Hummingbird Cake Recipe

Hummingbird Cake. Just the name evokes a sense of warmth, sweetness, and perhaps a touch of the exotic. For my family, this isn’t just a cake; it’s a tradition. From sun-drenched summer barbecues to cozy holiday gatherings, the Hummingbird Cake has consistently graced our dessert table, becoming a beloved staple that everyone eagerly anticipates. I can vividly remember the first time I tasted it – a slice brought to a neighborhood potluck by a sweet Southern lady with a smile as warm as the cake itself. The explosion of flavors – the subtle spice, the tropical fruitiness, the rich cream cheese frosting – it was unlike anything I had ever experienced in a cake. Since then, I’ve tweaked and perfected my own version, and it’s become a family favorite, often requested for birthdays and special occasions. The moist, dense crumb, bursting with pineapple and banana, balanced by the crunch of pecans and the tang of cream cheese frosting, is simply irresistible. Every bite is a little piece of sunshine, a reminder of joyful moments shared. If you’re looking for a cake that’s guaranteed to impress and delight, look no further. This Hummingbird Cake recipe is more than just instructions; it’s an invitation to create your own cherished memories, one delicious slice at a time. Prepare to fall in love with this Southern classic, just like my family did.

Ingredients: The Symphony of Flavors

The magic of Hummingbird Cake lies in the harmonious blend of its ingredients. Each component plays a crucial role in creating its signature taste and texture. Let’s delve into the specifics of what you’ll need to bake this extraordinary cake:

For the Cake:

• All-Purpose Flour: 3 cups (375 grams). The foundation of our cake, all-purpose flour provides structure and a tender crumb. Ensure you measure it correctly using the spoon and level method for accurate results. Too much flour can lead to a dry cake, while too little might make it too dense.
• Granulated Sugar: 2 cups (400 grams). Sugar not only adds sweetness but also contributes to the cake’s moisture and tenderness. Granulated sugar is ideal for this recipe, offering a clean sweetness that complements the other flavors.
• Vegetable Oil: 1 ½ cups (360 ml). Oil is the secret to the Hummingbird Cake’s incredibly moist texture. Vegetable oil, with its neutral flavor, allows the other ingredients to shine. You can also use canola oil or another neutral-tasting oil.
• Large Eggs: 3. Eggs bind the ingredients together, add richness, and contribute to the cake’s structure. Use large eggs at room temperature for better emulsification and a smoother batter.
• Ripe Bananas: 2 cups mashed (approximately 3-4 medium bananas). The bananas are a key flavor component, lending sweetness, moisture, and a delightful tropical note. Use ripe bananas with brown spots for the best flavor and texture. Overripe bananas are even better as they are sweeter and easier to mash.
• Crushed Pineapple: 1 ½ cups (360 ml), undrained. Don’t drain the pineapple! The juice adds crucial moisture and tanginess to the cake. Canned crushed pineapple works perfectly here, offering consistent flavor and texture. Ensure it’s undrained for optimal moisture.
• Pecans or Walnuts: 1 cup chopped (100 grams). Nuts provide a delightful crunch and nutty flavor that complements the sweetness of the cake. Pecans are traditionally used in Hummingbird Cake, lending a slightly buttery flavor. Walnuts are a good substitute if preferred or for those with pecan allergies. Toasting the nuts lightly beforehand can enhance their flavor.
• Ground Cinnamon: 1 ½ teaspoons. Cinnamon adds warmth and spice, enhancing the overall flavor profile of the cake. Freshly ground cinnamon will offer the most intense flavor, but store-bought ground cinnamon works well too.
• Baking Soda: 1 ½ teaspoons. Baking soda is a leavening agent that helps the cake rise and become light and airy. Make sure your baking soda is fresh for optimal leavening power.
• Salt: 1 teaspoon. Salt enhances the flavors of all the other ingredients and balances the sweetness. Use fine sea salt or table salt.

For the Cream Cheese Frosting:

• Cream Cheese: 8 ounces (227 grams), softened. Cream cheese frosting is the classic pairing for Hummingbird Cake, providing a tangy and rich counterpoint to the cake’s sweetness. Use full-fat cream cheese for the best flavor and texture. Ensure it’s softened to room temperature for a smooth, lump-free frosting.
• Unsalted Butter: ½ cup (1 stick, 113 grams), softened. Butter adds richness and structure to the frosting. Unsalted butter allows you to control the saltiness of the frosting. Soften it to room temperature alongside the cream cheese.
• Powdered Sugar: 3-4 cups (360-480 grams). Powdered sugar (also known as confectioners’ sugar) sweetens and thickens the frosting. Start with 3 cups and add more as needed to achieve your desired consistency. Sift the powdered sugar to prevent lumps in your frosting.
• Vanilla Extract: 1 teaspoon. Vanilla extract enhances the flavor of the frosting, adding a touch of warmth and complexity. Use pure vanilla extract for the best flavor.

Instructions: Baking Your Hummingbird Cake Masterpiece

Now that we have our ingredients ready, let’s embark on the baking journey. Follow these step-by-step instructions to create a perfect Hummingbird Cake:

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C). Proper oven temperature is crucial for even baking. Use an oven thermometer to ensure accuracy.
• Grease and flour three 9-inch round cake pans. Alternatively, you can grease and line the bottoms of the pans with parchment paper for easy removal. This prevents the cake from sticking and ensures clean release.

Step 2: Combine Dry Ingredients

• In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed and any lumps are removed, resulting in a smoother batter.

Step 3: Combine Wet Ingredients

• In a separate large bowl, whisk together the oil and eggs until well combined. Emulsifying the oil and eggs creates a stable base for the batter.

Step 4: Incorporate Fruits and Nuts

• Add the mashed bananas and undrained crushed pineapple to the wet ingredients. Stir to combine.
• Stir in the chopped pecans or walnuts. Ensure the fruits and nuts are evenly distributed throughout the wet ingredients.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix. Overmixing can develop gluten in the flour, leading to a tough cake. Mix until the batter is just smooth and no streaks of flour remain.

Step 6: Divide and Bake

• Divide the batter evenly among the prepared cake pans. Use a kitchen scale for precise division, ensuring even baking.
• Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven. Start checking for doneness around 25 minutes. The cake should be golden brown and spring back lightly when touched.

Step 7: Cool Completely

• Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely. Cooling in the pans allows the cakes to set slightly, making them easier to remove. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Step 8: Prepare Cream Cheese Frosting

• While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy after each addition. Start with 3 cups and add more if needed to achieve your desired consistency.
• Stir in the vanilla extract.

Step 9: Frost the Cake

• Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
• Spread a generous layer of cream cheese frosting over the first layer.
• Carefully place the second cake layer on top and frost with another layer of frosting.
• Top with the final cake layer and frost the entire cake with the remaining frosting, creating swirls or patterns as desired. You can use an offset spatula for smooth frosting or a piping bag for decorative swirls.

Step 10: Garnish (Optional)

• If desired, garnish the cake with extra chopped pecans or walnuts. You can also decorate with pineapple wedges or banana slices for a visual appeal.

Step 11: Chill and Serve

• Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set. Chilling also enhances the flavor and makes slicing easier.
• Serve chilled and enjoy your homemade Hummingbird Cake!

Nutrition Facts: A Delicious Indulgence (Per Serving)

Please note that the following nutrition information is an estimate and can vary based on specific ingredient brands and portion sizes. This is based on a cake cut into 12 servings.

• Servings: 12
• Calories per Serving (Estimated): 550-650 calories

Approximate Nutritional Breakdown per Serving:

• Total Fat: 35-40g
  • Saturated Fat: 15-20g
  • Trans Fat: 0g
  • Monounsaturated Fat: 10-15g
  • Polyunsaturated Fat: 5-8g
• Cholesterol: 75-90mg
• Sodium: 300-400mg
• Total Carbohydrate: 70-80g
  • Dietary Fiber: 2-3g
  • Sugars: 50-60g
• Protein: 5-7g

Disclaimer: This nutritional information is for general guidance only. For precise nutritional values, you may use a nutrition calculator with the specific brands and quantities of ingredients used. Hummingbird Cake is a dessert and should be enjoyed in moderation as part of a balanced diet.

Preparation Time: From Kitchen to Cake Stand

• Prep Time: 30-40 minutes (This includes gathering ingredients, measuring, chopping nuts, mashing bananas, and making the batter and frosting)
• Bake Time: 25-30 minutes
• Cooling Time: 2-3 hours (for cakes to cool completely before frosting)
• Frosting Time: 20-30 minutes
• Chilling Time (Optional but Recommended): 30 minutes – 1 hour
• Total Time (Approximate): 3.5 – 5 hours (including cooling and chilling)

While the total time may seem lengthy, much of it is passive cooling time. The active preparation and baking time are relatively manageable, making this cake achievable for even busy bakers. You can also break up the process by baking the cakes ahead of time and frosting them later.

How to Serve: Elevating the Hummingbird Cake Experience

Hummingbird Cake is delightful on its own, but here are some serving suggestions to enhance its appeal and make it perfect for various occasions:

• Classic Slice: The simplest and most satisfying way to enjoy Hummingbird Cake is a generous slice, served chilled. The cool frosting and moist cake are incredibly refreshing.
• With a Scoop of Ice Cream: Pair a slice of warm or chilled Hummingbird Cake with a scoop of vanilla bean ice cream, cinnamon ice cream, or even banana ice cream for an extra layer of indulgence. The creamy ice cream complements the cake’s texture and flavors beautifully.
• Fresh Fruit Garnish: Enhance the tropical notes of the cake by serving it with fresh fruit. Consider:
  • Pineapple wedges: Reinforces the pineapple flavor.
  • Banana slices: Adds a visual appeal and extra banana sweetness.
  • Berries: Strawberries, raspberries, or blueberries provide a pop of color and tartness that balances the cake’s sweetness.
• Coffee or Tea Pairing: Hummingbird Cake pairs wonderfully with:
  • Hot Coffee: The rich flavors of coffee complement the cake’s sweetness and spice.
  • Iced Coffee: A refreshing option, especially during warmer months.
  • Black Tea: A classic pairing that cuts through the richness of the cake.
  • Herbal Tea: Chamomile or ginger tea can be a soothing and complementary choice.
• Dessert Platter Centerpiece: For gatherings and parties, make Hummingbird Cake the star of a dessert platter. Surround it with other complementary treats like fresh fruit, cookies, or brownies for a visually stunning and varied dessert offering.
• Elegant Plating: For a more sophisticated presentation, consider:
  • Dusting with powdered sugar: Adds a delicate touch and visual appeal.
  • Drizzling with caramel sauce: Introduces another layer of sweetness and flavor.
  • Garnishing with edible flowers: Adds a touch of elegance and visual interest, especially for special occasions.

Additional Tips for Hummingbird Cake Perfection

Baking a Hummingbird Cake is relatively straightforward, but these tips will help you achieve bakery-level results every time:

1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots or even slightly overripe bananas for the best results. They mash easily and impart a deeper banana flavor.
2. Don’t Overmix the Batter: Overmixing develops gluten in the flour, resulting in a tough cake. Mix the wet and dry ingredients until just combined, and no streaks of flour remain. A few lumps are okay.
3. Measure Flour Correctly: Incorrectly measured flour is a common baking mistake. Spoon flour into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and lead to using too much.
4. Room Temperature Ingredients: Using room temperature eggs and softened cream cheese and butter is crucial for proper emulsification and a smooth batter and frosting. Room temperature ingredients blend together more easily, creating a more homogenous mixture.
5. Chill Before Frosting (Optional but Recommended): While not strictly necessary, chilling the cake layers briefly before frosting can make the frosting process easier, especially in warmer climates. It helps prevent the cake from crumbling and makes the frosting less likely to slide off.

FAQ: Your Hummingbird Cake Questions Answered

Q1: Can I make Hummingbird Cake ahead of time?

A: Absolutely! Hummingbird Cake is a great make-ahead dessert. You can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature or in the refrigerator. Frost it the day you plan to serve it for the freshest flavor. The frosting can also be made a day ahead and stored in the refrigerator.

Q2: Can I freeze Hummingbird Cake?

A: Yes, Hummingbird Cake freezes well, both frosted and unfrosted. For best results, wrap unfrosted cake layers tightly in plastic wrap and then foil. Frosted cake can be frozen in an airtight container. Thaw in the refrigerator overnight before serving. Freezing is a great way to extend the shelf life if you have leftovers or want to prepare in advance for a special occasion.

Q3: Can I substitute walnuts for pecans?

A: Yes, walnuts are a perfectly acceptable substitute for pecans in Hummingbird Cake. They offer a similar nutty flavor and texture. You can also use a mix of both pecans and walnuts if you like. If you are allergic to tree nuts, you can omit them altogether, although they do add a nice textural element.

Q4: My Hummingbird Cake is dense. What did I do wrong?

A: A dense Hummingbird Cake can be caused by a few factors: overmixing the batter (developing too much gluten), using too much flour, or not enough leavening agent (baking soda). Ensure you measure flour correctly, mix the batter just until combined, and use fresh baking soda. Also, ensure your oven temperature is accurate, as baking at too low a temperature can also result in a denser cake.

Q5: Can I make a sheet cake version of Hummingbird Cake?

A: Yes, you can easily adapt this recipe to a 9×13 inch sheet cake pan. Baking time may need to be adjusted slightly, likely reducing it by a few minutes. A sheet cake version is perfect for larger gatherings and is simpler to frost than a layered cake. Just ensure the pan is greased and floured properly.

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