Yummy Classic Hummingbird Cake
An abundance of tropical tastes, such as banana and pineapple, permeate the soft and supple Classic Hummingbird Cake. It has a touch of cinnamon and is properly seasoned. With a rich, velvety cream cheese icing covering everything. It’s possible that this cake may quickly become your new favorite.
With this recipe for Classic Jamaican cake, you may savor all the tropical tastes. This cake is delightfully delicate and full of tropical tastes, such as banana and pineapple.
Since the 1970s, the original Jamaican recipe for Hummingbird Cake has been a popular cake recipe in the United States. The banana, crushed pineapple, and liquids make this cake moist and soft.
The completed cake has the ideal amount of spice and texture thanks to the touch of cinnamon and nuts. This cake is sure to impress everyone when the flawlessly smooth cream cheese icing is added to it all!
Ingredients Used in Classic Hummingbird Cake
Following are ingredients used in Classic Hummingbird Cake:
- Pecan Halves
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Sugar
- Light Brown Sugar
- Eggs
- Vegetable Oil
- Banana Mashed
- Crushed Pineapple
- Vanilla Extract
Cream Cheese Frosting
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Salt
- Chopped Pecans
Quantity is given in recipe card.
Recipe of Classic Hummingbird Cake
Follow these steps one by one:
- Preheat: Turn the oven on to 350°F. Grease and dust two 9-inch circular baking pans, then put them aside.
- Toast the Pecans: On the stovetop, toast the pecans in a medium-sized pan over medium heat. After toasting for three to five minutes, and until they have darkened in color and released their aroma, stir the pecans. Take off and place aside the heat source.
- Mixing Dry Ingredients: Mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a medium-sized mixing basin. Mix by whisking. Put aside.
- Mixing Wet Ingredients: Whisk together the sugars and egg in a large bowl. Mix thoroughly. Add the oil and mix until largely incorporated. Add the mashed pineapple and banana. Mix well until fully incorporated.
- Add in the dry ingredients to the wet: When the batter is just coming together, add the dry ingredients to the wet components and whisk.
- Add Nuts to batter: Add the chopped toasted nuts to the batter.
- Pour into prepared baking pans: Pour the batter into the prepared baking pans after dividing it. A toothpick inserted in the center should come out clean when the cakes are cooked for 30 to 35 minutes on the same rack.
- Cooling the Cake: After removing the cooked cakes, give the pans ten minutes to cool. After that, carefully take the cakes out of the pan and let them cool on a wire rack until they are fully room temperature.
- Make the cream cheese frosting: Once the cakes are totally cool to room temperature, frost and layer the cake. After adding some crushed pecans, serve!
Variations of Classic Hummingbird Cake Recipe
- Make this recipe as cupcakes: After dividing the batter among cupcake liners, bake for around sixteen minutes. It will be possible to reduce the frosting recipe to the required quantity.
- Make this a sheet cake: Transfer the mixture into a conventional 13×9 cake pan. A toothpick placed in the center of the cake should come out clean after 40 to 45 minutes of baking. Once more, you may change how much frosting you use.
- Add coconut: Certain recipes use shredded coconut that has been sweetened into the cake to enhance its flavor and texture.
- Use walnuts or leave out the nuts: Remove the nuts if necessary; they are not needed for the recipe. They provide a little more taste and texture. Walnuts can be substituted for pecans if you can’t find or utilize pecans.
How to Store Classic Hummingbird Cake?
To keep this hummingbird cake with cream cheese icing from drying out, put it in a tight container. The cake can be kept for up to two days at room temperature. Alternatively, you may cover and refrigerate for up to a week. If preferred, just let the cake pieces to come to room temperature before serving.
Classic Hummingbird Cake
An abundance of tropical tastes, such as banana and pineapple, permeate the soft and supple Classic Hummingbird Cake. It also has a little cinnamon flavor and is expertly seasoned. With a rich, velvety cream cheese icing covering everything. It's possible that this cake may quickly become your new favorite.
Ingredients
- 1 cup pecan halves
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp salt
- 1 tbsp ground cinnamon
- 1 cup sugar
- 1 cup light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1½ cup banana mashed (approx 4 bananas)
- 8 Ounces crushed pineapple
- 2 tbsp vanilla extract
Cream Cheese Frosting
- 2 8 ounce pkgs cream cheese room temperature
- ½ cup unsalted butter room temperature
- 4½-5 cups powdered sugar
- 2 tbsp vanilla extract
- pinch salt
- Chopped Pecans for garnish as desired
Instructions
- Turn the oven on to 350°F. Grease and dust two 9-inch circular baking pans, then put them aside.
- On the stovetop, toast the pecans in a medium-sized pan over medium heat. After toasting for three to five minutes, and until they have darkened in color and released their aroma, stir the pecans. Take off and place aside the heat source.
- Mix the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a medium-sized mixing basin. Mix by whisking. Put aside.
- Whisk together the sugars and egg in a large bowl. Mix thoroughly. Add the oil and mix until largely incorporated. Add the mashed pineapple and banana. Mix well until fully incorporated.
- When the batter is just coming together, add the dry ingredients to the wet components and whisk.
- Add the chopped toasted nuts to the batter.
- Pour the batter into the prepared baking pans after dividing it. A toothpick inserted in the center should come out clean when the cakes are cooked for 30 to 35 minutes on the same rack.
- After removing the cooked cakes, give the pans ten minutes to cool. After that, carefully take the cakes out of the pan and let them cool on a wire rack until they are fully room temperature.
Cream Cheese Frosting
- Put the butter and cream cheese that have softened at room temperature into a sizable mixing basin. Mix the ingredients until they are smooth and creamy, using a hand mixer or a stand mixer. Incorporate the salt and vanilla.
- While mixing, gradually add the powdered sugar. Keep going until the frosting is the consistency of smooth spreadable frosting.
- Place one of the cakes on the plate and cover it with a generous amount of frosting to assemble the cake. To create an even layer, smooth. Place the last cake layer gently upside down on top to help create a smooth, level top for the cake. Spread the remaining icing over the cake. If desired, garnish with chopped pecans.
