Moist Hummingbird Cake
Print Pin VideoThis ultra-moist Hummingbird Cake is a delightful blend of sweet, ripe bananas, tangy crushed pineapples, and crunchy pecans, coming together to create an incredibly tender and flavorful cake. Finished with a tangy, creamy cream cheese frosting, this cake is a true crowd-pleaser that’s guaranteed to impress. One bite, and you’ll be hooked!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Hummingbird Cake
- 2¼ cups (280 g) flour - plain, all purpose
- ¼ cup (30 g) cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 cup (225 g) mashed bananas - about 2 large bananas (but for best results measure it out)
- 1 cup (200 g) soft light brown sugar
- ½ cup (100 g) white granulated sugar
- 3 large eggs - room temperature
- 1 cup (210 g) unflavored vegetable oil
- 1 cup (226 g) canned crushed pineapple - 8 oz can in the US. I use crushed pineapple in 'juice' not 'syrup' for a less sweet cake. Do not strain the juice (use as is).
- 2 tsp vanilla extract/essence
- 1½ cups (150 g) pecans - roughly chopped
Cream Cheese Frosting
Instructions
Hummingbird Cake
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease two 8x3 inch cake tins (I use my homemade cake release). Also line the bottoms with parchment paper.
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.
- In a large bowl, mash the bananas well and to that add in light brown sugar, white granulated sugar, eggs, vegetable oil, crushed pineapple and vanilla. Using a whisk, mix until well combined.
- Add the dry ingredients to the wet ingredients and using a spatula, gently fold until just combined. Do not overmix.
- Finish off by adding in roughly chopped pecans and using a spatula, fold until just combined. Do not overmix.
- Distribute the batter into the prepared cake pans. Level out the tops, drop the cake tins lightly on the counter to remove any large air bubbles and bake for 38-40 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
- Once baked, allow the cakes to cool in the cake tins for about 20 minutes, before running a thin knife along the edges of the pan and turning the cakes out onto a wire rack to completely cool.
- While cooling, prepare the cream cheese frosting.
Assembly
- Once the cakes are completely cool, trim off the tops of each cake layer with a serrated knife so that they're nice and flat.
- Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of frosting.
- Place the next cake layer on top and spread out more frosting on the top and sides of the cake. I like to use a cake scraper to smooth out the edges and then I use an offset spatula to bring that top lip of frosting into the middle of the cake.
- Using a 1M piping tip, pipe some cupcake swirls on the top of the cake (or any type of piping you like). I like to top each swirl with a pecan. Slice using a serrated knife and enjoy!
Video
Notes
Note 1. If baking on convection mode with the fan on, bake at 160 °C (320°F).
Nutrition
Calories: 519kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 223mg | Potassium: 222mg | Fiber: 3g | Sugar: 34g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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