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My favourite Hummingbird cake

This Hummingbird cake is a tropical delight! Moist layers of banana and pineapple topped with cream cheese frosting make it a must-try.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Banana, cake, Easy, Moist, Pineapple
Servings: 8 servings

Ingredients

For the Cake:

  • 4 large eggs
  • 1.5 cups white or light brown sugar
  • 1 cup sunflower oil
  • 2 cups cake flour
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda / baking soda
  • 1 tsp cinnamon
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 2 cups finely chopped pineapple (tinned or fresh)
  • 1.5 cups finely chopped and slightly mashed banana (about 4 small-medium)
  • 0.75 cups chopped walnuts

For the Frosting:

  • 100 g butter (room temperature)
  • 125 g cream cheese
  • 3 cups icing sugar
  • 2 tsp lemon juice

Instructions

  • Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.
  • Step 2: Prepare the Cake Pans - Grease your 9-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper to prevent sticking.
  • Step 3: Mix the Dry Ingredients - In a large mixing bowl, whisk together the cake flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  • Step 4: Combine the Wet Ingredients - In another bowl, beat the eggs and sugar together until light and fluffy. Gradually add in the sunflower oil, mixing until well combined.
  • Step 5: Incorporate the Bananas and Pineapples - Fold in the finely chopped bananas and pineapple into the egg mixture, ensuring everything is well combined.
  • Step 6: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, mixing gently until no flour streaks remain. Be careful not to overmix; this will keep your cake tender.
  • Step 7: Add the Walnuts - Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
  • Step 8: Bake the Cakes - Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 9: Cool the Cakes - Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  • Step 10: Prepare the Frosting - In a mixing bowl, beat the room temperature butter and cream cheese together until creamy. Gradually add the icing sugar and lemon juice, mixing until smooth and fluffy.
  • Step 11: Assemble the Cake - Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
  • Step 12: Decorate - Finish with a sprinkle of chopped walnuts on top for decoration.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling Rack

Notes

  • Ensure ingredients are at room temperature for better mixing.
  • Don’t skip the spices; they add depth and warmth to the cake.
  • Let the cake cool completely before frosting to prevent melting the cream cheese frosting.
  • This cake can be made a day in advance; the flavors will deepen and improve overnight.