Hummingbird Layer Cake Recipe
If you’re searching for a dessert that embodies pure Southern charm and festive energy, the Hummingbird Layer Cake is the treat you absolutely must experience. Imagine a moist, fruit-studded cake layered with silky cream cheese frosting, the aroma of cinnamon and vanilla swirling through your kitchen, and every forkful brimming with juicy pineapple, sweet banana, and toasted pecans. This is more than a cake; it’s a joyous celebration, perfect for birthdays, holidays, or any moment you want to make special. Let’s dive into why this Hummingbird Layer Cake truly earns its spot as everyone’s darling at the table!
Ingredients You’ll Need
The magic of Hummingbird Layer Cake lies in a lineup of everyday ingredients, each bringing something wonderful to the party. Simple staples transform here into a cake with layers of flavor, texture, and those little surprises that make every bite special. Here’s what you’ll need—and why it matters!
- All-purpose flour: The trusty backbone of your cake, giving it structure while staying tender.
- Granulated sugar: Essential sweetness balances the tangy pineapple and makes each bite sing.
- Baking soda: Ensures a lovely lift, so your layers come out light instead of dense.
- Ground cinnamon: Adds a whisper of warmth and enhances the fruity flavors perfectly.
- Salt: Just enough to make every other flavor pop—don’t skip this tiny but mighty player.
- Large eggs: Bring moisture, bind the batter, and help everything set up beautifully.
- Vegetable oil: Delivers irresistible moisture for a cake that stays tender, even days later.
- Vanilla extract: A splash boosts every flavor and gives the cake its signature inviting aroma.
- Crushed pineapple with juice: Brings tang, sweetness, and juiciness that’s absolutely key to the cake’s signature crumb.
- Chopped ripe bananas: Make things extra moist and add an unmistakable natural sweetness.
- Chopped pecans: Deliver crunch and that nutty richness the South is famous for.
- Shredded sweetened coconut (optional): Optional, but adds chewy texture and a touch of tropical flair if you like.
- Cream cheese (softened): The creamy base for your irresistible frosting—don’t use it cold!
- Unsalted butter (softened): Brings richness and body to every fluffy swoop of your frosting.
- Powdered sugar: Delivers the decadent sweetness that takes cream cheese frosting from good to “grab a spoon!”
- Chopped pecans (for garnish): Crown your cake with crunch and beauty—every slice looks bakery-worthy.
How to Make Hummingbird Layer Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C), and get three 9-inch round cake pans ready by greasing and flouring them. Having your pans prepared ensures your cake layers release cleanly—and there’s nothing like the anticipation of seeing those perfect golden edges! Measure out and organize your ingredients now so the mixing process is a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, granulated sugar, baking soda, cinnamon, and salt. This combines all the leavening and seasoning so that every bite of your Hummingbird Layer Cake is balanced, soft, and bursting with flavor.
Step 3: Mix the Wet Ingredients and Fruit
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth. Now, stir in the crushed pineapple (juice and all!), mashed bananas, chopped pecans, and coconut if you’re using it. You’ll notice immediately how fragrant and lush this mixture is—a preview of the magic to come!
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with your dry ingredients. Gently fold everything together just until you stop seeing any streaks of flour. Overmixing can make the cake tough, so stop as soon as it’s combined. The batter should look thick but evenly moistened, loaded with fruity bits and nuts.
Step 5: Bake the Layers
Divide the batter evenly among the prepared cake pans—tap them lightly on the counter to eliminate air bubbles. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool in their pans for 10 minutes (they need a breather!), then carefully invert them onto wire racks to cool completely. Patience here pays off in flawless layers.
Step 6: Make the Dreamy Cream Cheese Frosting
In a large bowl, beat together the softened cream cheese and butter until creamy and smooth—this step is what gives the Hummingbird Layer Cake its luscious signature finish! Gradually add the powdered sugar, beating until fluffy, then stir in vanilla for that extra-silky touch.
Step 7: Assemble and Frost Your Masterpiece
Place your first cake layer on your serving plate, spread a generous scoop of frosting over the top, and repeat with the other two layers. Frost the sides and top smoothly or go for pretty, rustic swirls. Complete your Hummingbird Layer Cake with a shower of chopped pecans on top—it turns every slice into a Southern showstopper!
How to Serve Hummingbird Layer Cake
Garnishes
A final sprinkle of chopped pecans makes every slice look utterly inviting, while a light dusting of powdered sugar or a few toasted coconut flakes can add an extra festive touch. Garnishes not only add crunch but also make your Hummingbird Layer Cake shine on any dessert table.
Side Dishes
Pair a generous slice with a scoop of vanilla ice cream or some fresh berries for contrast and brightness. For an afternoon tea vibe, serve smaller squares alongside hot coffee or spiced chai—the flavors all play so beautifully together.
Creative Ways to Present
You can cut the cake into thin wedges and fan them out on a platter, layer cake slices with extra frosting and nuts in mason jars for a whimsical parfait, or turn leftovers into irresistible cake truffles. However you serve it, the Hummingbird Layer Cake will be the belle of the ball.
Make Ahead and Storage
Storing Leftovers
Leftover Hummingbird Layer Cake stays wonderfully moist when stored in the refrigerator. Cover the cake tightly with plastic wrap or store slices in an airtight container; it will keep for up to five days, and the flavors often deepen and meld after a day or two.
Freezing
To freeze, wrap each slice or even the whole frosted cake well with plastic wrap and aluminum foil. It’s best eaten within two months. Thaw slices in the fridge overnight, then bring to room temperature before serving for the best taste and texture.
Reheating
While the cake is divine at room temperature, if you prefer it slightly warm, just let a slice sit out for 30 minutes—or microwave it on a low setting for 10-15 seconds. This gently loosens the frosting and brings out the cake’s fruity, nutty aromatics.
FAQs
Can I use walnuts instead of pecans in Hummingbird Layer Cake?
Absolutely! Walnuts offer a delicious, earthy crunch, and you can substitute them in equal measure for pecans if that’s what you have. The flavor will be slightly different but just as satisfying.
Is it possible to make Hummingbird Layer Cake gluten-free?
You can make this Southern favorite gluten-free by using a cup-for-cup gluten-free all-purpose flour blend. Just ensure it contains xanthan gum for best results in texture and structure.
What’s the origin of the Hummingbird Layer Cake?
Hummingbird cake originated in Jamaica before making its way to the Southern United States, where it became a beloved classic. Its unique combination of banana, pineapple, and spices reflects its tropical roots perfectly.
Does Hummingbird Layer Cake need to be refrigerated?
Yes, because of the cream cheese frosting, you should refrigerate the cake, especially if your kitchen is warm. Bring the cake to room temperature before serving so the texture is fluffy and flavorsome.
How do I prevent my cake layers from sticking to the pans?
Grease each pan well, dust lightly with flour, and if you like, also line the pan bottoms with parchment rounds. This triple approach means your Hummingbird Layer Cake layers will slip right out every time!
Final Thoughts
If you’re after a dessert that turns any occasion into a celebration, the Hummingbird Layer Cake is everything you crave and more. With its tender crumb, swoon-worthy frosting, and festive flavors, it’s a recipe you’ll bake again and again—so gather your ingredients and let the good times roll!
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Hummingbird Layer Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this decadent Hummingbird Layer Cake. With moist layers of banana, pineapple, pecans, and coconut, all topped with a luscious cream cheese frosting, this Southern classic is sure to delight your taste buds.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple with juice
- 2 cups chopped ripe bananas
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut (optional)
For the Frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- Chopped pecans for garnish
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour three 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, oil, and vanilla, then stir in pineapple, bananas, pecans, and coconut if using.
- Combine wet and dry mixtures: Add wet mixture to dry ingredients and stir until just combined.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Frost cooled cakes and garnish with pecans.
Notes
- This cake tastes even better the next day as the flavors meld.
- Store in the refrigerator but serve at room temperature for the best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 57g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
