Best 3 Chef Johns Hummingbird Cake Recipes

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CHEF JOHN'S HUMMINGBIRD CAKE



Chef John's Hummingbird Cake image

Depending on where you're from, this hummingbird cake is either your favorite cake, or you've either never heard of it! But it only takes making it one time to love it. This proven crowd-pleaser is pretty sweet but thanks to bananas, pineapples, and pecans, it's a much more interesting, tropical sweetness, and paired with an extra-light version of cream cheese frosting, it's really a perfect combination.

Provided by Chef John

Time 3h20m

Yield 12

Number Of Ingredients 17

2 cups white sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
1 ½ cups vegetable oil
3 large eggs, beaten
1 ½ teaspoons vanilla extract
1 cup crushed pineapple
3 medium ripe bananas, sliced
1 cup chopped pecans, toasted
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup white sugar, or as needed
¼ cup edible flowers, assorted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
  • Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
  • Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
  • Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
  • Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
  • Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
  • Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
  • Place in the refrigerator to chill for 1 hour.
  • Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
  • Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
  • Place cooled hummingbird on top of cake and decorate with edible flowers.

Nutrition Facts : Calories 983.4 calories, Carbohydrate 115.2 g, Cholesterol 107.9 mg, Fat 56.4 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 17.7 g, Sodium 435.5 mg, Sugar 85.4 g

HUMMINGBIRD CAKE



Hummingbird Cake image

Make and share this Hummingbird Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 40m

Yield 1 three layer cake

Number Of Ingredients 16

2 1/2 cups flour
2 1/4 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon or 1 teaspoon garam masala
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped, ripe bananas
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla
3 3/4 cups powdered sugar
milk (if needed)
1/2 cup pureed mango

Steps:

  • To make the cake-----------------------.
  • Combine the dry ingredients in a large mixing bowl.
  • Add the eggs and the oil, stirring well until the dry ingredients are moistened.
  • Do not beat.
  • Stir in the vanilla, crushed pineapple and bananas.
  • Spoon the batter into 3 well-greased and floured 8-inch cake pans.
  • Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
  • Cool in pand for 10 minutes before turning out on to a wire cooling rack.
  • To make the frosting----------------------.
  • Beat together the butter, cream cheese and vanilla.
  • Gradually beat in the powdered sugar, adding a little milk if necessary.
  • Divide into two bowls and whip in puree to one of the bowls.
  • Use the mango frosting to spread between the layers of cake.
  • When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.

Nutrition Facts : Calories 9838.9, Fat 518, SaturatedFat 156.1, Cholesterol 1128, Sodium 5138.3, Carbohydrate 1265.1, Fiber 20.8, Sugar 975.8, Protein 74

HUMMINGBIRD CAKE



Hummingbird Cake image

Make and share this Hummingbird Cake recipe from Food.com.

Provided by Chrissyo

Categories     Dessert

Time 1h10m

Yield 10-12 slices

Number Of Ingredients 13

2 egg whites
1/3 cup sugar
1 teaspoon bicarbonate of soda
1/2 cup applesauce (from a jar)
1 cup mashed banana
1/4 cup walnuts, chopped
3/4 cup drained canned crushed pineapple with juice, reserve juice
1 teaspoon mixed spice
2 cups self-raising flour
cooking spray
1 cup icing sugar
1 tablespoon reserved pineapple juice
2 teaspoons reduced fat margarine

Steps:

  • Preheat oven to 180°C fan forced.
  • Drain pineapple keeping juice for icing.
  • In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
  • Stir bicarb soda into apple sauce (it will froth) and add to bowl.
  • Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
  • Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
  • Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
  • Bake 35- 40 minutes or until firm to touch in the centre.
  • Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
  • Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
  • Spread over top of cake.
  • In humid weather it is best to keep this cake refrigerated.

Nutrition Facts : Calories 221.9, Fat 2.6, SaturatedFat 0.3, Sodium 467.6, Carbohydrate 46.7, Fiber 1.6, Sugar 23.3, Protein 3.9

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