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Magnolia Bakery’s Hummingbird Cake Recipe

Magnolia Bakery’s Hummingbird Cake Recipe

9-Hummingbird-Cake
credit: Magnolia Bakery

Hummingbird Cake

MAKES ONE 3-LAYER 9-INCH CAKE

———-Ingredients ———-

CAKE

  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups mashed, very ripe bananas
  • 1 eight-ounce can crushed pineapple in unsweetened juice, drained (about 1 cup)
  • 1/2 cup chopped pecans

 

FROSTING

  • See Below

 

GARNISH

  • Coarsely chopped or whole pecans

 

———–Directions———–

Preheat oven to 325 degrees.

Grease and lightly flour two 9 × 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a large bowl, sift together the flour, the cinnamon, the baking soda, and the salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 or 2 minutes. Add the vanilla. Add the bananas and the pineapple. Add the dry ingredients in thirds, beating after each addition until smooth. Stir in the pecans. Divide the batter between the prepared pans and bake for 40–50 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

When cake has cooled, ice between the layers, then ice top and sides of cake with our Cream Cheese Icing. Garnish with pecans as desired.

——————

Cream Cheese Icing

  • 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
  • 6 tablespoons unsalted butter, softened and cut into small pieces
  • 1 1/2 teaspoons vanilla extract
  • 5 cups sifted confectioners’ sugar

 
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

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