Hummingbird Cake Recipes: A Tropical Twist on a Classic Dessert
Hummingbird cake. The very name evokes images of lush tropical gardens, vibrant colors, and the sweet nectar of paradise. This beloved Southern cake, a moist and flavorful blend of bananas, pineapple, pecans, and spices, has captivated taste buds for generations. It’s a symphony of textures and tastes that dances on the palate, a reminder of warm sunny days and carefree celebrations. This article is your comprehensive guide to mastering the hummingbird cake, from its rich history to variations that will make it a showstopper at any gathering. We’ll explore everything from the classic recipe to innovative twists that will tantalize your taste buds. Get ready to embark on a culinary adventure into the wonderful world of hummingbird cake!
## A Brief History of the Hummingbird Cake
The origins of the hummingbird cake are shrouded in a bit of mystery, but the generally accepted story is that it originated in Jamaica. It’s believed that the recipe, or a variation of it, was first published in a Jamaican tourist board press kit in 1969 as part of an effort to promote Jamaican tourism and ingredients. The name ‘Hummingbird Cake’ is said to come from the Jamaican national bird, the hummingbird, also known as the Doctor Bird. The cake’s sweetness and vibrant ingredients might have been associated with the bird’s love of nectar.
From Jamaica, the recipe traveled to the United States, where it gained immense popularity in the Southern states. Southern Living magazine published a version of the cake in 1978, which is often credited with catapulting the hummingbird cake to national fame. The cake quickly became a staple at potlucks, family gatherings, and church suppers, cementing its place as a classic Southern dessert.
## The Classic Hummingbird Cake Recipe
This is the foundation, the cornerstone of all hummingbird cake adventures. Mastering this recipe will give you the confidence to experiment and create your own unique variations.
**Yields:** 12-16 servings
**Prep time:** 30 minutes
**Cook time:** 30-35 minutes
**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
* 1 cup vegetable oil
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 (8-ounce) can crushed pineapple, undrained
* 2 cups mashed ripe bananas (about 4 medium)
* 1 cup chopped pecans or walnuts
* **For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 8 cups powdered sugar
* 1 teaspoon vanilla extract
**Equipment:**
* Three 9-inch round cake pans
* Mixing bowls
* Electric mixer
* Rubber spatula
* Measuring cups and spoons
* Parchment paper
* Cooling rack
**Instructions:**
1. **Prepare the Cake Pans:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easier removal.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. **Add Wet Ingredients:** In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until well combined.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. **Add Pineapple, Bananas, and Nuts:** Gently fold in the crushed pineapple (with its juice), mashed bananas, and chopped pecans or walnuts.
6. **Divide Batter:** Divide the batter evenly among the prepared cake pans.
7. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown on top.
8. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. **Prepare the Cream Cheese Frosting:** While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
10. **Frost the Cake:** Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting.
11. **Garnish (Optional):** Garnish the cake with extra chopped pecans or walnuts, or pineapple pieces.
12. **Chill and Serve:** Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also enhance the flavors. Enjoy!
## Tips for Baking the Perfect Hummingbird Cake
* **Use Ripe Bananas:** The riper the bananas, the more flavorful and moist your cake will be. Overripe bananas with brown spots are ideal.
* **Don’t Overmix:** Overmixing the batter can result in a tough cake. Mix until just combined.
* **Measure Accurately:** Accurate measurements are crucial for baking success. Use measuring cups and spoons specifically designed for baking.
* **Use Room Temperature Ingredients:** Room temperature ingredients, especially the cream cheese and butter for the frosting, will blend together more easily and create a smoother frosting.
* **Cool Cakes Completely:** Make sure the cakes are completely cooled before frosting. Otherwise, the frosting will melt.
* **Chill Before Serving:** Chilling the cake for at least 30 minutes before serving allows the frosting to set and enhances the flavors.
* **Toast the Nuts:** Toasting the pecans or walnuts before adding them to the batter will bring out their nutty flavor.
* **Parchment Paper is Your Friend:** Lining the cake pans with parchment paper ensures easy removal and prevents the cakes from sticking.
## Variations and Twists on the Classic Recipe
The beauty of the hummingbird cake lies in its versatility. While the classic recipe is a winner, there are endless ways to customize it to your liking. Here are a few ideas to get you started:
* **Hummingbird Cupcakes:** Transform the cake batter into cupcakes for a portable and individual treat. Reduce the baking time accordingly (about 18-22 minutes).
* **Hummingbird Cake with Coconut:** Add 1 cup of shredded coconut to the batter for a tropical twist. You can also toast the coconut for added flavor.
* **Spiced Hummingbird Cake:** Increase the amount of cinnamon or add other spices like nutmeg, cloves, or allspice for a warmer, more aromatic flavor.
* **Hummingbird Cake with Cream Cheese Swirl:** Swirl cream cheese frosting into the cake batter before baking for a marbled effect.
* **Hummingbird Cake with Pineapple Cream Cheese Filling:** Create a pineapple cream cheese filling by mixing crushed pineapple with cream cheese frosting and spreading it between the cake layers.
* **Hummingbird Cake with Brown Butter Frosting:** Replace the regular cream cheese frosting with a brown butter frosting for a richer, more complex flavor. Brown butter adds a nutty and caramel-like dimension.
* **Hummingbird Cake with Maple Cream Cheese Frosting:** Use maple syrup to sweeten the cream cheese frosting, adding a unique and delicious flavor.
* **Hummingbird Cake with Orange Zest:** Add orange zest to the cake batter and/or the cream cheese frosting for a bright and citrusy flavor.
* **Vegan Hummingbird Cake:** Adapt the recipe to be vegan by using plant-based milk, vegan butter, and an egg replacer.
* **Gluten-Free Hummingbird Cake:** Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the cake.
* **Hummingbird Loaf Cake:** Bake the batter in a loaf pan for a more casual and easy-to-slice cake.
* **Mini Hummingbird Cakes:** Use mini cake pans or muffin tins to create individual mini hummingbird cakes.
## Making Hummingbird Cake Cupcakes
As mentioned above, transforming the classic cake into cupcakes is simple. Here’s a quick guide:
**Ingredients:** (Use the same cake ingredients as the classic recipe)
**Instructions:**
1. **Prepare:** Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. **Mix Batter:** Prepare the cake batter as described in the classic hummingbird cake recipe.
3. **Fill Liners:** Fill each cupcake liner about 2/3 full.
4. **Bake:** Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
5. **Cool:** Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
6. **Frost:** Frost with cream cheese frosting and garnish as desired.
## Brown Butter Cream Cheese Frosting for Hummingbird Cake
This frosting takes the hummingbird cake to a whole new level of deliciousness. The nutty and caramel notes of the browned butter complement the cake’s flavors beautifully.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter
* 8 ounces cream cheese, softened
* 4-6 cups powdered sugar (adjust to desired sweetness and consistency)
* 1 teaspoon vanilla extract
* Pinch of salt
**Instructions:**
1. **Brown the Butter:** Place the butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter melts, foams, then turns a golden brown color with a nutty aroma. Be careful not to burn it. Remove from heat and let cool slightly.
2. **Combine Butter and Cream Cheese:** In a large mixing bowl, beat the browned butter (including the browned milk solids) and softened cream cheese together until smooth and creamy.
3. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start with 4 cups and add more until you reach your desired sweetness and consistency.
4. **Add Vanilla and Salt:** Stir in the vanilla extract and a pinch of salt.
5. **Frost:** Frost the cooled hummingbird cake with the brown butter cream cheese frosting.
## Vegan Hummingbird Cake Adaptation
Enjoy this Southern classic even if you’re following a vegan diet! Here’s how to adapt the classic recipe:
**Ingredients:**
* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup vegetable oil
* 1 cup unsweetened applesauce (egg replacer)
* 1 teaspoon vanilla extract
* 1 (8-ounce) can crushed pineapple, undrained
* 2 cups mashed ripe bananas (about 4 medium)
* 1 cup chopped pecans or walnuts
* 1 cup plant-based milk (almond, soy, or oat milk work well), plus 2 teaspoons apple cider vinegar (mix and let sit for 5 minutes to curdle, creating a vegan buttermilk)
* **For the Vegan Cream Cheese Frosting:**
* 16 ounces vegan cream cheese alternative, softened
* 1 cup (2 sticks) vegan butter alternative, softened
* 6-8 cups powdered sugar (adjust to desired sweetness and consistency)
* 1 teaspoon vanilla extract
* Pinch of salt
**Instructions:**
1. **Prepare the Cake Pans:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easier removal.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, combine the vegetable oil, applesauce, vanilla extract, and vegan buttermilk (plant-based milk + apple cider vinegar mixture). Whisk until well combined.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. **Add Pineapple, Bananas, and Nuts:** Gently fold in the crushed pineapple (with its juice), mashed bananas, and chopped pecans or walnuts.
6. **Divide Batter:** Divide the batter evenly among the prepared cake pans.
7. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown on top.
8. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. **Prepare the Vegan Cream Cheese Frosting:** While the cakes are cooling, prepare the vegan cream cheese frosting. In a large mixing bowl, beat the softened vegan cream cheese alternative and vegan butter alternative together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.
10. **Frost the Cake:** Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of vegan cream cheese frosting over the top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting.
11. **Garnish (Optional):** Garnish the cake with extra chopped pecans or walnuts, or pineapple pieces.
12. **Chill and Serve:** Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also enhance the flavors. Enjoy!
**Important Notes for Vegan Baking:**
* Vegan butter alternatives can vary in consistency and flavor. Choose one that you enjoy the taste of, as it will impact the frosting’s flavor.
* Vegan cream cheese alternatives can also vary. Some brands have a tangier flavor than others. Experiment to find your favorite.
* The applesauce acts as an egg replacer, providing moisture and binding the ingredients together. Make sure to use unsweetened applesauce to avoid adding extra sugar to the recipe.
## Gluten-Free Hummingbird Cake Adaptation
For those with gluten sensitivities, a gluten-free hummingbird cake is entirely possible. The key is using a good quality gluten-free flour blend.
**Ingredients:**
* 3 cups gluten-free all-purpose flour blend (with xanthan gum already added)
* 2 cups granulated sugar
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup vegetable oil
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 (8-ounce) can crushed pineapple, undrained
* 2 cups mashed ripe bananas (about 4 medium)
* 1 cup chopped pecans or walnuts
* **For the Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 8 cups powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Cake Pans:** Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans with gluten-free flour. You can also line the bottoms with parchment paper circles for easier removal.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking soda, cinnamon, and salt.
3. **Add Wet Ingredients:** In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until well combined.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. **Add Pineapple, Bananas, and Nuts:** Gently fold in the crushed pineapple (with its juice), mashed bananas, and chopped pecans or walnuts.
6. **Divide Batter:** Divide the batter evenly among the prepared cake pans.
7. **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown on top.
8. **Cool the Cakes:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. **Prepare the Cream Cheese Frosting:** While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
10. **Frost the Cake:** Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting.
11. **Garnish (Optional):** Garnish the cake with extra chopped pecans or walnuts, or pineapple pieces.
12. **Chill and Serve:** Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will also enhance the flavors. Enjoy!
**Important Notes for Gluten-Free Baking:**
* **Use a High-Quality Gluten-Free Flour Blend:** Not all gluten-free flour blends are created equal. Look for a blend that contains xanthan gum, which helps to bind the ingredients together and provides structure to the cake. Some popular brands include Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, King Arthur Measure for Measure Gluten-Free Flour, and Cup4Cup Gluten-Free Multipurpose Flour. Using a blend specifically designed for baking will yield the best results.
* **Don’t Overmix:** Overmixing gluten-free batter can result in a gummy or dense cake. Mix until just combined.
* **Let the Batter Rest:** Allowing the gluten-free batter to rest for about 15-20 minutes before baking can help the flour absorb more liquid and improve the texture of the cake.
* **Check for Doneness Carefully:** Gluten-free cakes can sometimes brown more quickly than traditional cakes. Check for doneness with a wooden skewer, but also pay attention to the color of the cake. If it’s browning too quickly, you can tent it with foil to prevent it from burning.
## Storage Instructions
Hummingbird cake is best stored in the refrigerator due to the cream cheese frosting. Here’s how to keep it fresh:
* **Refrigerate:** Store leftover hummingbird cake in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** You can also freeze hummingbird cake for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator before serving.
## Troubleshooting Common Hummingbird Cake Problems
* **Cake is Dry:** This could be due to overbaking, using too much flour, or not enough moisture. Make sure to measure ingredients accurately, avoid overbaking, and use ripe bananas and undrained crushed pineapple.
* **Cake is Dense:** This could be due to overmixing the batter or using too much flour. Mix until just combined and measure ingredients accurately.
* **Cake is Sinking in the Middle:** This could be due to underbaking or opening the oven door too frequently during baking. Make sure to bake the cake until a wooden skewer inserted into the center comes out clean and avoid opening the oven door until the cake is almost done.
* **Frosting is Too Soft:** This could be due to using softened cream cheese and butter that are too warm. Make sure the cream cheese and butter are softened but still cool to the touch. You can also add more powdered sugar to thicken the frosting.
* **Frosting is Lumpy:** This could be due to not creaming the cream cheese and butter together properly or adding the powdered sugar too quickly. Make sure to cream the cream cheese and butter together until smooth and creamy before adding the powdered sugar gradually, one cup at a time.
## Final Thoughts
Hummingbird cake is more than just a dessert; it’s a celebration of flavors, a taste of Southern hospitality, and a reminder of warm, sunny days. With its moist texture, tropical flavors, and creamy frosting, it’s sure to be a crowd-pleaser at any gathering. Whether you stick to the classic recipe or experiment with variations, mastering the hummingbird cake is a rewarding culinary adventure. So, gather your ingredients, preheat your oven, and get ready to create a hummingbird cake that will have everyone buzzing with delight! Enjoy the process, embrace the imperfections, and most importantly, share your delicious creation with loved ones. Happy baking!