Hummingbird Cake (Print Version)
# Ingredients:
→ For the hummingbird cake
01 -
2 1/2 cups (325g) all purpose flour
02 -
1 1/2 tsp baking powder
03 -
1/2 tsp baking soda
04 -
1/2 tsp salt
05 -
1 1/2 tsp ground cinnamon
06 -
1/4 tsp nutmeg
07 -
1/2 cup (112g) unsalted butter, room temperature
08 -
1/2 cup (120ml) vegetable oil
09 -
1 cup (225g) packed light brown sugar
10 -
1/2 cup (104g) granulated white sugar
11 -
1 tsp vanilla extract
12 -
3 large eggs
13 -
1 large egg white
14 -
1 3/4 cups mashed overripe banana (4-5 bananas)
15 -
1 cup drained, crushed pineapple (two 8 oz cans, drained well)
16 -
1 cup (107g) chopped pecans, toasted
→ For the cream cheese frosting
17 -
16 oz (452g) cream cheese, room temperature
18 -
3/4 cup (172g) butter, room temperature
19 -
10 cups (1150g) powdered sugar
20 -
2 tsp vanilla extract
# Instructions:
01 -
Prepare three 8 inch cake pans with parchment paper circles and grease sides. Preheat oven to 350°F (176°C).
02 -
Combine flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
03 -
Beat butter, oil, sugars and vanilla until light and fluffy, about 2-3 minutes. Add eggs one at a time, then egg white, mixing after each addition.
04 -
Add half the dry ingredients, then mashed bananas, then remaining dry ingredients, mixing after each addition. Fold in pineapple and pecans.
05 -
Divide batter between pans and bake for 27-30 minutes until toothpick comes out clean. Cool for 2-3 minutes in pans, then transfer to cooling racks.
06 -
Beat cream cheese and butter until smooth. Add half the powdered sugar, mix well, then add vanilla and remaining powdered sugar.
07 -
Level cake layers if needed. Place first layer on serving plate, add 1 cup frosting. Add second layer, another cup of frosting, then top layer. Frost outside of cake and create spiral pattern. Pipe shells around edge and add chopped pecans if desired.
# Notes:
01 -
Store in refrigerator for 3-4 days
02 -
Bring to room temperature (about 2 hours) before serving
03 -
Drain pineapple very well to prevent excess moisture
04 -
Do not skip creaming time for butter and sugar
05 -
Be careful not to overmix the batter