Hummingbird Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Hummingbird Cake:
4 and 1/4 cups cake flour
1 and 1/2 teaspoons baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 and 1/2 cups granulated sugar
1 and 1/2 cups light brown sugar
1 and 3/4 cups canola oil
5 large eggs, at room temperature
1 tablespoon vanilla extract
3 cups mashed very ripe bananas
12 ounces crushed pineapple, drained
1/3 cup 100% pineapple juice
1/2 cup chopped pecans
For the Cream Cheese Frosting:
16 ounces full-fat cream cheese, VERY soft
8 ounces unsalted butter, VERY soft
1 tablespoon vanilla pure extract
6 cups confectioners' sugar, sifted, more only if needed
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Directions: |
Directions:For the Hummingbird Cake:
Preheat oven to 350 degrees (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In a large bowl add the cake flour, baking soda, cinnamon, nutmeg, and salt; whisk well and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars and oil; beat smooth, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla, mashed banana puree, crushed pineapples, and pineapple juice; mix on low speed until combined. Add the flour mixture in thirds, beating on low speed until just combined. Fold in the pecans. Be sure not to over mix the batter!
Divide the batter evenly among the pans and smooth the tops with a spatula. Bake for 35 to 40 minutes, or until a cake tester inserted in the center of each cake comes out clean. Cool in pans for 15 minutes, then carefully remove the cakes from the pans and place them on a cooling rack to cool completely.
For the Cream Cheese Frosting:
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving. |
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Number Of
Servings: |
Number Of
Servings:1 slice, Yield: 9 |
Preparation
Time: |
Preparation
Time:1 hour, 5 minutes |
Personal
Notes: |
Personal
Notes: Tips and Tricks for Recipe Success:
• This recipe calls for cake flour. Cake flour is extra finely ground and gives this cake its silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
• When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and heavy cake.
• Make sure your bananas are extremely ripe! The cake draws moisture, flavor, and sweetness from the ripe bananas, so the blacker the better.
• This recipe calls for 3 cups of mashed bananas, which is usually about 7 or 8 medium bananas. Always buy one or two more than needed. It’s better to be over prepared than under prepared ingredient wise.
• The cake layers should all be baked on the middle rack of your oven. If there’s not enough room in your oven to bake them all in an even row at once, you can bake them in two batches.
• Don’t over bake! I baked this cake in two different ovens and found in my home oven it was done at 35 minutes, while at my friends house it took about 41 minutes. Every oven is a little different, so start checking on your cakes around 33 minutes.
• To ensure you reach the proper frosting consistency you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest setting them out on the counter for at least an hour before unwrapping them and getting busy; they may soften faster or slower depending on the temperature of your house. You’ll know your they’re soft enough when you can press your finger into the top and a deep indentation is effortlessly made. Cold butter and cream cheese, as well as melted butter and cream cheese, should never be used when making this frosting; it will not work.
• You’ll need an electric handheld mixer or a standmixer to make the frosting.
• For an extra pretty presentation, try topping your hummingbird cake with extra pecans and edible flowers!
• If you’d like to press chopped pecans around the sides of the cake, be sure to do this right after you frost the cake.
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