Hummingbird Cake with Butter Cream Frosting
Indulge in the exceptional moistness and flavor of homemade hummingbird cake with its three delicious layers and silky cream cheese frosting!
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| Ingredients | Amount |
|---|---|
| Finely chopped pecans | 2 cups (250g) |
| All-purpose flour (spooned & leveled) | 3 cups (375g) |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 and 1/2 teaspoons |
| Allspice | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Mashed bananas (about 3 large ripe bananas) | 1 and 1/2 cups (345g) |
| Crushed pineapple (do not drain) | One 8-ounce can |
| Large eggs, at room temperature | 3 |
| Vegetable oil | 1 cup (240ml) |
| Packed light or dark brown sugar | 3/4 cup (150g) |
| Granulated sugar | 3/4 cup (150g) |
| Pure vanilla extract | 2 teaspoons |
| Full-fat brick cream cheese, softened | 16 ounces (452g) |
| Unsalted butter, softened | 1/2 cup (8 Tbsp; 113g) |
| Confectioners’ sugar | 4 cups (480g) |
| Pure vanilla extract | 1 and 1/2 teaspoons |
| Salt, to taste | A pinch |
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
- Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. You should have about 6 to 7 cups of batter.
- Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
- Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Adjust consistency with more sugar or milk if needed.
- Assemble and frost: Layer the cakes with frosting in between. Spread remaining frosting all over the top and sides. Decorate with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing.
- Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
