vanilla and mix to combine.
  6. To the butter, sugar, egg mixture, add the whisked flour/baking powder/salt mixture. Mix on low until combined.
  7. Slowly stream in the milk/rose water solution into the cake mixture whilst the mixer is on low until combined.
  8. Pour batter into prepared pan. Smooth the top with an offset spatula. Once smoothed, lift pan a few inches from counter and drop to get rid off air bubbles.
  9. Bake for 20-25 minutes (I live at altitude, so it may take more time for folks at sea level), until tester comes out clean. Cool cake in pan for 15 minutes, then turn out on a wire rack to cool COMPLETELY before filling and frosting.
  10. To assemble cake: cut off short sides to straighten out the edges (the corners of the jelly roll pan are curved). Measure the cake, then cut into 3 equal rectangles. For the first layer, spread on a thin layer of guava buttercream, then a thin layer of lime curd (use homemade or store bought!). Repeat with the 2nd slice. Once the last layer is on, frost the cake entirely with remaining guava buttercream. Place in fridge to cool and set (I usually set it overnight, but it's not really required, buttercream is pretty firm).
  11. To serve: set out cake to come to room temp. Cut into 1 inch thick slices.
  1. rose cake
  2. To make the guava buttercream: microwave the guava paste with a splash of water until it's a very runny jam/jelly consistency. Set aside to cool to room temp.
  3. In a stand mixer, combine butter, salt and cooled guava paste until a spreadable consistency (I used my paddle attachment). Add a splash or so of milk, as the guava paste is very thick. Use as frosting once it is your desired consistency.
  4. This should make enough frosting for the entire cake!

See what other Food52ers are saying.

  • sdebrango
  • Cathy

3 Reviews

sdebrango February 21, 2022
Hi Cathy; I don’t see the sugar for the buttercream listed in ingredients. The cake sounds delicious!
Cathy February 21, 2022
Hi, sdebrango! I've never had to add sugar because the guava paste is sweet enough, and I add only enough water to melt it in the microwave. With the butter, it's thick enough to frost the cake. Enjoy!!
sdebrango February 21, 2022
Thank you, yes I re read the recipe and saw that you don’t add sugar thank you so much.