Hummingbird Cake with Cream Cheese Frosting
Happy 2nd Birthday, Layered! My first cookbook turns 2 today, and I am celebrating with this Hummingbird Cake with cream cheese frosting. Super-moist cake made from bananas, pineapple, and pecans, this southern classic is totally underrated but definitely worth being celebrated. An alternative to carrot cake, the lightly spiced layers of cake are the perfect vehicle for luxurious, vanilla cream cheese frosting. Are you drooling yet? Yummmm!!
I can't believe my cookbook has been out in the real world for two years now. Writing a cookbook is a privilege, and I am so honoured to have a little piece of me in your kitchens. Producing Layered was exhilarating, but seeing all of your reader creations is a gift that keeps on giving. You guys are so talented! I love seeing your cakes and still can't believe you choose my recipes to share with loved ones on the most momentous occasions. Thank you for continuing to share the love, bake, and create!
Here's a look at Layered first birthday cake: The Birthday Cake
Okay, this version is slightly different than the one in the book. But that's the beauty of Layered! Mix and match your recipes and cake designs to create the cake of your dreams! I traded the pineapple flowers for buttercream daffodils and skipped out on the candied pecans, but I think you are still going to love it. I baked this cake in extra tall 6-inch round cake pans, but three 6-inch round or two 8-inch round pans will also work (see NOTES).
For the cake:
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup + 2 tablespoon grapeseed or canola oil
1 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoon pure vanilla extract
4 large eggs
3 ripe bananas, mashed
1 cup crushed pineapple
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Grease and flour two, extra tall 6-inch cake pans (see NOTES).
Sift together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the oil, both sugars, vanilla, and eggs until combined. In two batches, stir the dry ingredients into the egg mixture until combined. Fold in the mashed bananas, pineapple, and pecans.
Evenly distribute the batter between the two pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes on a wire rack for 15 to 20 minute before removing the cakes from their pans. Once cool, trim the tops of the cakes with a serrated knife until level, as needed.
For the cream cheese frosting:
12 tablespoons cream cheese, softened
1 cup unsalted butter, softened
4 to 5 cups confectioners sugar
2 to 4 tablespoons whole milk
2 teaspoon vanilla extract
Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Once incorporated, turn up the mixer to medium-high and beat until fluffy. Adjust the sugar and milk until your desired consistency in achieved.
Once the cakes are completely cool, place one layer on a cake plate or serving. Spread about 3/4 cup of frosting on top. Repeat with the remaining layers of cake. Crumb coat then ice the cake with the cream cheese frosting.
– Cake may be baked in two, 8-inch cake pans for 25 to 28 minutes.
– Cake may be baked in three, 6-inch cake pans for 26 to 32 minutes.