Flavorful Hummingbird Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
¾ cup (180 ml) avocado, canola, or vegetable oil, your choice (neutral flavors work best)
02 -
¾ cup (170 g) butter, softened to room temperature
03 -
½ cup (100 g) white sugar (granulated)
04 -
1 cup (200 g) packed brown sugar (use light or dark as you like)
05 -
2 large eggs, preferably at room temperature, gently whisked
06 -
1 tablespoon pure vanilla extract
07 -
3 cups (375 g) regular all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 teaspoon baking soda
10 -
1 teaspoon cinnamon, ground
11 -
1 teaspoon salt
12 -
2 cups (479 g) mashed very ripe bananas (around 4 medium bananas)
13 -
1 8 oz (226 g) can of undrained crushed pineapple
14 -
1 cup (120 g) toasted pecans, roughly chopped
→ Cream Cheese Frosting
15 -
8 oz (226 g) brick cream cheese, softened (don’t use spreadable varieties)
16 -
½ cup (113 g) butter, room temperature
17 -
4 cups (500 g) confectioners' sugar
18 -
¼ teaspoon table salt
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Set your oven to 350°F (175°C). Lightly grease two round pans (8 or 9 inches) and dust them with flour. Use parchment paper on the base to make removal easier later.
02 -
In a mixer, blend the butter with the oil first. Add in the sugars and beat together until smooth and creamy.
03 -
Stir in the eggs until fully mixed, then add the mashed bananas, pineapple (including juice), and vanilla. Combine well.
04 -
In another bowl, sift or whisk the flour, cinnamon, salt, baking powder, and baking soda. Make sure the mix looks even.
05 -
Carefully add the dry ingredients to the wet bowl bit by bit. Use a spatula to fold the ingredients together. Before you're done, sprinkle in the pecans and give it one final mix—don’t overdo it.
06 -
Split the mixture equally between the pans. Pop them in the oven for 34-39 minutes. A toothpick should come out clean or with just a couple of crumbs when they're ready.
07 -
Leave the baked layers in their pans for 10 minutes to cool slightly. Run a knife along the edges before flipping each one onto a cooling rack. Let cool fully.
08 -
Blend together the cream cheese and butter until smooth. Stir in the vanilla and salt, then slowly add the powdered sugar, mixing on low speed till it’s fully combined.
09 -
If necessary, trim the tops of the cakes to make them flat. Spread frosting over the top of one layer, then stack and coat the other. Cover the sides too. Serve right away or save for later.
# Notes:
01 -
Toasting pecans? Bake at 350°F (175°C) for about 5 minutes, then cool before chopping.