Go Back
–+ servings
Print

Get the Recipe: Hummingbird Cake

Servings: 1 two layer 8-inch cake
Author: Michelle Lopez
(adapted from Layered)
(4 stars) 1 review

Ingredients

For the Hummingbird Cake

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (7 ounces) granulated sugar
  • 3/4 cup (5.65 ounces) dark brown sugar, tightly packed
  • 3/4 cup (6 fluid ounces) canola oil
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (8 ounces) mashed super ripe bananas
  • 1 cup (8 ounces) crushed pineapple (see baker's notes)
  • 1 cup (4.25 ounces) pecans, roughly chopped

For the Cream Cheese Frosting

  • 12 ounces cream cheese, at room temperature
  • 1 cup (2 sticks // 8 ounces) unsalted butter, at room temperature
  • 5 cups (20 ounces) confectioners' sugar, sifted
  • 3 tablespoons whole milk
  • 2 teaspoons pure vanilla extract

Instructions
 

For the Hummingbird Cake

  • Center a rack in the oven and preheat to 350 (F). Prepare two 8-inch cake pans by spraying the bottom and sides with cooking spray and lining with a parchment paper circle. Spray the parchment paper circles as well and set aside.
  • In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt until well combined. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup granulated sugar
  • 3/4 cup tightly packed dark brown sugar, and 3/4 cup canola oil. Beat on medium speed for 2 minutes, before turning the mixer to its slowest setting and adding 4 large eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Add 2 teaspoons pure vanilla extract and continue mixing until incorporated.
  • Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Turn on the mixer back to its slowest setting, add the flour mixture (from the 2nd step) in 2 batches. Add 1 cup mashed bananas and 1 cup crushed pineapple and continue mixing until just incorporated. Turn off the mixer and sprinkle 1 cup roughly chopped pecans over the batter and use a rubber spatula to fold the nuts into the batter, making sure to scrape down the sides and bottom of the bowl.
  • Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the top of each cake bounces back when gently poked. Transfer to a wire rack to cool completely.

For the Cream Cheese Frosting

  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 12 ounces cream cheese and 1 cup unsalted butter. Beat together on medium speed until smooth. With the mixer on low, gradually add 5 cups confectioners' sugar, 3 tablespoons whole milk, and 2 teaspoons pure vanilla extract until incorporated. Turn the mixer to medium-high and mix until the frosting is fluffy.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!