HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
Serves 8-12 people, makes one 20cm round layer cake
Two 20cm round cake tins
300g Caster Sugar
3 large Eggs
300ml Vegetable Oil
3 large ripe Bananas, mashed
1 teaspoon Cinnamon Powder, 1 extra teaspoon for decoration
300g Plain Flour
1 teaspoon Bicarbonate Soda
½ teaspoon Salt
½ teaspoon Vanilla Extract
100g tinned Pineapple, diced
100g Pecan Nuts, chopped, extra 50g for decoration.
600g Icing Sugar Mixture
100g Unsalted Butter, softened but not melted
250g Cream Cheese, cubed
Preheat the oven to 170 degrees Celsius (150 degrees fan-forced; 340 F). Line the bottom of the cake tins with baking paper and grease the sides with non-stick spray.
In the bowl of an electric mixer add the caster sugar, eggs, mashed banana, oil and cinnamon. Beat on medium speed until well combined. Add the salt, vanilla, and bicarbonate soda. On slow speed, add the flour a little at a time until it’s just mixed evenly.
Using a spatula gently stir in 100g of chopped pecan nuts and the diced pineapple pieces.
Check the oven is at the correct temperature. Set the kitchen timer for 25 minutes. Split the cake batter evenly between the two cake tins. Bake in the middle of the oven. The cakes are done when the top is golden brown and springs back when lightly pressed. If it’s not ready yet, set the timer for an extra 5 minutes and keep repeating the process until it’s done.
Remove the cakes from the oven and allow them to cool for 10 minutes in the pan. Turn them onto a wire rack and let them cool completely.
Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.
With the beaters still running drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.
When the cakes are cool, slice any lumps and bumps from the tops so they’re both flat and even. Sandwich the two cakes together with at least 1cm of cream cheese frosting. Spread the remaining frosting over the top and sides of the cake. Decorate the top with chopped pecan nuts and a dusting of cinnamon powder.
- If the frosting is runny it’s been over-beaten and/or the butter used was liquid rather than soft and spreadable.
- Store the cake at room temperature in an airtight container or protected from the air in a cake stand with the lid on. Eat within 24 hours ideally.
Recipe adapted from The Hummingbird Bakery Cookbook
You might like our other baking recipes that have cream cheese frosting like Carrot Cake with Cream Cheese Frosting, Banana Cupcakes with Cream Cheese Frosting, Ginger Beer Date Cake with Brown Sugar Cream Cheese Frosting, Lemonade Cupcakes, Red Velvet Layer Cake, Flourless Lemon Cake, and Strawberry Cheesecake Cupcakes.
Like this Hummingbird Cake Recipe? Spread the word!
FREE BAKING GUIDE!
Get the Bakers Best Friend for FREE.
It has all the time-saving recipe conversions you need as a baker.
Now with a BONUS free Baker's Shopping List. Never forget an ingredient again!
Just join 1000+ baking buddies on The Cake Mistress email list for your copy.