👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

   💡 Tip: Using parchment paper on the bottom of the pans can help prevent sticking.
2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

   💡 Tip: Ensures leavening agents are evenly distributed.
3. 3

   In a large bowl, cream together the softened butter and sugar until light and fluffy.

   ⏱️ 3-5 minutes

   💡 Tip: This process incorporates air, contributing to the cake's texture.
4. 4

   Beat in the eggs one at a time, then stir in the vanilla extract.

   💡 Tip: Adding eggs gradually prevents the batter from separating.
5. 5

   Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.

   💡 Tip: Do not overmix; overmixing can result in a tough cake.
6. 6

   Divide the batter evenly between the prepared cake pans.

   💡 Tip: Using a kitchen scale ensures even layers.
7. 7

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

   ⏱️ 30-35 minutes
8. 8

   Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

   ⏱️ 10 minutes
9. 9

   Once cooled, place one cake layer on a serving plate. Spread the guava paste evenly over the top. Place the second cake layer on top.

   💡 Tip: If the guava paste is too firm, gently warm it slightly to make it spreadable.
10. 10

    Dust with powdered sugar before serving, if desired.