My favourite Hummingbird cake
There’s something incredibly special about a slice of Hummingbird cake. This tropical delight, with its lush flavors and moist texture, never fails to impress at gatherings or simply during a cozy afternoon tea. The combination of bananas, pineapple, and warm spices creates a harmonious blend that transports you to a sun-drenched paradise with every bite. Today, I’m excited to share my favourite Hummingbird cake recipe, which is not only easy to make but also incredibly delicious. Let’s dive into the details!
What Sets This Recipe Apart
What makes my favourite Hummingbird cake truly stand out is its balance of flavors and textures. The cake is incredibly moist thanks to the ripe bananas and pineapple, while the addition of walnuts adds a delightful crunch. The warm spices of cinnamon, cloves, and nutmeg give it that cozy, inviting aroma that fills your kitchen. Finally, the creamy frosting made with cream cheese and butter adds the perfect finishing touch, making this cake an absolute showstopper.
Ingredient Rundown
To create this delightful cake, you’ll need the following ingredients:
- 4 large eggs – These are essential for structure and moisture.
- 1 1/2 cups white or light brown sugar – For sweetness and a hint of caramel flavor.
- 1 cup of sunflower oil – This keeps the cake moist and tender.
- 2 cups cake flour – Provides a light, airy texture.
- 1/2 tsp salt – Enhances the flavors.
- 2 tsp baking powder – For leavening, ensuring a nice rise.
- 1 tsp bicarbonate of soda / baking soda – Helps with the cake’s lift.
- 1 tsp cinnamon – Adds warmth and depth of flavor.
- 1/4 tsp cloves – Introduces a subtle spice note.
- 1/4 tsp nutmeg – Complements the other spices beautifully.
- 2 cups of finely chopped pineapple (tinned or fresh) – For natural sweetness and moisture.
- 1 1/2 cups finely chopped and slightly mashed bananas (about 4 small to medium) – The star ingredient!
- 3/4 cup of chopped walnuts – Adds texture and nuttiness.
- 100 grams butter (room temperature) – For the frosting; it helps create a creamy consistency.
- 125 grams cream cheese – The main component of the frosting, adding richness.
- 3 cups of icing sugar – Sweetens the frosting perfectly.
- 2 tsp lemon juice – Brightens the flavor of the frosting.
- Walnuts for decoration – Optional but adds a lovely touch!
Setup & Equipment
Before we begin, gather the following equipment:
- 2 round cake pans – 9-inch diameter is ideal for this recipe.
- Mixing bowls – One for the wet ingredients and one for the dry.
- Electric mixer – Makes mixing the batter and frosting a breeze.
- Rubber spatula – For folding in ingredients and scraping the bowl.
- Cooling rack – Essential for cooling the cake layers.
- Offset spatula – Useful for spreading frosting evenly.
My favourite Hummingbird cake, Made Easy
Now that we have everything ready, let’s jump into the step-by-step process of making my favourite Hummingbird cake!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Cake Pans
Grease your cake pans with a little oil or butter, and line the bottoms with parchment paper. This will help the cakes release easily once baked.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, sugar, and sunflower oil. Use your electric mixer to beat them together until well combined and slightly frothy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the cake flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. This will help to evenly distribute the leavening agents and spices.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 6: Add the Fruits and Nuts
Fold in the chopped pineapple, mashed bananas, and walnuts using a rubber spatula. The batter will be thick and full of flavor!
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
Step 9: Make the Cream Cheese Frosting
While the cakes are cooling, prepare the frosting. In a bowl, beat together the room temperature butter and cream cheese until smooth. Gradually add the icing sugar and lemon juice, mixing until creamy and well combined.
Step 10: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Decorate with additional walnuts if desired.
Tailor It to Your Diet
If you have specific dietary preferences or restrictions, consider these adjustments:
- Gluten-Free: Substitute cake flour with a gluten-free flour blend.
- Lower Sugar: Use a sugar substitute or reduce the amount of sugar in the recipe.
- Dairy-Free: Replace cream cheese with a dairy-free cream cheese alternative and use a dairy-free butter substitute.
- Nuts-Free: Omit walnuts or replace them with seeds for a nut-free version.
Testing Timeline
To ensure the best results, follow this timeline:
- Preparation Time: 15-20 minutes
- Baking Time: 25-30 minutes
- Cooling Time: 30-60 minutes
- Frosting Time: 10-15 minutes
- Total Time: Approximately 1.5 to 2 hours
Make-Ahead & Storage
You can make this cake ahead of time and store it for later enjoyment:
The cake layers can be baked and cooled a day in advance. Wrap them tightly in plastic wrap and store them in the refrigerator. Frost the cake on the day you plan to serve it for the best texture and flavor. Leftover cake can be kept in an airtight container in the fridge for up to 3 days.
Top Questions & Answers
Can I use other fruits in my favourite Hummingbird cake?
Absolutely! While traditional recipes use banana and pineapple, feel free to experiment with other fruits like mango or apples. Just ensure they are finely chopped and have a similar moisture content.
How can I make my favourite Hummingbird cake more decadent?
To elevate the flavors, consider adding a layer of crushed pineapple between the cake layers or incorporating coconut into the batter. A drizzle of caramel sauce on top of the frosting can also add a delightful touch!
Why is my cake dense?
A dense cake can result from overmixing the batter or using too much flour. Always measure your flour correctly and mix until just combined for the lightest texture.
Can I freeze my favourite Hummingbird cake?
Yes! You can freeze the unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil, and when ready to enjoy, thaw them in the refrigerator before frosting.
Because You Liked This
If you enjoyed my favourite Hummingbird cake, you might also love these recipes:
- Pineapple Upside-Down Cake – Another tropical treat that’s simply irresistible.
- Banana Bread – A classic way to use ripe bananas.
- Carrot Cake – A spiced cake perfect for any occasion.
- Coconut Cream Pie – A creamy, dreamy dessert that brings the tropics home.
Time to Try It
Now that you have all the details, it’s time to bring this beautiful cake to life in your own kitchen. My favourite Hummingbird cake is a delightful addition to any dessert table and is sure to become a family favorite. Happy baking!
My favourite Hummingbird cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease your cake pans with a little oil or butter, and line the bottoms with parchment paper. This will help the cakes release easily once baked.
- In a large mixing bowl, combine the eggs, sugar, and sunflower oil. Use your electric mixer to beat them together until well combined and slightly frothy.
- In a separate bowl, whisk together the cake flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. This will help to evenly distribute the leavening agents and spices.
- Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Fold in the chopped pineapple, mashed bananas, and walnuts using a rubber spatula. The batter will be thick and full of flavor!
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a bowl, beat together the room temperature butter and cream cheese until smooth. Gradually add the icing sugar and lemon juice, mixing until creamy and well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Decorate with additional walnuts if desired.
Notes
- Make the cake layers a day ahead for better flavor.
- Store leftover cake in an airtight container in the fridge for up to 3 days.
- Feel free to experiment with other fruits like mango or apples!
