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hummingbird cake recipe

hummingbird cake recipe

This Hummingbird Cake is a delightful treat featuring three tender, moist layers bursting with banana, pineapple, pecans, and warm spices. Finished with a rich, tangy cream cheese frosting, it's a perfect cake for any occasion, combining flavors reminiscent of carrot cake and banana bread.
Prep : 10 Total : 25 minutes
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Ingredients
  

For the Cake

  • 2.5 cups all purpose flour (measured properly)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup unsalted butter room temperature
  • 0.5 cup vegetable oil
  • 1 cup packed light brown sugar
  • 0.5 cup granulated white sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 large egg white
  • 1.75 cups mashed overripe banana (about 4-5 bananas)
  • 1 cup drained, crushed pineapple (from two 8 oz cans, drained well)
  • 1 cup chopped pecans toasted

For the Cream Cheese Frosting

  • 16 oz cream cheese room temperature
  • 0.75 cup unsalted butter room temperature
  • 10 cups powdered sugar
  • 2 tsp vanilla extract

Instructions
 

To Make the Cake

  • Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
  • In a large mixer bowl, add the butter, vegetable oil, brown sugar, granulated sugar, and 1 teaspoon of vanilla extract. Beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on creaming time, but do not overmix.
  • Add the eggs one at a time, mixing until just combined after each. Then add the egg white and mix. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
  • Add half of the dry ingredients to the wet batter and mix until well combined.
  • Add the mashed bananas and mix until well combined.
  • Add the remaining dry ingredients and mix until well combined. Do not overmix the batter.
  • Gently fold in the drained pineapple and toasted pecans. Do not overmix.
  • Divide the batter evenly between the prepared cake pans and bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for about 2-3 minutes, then invert them onto wire cooling racks to cool completely.

To Make the Frosting

  • In a large mixer bowl, add the cream cheese and 0.75 cup of butter. Beat until well combined and smooth.
  • Add about half of the powdered sugar and mix until well combined and smooth.
  • Add 2 teaspoons of vanilla extract and mix until well combined.
  • Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar as desired for consistency.

Assemble the Cake

  • Once cakes are completely cool, use a large serrated knife to level the tops of the cakes if needed, creating flat layers.
  • Place the first cake layer on a serving plate or a cardboard cake round.
  • Spread about 1 cup of frosting evenly on top of the first cake layer.
  • Add the second cake layer and spread another cup of frosting.
  • Top with the remaining cake layer and frost the entire outside of the cake smoothly.
  • Optionally, use an offset spatula to create a spiral pattern on top and texture the sides of the cake.
  • Garnish with additional chopped pecans, if desired.
  • Refrigerate the cake until ready to serve. For best flavor, set the cake out for about 2 hours before serving. Store in an airtight container for 3-4 days.

Notes

For best results, ensure all cold ingredients for the cake and frosting are at room temperature. This helps create a smooth batter and creamy frosting. If you don't have enough overripe bananas, you can ripen them quickly by baking whole, unpeeled bananas at 300°F for 15-20 minutes until black.