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hummingbird cake recipe

Hummingbird Cake Recipe

Pinklady
The origins of hummingbird cake trace back to Jamaica in the late 1960s. Originally called the "Doctor Bird Cake" (named after Jamaica’s national bird, the hummingbird, also known as the doctor bird), it was introduced to the United States by the Jamaican Tourist Board as part of a promotional campaign.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine Jamaican
Servings 12 Slices
Calories 400 kcal

Equipment

  • 2 9-inch round cake pans
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Cooling rack
  • Offset spatula or knife for frosting

Ingredients
  

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) unsweetened applesauce
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (230g) crushed pineapple, drained
  • 1 1/2 cups (340g) mashed ripe bananas (about 3 large bananas)
  • 1/2 cup (60g) chopped pecans or walnuts (optional)

For the Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare Your Baking Pans
    Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  • Mix the Dry Ingredients
    In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  • Combine Wet Ingredients
    In another bowl, mix the vegetable oil, applesauce, granulated sugar, and brown sugar until well combined. Add the eggs and vanilla extract, then whisk until smooth.
  • Add the Fruit
    Stir in the crushed pineapple and mashed bananas to the wet mixture.
  • Combine Wet and Dry Mixtures
    Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Avoid overmixing. If desired, stir in the chopped nuts for added texture.
  • Bake the Cake
    Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake Layers
    Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Frosting
    In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed. Stir in the vanilla extract.
  • Assemble the Cake
    Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second cake layer and frost the top and sides evenly.
  • Garnish and Serve
    Sprinkle chopped nuts or decorate with fresh fruit if desired. Slice and enjoy!

Video

Keyword Hummingbird Cake Recipe