Hummingbird Cake Recipe
Make room for this traditional Southern Hummingbird Cake Recipe that is stacked 4 layers high and is loaded with delicious buttercream, toasted coconut, and pecans!
Ingredients
For the Cake:
- 4 cups of all-purpose flour
- 2 2/3 cups of sugar
- 1 teaspoon of salt
- 1 ½ teaspoons of baking soda
- 1 ½ teaspoons of baking powder
- 1 ½ teaspoons of cinnamon
- 4 lightly beaten eggs
- 2 cups of vegetable oil
- 1 ½ teaspoons of vanilla
- 2 ½ cups of mashed ripe bananas
- 2 cups of toasted chopped pecans
- 1 cup of toasted shredded coconut
For the Buttercream:
- 2 ¼ cups of softened unsalted butter
- 3 cups of powdered sugar
- 2 tablespoons of heavy cream
- 1 teaspoon of vanilla
Instructions
- Preheat the oven to 350°.
- In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon.
- Slowly whisk in the eggs, oil, and vanilla just until combined and then gently fold in the bananas and 1 cup of toasted chopped pecans.
- Divide the batter between 4 prepared 8” cake rounds and bake for 20 to 25 minutes or until golden brown and firm in the center.
- Cool the cakes in the pans for 30 minutes and then out of the pan on a rack for 45 minutes or until completely cool.
- While the cakes are cooling whip together the butter, powdered sugar, heavy cream and vanilla in a standing mixer on high speed until light and fluffy.
- Ice each layer of the cake and top off with pecans and coconut shreds.
Nutrition
Calories: 752kcalCarbohydrates: 89gProtein: 7gFat: 43gSaturated Fat: 24gCholesterol: 112mgSodium: 272mgPotassium: 260mgFiber: 4gSugar: 59gVitamin A: 907IUVitamin C: 2mgCalcium: 49mgIron: 2mg