Guava chiffon cake is Hawaiian baking at its finest—light as a cloud, pink as a sunset, and fragrant with that unmistakable guava perfume. This is the cake that shows up at graduations, weddings, and birthday parties across the islands.

Chiffon cake was perfected in Hawaii (some say invented here) in the 1940s and 1950s, and local bakers immediately started adding tropical flavors. Guava chiffon became the signature version, with its beautiful pink color and delicate tropical sweetness.

Flat lay of guava chiffon cake ingredients including cake flour, eggs, guava nectar, sugar, vegetable oil, and cream of tartar
Everything you need for guava chiffon cake, the pink guava nectar gives this cake its signature island color.

For the Cake

For the Guava Glaze

Folding pink guava batter with whipped egg whites for guava chiffon cake
Gently folding the pink guava batter into the whipped egg whites — this is what gives chiffon cake its incredible lightness.
Finished guava chiffon cake with pink color and guava glaze, sliced to show fluffy interior
The finished guava chiffon cake — tall, light, and beautifully pink with a sweet guava glaze drizzled over top.

Tips

  • Don’t grease the pan – The batter needs to cling to the sides as it rises
  • Invert to cool – This prevents the cake from collapsing
  • Room temperature eggs – Whites whip better when not cold
  • Fold gently – The air in the whites is what makes chiffon so light

Where to Find Guava Nectar

In Hawaii, guava nectar is at every grocery store. On the mainland, check the international aisle or order online. Meadow Gold and Hawaiian Sun are classic brands. If you love guava, also try our Guava Nectar Punch and for more tropical baking, check out Mango Bread and Chocolate Haupia Pie.