Ingredients List
Gathering all your ingredients before you start is a key step for any baker, especially for beginners. It helps prevent last-minute rushes and ensures you have everything on hand when you need it. Make sure your eggs, butter, and Old Fashioned Hummingbird Cake Recipe cheese are at room temperature for the best results!
| Ingredient | Quantity | Unit |
|---|---|---|
| For the Cake: | ||
| All-Purpose Flour | 3 | cups |
| Granulated Sugar | 2 | cups |
| Baking Soda | 1 | teaspoon |
| Ground Cinnamon | 1 | teaspoon |
| Salt | ½ | teaspoon |
| Large Eggs (room temperature) | 3 | |
| Vegetable Oil (or other neutral oil) | ¾ | cup |
| Vanilla Extract | 1 | teaspoon |
| Ripe Bananas (mashed) | 2 | cups (about 3-4 large) |
| Crushed Pineapple (undrained) | 1 | (20-ounce) can |
| Chopped Pecans (toasted, optional) | 1 | cup |
| For the Cream Cheese Frosting: | ||
| Cream Cheese (full-fat, room temperature) | 16 | ounces (2 blocks) |
| Unsalted Butter (room temperature) | ½ | cup (1 stick) |
| Powdered Sugar (confectioners’ sugar) | 4 | cups |
| Vanilla Extract | 1 | teaspoon |
| Pinch of Salt | ¼ | teaspoon |
| Chopped Pecans (for garnish, optional) | ½ | cup |
Step-by-Step Instructions
Follow these detailed steps carefully, and you’ll be enjoying a slice of homemade Hummingbird Cake in no time! Remember, baking is a science, so precise measurements and attention to detail are your best friends.
1. Prepare Your Workspace and Ingredients
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles and then grease and flour. This crucial step prevents your cake from sticking. Beginner Tip: You can also use non-stick baking spray with flour to make this even easier.
- Gather & Measure: Lay out all your ingredients. Measure out your flour, sugar, baking soda, cinnamon, and salt into one bowl. Mash your ripe bananas (they should be very spotty brown for the best flavor and sweetness). Open your can of crushed pineapple, but do not drain it – the liquid is essential for moisture! Bring your eggs, cream cheese, and butter to room temperature. This makes for a smoother batter and frosting.
2. Make the Cake Batter
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisking ensures all dry ingredients are evenly distributed, so you don’t get clumps of baking soda in your cake.
- Add Wet Ingredients: Create a well in the center of your dry ingredients. Add the 3 room-temperature large eggs, ¾ cup of vegetable oil, and 1 teaspoon of vanilla extract.
- Mix Gently: Using a whisk or a rubber spatula, stir the wet ingredients into the dry ingredients. Mix just until everything is combined and there are no visible streaks of flour. Do not overmix! Overmixing develops the gluten in the flour too much, leading to a tough, dry cake.
- Fold in Fruits and Nuts: Gently fold in the 2 cups of mashed ripe bananas, the entire 20-ounce can of undrained crushed pineapple, and 1 cup of chopped pecans (if using). Stir just enough to evenly distribute these wonderful additions.
3. Bake the Cake
- Divide Batter: Divide the cake batter evenly between your two prepared 9-inch round cake pans. You can use a kitchen scale to ensure they are perfectly even for level cakes, or just eyeball it.
- Bake: Place the pans in your preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The exact baking time can vary depending on your oven, so keep an eye on them after 25 minutes.
- Cool in Pans: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. This allows the cakes to firm up slightly and makes them easier to handle.
- Invert and Cool Completely: After 10-15 minutes, carefully invert the cakes onto the wire rack, remove the pans, and peel off any parchment paper. Let the cakes cool completely – and we mean completely! – before frosting. This can take 1-2 hours. Frosting a warm cake will cause the frosting to melt and slide right off.
4. Make the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat the 16 ounces of room-temperature cream cheese and ½ cup (1 stick) of room-temperature unsalted butter together on medium speed until smooth and creamy. This should take about 2-3 minutes. Ensure there are no lumps of cream cheese or butter, as this will make your frosting grainy.
- Add Flavorings: Beat in 1 teaspoon of vanilla extract and ¼ teaspoon of salt. Mix until just combined.
- Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the 4 cups of powdered sugar, one cup at a time, mixing well after each addition until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light, fluffy, and smooth. Beginner Tip: If your frosting is too thick, add a teaspoon of milk or cream at a time until desired consistency. If it’s too thin, add more powdered sugar.
5. Assemble and Decorate
- Level Cakes (Optional): If your cakes have domed tops, you can use a serrated knife to carefully level them, creating a flat surface for easier stacking. This step is optional but helps create a neater presentation.
- First Layer of Frosting: Place one cooled cake layer on your serving plate or cake stand. Spread about 1 to 1½ cups of frosting evenly over the top using an offset spatula or the back of a spoon.
- Stack and Frost: Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the entire cake. Use your spatula to create swirls or smooth edges, as desired.
- Garnish: If you like, gently press the remaining ½ cup of chopped pecans onto the sides of the cake, or sprinkle them on top.
- Chill (Optional): For easier slicing and to help the frosting set, you can chill the cake in the refrigerator for at least 30 minutes before serving.
Tips & Tricks for Beginner Bakers
- Room Temperature Ingredients are Key: For both the cake batter and the frosting, make sure your eggs, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smoother batter and a lump-free, fluffy frosting.
- Don’t Overmix the Batter: Once you add the wet ingredients to the dry, mix just until combined. Overmixing develops gluten, which can lead to a tough, dense cake. A few small lumps of flour are actually okay!
- Measure Accurately: Baking is a science. Use proper measuring cups and spoons. For dry ingredients like flour, spoon it into your measuring cup and level it off with a straight edge (like the back of a knife) rather than scooping directly from the bag, which can compact the flour and result in too much.
- Use Ripe Bananas: The riper your bananas (think very brown spots), the sweeter and more flavorful your cake will be. They also mash more easily.
- Pineapple Power: Do NOT drain the crushed pineapple. The liquid adds essential moisture and flavor to the cake.
- Cool Completely: Frosting a warm cake is a recipe for disaster. Wait until your cake layers are completely cool before applying frosting, or it will melt and slide off.
- Lump-Free Frosting: Ensure your cream cheese and butter are very soft before beating them together. If you still get lumps, try warming the bowl very slightly over a warm water bath (not hot!) for a minute, then beat again.
- Parchment Paper is Your Friend: Lining your cake pans with parchment paper circles on the bottom ensures your cakes will never stick, making removal much easier.
Essential Baking Tools
Having the right tools makes a world of difference, especially when you’re just starting out. Here are some essentials that will help you master this Hummingbird Cake and many other delicious treats:
- Mixing Bowl Set
- Whisk
- 9-inch Round Cake Pans
- Measuring Cups and Spoons Set
- Rubber Spatula
- Electric Hand Mixer (or Stand Mixer)
- Wire Cooling Racks
- Offset Spatula (for frosting)
Nutrition Info (Estimated Per Serving)
Please note that these values are estimates and can vary based on specific ingredients and serving size.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 65 g |
| Protein | 5 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 45 g |
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned?
A: While canned crushed pineapple (undrained) is traditional and provides a lot of moisture, you *can* use fresh pineapple. If doing so, grate or finely chop about 1.5 cups of fresh pineapple and add about 1/4 to 1/2 cup of pineapple juice to the batter to ensure the cake has enough moisture and flavor. The natural enzymes in fresh pineapple can sometimes affect the cake’s texture, so canned is generally recommended for beginners.
Q: What if I don’t have pecans, or someone has a nut allergy?
A: No problem! You can easily omit the pecans from the recipe entirely. The cake will still be incredibly delicious. If you want a similar crunch but need a nut-free option, you could try toasted sunflower seeds or pumpkin seeds, but the traditional flavor profile will change slightly.
Q: My cake turned out dry. What went wrong?
A: A dry cake is usually a result of one of two things: overmixing the batter or overbaking the cake. Overmixing develops too much gluten, making the cake tough. Overbaking removes too much moisture. Always mix just until the ingredients are combined, and start checking for doneness a few minutes before the recipe’s minimum baking time.
Q: How long does Hummingbird Cake last, and how should I store it?
A: Because of the cream cheese frosting and fresh fruit, Hummingbird Cake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for 3-5 days. You can also freeze individual slices (without frosting) for up to 2-3 months, then thaw and frost when ready to serve.
Q: Can I make this as a bundt cake or cupcakes?
A: Yes! For a bundt cake, use a well-greased and floured 10-12 cup bundt pan and bake for 50-60 minutes, or until a skewer comes out clean. For cupcakes, line a muffin tin with paper liners, fill about two-thirds full, and bake for 20-25 minutes. Adjust baking times and always test for doneness.
Conclusion
And there you have it – your very own Old Fashioned Hummingbird Cake Recipe! This delightful cake truly is a celebration in every slice, and we hope our detailed instructions and baking tips for beginners have given you the confidence to try it. Don’t be afraid to get your hands a little messy, follow the steps, and enjoy the process. There’s immense satisfaction in creating something so beautiful and delicious from scratch. Share it with loved ones, savor a slice with your morning coffee, or simply treat yourself. Happy baking, and we can’t wait to hear how your Hummingbird Cake turns out!Welcome, aspiring bakers! Are you ready to dive into the delightful world of baking with a recipe that’s as charming as its name? Today, we’re sharing our Old Fashioned Hummingbird Cake Recipe, a true Southern classic that’s incredibly moist, flavorful, and surprisingly straightforward to make. Often described as a cross between banana bread and carrot cake, this tropical-inspired dessert is packed with ripe bananas, crushed pineapple, pecans, and a hint of cinnamon, all topped with a luscious cream cheese frosting. If you’re looking for Old Fashioned Hummingbird Cake Recipe that impress without overwhelming, you’ve found your next favorite. We’ve loaded this post with baking tips for beginners to ensure your first (or fiftieth!) Hummingbird Cake is a resounding success. Let’s get baking!