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Hummingbird cake

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October 31, 2016
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November 24, 2016

Hummingbird cake is a rich and delicious cake, featuring bananas, pineapples and pecans, with a dash of cinnamon. It combines the sweetness of the cake, with a light saltiness of the frosting.

H ummingbird cake is one of the "must- have" cakes on the blogs. I love the combination of the salty cream cheese frosting, and rich and sweet tropical cake.

The frosting is stable enough to create some fancy decorations. You can find a YT video below, which shows how to make those petals. Try it, it's easy!

Because of the oil, the cake stays fresh and moist for days!

I would love to see your creations, use #missmullberry on Instagram if you try this recipe :)

Print Recipe
Hummingbird cake recipe
Prep Time 15 min
Cook Time 35 min
Servings
Ingredients
Cake
Frosting
Prep Time 15 min
Cook Time 35 min
Servings
Ingredients
Cake
Frosting
Instructions
Cake
  1. All ingredients should be at room temperature. Sift the flour and baking powder, set aside.
  2. Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk. Blend the pineapple and bananas in a food processor to a puree. Fold this into the sugar and oil mixture. Add sifted dry ingredients and mix with spatula. Add cinnamon, pecans and mix.
  3. In a separate bowl whisk egg whites until stiff, then fold them into a cake mixture and mix carefully.
  4. Butter two 20cm cake pan. Pour the cake mixture in.
  5. Bake at 170ºC for about 30 - 40 min or until the skewer inserted into the center of the cake comes out clean. Take out from the oven and cool.
Frosting
  1. Place the butter and sugar into a mixer bowl and beat until light and fluffy. Add cream cheese, a little at the time and beat. Add vanilla extract and mix.
Assembly
  1. Put one of the cake on a cake stand. Spread about the 1/4 of the frosting over the top, sandwich with the other cake and use the remaining frosting to coat the top and the sides.
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