If you’ve never heard of hummingbird cake, you’re in for a treat. This deliciously tropical cake is made of layers of mashed bananas and crushed pineapple and topped with a nutty, creamy frosting, and the end result is supremely moist, flavorful and well-balanced. It’s said to be sweet enough to attract hummingbirds (which is how it got its name), but we love how the spices and nuts keep it from being cloying. Whether for a special occasion or just a regular weekday, this recipe for hummingbird cake is one you’ll turn to again and again.
Ingredients for Hummingbird Cake
- Bananas: Mashed ripe bananas give this cake its pronounced banana flavor.
- Canola oil:Â Canola oil provides essential moisture and richness.
- Eggs:Â Eggs help to bind all the ingredients together (make sure they’re at room temperature before using).
- Pineapple: You can use 1 cup of fresh pineapple instead of the unsweetened crushed pineapple called for in this recipe. Just be sure the fresh pineapple is particularly ripe and juicy.
- Vanilla extract:Â Vanilla extract enhances all the flavors in this recipe for hummingbird cake.
- All-purpose flour:Â Note that cake flour is not a good substitute for the all-purpose flour here, as it has too little protein to provide the right structure for hummingbird cake.
- Sugar:Â Granulated sugar adds just the right amount of sweetness.
- Baking soda:Â Baking soda is the leavening agent in this cake.
- Cinnamon: Be careful not to add more ground cinnamon than the recipe calls for, or it could be overpowering.
- Chopped walnuts:Â You could also use pecans (or leave out the nuts entirely) if you’d prefer.
Frosting:
- Shortening:Â Shortening helps create a light, fluffy texture for frosting.
- Butter:Â Make sure your butter is softened (but not melted) before blending.
- Lemon zest:Â We love how lemon zest brightens all the flavors in this frosting.
- Confectioners’ sugar:Â Confectioners’ sugar is ideal for frosting because it dissolves easily at room temperature, providing a super smooth texture (with none of the graininess of granulated sugar).
- Pineapple juice: Unsweetened pineapple juice is preferable because the frosting is sweet enough as is.
- Half-and-half cream:Â Half-and-half adds a nice richness and creaminess.
- Chopped walnuts (optional): If you do use walnuts as a topping, toast them first for a deliciously nutty flavor.
Directions
Step 1: Make the batter
Preheat the oven to 350°F. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon. Gradually beat the dry mixture into the banana mixture until blended. Stir in the walnuts.
Step 2: Bake the cake
Pour the batter into three greased and floured 9-inch round baking pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.
Step 3: Make the frosting
In a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add the confectioners’ sugar alternately with pineapple juice, then beat in the cream. Spread frosting between the layers and over the top and sides of the cake. If desired, sprinkle the top with chopped walnuts.
Hummingbird Cake Variations
- Leave out the nuts:Â Feel free to leave out the walnuts if you’re allergic or would prefer this cake without nuts.
- Try a different frosting: If you don’t have time to make the traditional frosting, whip up a 10-minute cream cheese frosting or simply use a can of store-bought cream cheese frosting.
How to Store Hummingbird Cake
Because of the cream in the frosting, you should store the cake in the refrigerator, in an airtight container. It will last for up to four days.
Can you make this hummingbird cake recipe ahead of time?
Yes, you can make hummingbird cake ahead of time. To do so, prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two, or in the freezer for up to a month. Similarly, you can make the frosting ahead of time and keep it in the fridge for a day or two before it’s time to frost the cake. Let the cake layers and frosting come to room temperature before assembling.
Hummingbird Cake Tips
Do I have to use round baking pans?
No, you can easily bake hummingbird cake in other types of pans.
How do I prevent my hummingbird cake from turning out dry?
If you’re using canned pineapple, as the recipe calls for, don’t drain the juice. If you’re using fresh pineapple, make sure the pineapple is particularly ripe. This will have a direct impact on the cake’s moistness. Also, use canola oil in the batter, not butter. Canola oil contributes moisture, a result of the fact that oil remains liquid at room temperature while butter solidifies.
Do I have to use an electric mixer for this recipe?
It’s easier to blend ingredients with a stand mixer or hand mixer, but a whisk works fine too (especially since you don’t have to cream butter and sugar for this recipe).
