Hummingbird Cake is a delicious layer cake that has gained immense popularity in the Southern United States. The cake consists of three incredibly moist cake layers filled with a delectable cream cheese frosting. The cake derives its distinct flavor from the addition of crushed pineapples, mashed ripe bananas, and toasted walnuts/pecans, giving it a tropical touch.
According to folklore, the cake originates from Jamaica, where the sweet aroma would attract the beautiful Hummingbirds towards it, hence the name. With its unique blend of ingredients and flavors this cake is sure to please everybody who tries it.
Helpful tips to make the perfect Hummingbird Cake
For a truly moist and fluffy Hummingbird cake, I recommend using oil instead of butter in the layers. This ensures that the cake remains soft and spongy without the need for any additional syrup. To complement the cake, I suggest making this white chocolate and cream cheese frosting. This frosting provides a more flavorful and less sweet alternative to traditional buttercream. By using white chocolate, you can also elevate the taste of the frosting.
To fully appreciate the flavor and texture of this cake, it is essential to toast the nuts both for the decoration and the batter. Skipping this step would be a mistake in my opinion as it would hinder the overall experience of the cake.
If you are looking for a unique and delicious dessert to impress your guests, I highly recommend giving this Hummingbird Cake a try. It is easy to make and promises to delight the palate of all those who taste it. Make sure to tag me on Instagram if you try it out, as I love seeing how it turns out for you. Enjoy!
- 2 ⅔ cups (330g) all-purpose flour
- 2 tsp (8g) baking powder
- 1 tsp (6g) baking soda
- 1 tsp (5g) salt
- 2 tsp (6g) cinnamon
- 1/4 tsp (1g) nutmeg
- 4 eggs
- 3/4 cup (150g) light brown sugar
- 1/3 cup (70g) sugar
- 1 cup (230g) vegetable/canola oil
- 1 tsp (5g) vanilla extract
- 2 ripe bananas about 1 cup (250g) , mashed
- 8 oz (230g) canned pineapple , undrained
- 1 cup (100g) walnuts/pecans , toasted and chopped
White Chocolate Cream Cheese Frosting
- 5.5 oz (150g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 10 oz (300g) cream cheese , room temperature
- 1/3 cup (40g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ½ cups (360g) whipping cream (35% fat) , chilled
White Chocolate Decoration
- 1 oz (30g) rice noodles
- 2.5 oz (75g) white chocolate
Prepare cake layers.
- Preheat the oven to 350F (180C). Grease and line with parchment paper three 8 inch (20 cm) round cake pans.
- In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl add eggs with both sugar and mix for a few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the mashed bananas, crushed pineapple and toasted walnuts/pecans.
- Pour the batter evenly into the prepared pans.
- Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
- Let pans cool on a cooling rack for 10 minutes.
- Remove the cakes from the pan and let them cool completely.
Prepare white chocolate cream cheese frosting.
- Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cake.
- Cut the top of the cakes to create flat surfaces. Add a bit of frosting onto a serving platter and place one layer of cake on it. Spread up to a third of the frosting. Add the second layer of cake and spread up to a third of the frosting.
- Add the last layer of cake and cover the top and sides with a thin coat for crumb coating. Refrigerate for 15 minutes. Cover the top and sides with remaining frosting. Refrigerate for at least 30 minutes.
Meanwhile prepare white chocolate decoration.
- Place white chocolate into a heatproof bowl and melt over bain-marie. Add noodles and coat with melted chocolate.
- Arrange the coated noodles into a small bowl that was greased with oil and lined with plastic wrap. Add a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 20 minutes to set.
- Place the chocolate decoration on top of the cake, fill with chopped nuts and sprinkles. Decorate the bottom of the cake with chopped nuts if desired. Enjoy!