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My favourite Hummingbird cake

This Hummingbird cake is bursting with tropical flavors and topped with luscious cream cheese frosting. Perfectly moist, spiced, and nutty – a true crowd-pleaser!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Cream Cheese Frosting, Easy, Tropical, Walnuts
Servings: 8 servings

Ingredients

  • 4 eggs
  • 1 ½ cups white or light brown sugar
  • 1 cup sunflower oil
  • 2 cups cake flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda / baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 cups finely chopped pineapple (tinned or fresh)
  • 1 ½ cups finely chopped and slightly mashed bananas (about 4 small to medium)
  • ¾ cup chopped walnuts
  • 100 g butter (room temperature)
  • 125 g cream cheese
  • 3 cups icing sugar
  • 2 tsp lemon juice
  • Walnuts for decoration

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking and proper rising.
  • Grease and flour two 9-inch round cake pans to prevent sticking.
  • In a large mixing bowl, sift together the cake flour, salt, baking powder, bicarbonate of soda, cinnamon, cloves, and nutmeg to evenly distribute ingredients.
  • In another bowl, whisk the eggs, sugar, and sunflower oil until smooth and slightly thickened.
  • Gently fold in the finely chopped bananas and pineapple into the wet mixture for added moisture and flavor.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid a dense cake.
  • Fold in the chopped walnuts evenly throughout the batter for a delightful crunch.
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.
  • Remove cakes from oven and cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • Beat room temperature butter and cream cheese together until smooth. Gradually add icing sugar and lemon juice, mixing until fluffy.
  • Once cooled, place one cake layer on a plate, spread frosting generously, add the second layer, and frost the top and sides.
  • Decorate the top of the cake with walnuts for added texture and visual appeal.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling Rack

Notes

  • Do not overmix the batter to keep the cake tender and moist.
  • Use ripe bananas and crushed pineapple to enhance moisture and flavor.
  • You can substitute walnuts with pecans or almonds for a different nutty flavor.
  • Make the cake a day ahead and store layers wrapped in plastic wrap in the fridge for convenience.
  • Freeze unfrosted cake layers wrapped tightly for up to three months.