Sweet Brazilian Cake

This Brazilian sweet treat is made of eighteen super thin cake layers rolled up with sweet guava paste inside. It's a real stunner that’ll wow friends with its gorgeous look and amazing flavor.

I whip this up anytime there’s a big event since bringing it back from Brazil. First time I made it for a family get-together, everyone whipped out their phones for pics before trying a single bite.

Ingredients

Cake Batter

• 45 tablespoons unsalted butter Let it come up to room temp and have a little extra to grease the pans. The richer the butter, the tastier the cake
• 3 cups plus 1 1/2 tablespoons sugar Adds just the right touch of sweetness without being too much
• 9 large egg yolks Room temp makes the cake super tender and rich
• 4 1/2 cups all-purpose flour And you'll need a bit for dusting pans. Good flour makes the layers perfectly delicate
• 9 large egg whites Whip these into stiff peaks to give the batter that signature lift

Filling and Topping

• 28 ounces guava paste Chop it up. Pick out a great brand for that classic taste
• 3/4 cup plus 1 1/2 tablespoons water Thins the guava paste to spread it out smoothly
• 1 1/2 tablespoons port wine Totally optional, but it adds a fancy depth if you want to use it
• 18 tablespoons granulated sugar Split up for sprinkling over the top

Step-by-Step Directions

Getting ready:

Gather and measure out all your baking ingredients first. Having everything set up makes this project way easier later.

Making the filling:

Pop the guava paste, your water, and port (if you’re using it) in a medium-sized nonstick pot. Set the heat to medium-high and stir as it comes to a gentle boil. Keep stirring until the guava melts down and the mixture is smooth. If you spot stubborn pieces, strain it. Let it cool off, then divide into 9 equal blobs.

Mix the batter:

In your mixer with the paddle side, beat the butter for a couple of minutes on medium speed. Drop the speed and gradually add in sugar, then ramp it up for 3–5 minutes until it's silky and soft. Toss in the yolks one at a time on low speed, letting each one mix in before the next.

Add the flour:

Keep the speed low, tip in flour bit by bit, and mix until it's smooth batter. If you need to scrape down the sides now and then, go for it.

Fold in egg whites:

Use a spatula to gently fold in the whipped whites so you don’t knock out the fluffiness. Don't stir hard. Preheat your oven to 350°F (180°C).

Baking the layers:

Grease and dust 9 baking pans (about 10 x 15 inches). Scoop out about 1 cup of batter onto each, then use an offset spatula to spread it as thin and even as you can. Bake the first one 3 1/2 to 4 minutes, but don’t let it get browned.

Unmolding:

Take it out and put the pan on a kitchen towel. These cakes are delicate, so carefully run a butter knife around the outsides to loosen it. Sprinkle 2 tablespoons sugar right on top, lay another towel over it, then put a bigger empty baking sheet on top—so you’ve sandwiched the towel and cake between two sheets. Flip the stack so the cake pops out onto the towel.

Rolling & layering it up:

Pull off the top sheet, and gently slide the bottom one out from under the cake. While it’s still warm, spread the guava mixture over the top, then start rolling from one short side, using the towel to start rolling the cake up tightly. Keep nudging the towel under it as you roll. Cover your rolled-up cake layer with the towel and set it aside.

Final assembly:

Take every rolled cake and wrap it up inside the next cake layer (each one brushed with guava). If cracks pop up, just pinch them back together with your fingers while the cake's warm, then sprinkle more sugar on the top. When you’re done, trim off both ends to tidy things up.

Guava paste is the absolute star here. Its punchy pink color and tropical flavor turn a plain rolled cake into something people remember. When I hit up Recife, I saw whole sweet shops dedicated to it. Folks can’t get enough.

Pin it

Storage

This guava roll holds up awesome in the fridge for about seven days. Wrap it tightly in parchment paper or plastic wrap to keep it fresh. If you want, you can also keep it at room temp, but eat it within three days. Want to save it even longer? Slice it up and freeze individual pieces for up to a month—that way you can grab just what you need.

Swaps and Options

If you can’t hunt down guava paste, try swapping in Nutella or caramel spread for another tasty version. Dulce de leche brings a rich caramel vibe that’s great with this feather-light cake. Want to mix it up more? Check out other fruit pastes like quince or apricot. And if you’re looking to cut down on richness, use cream cheese for part of the butter—it makes a moister cake that’s still nice and soft.

Serving Suggestions

Traditionally, folks serve this cake in skinny slices with a good, strong cup of Brazilian coffee. If you're feeling fancy, lay out the slices fanned on a platter, then sprinkle on some mint leaves and fresh berries. For a more filling dessert, add a spoonful of sweetened crème fraîche and pile on tropical fruit like mango or pineapple.

Cultural Backstory

Bolo de Rolo is so important in Brazil, Pernambuco state officially named it an intangible cultural treasure back in 2008. It started out in northeastern Brazil, where Portuguese settlers worked their baking magic with local guava. Sometimes there are fewer layers, but the wow-factor versions can pack twenty or more. Look for it at Brazilian weddings, birthdays, and Christmas—it’s everywhere at celebrations.

Frequently Asked Questions

→ What is Bolo de Rolo?

Bolo de Rolo is a traditional Brazilian cake made up of multiple thin layers rolled with a sweet guava filling.

→ What is the texture of this cake?

This cake is soft and tender because of its delicate rolled thin layers.

→ Can the guava paste be substituted?

Yes, you can use Nutella or dulce de leche for a different flavor twist.

→ How should Bolo de Rolo be stored?

You can keep it in the fridge for a week, at room temperature for three days, or freeze it for up to a month.

→ What can I serve it with?

Bolo de Rolo tastes great with vanilla or coconut ice cream, or paired with a slice of Edam cheese.