So first, let’s talk cake. A maaaaajor major delicious cake flavor that I’ve never really paid attention to until recently. You see, my dear friend had her bridal shower earlier this month. She’s from Savannah, GA and she chose hummingbird cake as their wedding cake flavor. Sure I’ve tasted it a few times in the past, but I don’t think I’ve ever had traditional, stick-to-your-fork-moist hummingbird cake before. It’s her favorite and her sister even made it for the bridal shower that afternoon. I sliced off a sliver (literally the smallest sliver… what was I thinking?) and sat down to mingle with other guests as I ate my dessert.
I needed a moment of silence. In fact, I think someone asked me a question during those first few hummingbird cake moments and I blatantly ignored them. Excuse me, I’m with my cake here. Obviously 1 sliver turned into 1 sliver + 1 giant piece + weird moments of silence sitting with cake + zero guilt.
For years, I thought carrot cake was my favorite cake. Sadly, I’ve been mistaken. Tastebuds, you’re wrong. MOVE OVER CARROTS. Make room for banana + pineapple + deliciously spiced hummingbird cake. Of course we’re using cream cheese frosting and there’s toasted pecans too. Is there a better cake than hummingbird? Nope. The answer is a big fat straight-up no.
I based this recipe off of Southern Living, the recipe that the bride’s sister made for the shower. I baked the original cake first, but found there were a few things I wanted to change. First, I reduced the oil and sugar and used some brown sugar in addition to white for some flavor. I also reduced the banana, so you can taste the pineapple a bit more. I left out the nutmeg and used allspice (and more of it) instead. Allspice’s flavor tastes like a mix of nutmeg + cinnamon + cloves, with a VERY slight peppery note. It’s phenomenal in hummingbird cake. I also increased the toasted pecans and used my own cream cheese frosting recipe.
Two bowls. 1 medium, 1 large.
Wet ingredients in medium. Dry ingredients in large. ↑
Up close and personal with those toasted pecans. ↓
Don’t skip the toasting part. You will *NEVER* regret toasting nuts for this cake.
Frosting: Cream cheese. A classic made for cakes like this. I increased my favorite cream cheese frosting recipe to ensure I had enough for the 3 layer cake. And by “enough” I mean thick layers. YES to thick cream cheese frosting layers!
If you’re not one for cream cheese frosting, this cake is equally fantastic with vanilla buttercream.
The cake is even better after a few hours because the flavors have had a chance to settle, mingle, and marry. For that reason, it’s a wonderful cake to make ahead of time—even the day before. Honestly, I enjoyed the cold leftover slices more than anything.
If you can’t get enough of these flavors together, try my hummingbird Bundt cake next.
You’ll need a moment of silence too.
PS: wondering why it’s called hummingbird cake? I found this article discussing some theories. Anyone know the real answer?!
Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!
