Hummingbird Cake Recipe
Hummingbird Cake is a delightful, Southern classic that has won the hearts of dessert lovers for decades. Originating in the Southern United States, this cake is known for its moist, dense texture and rich flavors.
It combines the sweetness of bananas and pineapple with the warmth of cinnamon, all enveloped in a luscious cream cheese frosting. This cake is perfect for any occasion, whether it’s a casual family gathering or a festive celebration.
In this recipe, you’ll learn how to make this delectable treat from scratch, complete with tips for ensuring the perfect bake every time.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups mashed ripe bananas (about 4 medium bananas)
For the Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish
- 1/2 cup chopped pecans
- Fresh banana slices (optional)
- Pineapple slices (optional)
How to Make
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. This ensures that the dry ingredients are well combined and free of lumps.
Step 3: Mix Wet Ingredients
In another bowl, combine the beaten eggs, vegetable oil, and vanilla extract. Mix well until fully blended.
Step 4: Incorporate the Fruits and Nuts
Add the crushed pineapple (with juice), chopped pecans, and mashed bananas to the wet mixture. Stir until all ingredients are evenly distributed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Step 6: Bake the Cakes
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Frosting
While the cakes are cooling, make the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until creamy and well combined, about 2-3 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat on high speed for 3-5 minutes until the frosting is light and fluffy.
Step 8: Assemble the Cake
Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Repeat with the second and third layers, frosting the top and sides of the cake with the remaining frosting.
Step 9: Garnish
Sprinkle the chopped pecans over the top of the cake. For added decoration, you can place fresh banana slices and pineapple slices on top.
Step 10: Chill and Serve
Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy!
Chef’s Note
Ripe Bananas: Use very ripe bananas for the best flavor and sweetness. The bananas should have brown spots on their peels.
Cream Cheese Frosting: Make sure the cream cheese and butter are fully softened to avoid lumps in the frosting. Beat the frosting until it’s very smooth and fluffy.
Pecans: Toasting the pecans before adding them to the batter can enhance their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, stirring occasionally.
Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.
Nutrition Information
Per Serving (Based on 12 Servings)
- Calories: 650
- Total Fat: 36g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 320mg
- Total Carbohydrates: 80g
- Dietary Fiber: 3g
- Sugars: 60g
- Protein: 6g
Key Nutrients
- Calcium: 8% DV
- Iron: 10% DV
- Potassium: 10% DV
- Vitamin A: 10% DV
Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.
Conclusion
Hummingbird Cake is a delightful, flavorful dessert that brings together the best of tropical fruits, warm spices, and rich cream cheese frosting.
This recipe offers a straightforward approach to creating a beautiful and delicious cake that will impress your family and friends.
Whether for a special occasion or just because, this Hummingbird Cake is sure to become a favorite. Enjoy every bite of this Southern classic!
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