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Hummingbird Cake with Butter Cream Frosting

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Homemade Hummingbird Cake Recipe

Prep Time: 30 minutes

Cook Time: 28 minutes

Total Time: 3 hours, 30 minutes

Yield: serves 12-14

Indulge in the exceptional moistness and flavor of homemade hummingbird cake with its three delicious layers and silky cream cheese frosting!

Ingredients

  • 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

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

Instructions

  1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  2. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
  3. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. You should have about 6 to 7 cups of batter.
  4. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  5. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, 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 completely combined and creamy. Adjust consistency with more sugar or milk if needed.
  7. Assemble and frost: Layer the cakes with frosting in between. Spread remaining frosting all over the top and sides. Decorate with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing.
  8. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
See also  Homemade Pineapple Soft Serve Ice Cream

Tips

  • Room Temperature Ingredients: Ensure that your eggs and cream cheese are at room temperature for smoother incorporation into the batter and frosting, respectively.
  • Properly Grease Pans: Prevent sticking by thoroughly greasing the cake pans and lining them with parchment paper. This makes for easy release and ensures the cake maintains its shape.
  • Leveling Cakes: Use a serrated knife or cake leveler to trim off the tops of the cakes for a flat surface. This allows for even stacking and frosting.

FAQs (Frequently Asked Questions)

1. Can I make this cake ahead of time?
Yes! You can prepare the cakes and frosting 1 day in advance. Keep the cakes at room temperature, covered tightly. Refrigerate the prepared frosting in an airtight container, then bring it to room temperature when ready to use.

2. Can I leave out the pecans due to allergies?
Absolutely! You can omit the pecans without replacing them with anything. Alternatively, stirring in 1 cup of sweetened shredded coconut would be a delightful alternative.

3. Can I use frozen bananas?
Thawed frozen bananas can be used in this recipe. Drain off as much excess liquid as possible before mashing.

4. How can I adjust this recipe for cupcakes?
This recipe will yield approximately 32-35 cupcakes. Fill liners 2/3 full and bake for 20-22 minutes, or until cooked through.

5. Can I make this into a single-layer cake?
Yes, you can use a bundt pan or a 12×17 sheet pan. Adjust the baking time accordingly.

Indulge in the richness of homemade hummingbird cake, perfect for any occasion or celebration!

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