How to Make Hummingbird Cake {Recipe Video}
How to Make HUMMINGBIRD CAKE I The Best Cake Recipes
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Bananas, nuts and pineapple are packed into this amazingly moist Hummingbird Cake. This three layer homemade cake recipe with cream cheese frosting is perfect for holidays, birthdays or any day!
WHAT IS A HUMMINGBIRD CAKE
No, hummingbird cake is not made from hummingbirds. That felt weird evening typing that. The recipe was originally published in Southern Living magazine in 1978, but although there are several theories, no one really knows where the cake name comes from. Maybe because it tastes so delicious it makes you hum a little tune? Or maybe because it is sweet enough for hummingbirds? If you have a theory, I’d love to hear it!
But what we do know is what is in hummingbird cake. It’s an easy cake recipe made sweet with bananas and pineapple. The bananas, oil and eggs keep it extra soft while cinnamon and vanilla add a touch of flavor. Chopped nuts give it extra texture.
HOW TO MAKE HUMMINGBIRD CAKE
Start by sifting together the dry ingredients.
Then mix together the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix well with a spoon. Don’t use an electric mixer here as you don’t want to overmix the batter.
Divide the batter between three 9″ cake pans. Be sure the cake pans are greased and floured so they come out easily. We find that greasing the pans with shortening helps the cakes to come out very cleanly.
The cakes will take about 25-30 minutes to bake. This cake is very moist, so I like to test its doneness by touching the center. If the center of the cake bounces back when you touch it, the cake should be done.
Ingredients
For the Cake
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups overripe mashed bananas
3/4 cup chopped pecans
1 1/4 cups vegetable oil
3 large eggs (beaten)
1 teaspoon vanilla extract
8 ounces crushed pineapple (undrained)
For the Frosting
8 ounces cream cheese (softened)
3/4 cup butter (softened)
3 1/2 cups powdered sugar
1 tablespoon vanilla extract
3/4 cup pecans (for decorating, optional)
Instructions
Preheat the oven to 350 degrees.
In a medium-size bowl, mix together the flour, sugar, baking soda, salt and cinnamon.
In a separate bowl, mix together the bananas, pecans, oil, eggs, vanilla and crushed pineapple (with juice).
Add the wet ingredients to the dry ingredients and mix well. Don't use an electric mixer for this because you don't want to overbeat it. Just mix with a spoon.
Grease the bottom and sides of the 3 round 9 cake pans with shortening. Then dust the cake pans with flour.
Divide the cake batter between the three pans evenly.
Bake for 25-30 minutes or until the center of the cake tests done.
Allow the cakes to cool for 10 minutes in the pans, then turn them onto a wire rack to cool completely.
Prepare the cream cheese frosting.
Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes
With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed.
Add the vanilla and beat the frosting on medium speed for about 2 minutes.
Once the cakes are cooled, place one cake layer on a plate and frost the top. Then place another cake layer down and frost it. Finally, place the third cake layer on top.
Use the remaining frosting to frost the top and sides of the cake, making the frosting as smooth as possible.
Decorate the outside with whole pecans if desired.
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Hummingbird Bundt Cake | Southern Living
Hummingbird Cake is a dessert that bonds Southerners across the region. When the recipe was first submitted to Southern Living back in the 1970s by Mrs. L. H. Wiggins, it was layers of soft, banana-and-pineapple spiced cake, with a healthy dose of cream cheese frosting and a sprinkling of pecan halves. Through the years, as the cake has gained popularity below the Mason-Dixon, we've adapted the recipes for all sorts of occasions (we've even got a milkshake!). Although we wish there was always time to frost a three-layer cake, sometimes time doesn't allow it. So, for these occasions, our test kitchen came up with a Bundt cake. From pineapple to cream cheese, our Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan. It's drizzled with a thick Cream Cheese Glaze and topped with toasted pecans, so you may not even miss the original recipe.
Get the recipe:
Ingredients:
CAKE BATTER
1 1/2 cups chopped pecans; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs, beaten; 1 3/4 cups mashed ripe bananas (about 4 large); 1 (8-oz.) can crushed pineapple (do not drain); 3/4 cup canola oil; 1 1/2 teaspoons vanilla extract
GLAZE
4 ounces cream cheese, cubed and softened; 2 cups sifted powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk
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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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VEGAN HUMMINGBIRD CAKE » Oil free, refined sugar free, gluten free, and absolutely delicious!
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The world is just a better place when there is cake in it and this Hummingbird cake is going to sing straight to your heart. Zero oil, zero refined sugars AND gluten free! This cake is so delicious that it will even impress your non-vegan friends and family. The balance between the sweetness of the pineapple and bananas, the tartness of the creamy frosting and the rich toasted flavor of the walnuts will make this your go to cake for any special occasion.
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Hummingbird Cake Bake-Along | Cupcake Jemma Classics
Morning! Or evening, if you're on the other side of the world to me. I hope you are ready to get your bakealong on! This is going to be a Hummingbird Cake. And blow me down with a feather if it isn't the moistest fruitiest cake you'll ever have tasted. I hope you enjoy. #cupcakejemmabakes
SPONGE
250g plain flour
300g caster sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
200g vegetable oil
3 eggs
210g mashed banana
320g crushed pineapple
2 tsp vanilla
100g quite finely chopped, toasted pecans
ICING
75g unsalted butter
120g cream cheese
420g icing sugar
(also check out my Cream Cheese Masterclass for more tips -
100g toasted pecans for decoration
You will also need...
whisk
hand mixer
3x 7” round tins
spatula
palette knife (cranked and flat)
baking tray for toasting nuts
multiple mixing bowls
sieve
measuring spoons
turntable or just a nice plate
For those wanting a carrot cake recipe - :-)
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Hummingbird Cake Recipe
This delightful hummingbird cake with tropical notes of pineapple and banana is just so dreamy and delicious. I love the tanginess of the cream cheese frosting complementing a spiced cake with the crunch of toasted pecans; basically it has everything!
Recipe:
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Hummingbird Cake | Classic Southern Recipe | Faye Thompson | @southerncooking
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Here's a reformatted version of the Hummingbird Cake recipe:
Hummingbird Cake
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can of crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas (about 4 large bananas)
Directions:
In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
Add the beaten eggs and vegetable oil, stirring until the dry ingredients are moistened. Do not overbeat.
Stir in the vanilla extract, crushed pineapple, chopped pecans, and chopped bananas.
Spoon the batter into two greased and floured 9-inch round cake pans (or use baking spray with flour).
Bake at 350°F for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
Frost the cakes with cream cheese frosting.
Cream Cheese Frosting
Ingredients:
1 (8-ounce) package of cream cheese, at room temperature
1/2 cup unsalted butter or margarine, at room temperature
1 (16-ounce) package of powdered sugar, sifted
1 cup chopped pecans
Directions:
In a mixing bowl, beat the cream cheese and butter until smooth.
Add the vanilla extract and powdered sugar, and beat until the frosting is fluffy and light.
Spread the frosting over the top, sides, and layers of the cooled cake.
Sprinkle chopped pecans over the top.
Chapters
0:00 Intro
0:05 Welcome message
0:41 Ingredients and Directions
8:05 Presentation
8:17 Photos
8:32 Outro