The Best Hummingbird Cake Recipe with Cream Cheese Frosting
Discover a true Southern classic that brings joy to any gathering. Tracing its roots to Jamaica, the cake is named after the island’s national bird, a fascinating piece of history of Hummingbird cake. This Hummingbird cake recipe features a delightful blend of mashed bananas, crushed pineapple, and warm spices, creating a uniquely vibrant flavor profile. Its incredible moist and tender texture makes every bite a pleasure. Crowned with a luscious, tangy cream cheese frosting, this cake is surprisingly simple to make, perfect for beginners, and guaranteed to impress. Get ready to bake a truly unforgettable treat!
Why You’ll Love This Hummingbird Cake Recipe
You will adore this Hummingbird cake recipe for its irresistible charm and ease. It is a fantastic choice for any occasion.
- Incredibly Moist: Enjoy a tender, melt-in-your-mouth crumb every time.
- Flavorful: Bursting with natural sweetness from bananas and pineapple.
- Warm Spices: Perfectly spiced with cinnamon and a hint of allspice for depth.
- Luscious Frosting: Features a silky, tangy cream cheese frosting that balances the cake’s sweetness.
- Easy to Make: An impressive cake that is surprisingly straightforward for any baker.
- Celebration Ready: Ideal for birthdays, holidays, or just a special weeknight dessert.
Ingredients
Creating this delightful Southern dessert requires a few simple components for both the cake and its signature frosting. Each ingredient plays a crucial role in delivering the incredible flavor and texture of this Hummingbird cake recipe.
For the Cake:
- 2 cups (250g) chopped pecans*
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8 ounce can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of salt, to taste
Notes & Substitutions
- Pecans: Toast the pecans for optimal flavor and crunch. You can substitute walnuts or omit them if preferred.
- Bananas: Use very ripe bananas with plenty of brown spots. You can also freeze ripe bananas and thaw them before mashing.
- Pineapple: Crushed canned pineapple, used undrained, adds essential moisture and flavor. You may crush fresh pineapple if desired.
- Flour: Measure flour by spooning it into the measuring cup and leveling it off. This prevents a dense cake.
- Cream Cheese: Always use full-fat brick cream cheese, softened to room temperature. Avoid cream cheese spreads.
- Butter: Ensure your unsalted butter is also softened to room temperature for a smooth, lump-free frosting.
Equipment
Gathering your equipment before you begin ensures a smooth baking process. This Hummingbird cake recipe uses standard kitchen tools.
- Large baking sheet
- Parchment paper
- Three 8-inch cake pans
- Wire rack
- Handheld or stand mixer
- Large mixing bowls
- Serrated knife or cake leveler
- Cake turntable (optional, but helpful)
- Icing spatula
Instructions
Follow these step-by-step instructions to bake and assemble your delicious Hummingbird cake. This Hummingbird cake recipe makes baking simple and rewarding.
- Prep Oven & Pecans: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper. Spread the chopped pecans evenly on the sheet. Toast them for 7–8 minutes until fragrant. Remove from the oven and let cool for 10–15 minutes.
- Prepare Cake Pans: Increase the oven temperature to 350°F (177°C). Grease three 8-inch cake pans. Line the bottoms with parchment paper rounds, then grease the parchment paper as well. This prevents sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the mashed bananas, crushed pineapple (undrained), large eggs, vegetable oil, brown sugar, granulated sugar, and pure vanilla extract until well combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Whisk until they are just combined and no dry streaks remain. Avoid overmixing. Gently fold in 1 and 1/2 cups of the toasted pecans. Reserve the remaining pecans for garnish. You should have approximately 6 to 7 cups of batter.
- Bake Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 26-29 minutes. A toothpick inserted into the center of a cake should come out clean. Rotate the pans halfway through baking for even cooking.
- Cool Cakes: Remove the cakes from the oven and let them cool completely in their pans on a wire rack. Once fully cooled, carefully remove the cakes from the pans. Use a serrated knife or cake leveler to gently level the tops of the cakes, creating flat surfaces for stacking.
- Make Frosting: In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth and creamy. Gradually add the confectioners’ sugar, pure vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until the frosting is light, fluffy, and completely combined. Adjust consistency with more sugar or a tiny bit of milk if needed.
- Assemble Cake: Place one leveled cake layer on your serving plate or cake stand. Evenly spread a generous layer of cream cheese frosting over the top. Carefully place the second cake layer on top, then spread more frosting. Add the final cake layer. Use an icing spatula to spread the remaining frosting evenly over the top and sides of the entire cake.
- Garnish & Chill: Decorate the sides and top of the frosted cake with the reserved toasted pecans. Refrigerate the cake for at least 15-20 minutes before slicing. This chilling period helps the frosting set and makes for cleaner slices.
Pro Tips for the Best Hummingbird Cake
Achieving a perfect Hummingbird cake recipe every time is easy with these helpful tips.
- Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for a smooth, emulsified batter and frosting.
- Do Not Overmix: Mix the cake batter until just combined. Overmixing develops gluten, leading to a dense, tough cake.
- Measure Flour Correctly: For consistent results, understanding how to accurately measure dry ingredients like flour is essential in baking. Learn more about how to properly measure baking ingredients. Spoon flour into your measuring cup and level it off with a straight edge. This prevents adding too much flour.
- Toasting Pecans is Key: Toasting significantly deepens the nutty flavor of the pecans, enhancing the cake’s overall taste.
- Level Cake Layers: Use a serrated knife or cake leveler to create flat layers. This ensures a stable and professional-looking stacked cake.
- Chill Cake Before Slicing: A chilled cake holds its shape better, allowing for neat and clean slices.
- Troubleshooting Dense Cake: If your cake is dense, double-check your leavening agents’ freshness and avoid overmixing the batter.
- Adjust Frosting Consistency: If your frosting is too thin, add more confectioners’ sugar. If too thick, add a tiny bit of milk or cream.
Serving, Storage, and Variations
This versatile Hummingbird cake recipe offers flexibility in how you enjoy and store it, plus exciting flavor modifications.
Serving Suggestions
- Allow the cake to come to room temperature for about 30 minutes before serving. This enhances its flavors.
- Enjoy chilled slices the next day; some find the flavors even better.
- Pair a slice with a warm cup of coffee or a refreshing glass of iced tea.
Storage Instructions
- Store any leftover frosted cake tightly covered in the refrigerator for up to 5 days.
- You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw them overnight in the refrigerator.
- Freeze a fully frosted cake by flash-freezing for an hour, then wrapping tightly. Thaw overnight in the refrigerator before serving.
Flavor Variations
- Coconut: Stir 1 cup of shredded unsweetened coconut into the cake batter for an extra tropical twist.
- Different Nuts: Replace pecans with an equal amount of chopped walnuts for a slightly different nutty profile.
- Pineapple Chunks: If you prefer more texture, finely chop canned pineapple chunks instead of crushed.
- Other Frostings: Experiment with a classic vanilla buttercream or a decadent caramel frosting for a different experience.
Nutrition Information
This Hummingbird cake recipe offers a rich and satisfying dessert experience. The following is an approximate nutritional breakdown per serving.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 550-650 |
| Total Fat | 30-40g |
| Saturated Fat | 15-20g |
| Cholesterol | 60-80mg |
| Sodium | 250-300mg |
| Total Carbohydrates | 70-80g |
| Dietary Fiber | 2-3g |
| Total Sugars | 50-60g |
| Protein | 5-7g |
Note: Nutritional information is an estimate and can vary based on specific ingredient brands and preparation.
Frequently Asked Questions (FAQ)
- Why is it called Hummingbird Cake?
The most popular theory suggests its incredible sweetness and vibrant flavors are so irresistible they could attract hummingbirds. Others say its layers reminded someone of a hummingbird’s colorful feathers. - Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Be sure to crush it finely and slightly drain any excess juice to maintain the right batter consistency. - What kind of bananas are best for this recipe?
Always use very ripe bananas with plenty of brown spots. These bananas are sweeter and easier to mash, imparting the most flavor to the cake. - Can this recipe be made into cupcakes or a Bundt cake?
Yes, this Hummingbird cake recipe adapts well. For cupcakes, fill liners about two-thirds full and bake for 20-25 minutes. For a Bundt cake, use a 10-12 cup pan and bake for 50-60 minutes. - Can I make Hummingbird Cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped at room temperature. The frosting can also be made a day ahead and refrigerated. - How do I prevent my cake from being too dense?
Ensure your baking powder and baking soda are fresh and active. Most importantly, avoid overmixing the batter once the wet and dry ingredients are combined.
Conclusion
This Hummingbird cake recipe is truly a masterpiece of Southern baking, offering an irresistible combination of moist texture, fruity sweetness, and warming spices. The tangy cream cheese frosting perfectly complements its rich flavors, creating a dessert that is both impressive and comforting. Don’t let its grandeur intimidate you; this recipe is straightforward and rewarding for bakers of all skill levels. Embrace the joy of baking and share this unique, delicious cake with your loved ones today!