Old Fashioned Hummingbird Cake
This Old Fashioned Hummingbird Cake is super moist and loaded with flavor. It's topped with a tangy cream cheese frosting.
Equipment
Ingredients
- 2 cups (198 g) Pecans
- 3 cups (375 g) Cake Flour
- 1 cup (85 g) Sweetened Coconut Flakes
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 2 tsp (1.972 tsp) Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 1 cup (226 ml) Vegetable Oil
- 1/2 cup (118 ml) Mayonnaise
- 1/4 cup (60 g) Sour Cream
- 1 cup (220 g) Brown Sugar
- 1 cup (200 g) Sugar
- 1 tbsp Vanilla Extract
- 3 large (150 g) Eggs
- 8 oz (226.8 g) Crushed Pineapples, (not drained)
- 2 cups (300 g) Bananas, (ripe)
Cream Cheese Frosting
- 1 1/2 cups (340 g) Unsalted Butter, (room temperature)
- 12 oz (340 g) Cream Cheese
- 4 cups (480 g) Powdered Sugar
- 2 tbsp Whole Milk
- 1 tbsp Vanilla Bean Paste
- 1/8 tsp Kosher Salt
Instructions
- Preheat the oven to 300 degrees F. Add Pecans to a baking sheet and toast for 5-6 minutes, until fragrant. Remove and increase the oven temperature to 350 degrees F.
- Spray 3 8-inch cake pans with nonstick baking spray and set aside. In a large mixing bowl, combine cake flour, baking soda, baking powder, kosher salt, cinnamon, allspice, and nutmeg.
- In a separate large bowl, using an electric hand mixer - mix together vegetable oil, mayo, sour cream, sugar, brown sugar, and vanilla extract until combined and smooth - about 1-2 minutes. Then add in the mashed bananas and eggs.
- Continue to mix with electric mixer until smooth (you can also use a stand mixer for this). Add the dry ingredients to the wet ingredients and mix until just combined. Then use a flat spatula to fold in the crushed pineapples (along with the juices), toasted pecans, and sweetened coconut flakes. Mix until evenly distributed, about 20 seconds.
- Divide batter among the three prepared pans. Bake for 25-28 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cakes are cooling, begin making the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute on medium speed. Then add in the powdered sugar. Begin mixing on low, then gradually increasing to medium speed once all ingredients are combined.
- Beat for 2 minutes, then add cream cheese and continue to mix for 1-2 minutes on medium speed until smooth. Place one of the cooled cakes onto a cake stand. Add a generous layer of frosting on top. Place the second layer on top and repeat. Place the third layer on top and add a thin coat of frosting to the outside of the cake then place into the refrigerator for 30 minutes.
- Add the remainder of the frosting around the cake and garnish with chopped pecans.
Notes
Use overripe bananas! The riper, the better - brown spots mean more natural sweetness and a richer banana flavor in your cake.
Don’t drain the crushed pineapple! That juice adds extra moisture and a subtle tang that makes the cake super tender and flavorful.
Toast your pecans - A quick toast brings out their nuttiness and adds depth that raw pecans just can’t match.
Use room temperature ingredients -Room temp eggs, butter, and sour cream (if using) mix more evenly and help the cake rise properly.
Don’t overmix the cake batter. Stir just until the dry ingredients are incorporated, overmixing can make the cake tough instead of tender.
Nutrition
Calories: 688kcal, Carbohydrates: 69g, Protein: 6g, Fat: 45g, Saturated Fat: 17g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 341mg, Potassium: 204mg, Fiber: 2g, Sugar: 51g, Vitamin A: 740IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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