During a summer of misspent youth, I worked in a small café where I was first introduced to Hummingbird Cake. Of course, it was love at first bite. Rich with butter and cream cheese, but tangy with pineapple and bananas, Hummingbird Cake is the perfect blend of salty and sweet. It’s cheerfully decadent.
Hummingbird Cake is a Southern Treat
I tweaked the original version two ways: My reference recipe had too much frosting, and for my taste it was too sweet. Neither of these attributes seem objectionable at first. But trust me, you can have too much frosting which slows you down from eating more cake.
The second tweak was changing the recipe to include only butter, as opposed to the “salad oil” of the original recipe. I like butter, and I know you do too. If this is admittedly a rich, decadent cake, why scrimp?
Small Tweaks Equal Big Results
Having room temperature ingredients may seem a little weird, but soft butter, cream cheese and room temp eggs help the batter combine with just a spoon. A delicate cake is made when you don’t overwork the batter. Electric mixers can overwork a cake very quickly and make it chewy. Be kind and gentle to your batter and you will be pleased with the rewards.
I think this recipe will translate well if you want to use a 9”x13” baking pan (33cm x 23cm) but I haven’t tried it. I did test this cake several times, just to make sure my tweaks on the original recipe wouldn’t disappoint. You know, research. It was time well spent.
I have actually made your recipe and live the tweeks. It’s my all time favorite cake. I certainly love the rustic look. I made it for work and used slightly staggered sized cake layers. Actually used the lids to pampered chef stoneware roasters LG & am & avrg cake pan. The look was stunning. Thanks
Thanks for your sweet note Hope! My first job in a restaurant featured Hummingbird Cake. It’s a sentimental favorite. I am so glad you enjoyed it!
MG
I am making this today. Isn’t 1 1/2 cups butter 339 grams? I’ve started using my scale to cook a lot and I believe 460 grams is 2 cups. Please advise. Thanks,
Bonnie
Hi, I changed it back to read 345 grams. good catch, thank you!!
It’s not changed! Made this today from Germany using the gram conversions in the recipe and didn’t come across this comment until it was too late.
Most humble apologies Danielle! Thank you for bringing this to my attention! I must have not saved the change correctly. I appreciate you trying the recipe, and am just so sorry for the incorrect mount! BEst wishes, and thank you again!
MG
Hello! I making this cake tonight to bring to family dinner. I used baking soda. I hope that’s right because in the directions it says baking powder. It is such a wet mixture. I will let you know how it tastes. I love your Instagram account and always look forward to your posts. My Best, Cindy
Thanks Cindy! Let me know how the cake turned out. Baking powder has baking soda in it, but the extra rising action of baking powder should make the cake a little fluffier. Thanks for your kind words, I always love hearing from people that follow me. Again, drop me a note about the cake – it is a wet batter, but the recipe has never failed me! Best, MG