I've been getting requests for Hummingbird Cake for many, many years. Like all the other cake requests I get, they were pushed aside for other food wishes I found more enticing. I'm not a "cake guy." I'm still not officially a "cake guy," but I'm definitely a Hummingbird Cake guy, as this was one of the most delicious things I've ever baked.
I shouldn't be too surprise. I love carrot cake and banana bread, which is sort of what you're getting here. By the way, if you did want me to like a cake, finishing it with a cream cheese frosting would be a great strategy. Boy, does it work well here. Ironically, the only Hummingbird Cake I ever remember eating in a restaurant wasn't frosted, but rather served with vanilla ice cream. It was okay, but not nearly as satisfying.
I went with two layers, but feel free to do three if you want. That's more traditional. The only major difference is that your layers will bake faster than my thicker ones, so start testing early. Remember…skewer don't lie. But whether you do two or three layers, or, God forbid, do a different frosting, I really do hope you give this a try soon. Enjoy!
For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives.
Ingredients
For the Cake:
-
2 cups white sugar
-
3 cups all-purpose flour
-
1 teaspoon ground cinnamon
-
1 teaspoon baking soda
-
1 ¼ teaspoons kosher salt
-
1 ½ cups vegetable oil
-
3 large eggs, beaten
-
1 ½ teaspoons vanilla extract
-
1 cup crushed pineapple
-
3 medium ripe bananas, sliced
-
1 cup chopped pecans, toasted
For the Frosting:
-
2 (8 ounce) packages cream cheese, softened
-
½ cup unsalted butter, at room temperature
-
1 teaspoon vanilla extract
-
1 (16 ounce) package powdered sugar
For the Hummingbird:
-
½ cup white sugar, or as needed
-
¼ cup edible flowers, assorted
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
-
Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
-
Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
-
Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
-
Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
-
Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
-
Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
-
Place in the refrigerator to chill for 1 hour.
-
Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
-
Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
-
Place cooled hummingbird on top of cake and decorate with edible flowers.
Chef's Notes:
You can use pineapple chunks in place of crushed pineapple, if preferred, and you can decorate with more pecans instead of flowers.
I didn't use all of the frosting but you may.
Nutrition Facts (per serving)
983 | Calories |
56g | Fat |
115g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 983 | |
% Daily Value * | |
Total Fat 56g | 72% |
Saturated Fat 18g | 89% |
Cholesterol 108mg | 36% |
Sodium 436mg | 19% |
Total Carbohydrate 115g | 42% |
Dietary Fiber 3g | 10% |
Total Sugars 85g | |
Protein 9g | 18% |
Vitamin C 5mg | 5% |
Calcium 57mg | 4% |
Iron 3mg | 14% |
Potassium 268mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.