Hummingbird cake is a delightful Southern classic that combines the tropical sweetness of bananas and pineapple with warm spices and a rich cream cheese frosting. Often considered a symbol of Southern hospitality, this cake is moist, flavorful, and visually stunning when layered and decorated with a touch of rustic charm. It’s a favorite for birthdays, potlucks, and family gatherings, and though it looks impressive, it’s actually quite simple to make at home with the right ingredients and a bit of patience.
History of Hummingbird Cake
The hummingbird cake has its origins in Jamaica, where it was known as Doctor Bird Cake. The term ‘Doctor Bird’ is a nickname for a type of hummingbird native to the island. The recipe made its way to the United States in the late 1970s, where it was first published in Southern Living magazine. Since then, it has become a cherished dessert throughout the American South.
Key Ingredients
What makes hummingbird cake special is its blend of fruit, nuts, and spices. Here are the essential ingredients:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Ripe bananas (mashed)
- Crushed pineapple (with juice)
- Eggs
- Vegetable oil
- Vanilla extract
- Baking soda
- Cinnamon
- Salt
- Chopped pecans or walnuts
For the Cream Cheese Frosting
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans, or line them with parchment paper for easier removal.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening and spices throughout the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the sugar, brown sugar, eggs, oil, and vanilla extract. Then stir in the mashed bananas and crushed pineapple with its juice. The mixture will look thick and textured.
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined do not overmix. Fold in the chopped pecans or walnuts at this stage for added crunch and flavor.
Step 5: Bake the Cakes
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Making the Cream Cheese Frosting
Step 1: Beat the Cream Cheese and Butter
In a large bowl, use a hand or stand mixer to beat the cream cheese and butter until light and fluffy. This should take 2-3 minutes.
Step 2: Add the Sugar and Vanilla
Gradually add in the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract. If the frosting is too thick, a splash of milk can help achieve the desired consistency.
Assembling the Cake
Step 1: Level the Cake Layers (Optional)
If the cakes have domed tops, level them using a serrated knife to create flat layers for even stacking.
Step 2: Frost the Layers
Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer over it. Repeat for the third layer if using three pans. Cover the entire cake with frosting, smoothing it out with an offset spatula.
Step 3: Decorate
You can decorate the top with a sprinkle of chopped pecans, banana slices, or edible flowers. For a rustic look, consider leaving the sides semi-naked, exposing some of the cake beneath the frosting.
Tips for Success
- Use very ripe bananas for the most flavor and moisture.
- Don’t drain the pineapple it adds sweetness and moisture.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Refrigerate the cake for easier slicing and a firmer texture.
Variations of Hummingbird Cake
Hummingbird Cupcakes
Turn this classic cake into cupcakes by pouring the batter into lined muffin tins and baking for 20-22 minutes. Top with a swirl of cream cheese frosting and a pecan half for a beautiful finish.
Vegan Version
Substitute eggs with flaxseed eggs and use a dairy-free cream cheese and plant-based butter for a vegan-friendly hummingbird cake. The flavor and texture remain surprisingly rich and indulgent.
Gluten-Free Option
Use a gluten-free flour blend that contains xanthan gum to replicate the structure of wheat flour. Always check that other ingredients, like baking soda and vanilla extract, are also certified gluten-free.
Serving Suggestions
Hummingbird cake pairs beautifully with coffee or tea. It makes a wonderful addition to brunches, springtime celebrations, or even as a wedding cake alternative. Serve slightly chilled or at room temperature for best flavor.
Storage and Shelf Life
Store the frosted cake in the refrigerator, covered, for up to five days. It can also be frozen wrap slices tightly in plastic wrap and store in an airtight container for up to three months. Thaw in the refrigerator overnight before serving.
Why You’ll Love Hummingbird Cake
- It’s incredibly moist and flavorful.
- The combination of fruit, nuts, and spices creates a unique taste.
- It’s easy to make with no fancy equipment required.
- It’s a crowd-pleaser with a nostalgic feel.
A recipe for hummingbird cake brings together warmth, sweetness, and a touch of tropical flair. Whether you’re making it for the first time or returning to a cherished family favorite, the process is as enjoyable as the result. From its history to its heavenly flavor, this cake stands the test of time as a beloved dessert that always delights. With just a few pantry staples and a little love, you can create a show-stopping treat perfect for any occasion.