Goiabada Fubá Cake: The Ultimate Brazilian Dessert Recipe

Why This Goiabada Fubá Cake Will Steal Your Heart

There’s something magical about the smell of a freshly baked Goiabada Fubá Cake wafting through the kitchen. Imagine sipping your morning coffee while biting into a slice of this golden, spongy cake filled with gooey guava goodness. I remember making this for the first time when my best friend from Brazil visited me. She walked into the kitchen and exclaimed, “This smells just like home!” That moment made me fall in love with this recipe. If you’ve never tried Goiabada Fubá Cake, now is your chance to experience a taste of Brazil that’s simple, comforting, and utterly irresistible.

A Little History Behind Goiabada Fubá Cake

Goiabada Fubá Cake is deeply rooted in Brazilian culture. Fubá, or fine cornmeal, has been a staple ingredient in Brazilian kitchens for generations. Paired with goiabada—a thick, sweet guava paste—it creates a flavor combination that screams comfort food. Growing up, my Brazilian neighbor used to bring over slices of this cake during holidays. It was always gone within minutes. The cake perfectly balances the sweetness of goiabada with the rustic texture of fubá, making it a timeless classic.

Why You’ll Love This Recipe

This cake is a crowd-pleaser. Its soft, moist texture paired with the tangy sweetness of guava paste is simply divine. Plus, it’s easy to make—even if you’re new to baking. The ingredients are pantry staples, and the preparation is straightforward. Whether you’re craving a snack or need a dessert to impress, this Goiabada Fubá Cake will not disappoint.

Perfect Occasions to Bake This Cake

This cake shines at any casual gathering, family brunch, or holiday celebration. Bring it to a potluck, serve it as an afternoon snack with coffee, or enjoy it as a dessert after dinner. It’s also perfect for cozy evenings when you want something sweet but not overly indulgent.

Ingredients for Goiabada Fubá Cake

• 2 cups of fine cornmeal (fubá)
• 1 cup of wheat flour
• 1 cup of sugar
• 1 cup of milk
• 3 eggs
• 1/2 cup of vegetable oil
• 1 tablespoon of baking powder
• 200 g of goiabada, cut into cubes and floured

Substitution Options

If you don’t have access to all the ingredients, here are some swaps:

• Fine cornmeal: Use medium-grind cornmeal, though the texture may vary slightly.
• Goiabada: Substitute with quince paste or even dulce de leche for a different twist.
• Vegatable oil: Melted butter works just as well.

Step 1: Preheat and Prepare

Start by preheating your oven to 180°C (350°F). Grease your baking pan generously with butter or oil to prevent sticking. I like using a round springform pan because it makes unmolding a breeze. Pro tip: Dust the pan with a little flour after greasing for extra non-stick insurance.

Step 2: Cream the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and creamy. This step is crucial because it adds air to the batter, giving the cake its signature spongy texture. Use a hand mixer or whisk vigorously if you’re doing it manually.

Step 3: Add Wet Ingredients

Pour in the milk and vegetable oil, then mix until everything is well combined. The batter should look smooth and slightly glossy. At this point, the aroma of the sweet mixture begins to fill the kitchen, teasing your senses.

Step 4: Incorporate Dry Ingredients

Add the fine cornmeal and wheat flour gradually, stirring gently to avoid lumps. Once incorporated, sprinkle in the baking powder and fold it in. Be careful not to overmix—just combine until the batter is uniform. Overmixing can make the cake dense instead of light and airy.

Step 5: Layer the Batter and Goiabada

Pour half of the batter into the prepared pan. Sprinkle half of the floured goiabada cubes evenly over the batter. Cover with the remaining batter, then top with the rest of the goiabada. This layering technique ensures every bite has a delightful burst of guava flavor.

Step 6: Bake to Perfection

Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with the warm, inviting scent of cornmeal and guava. Let the cake cool completely before unmolding to keep it intact.

Chef’s Tip for Success

To ensure the goiabada doesn’t sink to the bottom, toss the cubes lightly in flour before adding them to the batter. This trick helps them stay suspended, creating a beautifully balanced cake.

Timing Breakdown

Preparation Time: 15 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour
Resting and cooling are essential steps, so don’t rush them!

Extra Info About Goiabada

Goiabada is a traditional Brazilian sweet made from guava and sugar. It’s often enjoyed on its own or paired with cheese in a classic combo called “Romeo and Juliet.” Fun fact: Goiabada has been a part of Brazilian cuisine since colonial times!

Necessary Equipment

You’ll need a few basic tools: a mixing bowl, a whisk or hand mixer, a spatula, a baking pan, and measuring cups/spoons. A springform pan is optional but highly recommended for easy unmolding.

Storage Tips

To store your Goiabada Fubá Cake, wrap it tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to two days. For longer storage, refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor and texture.

If you live in a humid climate, refrigeration is key to keeping the cake from becoming soggy. Always check for any signs of spoilage before consuming stored cake.

For freezing, wrap individual slices in parchment paper and place them in a freezer-safe bag. They’ll last up to three months. Thaw overnight in the fridge before enjoying.

Tips and Advice

Use room-temperature eggs for easier blending. Sift the dry ingredients to avoid lumps. And don’t skip the resting time—it allows the flavors to meld beautifully.

Presentation Ideas

• Dust the cake with powdered sugar for a touch of elegance.
• Serve slices with a dollop of whipped cream or vanilla ice cream.
• Garnish with fresh mint leaves for a pop of color.

Healthier Alternatives

Here are six variations to make this cake healthier:

1. Gluten-Free: Replace wheat flour with almond flour or oat flour.
2. Low-Sugar: Use a sugar substitute like stevia or monk fruit.
3. Dairy-Free: Swap milk with almond or coconut milk.
4. Oil-Free: Use unsweetened applesauce instead of oil.
5. Protein-Packed: Add a scoop of vanilla protein powder to the batter.
6. Vegan: Use flax eggs and plant-based milk.

Mistake 1: Skipping the Flour Coating for Goiabada

Without tossing the goiabada in flour, it might sink to the bottom, leaving you with uneven layers. Always coat the cubes lightly to keep them suspended.

Mistake 2: Overmixing the Batter

Overmixing leads to a dense cake. Mix just until the ingredients are combined. Remember, a light hand makes a light cake.

Mistake 3: Not Cooling Before Unmolding

Rushing to unmold the cake while it’s still hot can cause it to break apart. Patience pays off—let it cool completely for a flawless finish.

FAQs About Goiabada Fubá Cake

What is goiabada?

Goiabada is a sweet paste made from guava and sugar, popular in Brazilian cuisine. It pairs beautifully with cheeses and in desserts like this cake.

Can I use coarse cornmeal?

Yes, but the texture will be grainier. Fine cornmeal gives the cake its characteristic softness.

How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean, the cake is ready.

Can I freeze this cake?

Absolutely! Wrap slices individually and freeze for up to three months.

Is there a substitute for goiabada?

Try quince paste or dulce de leche for a similar effect.

Why does my cake taste dry?

Overbaking can dry out the cake. Stick to the recommended time and check frequently toward the end.

What occasions suit this cake?

It’s perfect for brunches, potlucks, holidays, or as an everyday treat.

Can I make this vegan?

Yes, swap eggs for flax eggs and use plant-based milk and oil substitutes.

Why did my goiabada sink?

Skipping the flour coating causes sinking. Always toss the cubes in flour before adding.

Where can I buy goiabada?

Check Latin American markets or online retailers specializing in international foods.

Final Thoughts

Goiabada Fubá Cake is more than just a dessert—it’s a piece of Brazilian heritage wrapped in warmth and flavor. With its simple ingredients and easy preparation, it’s a recipe anyone can master. So grab your apron, gather your ingredients, and let this cake transport you to a cozy kitchen in Brazil. Trust me, one bite, and you’ll be hooked!