Hummingbird Cake Recipe

Hummingbird Cake Recipe 🌸🍌

This delightful Hummingbird Cake is a tropical-inspired treat that combines ripe bananas, sweet pineapple, and a touch of cinnamon, all topped with a creamy cream cheese frosting. Perfect for any occasion, this moist and flavorful cake is sure to impress!

Ingredients (Serves 8–10)

For the Cake:

• 250 g (2 cups) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 200 g (1 cup) granulated sugar
• 100 g (1/2 cup) brown sugar
• 2 large eggs
• 120 ml (1/2 cup) vegetable oil
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup crushed pineapple, drained
• 50 g (1/2 cup) chopped pecans or walnuts

For the Cream Cheese Frosting:

• 230 g (8 oz) cream cheese, softened
• 115 g (1/2 cup) unsalted butter, softened
• 450 g (4 cups) powdered sugar, sifted
• 1 tsp vanilla extract
• A pinch of salt

For Garnish (Optional):

• Chopped pecans or walnuts
• Fresh pineapple or banana slices

Instructions

1. Prepare the Cake Batter:

1. Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, mix granulated sugar, brown sugar, and eggs until combined.
4. Add vegetable oil and vanilla extract, mixing until smooth.
5. Stir in mashed bananas and crushed pineapple.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
7. Fold in chopped pecans or walnuts.

2. Bake the Cake:

1. Divide the batter evenly between the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Cream Cheese Frosting:

1. In a large bowl, beat softened cream cheese and butter until creamy and smooth.
2. Gradually add powdered sugar, beating on low speed until incorporated.
3. Add vanilla extract and a pinch of salt, then beat on medium speed until fluffy.

4. Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Garnish with chopped pecans or walnuts, and fresh pineapple or banana slices, if desired.

Tips for Perfect Hummingbird Cake

• Use Ripe Bananas: Overripe bananas with brown spots work best for maximum sweetness and flavor.
• Drain Pineapple Thoroughly: Excess liquid can make the batter too wet.
• Don’t Overmix: Mix just until ingredients are combined to avoid a dense cake.
• Chill Frosting if Needed: If the frosting is too soft, refrigerate for 10–15 minutes to firm up before using.

Frequently Asked Questions

1. Can I make this cake in advance?
Yes! Bake the cake layers a day ahead and store them covered at room temperature. Frost and assemble on the day of serving.

2. Can I substitute nuts or leave them out?
Absolutely. You can omit the nuts or replace them with seeds like sunflower or pumpkin for a nut-free option.

3. How do I store leftovers?
Cover and refrigerate the cake for up to 3 days. Bring it to room temperature before serving.

4. Can I freeze this cake?
Yes! Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

Common Mistakes and Solutions

Mistake: Cake sinks in the middle.
Solution: Ensure your baking soda is fresh, and avoid opening the oven door during baking.

Mistake: Frosting is too runny.
Solution: Add more powdered sugar or chill the frosting before spreading.

Mistake: Cake is dry.
Solution: Measure flour correctly by spooning it into the cup and leveling it off.

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