Perfect Hummingbird Cake Recipe: Delicious Layers, Tips for Success, and a Special Occasion Treat

Hummingbird Cake With Its Delightful Combination of Flavors Is Great For A Special Occasion

Two-layer cakes from my kitchen are pretty much reserved for birthdays or something special. There’s something about the process of baking a cake that feels like a true celebration. Mastering the art of baking cakes often means following the instructions to the letter and measuring accurately. I’ve often heard it said, “Cooking is an art, but baking is a science.” And that couldn’t be more true! Each ingredient plays a crucial role, and even the order in which they’re added can make a difference. I remember the first time I made a Hummingbird Cake, the sweet, tropical aroma filled my kitchen, making the effort all the more worthwhile. There’s nothing quite like the moment you slice into that beautifully frosted cake and take that first bite—pure bliss. Baking this cake is like creating a piece of edible art, with its layers of flavor and moist, tender crumb. So, whether you’re making it for a birthday, an anniversary, or just because, this Hummingbird Cake is sure to make any occasion special.

Did You Know?
Hummingbird Cake originated in Jamaica, where it was known as "Doctor Bird Cake" (Doctor Bird is a nickname for the island’s national bird, the Red-billed Streamer tail hummingbird). It gained popularity in the Southern United States after being featured in Southern Living magazine in 1978.

Yield: 12 servings

Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, undrained
2 cups mashed ripe bananas
1 teaspoon vanilla extract
1 cup chopped pecans

Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Personal Tip: For extra insurance against sticking, cut a piece of parchment paper to fit the bottom of each pan. To do this, place the pan on the parchment, trace around it, and cut out the circle. This step ensures your cakes will come out perfectly every time.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Personal Tip: Sift your dry ingredients if you want a lighter, fluffier cake. It helps to break up any clumps and evenly distributes the baking soda.

Add Wet Ingredients: Add the beaten eggs and oil to the dry ingredients, stirring until combined. Add the crushed pineapple (with juice), mashed bananas, vanilla extract, and chopped pecans. Stir until just combined.
Personal Tip: Be careful not to overmix the batter once the wet ingredients are added—overmixing can make the cake dense instead of light and fluffy.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Personal Tip: To get an even bake, rotate the pans halfway through the baking time. This helps to avoid any hot spots in your oven.

Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Personal Tip: Make sure the cream cheese and butter are both at room temperature before you start mixing—this ensures a smooth and lump-free frosting.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Personal Tip: For a clean finish, do a "crumb coat" first—apply a thin layer of frosting to seal in the crumbs, chill for 15 minutes, then frost as usual.

Garnish: Garnish with additional chopped pecans if desired.
Personal Tip: For a special touch, toast the pecans before using them as a garnish—it enhances their flavor and adds a bit of crunch.

Nutritional Information (Per Serving):
Calories: 650, Protein: 6g, Carbohydrates: 85g, Sugars: 60g, Total Fat: 32g, Saturated Fat: 10g, Sodium: 300mg, Fiber: 3g

Kitchen Tips, Great Ideas, How to Save Money

Fresh Pineapple: Use fresh pineapple instead of canned for a fresher taste and less added sugar. Fresh pineapple can make the cake taste even more vibrant and reduce the sugar content slightly.
Ripe Bananas: Ensure your bananas are very ripe for the best flavor and sweetness. Overripe bananas with brown spots are perfect for this recipe, as they add natural sweetness and moisture.
Frosting Variations: Add a teaspoon of lemon zest to the cream cheese frosting for a citrusy twist. This little addition can cut through the sweetness of the frosting and add a refreshing flavor.
Nuts: Toast the pecans before adding them to the batter to enhance their flavor. Simply spread the pecans on a baking sheet and toast in the oven at 350°F for about 5-7 minutes.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to enjoy the best texture and flavor.
Decorating: Decorate the cake with edible flowers or slices of fresh pineapple and banana for a beautiful presentation. This makes the cake not only taste delicious but also look stunning at any event.
Portion Control: Cut the cake into smaller slices to make it last longer and reduce calorie intake per serving. Smaller slices are also perfect for pairing with a cup of coffee or tea.
Freezing: Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before frosting. This allows you to bake ahead of time and frost the cake when needed.
Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. The coolness of the ice cream pairs wonderfully with the rich, moist cake.
Cost-Saving Tips: Buy nuts and baking ingredients in bulk during sales and store them properly for future use. Keeping a well-stocked pantry means you're always ready to bake without needing last-minute trips to the store.

The Importance Of Preparing The Baking Pans

Properly preparing your baking pans is crucial for cake success, and it’s one of those steps that can make or break your cake. Start by greasing the pans with butter, and then dust them lightly with flour. This ensures the cake releases easily without sticking. For an added layer of protection, especially with delicate cakes like Hummingbird Cake, line the bottom of the pan with parchment paper. To do this, place the pan on a sheet of parchment, trace around the outside with a pencil, and cut out the circle. Fit the parchment inside the pan, and you’re set. This extra step not only helps the cake come out smoothly but also makes cleaning up much easier. Plus, using organic parchment paper can add a touch of eco-friendliness to your baking routine, as it’s typically unbleached and free from harmful chemicals.