Hummingbird Cake

Sep 10

3 min read

Prep Time: 35	Bake Time: 30-35
Cooling Time: 1½–2 hr	Total Time: 3 hr 10 min
Serves: 12

Despite its close association with the American South, Hummingbird Cake actually traces its roots to Jamaica. In the late 1960s, the Jamaica Tourist Board circulated a recipe known as the Doctor Bird Cake, named for Jamaica’s national bird, the red-billed streamertail hummingbird. Made with bananas and pineapple, the tropical cake was part of an effort to introduce more people abroad to Jamaican ingredients and culture.

By the 1970s, versions of the cake had begun appearing in the United States, where it became particularly popular throughout the South. Its place in American baking history was cemented in 1978, when L.H. Wiggins submitted a Hummingbird Cake recipe to Southern Living. The recipe became one of the magazine’s most famous and enduring recipes.

It's easy to understand its lasting appeal. Ripe bananas and crushed pineapple create an exceptionally moist cake, while warm spices and nuts add texture and depth. Traditionally finished with cream cheese frosting, Hummingbird Cake has the generosity of a classic layer cake without requiring an especially complicated method, making it equally at home at a birthday, holiday table, or afternoon gathering.

Ingredients

For the Cake

• 3 cups (360 g) all purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg, optional

• 1 cup (200 g) granulated sugar

• ¾ cup (165 g) packed light brown sugar

• 3 large eggs, room temperature

• ¾ cup (180 ml) vegetable or canola oil

• ¼ cup (60 g) full fat sour cream, room temperature

• 2 teaspoons pure vanilla extract

• 1½ cups mashed ripe bananas, about 3 medium bananas

• 1 cup crushed pineapple, well drained

• 1 cup toasted pecans, finely chopped

Cream Cheese Frosting

• 16 ounces (454 g) full fat cream cheese, softened

• 1 cup (227 g) unsalted butter, softened

• 5 cups (600 g) powdered sugar, sifted

• 2 teaspoons pure vanilla extract

• Pinch of fine sea salt

Garnish

• ½ cup toasted pecan halves or chopped pecans

Instructions

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and line three 8 inch round cake pans with parchment paper, then lightly grease the parchment.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, sour cream, and vanilla until smooth.
Stir in the mashed bananas and the well drained crushed pineapple until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula just until no dry streaks remain. Fold in the pecans.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 30 to 35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in their pans for 15 minutes, then carefully turn them out onto wire racks. Remove the parchment paper and allow the layers to cool completely before frosting.

Make the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.
Add the softened cream cheese and continue beating until completely smooth. Gradually add the powdered sugar, mixing on low speed until incorporated before increasing the speed to medium. Add the vanilla extract and salt. Beat for another 2 to 3 minutes until the frosting is light, fluffy, and silky smooth.

Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
Add the second cake layer and repeat with another cup of frosting.
Place the final cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with the toasted pecans, gently pressing some onto the sides if desired. Refrigerate the cake for 20 to 30 minutes before slicing. This helps the frosting set and creates cleaner slices.