Hummingbird Cake Recipe (4-Layer Version)
Hummingbird cake is moist, light, and covered with an amazing cream cheese icing. My new favorite hummingbird cake recipe is this 4-layer version, which serves 15-18 people!
The first time I tasted this recipe, I proclaimed, “This is the best cake I’ve ever tasted.” This may sound like an exaggeration to some, but I stand by my statement: this is my new favorite cake. Apparently, it must be my daughter’s, too. She requested it for her birthday this year, so I know it’s a winner.
The texture of hummingbird cake is very much like a carrot cake but with bananas in place of the carrots. If you’re a fan of banana bread, you will love this cake. It also has crushed pineapple and pecans — lots of pecans. How can anything get any better? By the way, I also have a lighter two-layer version with mascarpone frosting here.
Why do they call it a hummingbird cake?
Hummingbird cake is an iconic southern cake with origins in the Caribbean. It traces back to Jamaican “Doctor Bird Cake,” named after a type of hummingbird that is island’s national bird. With the first bite, the reason for the name becomes clear: the fruity sweetness of this cake calls to mind the nectar that attracts hummingbirds.
Southern Living magazine popularized this delicious cake in the late 1970s. It has been a Southern favorite ever since. I had to put this hummingbird cake recipe into my latest book, Love Language of the South. (If you’ve bought the book, thank you! If you haven’t left a review yet, please help me out and leave one wherever you got the book.)
The Perfect Summer Porch Cake
The combination of tropical fruits and nuts makes hummingbird cake a perfect dessert all year long. However, I think this recipe tastes just right on a warm summer evening. You can savor it on the front porch with friends while the kids chase fireflies in the moonlight.
Cake = Love? In a way, yes!
At my Granny Gray’s house, a homemade cake graced the table every single time I visited. From chocolate meringue pie to hummingbird cake, the time she took to make each dessert let me know I was loved.
Homemade Cake = Love
You see, in the South, cakes are love. The time and financial investment of making cakes for those you love are proof enough. Cakes say everything from “I hope you feel better” to “Happy Birthday.” There’s a cake for every occasion. And as my husband Scott says, “Cakes are always appropriate.”
How to Make This Hummingbird Cake Recipe
There are many variations of hummingbird cake. Here are the ingredients you’ll need for this recipe. Equipment-wise, you will need two 9-inch round cake pans and a stand mixer if possible.
Ingredients for the Cake:
- all-purpose flour
- baking soda
- cinnamon
- nutmeg
- salt
- crushed pineapple in juice
- light-brown sugar
- granulated sugar
- eggs
- vegetable oil
- vanilla extract
- ripe bananas
- toasted pecans
Ingredients for the Icing:
- cream cheese
- powdered sugar
- whipping cream
- vanilla extract
Instructions for Baking
For detailed instructions, see the hummingbird cake recipe card below.
- Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans and line the bottoms with greased and flour dusted parchment paper.
- Whisk together the dry ingredients.
- In a stand mixer, beat brown sugar, granulated sugar and eggs in a large bowl.
- Slowly add the oil and vanilla extract.
- Combine half of the flour mixture into the wet ingredients. Add the pineapples and mashed bananas and stir until combined. Fold in the remaining flour mixture. Fold in 1 cup of the pecans.
- Divide the batter evenly into the two cake pans and bake in the center of the oven, about 35 minutes. Allow cakes to cool in the pans for five minutes and then on a wire rack to room temperature.
- To make the icing, whip cream cheese and sugar until completely combined, about 3 minutes. Add the whipping cream and vanilla and whip until the icing is light and fluffy.
- When the cakes are cool, halve each cake horizontally to get 4 layers.
- Assemble the cakeon a serving platter with frosting spread evenly across each layer. Ice the entire, assembled cake and then decorate with the remaining pecans.
TIP: You can use 2 cups of self-rising flour if you prefer — just omit the all-purpose flour, baking powder, and baking soda. I don’t recommend substituting cake flour since the results would be unpredictable.
Stacy Lyn’s Hummingbird Cake Recipe
Ingredients
For the cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 8-ounce can crushed pineapple in juice
- 1 cup packed light-brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 cup toasted pecans, finely chopped divided
For the Icing
- 1 ½ cups cream cheese
- ¾ cup powdered sugar
- 3 cups whipping cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans (2 inches tall) and line the bottoms with parchment paper. Grease the parchment paper and dust pan with flour, shaking out the excess flour, then set aside.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, salt, and nutmeg.
- In a stand mixer on medium-high speed with the whisk attachment, beat brown sugar, granulated sugar and eggs in a large bowl until creamy and light in color, about three or four minutes.
- Slowly add the oil and vanilla extract. Using a spatula, fold half of the flour mixture into the wet ingredients until combined. Add the pineapples and mashed bananas and stir until combined. Add the remaining flour mixture and fold until combined. Fold in 1 cup of the pecans.
- Divide the batter evenly into the two cake pans and bake in the center of the oven, about 35 minutes or until the cakes are risen, springy to the touch, and a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow to cool in the pans for five minutes before turning out onto a wire rack to cool completely.
- While the cakes are cooling, make the icing. In the same stand mixer, or with an electric mixer, whip cream cheese and sugar until completely combined, about 3 minutes. Add the whipping cream and vanilla and whip until the icing is light and fluffy.
- When the cakes are cool, halve each cake horizontally to get 4 layers.
- To assemble the cake, put one layer bottom side up on a serving platter and spread about ½ cup of the frosting evenly across the top of the layer. Top with the second cake layer and add more icing. Repeat with the next two layers, and then spread the remaining icing over the entire cake. Decorate the cake with the remaining pecans. Refrigerate for two hours to allow the frosting to set before serving. This cake will keep in the refrigerator for a week, or in the freezer for up to one month.
Another recipe I made from Stacy’s cookbook for my Easter dinner was her Hummingbird Cake! This cake was so delicious and a very moist cake. I did make it without the nuts added (I like the nuts, but I know some don’t in my family, so I made it this time w/o the nuts). My family & I really enjoyed this cake! Definitely one to try!! Thanks again Stacy for the recipe (& your cookbook!)
I’m so glad you liked it and you shared it with your family!! It means so much and makes every minute of my work worth it!