Hummingbird Cake Recipe

Filled with ripe banana, crushed pineapple, warm spices and toasted pecans, this three-layer hummingbird cake is exceptionally moist and full of flavour. A tangy cream cheese frosting balances the sweetness of the fruit, while pecans and colourful edible flowers give the finished cake a naturally beautiful appearance.

Despite its impressive height, the cake is straightforward to prepare. The batter is mixed by hand, divided between three tins and assembled with generous layers of cream cheese frosting.

Discover the beginnings of this much-loved cake in our history article on Hummingbird Cake: From Jamaica to the American South.

Recommended Tools & Tips

Three 20cm Round Cake Tins create the tall, evenly layered cake shown here. Grease the tins and line their bases with Baking Parchment so the moist cake layers release cleanly.

A hand whisk is all you need to combine the wet ingredients and mix the dry ingredients. Once the two mixtures are brought together, change to a Silicone Spatula and fold gently to avoid overmixing the batter.

Use an Electric Hand Whisk to prepare the cream cheese frosting. Beat the butter and icing sugar until pale and fluffy, then briefly mix in the cold cream cheese on a low speed. Avoid overbeating, particularly when using softer European-style cream cheese, as the frosting may become loose.

Use very ripe bananas with heavily speckled or darkened skins. They are softer, sweeter and more aromatic than firm yellow bananas. Mash them thoroughly, although a few small pieces may remain.

Choose crushed pineapple packed in juice rather than syrup, and do not drain it. The pineapple juice is important for the cake’s flavour and moist texture.

Both baking powder and bicarbonate of soda are used to lift this naturally heavy, fruit-filled batter. Avoid overmixing once the wet and dry ingredients have been combined, as this can produce a denser crumb.

Toast the pecans before using them. Toasting deepens their flavour and helps them retain some crunch within the soft cake. Allow them to cool completely before adding them to the batter or frosting.

For a stable cream cheese frosting, beat the butter and icing sugar together before briefly mixing in the cold cream cheese. Full-fat cream cheese works best. Avoid overbeating it, particularly when using softer European-style cream cheese, as the frosting may become loose.

Decorate the cake with a loose ring of pecan halves, roughly chopped pecans and small edible flowers, leaving some of the swirled frosting visible in the centre. Pansies, violas and nasturtiums work particularly well. Use only flowers specifically sold or grown for eating and free from pesticides; flowers from florists and garden centres may have been chemically treated.

Storage

Store the finished hummingbird cake in a covered container in the refrigerator for up to four days because of the cream cheese frosting. Remove it approximately 30 minutes before serving so the cake and frosting can soften slightly.

The flavour develops beautifully after the cake has rested for several hours, making it a good choice to prepare one day ahead. Add the edible flowers shortly before serving so they remain fresh.

The unfrosted cake layers can be wrapped securely and frozen for up to two months. Thaw them at room temperature while still wrapped, then assemble the cake once they have completely defrosted.