Moist Hummingbird Cake with Cream Cheese Frosting Bliss
Experience the irresistible Moist Hummingbird Cake, a delightful Southern dessert blending tropical flavors with rich cream cheese frosting.
Equipment
- - Oven
- - Mixing bowls
- - Electric mixer
- Measuring cups and spoons
- Spatula
- Cake Pans
- - Parchment paper
- - Wire rack
Ingredients
For the Batter
- 3 cups All-purpose flour Provides structure; whole wheat flour can be used for a denser texture.
- 1 tbsp Baking soda Essential leavening agent; make sure it's fresh for proper rise.
- 1 tsp Ground cinnamon Adds warmth and flavor; nutmeg or allspice can be used as alternatives.
- 1 tsp Kosher salt Enhances overall flavor; regular table salt can work in a pinch.
- 3 large Eggs Binds ingredients and provides moisture; substitute with flax eggs for a vegan option.
- 2 cups Granulated sugar Offers sweetness and moisture; brown sugar can add caramel flavor.
- 1 cup Canola oil Contributes moisture and richness; substitute with vegetable oil or melted coconut oil.
- 2 tsp Pure vanilla extract A flavor enhancer; opt for pure vanilla for best results.
- 3 ripe bananas mashed Adds natural sweetness and moisture; overripe bananas preferred.
- 1 8-oz. can Crushed pineapple in juice Introduces moisture and tropical twist; drain excess juice.
- ¾ cup Shredded coconut Provides pleasant texture; use sweetened or unsweetened based on preference.
- 1 cup Toasted pecans, chopped Brings a delightful crunch; walnuts can be used or omit for nut-free.
For the Frosting
- 2 batches Cream cheese frosting Can be flavored with crushed pineapple or lemon zest.
For Garnishing
- ½ cup Toasted whole pecans Ideal for garnish; swap with any desired nuts or chocolate shavings.
- ¼ cup Chopped toasted pecans Adds texture on the sides; omit if preferred.
- ¼ cup Toasted sweetened coconut Can be omitted if coconut isn't desired.
Instructions
How to Make Hummingbird Cake
- Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them with cooking spray and lining the bottoms with parchment paper.
- Whisk together the dry ingredients in a large bowl. Combine 3 cups of all-purpose flour, 1 tablespoon of baking soda, 1 teaspoon of ground cinnamon, and 1 teaspoon of kosher salt.
- Cream the mixture in a separate bowl. Beat together 2 cups of granulated sugar, 1 cup of canola oil, 3 large eggs, and 2 teaspoons of vanilla extract until fluffy. Mix in the mashed ripe bananas, crushed pineapple, and shredded coconut.
- Combine wet and dry by gently folding the dry mixture into the wet ingredients. If using chopped pecans, fold them in at this stage.
- Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until golden brown.
- Cool the cakes in the pans for about 30 minutes. Once cooled, carefully transfer them to a wire rack to cool completely.
- Frost the cake once it’s completely cooled. Place the first layer on a serving plate and spread cream cheese frosting over the top. Stack the second layer and repeat the frosting. Cover the top and sides of the entire cake.
- Garnish your masterpiece with toasted whole pecans, chopped toasted pecans, and toasted sweetened coconut on top if desired.
Notes
Cool cakes entirely before frosting and store extra frosting in an airtight container in the fridge for up to a week.