1-First Step: Get the pan and oven ready

Start by preheating your oven to 350°F. Grease a square baking pan or line it with parchment paper for easy lifting later. This step matters because the batter sets best when it goes into a properly heated oven, and parchment makes cutting cleaner once the bars cool.

If you are baking for a crowd, a metal pan gives the edges a slightly firmer finish, while a glass pan gives a softer bake. Either one works well for these Guava Cake Bars Cuban Style, so use what you have.

2-Second Step: Mix the dry ingredients

In a medium bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Mixing these first helps the leavening spread evenly through the batter, so you do not end up with uneven pockets.

If you are making a gluten-free version, use your favorite 1:1 baking blend here. Keep the same method, and the recipe still works nicely.

3-Third Step: Cream the butter, lard, and sugar

In a large bowl, beat 1 stick butter at room temperature, 1 tablespoon lard at room temperature, and 1 cup sugar until the mixture looks fluffy and lighter in color. This usually takes 2 to 3 minutes with a hand mixer. The texture at this stage helps create the soft crumb that makes the Best Guava Cake Bars Cuban Style so pleasant to eat.

If you prefer not to use lard, swap in more butter or coconut oil. The flavor changes a little, but the bars still bake up tender.

4-Fourth Step: Add the eggs and flavoring

Beat in 2 large eggs at room temperature one at a time. Then stir in 1 teaspoon almond or vanilla extract if you are using it. Room temperature eggs blend more smoothly, which helps the batter stay fluffy instead of stiff.

The extract is optional, but it adds a warm note that plays well with the guava paste. Almond gives a bakery-style taste, while vanilla keeps things classic.

5-Fifth Step: Add the milk and dry mixture

Pour in 1 1/4 cups milk and mix until combined. Then add the dry ingredients a little at a time, stirring just until the batter comes together. Try not to overmix. That keeps the bars soft instead of dense.

The batter should be thick but spreadable. If it looks too stiff, add a small splash of milk. If it looks too loose, let it sit for a minute before adjusting.

6-Sixth Step: Layer in the guava paste

Spread about half of the batter into the prepared pan. Lay the 1 pound guava paste cut into 16 slices over the batter in an even layer. Then spread the rest of the batter over the top, covering the guava as best you can. It does not need to be perfect because the fruit softens and settles as it bakes.

For easier slicing, warm the guava paste slightly before assembling. That makes it easier to place without tearing the batter.

7-Seventh Step: Bake until golden

Bake for about 30 to 40 minutes, or until the top is lightly golden and a toothpick inserted into the cake part comes out mostly clean. The guava layer may stay a bit soft, and that is exactly what you want. It gives the bars a sweet, jammy center.

Do not rush the cooling time. These bars slice better once they are fully cool. If you cut them too early, the filling can smear.

8-Eighth Step: Finish and serve

When the pan is cool, dust the top with powdered sugar for decoration. Then cut into squares or bars. Serve them plain, or pair them with coffee, tea, or even a cold glass of milk.

For the cleanest slices, let the bars rest until completely cool, then use a sharp knife wiped clean between cuts.