There’s a special charm to a Hummingbird Cake that captures hearts and tantalizes taste buds. If you’ve never tasted this delightful dessert, you’re in for a treat! Originating from the southern United States, Hummingbird Cake is a layered cake that combines tropical flavors with a rich cream cheese frosting. It’s a celebration of ingredients that blend together harmoniously, making it a quintessential dessert for any gathering or simply a sweet indulgence when you’re in the mood for something special.
Why We Love This Hummingbird Cake Recipe
This Hummingbird Cake is not just any ordinary dessert; it’s a wonderful amalgamation of flavors that transports you to a sunny day filled with joy. The moist layers, infused with bananas and crushed pineapple, deliver a refreshing taste that makes each bite feel like a burst of sunshine. The toasted pecans add a delightful crunch, while the creamy frosting elevates this cake to heavenly status. This recipe is not only easy to follow but also yields a cake that’s perfect for celebrations or just satisfying an everyday sweet tooth.
Ingredients About Hummingbird Cake
To create this stunning cake, gather the following ingredients:
List of ingredients with measurements
- 2 cups chopped pecans
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 and ½ cups mashed bananas (about 3 large ripe bananas)
- One 8-ounce can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup vegetable oil
- ¾ cup packed light or dark brown sugar
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 16 ounces full-fat brick cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 4 cups confectioners’ sugar
- 1 and ½ teaspoons pure vanilla extract
- Pinch of salt, to taste
How to Make Hummingbird Cake Directions
Making Hummingbird Cake is a delightful and rewarding experience. Let’s walk through the steps together, ensuring that you achieve the perfect moist layers and delicious frosting.
- Preheat your oven to 300°F (149°C). Start by toasting your chopped pecans on a baking sheet for about 7-8 minutes. Keep an eye on them to ensure they don’t burn. Once toasted, remove them from the oven and allow them to cool.
- Next, increase the oven temperature to 350°F (177°C). Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt. This mixture forms the dry base for your cake.
- In a separate medium bowl, mix the wet ingredients. Combine the mashed bananas and crushed pineapple, along with the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Stir until well combined.
- Combine the wet and dry ingredients by pouring the wet mixture into the dry. Stir gently until everything is just combined. It’s okay if there are a few lumps—overmixing can lead to a tough cake.
- Fold in the toasted pecans gently, ensuring they’re evenly distributed in the batter.
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 26 to 29 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. Level the tops if necessary.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until the mixture is well combined and fluffy.
- Once the cake layers are cooled, assemble your Hummingbird Cake. Place one layer on a serving plate, spread a generous amount of frosting on top, then add the second layer. Repeat the process with the third layer, covering the entire cake with the remaining frosting.
- For decorative flair, sprinkle the top with any remaining chopped pecans.
- Refrigerate the assembled cake for at least 15-20 minutes before slicing to allow the frosting to set.
How to Serve Hummingbird Cake
When it comes to serving your Hummingbird Cake, you can’t go wrong with simplicity. This cake shines on its own, but you might consider pairing it with some fresh fruit for an extra touch. Slices of this delectable cake are perfect for special occasions, potlucks, or even a quiet afternoon coffee break. Dust the slices with a little powdered sugar for a touch of elegance, or top each slice with a dollop of whipped cream if you’re feeling indulgent. Whether served at a grand celebration or enjoyed at your kitchen table, your Hummingbird Cake is sure to impress.
Expert Tips: Hummingbird Cake
Making a perfect Hummingbird Cake can be a breeze if you keep a few key tips in mind:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
- Don’t skip the toasting: Toasting your pecans enhances their flavor and adds a lovely crunch to the cake.
- Room temperature ingredients: Ensure that your eggs and cream cheese are at room temperature for a smoother mixing process.
- Don’t overmix: When you combine your wet and dry ingredients, mix just until combined. Overmixing can lead to a denser cake.
- Cooling time: Allow your cakes to cool completely before frosting them. This prevents the frosting from melting and sliding off.
How to Store Hummingbird Cake
To keep your Hummingbird Cake fresh, store it in an airtight container in the refrigerator. It will hold well for about 4 to 5 days. If you’ve made the cake ahead of time, you can freeze the layers before frosting. Wrap them tightly in plastic wrap and store in the freezer for up to three months. When you’re ready to serve, simply thaw the layers overnight in the refrigerator, then frost and enjoy!
Variation of Hummingbird Cake
While the classic Hummingbird Cake is delightful, you can put your spin on it with a few variations. Consider adding shredded coconut to the batter for a tropical twist, or substitute walnuts for pecans for a different nutty flavor. For an extra touch of indulgence, drizzle the cake with a caramel sauce or serve it alongside a scoop of vanilla ice cream. Experimenting with different flavors allows you to create a cake that’s uniquely your own!
FAQ About Hummingbird Cake
What is Hummingbird Cake?
Hummingbird Cake is a layered cake typically made with mashed bananas, crushed pineapple, and pecans. It’s known for its moist texture and is often topped with a rich cream cheese frosting.
How can I enhance the flavor of my Hummingbird Cake?
To enhance the flavor, try using overripe bananas for more natural sweetness. Adding shredded coconut or using a mix of nuts can also give your cake a unique twist.
Can I make Hummingbird Cake ahead of time?
Yes, you can prepare the cake layers in advance and freeze them. Frost the cake once it’s completely cooled, and it will taste freshly made!
What size cake pans should I use for Hummingbird Cake?
This recipe calls for three 8-inch cake pans. This allows for even baking and easier layering.
Hummingbird Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon allspice
- 0.5 teaspoon salt
- 1.5 cups mashed bananas (about 3 large ripe bananas)
- 1 can crushed pineapple (8-ounce can, do not drain)
- 3 large eggs (at room temperature)
- 1 cup vegetable oil
- 0.75 cup packed light or dark brown sugar
- 0.75 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups chopped pecans for toasting
For the frosting
- 16 ounces full-fat brick cream cheese (softened to room temperature)
- 0.5 cup unsalted butter (softened to room temperature)
- 4 cups confectioners’ sugar
- 1.5 teaspoons pure vanilla extract
- 1 pinch salt to taste
Instructions
Preparation
- Preheat your oven to 300°F (149°C). Toast the chopped pecans on a baking sheet for about 7-8 minutes until fragrant but not burnt.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt.
- In a separate medium bowl, mix the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Fold in the toasted pecans gently.
- Divide the batter evenly among the prepared cake pans and bake for 26-29 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners' sugar, vanilla extract, and pinch of salt, beating until fluffy.
Assembly
- Once the cake layers have cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the process with the third layer, covering the cake with the remaining frosting.
- Sprinkle the top with remaining chopped pecans.
- Refrigerate the cake for at least 15-20 minutes before slicing.