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Chef John's Hummingbird Cake
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
200 minutes
Delicious hummingbird cake with tropical fruits, nuts, and fluffy cream cheese frosting.
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.25 teaspoons kosher salt
  • 1.5 cups vegetable oil
  • 3 large eggs, beaten
  • 1.5 teaspoons vanilla extract
  • 1 cup crushed pineapple
  • 3 medium ripe bananas, sliced
  • 1 cup chopped pecans, toasted
  • 2 (8 ounce) packages cream cheese, softened
  • 0.5 cup unsalted butter, at room temperature
  • 1 (16 ounce) package powdered sugar
  • 0.5 cup white sugar, or as needed
  • 0.25 cup edible flowers, assorted
Instructions:
  • Preheat the oven to 350°F (175°C), then generously butter and flour two 9-inch round cake pans.
  • In a large mixing bowl, swiftly whisk together sugar, flour, cinnamon, baking soda, and salt. Add oil and eggs, then gently mix with a spatula until just combined.
  • Mix in fragrant vanilla, juicy pineapple chunks, ripe bananas, and nutty toasted pecans until fully incorporated. Distribute the batter evenly among the pans. Give each pan a gentle shake and tap on the counter to ensure the batter is evenly settled and any trapped air bubbles rise to the surface.
  • Bake until a wooden skewer inserted in the center comes out clean, approximately 35 minutes in the preheated oven.
  • Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack. Let them cool completely for at least 1 hour.
  • In the bowl of a stand mixer, blend cream cheese, butter, and vanilla together until smooth and creamy using the whisk attachment on high speed. Remember to scrape down the sides with a spatula. Gradually add powdered sugar in 3 or 4 portions on low speed until mostly mixed. Increase to high speed and whip until light and fluffy.
  • Place the first cake on a serving platter, generously spread half of the frosting on top, ensuring to leave a thin border unfrosted. Add the second cake layer on top and gently press down. Finish by piling the rest of the frosting on top and spreading it outwards.
  • Chill in the refrigerator for 1 hour.
  • Place a hummingbird template on a baking sheet lined with a silicone mat like Silpat®.
  • In a saucepan, melt sugar over gentle heat until it turns into a golden amber syrup. Drizzle the caramel onto a silicone mat in the shape of a hummingbird design. Allow it to cool and harden.
  • Top the cake with the cooled hummingbird and garnish with edible flowers for a beautiful presentation.

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