Hummingbird Cake at home
- Yield 12
- Prep 30 minutes
- Cook 30 minutes
Hummingbird Cake at home is a dessert recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cardamom*
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 1/4 cups well-mashed ripe bananas
- 1 1/4 cups finely-chopped fresh pineapple*
- 1 cup finely-chopped pecans, lightly toasted (plus extra for topping the cake, if desired)
- 2 (8-ounce) packages cream cheese, room temperature
- 3/4 cup butter, room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 4 cups powdered sugar, sifted
Method
Prep the oven and cake pans. Warm oven to 350°F. Grease and flour three 8-inch* cake pans, tapping out any excess flour.
Stir the cake batter. In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, cardamom, and ginger until combined. Tip in the eggs, oil and vanilla extract, stirring until the ingredients just combined and no dry streaks remain. (Try to avoid over-mixing.) Add the bananas, pineapple and pecans and stir until evenly combined.
Roast Portion the batter evenly between the three cake pans. Roast for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Move the cakes to a wire rack and let them cool completely to room temperature before frosting.
Stir the frosting. In a large mixing bowl (or see stand mixer option below), whisk together the cream cheese, butter, vanilla extract and salt until evenly combined. Gradually add in the powdered sugar until incorporated, then whisk the frosting vigorously for 1 to 2 minutes until smooth and fluffy. If the frosting seems too thin, add extra powdered sugar. If it seems too thick, add in a tablespoon or two of water.
Assemble the cake. Set one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly on top of the cake, extending over the edges. Repeat with a second layer of cake, followed by an additional 1 cup of frosting. Repeat with the third layer of cake, then spread the remaining frosting evenly over the top and sides of the cake until smooth. Scatter extra chopped pecans on the cake as decoration, if desired.
Plate Slice, serve and enjoy!
