Old-Fashioned Hummingbird Cake with an Easy Upgrade
This old-fashioned hummingbird cake recipe gets an upgrade with a pineapple-rum simple syrup soaked into each layer! Filled and covered with a stable cream cheese frosting!
Ingredients
Equipment
Method
Make the Hummingbird Cake Layers
- Preheat oven to 325°F.
- Mix the all-purpose flour, cinnamon, baking soda and salt in a bowl. Set aside.370 grams all-purpose flour, 1 tablespoon baking soda, 2 teaspoon ground cinnamon, 1 teaspoon salt
- Drain the can of crushed pineapples through a strainer, saving the juice. Press the pineapples gently with a spoon to expel any excess pineapple juice. Set aside the pineapple juice for the pineapple-rum simple syrup later.one 8 oz can crushed pineapples
- Puree the ripe bananas and the Greek yogurt until completely smooth and set aside.330 grams ripe bananas, pureed, 225 grams plain whole-milk Greek yogurt
- Melt the unsalted butter in a stainless steel pan then add the milk powder. Brown the butter until the milk solids and the milk powder are golden to medium brown. Be sure to constantly stir the butter, scraping the bottom of the pan with a spatula to keep the milk solids moving around and prevent them from burning.Once the butter has stopped sputtering and the milk solids are brown, remove the pan from the heat immediately. The butter will continue to brown even once removed. This is fine, don't panic. Allow the brown butter to cool slightly so that it doesn't scald the eggs in the next step.113 grams unsalted butter, 2 tablespoon milk powder
- Add the dark brown sugar, melted browned butter, oil, eggs, vanilla extract and coconut extract to the bowl of a stand mixer. Mix on medium speed until smooth.315 grams dark brown sugar, 225 grams neutral-flavored oil, 4 large eggs, 1½ tablespoon vanilla extract, 2 teaspoon coconut extract
- Turn the mixer down to low speed and alternate adding the flour mixture and banana/greek yogurt mixture set aside earlier. Add them to the mixing bowl in 3 increments. Mix only until there are no more dry spots.
- Add the drained crushed pineapple set aside earlier and the crushed pecans. Using a spatula, gently fold them in by hand to evenly incorporate. Use the spatula to break up large clumps of crushed pineapple as needed.85 grams pecans
- Prepare three 8-inch cake pans with baking spray and parchment paper. Divide the cake batter equally among the three pans. Bake at 325°F for 34-40 minutes or until the cake springs back easily after being lightly pressed.
- Once the cake layers are done, remove the pans from the oven and allow the layers to cool slightly. While the cake layers cool, prepare the pineapple rum simple syrup.The simple syrup should be added to the cake layers while they are still hot/slightly warm.
Scrape down the sides and bottom of the bowl to get any ingredients that may not have been incorporated with your electric mixer.
Make the Pineapple-Rum Simple Syrup & Soak the Cake Layers
- Add 4 ounces (½ cup) of the pineapple juice set aside earlier, the dark rum, and the granulated sugar to a small bowl and mix until the sugar is dissolved. If you have less than 4 oz of pineapple juice, you can top it up with water.115 grams pineapple juice, 115 grams granulated sugar, 2 tablespoon dark rum
- Using a toothpick or cocktail pick, poke holes into the cake layers all the way through to the bottom.
- Spoon a third of the pineapple-rum syrup over each warm cake layer. Cover each layer with plastic wrap and allow the syrup to soak into the cake completely as it cools.
Microwave the syrup for 15-20 seconds at a time as needed to help the sugar dissolve.
Not decorating the same day? Add another layer of plastic wrap over the cake pan, sealing it well. Store the layers on the counter at room temperature for up to 2 days.
Make the Cream Cheese Frosting
- Add the cream cheese to the bowl of a stand mixer and beat with flat paddle attachment just until smooth.450 grams cream cheese
- Add the softened unsalted butter and powdered sugar and beat again on high speed just until smooth.340 grams unsalted butter, 225 grams confectioners' sugar
Avoid beating the frosting for too long after it is smooth. The powdered sugar will start to pull water from the cream cheese, softening the frosting or even making it soupy
How to Decorate the Hummingbird Cake as a Semi-Naked Layer Cake
- Toast the crushed pecans on medium high heat in a non-stick or seasoned cast iron pan for 2-4 minutes until slightly dark and fragrant. It will start to smell almost like popcorn when ready. Remove from the heat, allow to cool and set aside until ready to top the cake.85 grams pecans
- Spread a thin layer of frosting down on an 8-inch cake circle. This will serve as "glue" to prevent the assembled cake from moving around as you decorate it.
- Place the first cake layer down on the cake circle. Be sure to center the cake layer, using the cake circle as a guide. If any of your cake layers appear thicker or taller than the others start with the the thickest one so heavier layers don't affect the structure of your cake.
- Using an offset spatula, spread an even layer of the cream cheese frosting (about a quarter inch thick) on top of the first cake layer. I like to spread the cream cheese frosting out a little past the edge of the cake then use it to fill in the gaps once the next cake layer is placed on top.
- Add a second layer of the hummingbird cake on top, spreading another even layer of the cream cheese frosting on top with your offset spatula. Use the spatula to smooth any excess frosting along the sides of the cake and push them into any gaps. Take this opportunity to gently realign the second layer if needed to make sure your layer cake will be perfectly vertical.
- Add your last cake layer on top. I like to invert this one so the perfectly flat bottom is now the top of the cake. This makes it easier for you to spread an even layer of the cream cheese frosting that looks crisp!
- Using the offset spatula spread a thin layer of the cream cheese frosting on the top of the cake. Spread it over the edge slightly.
- Use the offset spatula (or a cake scraper) again to crumb coat the sides of the cake for the semi-naked cake effect shown in the photo. The goal here is to minimize gaps, filling them with the cream cheese frosting. You will likely have a lip along the top edge of the cake. This is fine.
- For a sharp top edge, clean the offset spatula then, holding it against the top edge of the cake at a 45° angle, smooth out the upper lip of cream cheese buttercream by dragging it towards you in one swift but controlled motion. Clean the offset spatula and repeat this around the top edge of the cake until the lip is gone.
- Use the remaining cream cheese buttercream to pipe a border around the top edge of the cake with your favorite piping tip. The cream cheese frosting may have softened. This is normal. Allow it to sit in the fridge for 15-20 minutes to reach a pipeaple consistency again.
- Sprinkle the toasted pecans from earlier in the center within the piped border. Refrigerate, bringing out the cake 20 minutes before serving to allow it to come to room temperature for optimal texture!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
- Avoid opening the oven door repeatedly during baking. This prevents the cake from rising properly and can actually cause it to sink. I generally don't check doneness until at least 28-30 minutes in.
- You can completely omit the rum from the simple syrup or substitute 2 teaspoon of rum extract.
- Use a square of non-slip shelf liner under your cake circle and on top of your turntable. It stops the cake from moving around and makes transfer easier.