Prepare to be enchanted by a true Southern masterpiece: the Hummingbird Cake. This recipe delivers a cake that is exceptionally moist, incredibly tender, and bursting with an irresistibly delicious tropical flavor. Imagine layers infused with the sweetness of ripe bananas, the tangy zest of crushed pineapple, and the delightful crunch of toasted pecans, all harmoniously spiced. Each opulent layer is generously slathered with a rich, smooth, and fluffy cream cheese frosting that perfectly complements the cake’s complex profile. Whether you’re celebrating a holiday, a birthday, or simply seeking an extraordinary dessert, this beautiful cake is guaranteed to steal the show and leave a lasting impression.
For those who adore banana-infused delights, be sure to explore more of our cherished recipes, including our crowd-pleasing Banana Bread, delectable Chocolate Chip Banana Cookies, and the ultimate comforting Banana Pudding!
Discover the Best Hummingbird Cake Recipe
Sweet, incredibly moist, and bursting with a symphony of tropical flavors, our Hummingbird Cake stands as a true Southern classic, consistently captivating hearts and palates. This exquisite cake masterfully combines ripe bananas, juicy crushed pineapple, and crunchy toasted pecans, creating an unbelievably tender crumb. It’s then crowned with a dreamy, tangy cream cheese frosting that acts as the perfect unifying embrace for all its delightful components.
What makes this cake so special is its deceptive simplicity, delivering both stunning flavor and an elegant presentation without requiring advanced baking skills. Our recipe draws inspiration from two beloved classics: our “To Die For” Carrot Cake recipe, a perennial favorite on our site, and our delightful Hummingbird Bundt Cake. The foundation for this layer cake was perfected using my Nana’s time-honored carrot cake method, which proved to be wonderfully adaptable and truly brought out the best in the Hummingbird Cake’s unique ingredients.
Just like in my acclaimed carrot cake, the inclusion of crushed pineapple is a secret weapon, imparting an unparalleled level of moisture. When combined with the sweet, mashed bananas, the result is a tropical explosion that evokes the comforting aroma of fresh banana bread mingling with the warm spices of carrot cake. While developing this recipe, I made careful adjustments to ensure a cake that was less dense than a traditional carrot cake but retained every bit of its incredible moisture. The proof was in the pudding – or rather, the cake! My brother, after a test run, was astonished by its lasting freshness; it remained perfectly moist and delicious even after sitting on the counter for a remarkable four days. This longevity makes it an exceptional choice for entertaining or for simply savoring over several delightful days.
So, whether you’re meticulously planning a birthday celebration, preparing for a festive holiday gathering, or simply craving a taste of Southern comfort, this Hummingbird Cake is guaranteed to impress. Its straightforward preparation, rich blend of warm spices, and remarkable ability to stay moist for days – literally! – make it a phenomenal make-ahead dessert option. If you’ve yet to experience the joy of Hummingbird Cake, prepare to embark on a culinary journey and fall deeply in love with this unforgettable treat!
What Exactly Is Hummingbird Cake? Unraveling a Southern Classic
The Hummingbird Cake is a cherished old-fashioned Southern dessert, renowned for its extraordinarily moist texture and a captivating blend of tropical flavors. This iconic cake, deeply rooted in Jamaican culinary traditions before finding its enduring home in the American South, is traditionally crafted with perfectly ripe bananas, finely crushed pineapple, and crunchy chopped pecans. The result is a cake that strikes a delightful balance between sweetness and warmth, generously spiced, and always crowned with a luxurious cream cheese frosting.
While often presented as an impressive multi-layered cake, its versatility allows it to be enjoyed in various forms, including an elegant Hummingbird Bundt Cake or convenient, individual cupcakes. This beloved dessert has maintained its immense popularity due to several key factors: its surprising ease of preparation (often requiring no electric mixer!), its reliance on readily available pantry ingredients, its signature moist texture that never disappoints, and its truly unforgettable flavor profile.
The Hummingbird Cake first soared to prominence in the United States after its recipe was published in the esteemed Southern Living magazine in the late 1970s. Since then, it has secured its place as a staple at countless gatherings, holiday tables, and celebrations across the nation, becoming synonymous with Southern hospitality and indulgent baking.
Why You’ll Fall in Love with This Hummingbird Cake
This Hummingbird Cake isn’t just a dessert; it’s a sublime slice of heaven that promises to delight with every bite. The sweet allure of ripe bananas, the vibrant juiciness of pineapple, and the comforting embrace of warm spices unite in a cake that is exceptionally moist. These tender layers are then lovingly stacked and frosted with a cloud-like cream cheese frosting, elegantly finished with a scattering of perfectly toasted pecans. Here’s why this recipe will become your new favorite:
- Unrivaled Moisture: Prepare for an experience like no other. Thanks to the natural hydration from ripe bananas, crushed pineapple, applesauce, and a touch of oil, every single bite is perfectly soft, tender, and incredibly moist. This cake achieves a delicate balance, being moist without ever feeling overly dense, boasting a tender crumb that melts in your mouth.
- Exquisite Flavor Fusion: This cake is a celebration of flavors! The harmonious blend of warm, aromatic spices and the natural sweetness of tropical fruits creates a rich, comforting taste with an undeniable tropical twist. It’s a flavor combination truly unlike any other you’ve encountered, a delightful surprise that is both deeply satisfying and utterly delicious.
- Perfect for Any Gathering: From the festive spread of an Easter brunch to the joyous atmosphere of a birthday party or a casual family dinner, this cake is an absolute crowd-pleaser. Many people are unfamiliar with the unique charm of Hummingbird Cake, and it’s always a genuine pleasure to introduce friends and family to this delightful and surprising treat. Its impressive appearance and unforgettable taste make it an instant favorite at any occasion.
Key Ingredients for the Perfect Hummingbird Cake
Our Hummingbird Cake recipe is a treasure trove of flavor, loaded with lush bananas, sweet pineapple, and crunchy toasted pecans. This careful selection of ingredients guarantees an ultra-moist cake, perfectly balanced with warm spices, and beautifully finished with our signature dreamy cream cheese frosting. Let’s delve into how each essential ingredient contributes to the magic of this amazing cake:
- All-Purpose Flour: This forms the essential structure of our cake. For the most consistently perfect results, we highly recommend using a kitchen scale to weigh your flour for accuracy, preventing a dense or dry cake.
- Baking Soda & Baking Powder: This powerful duo works in tandem to ensure the cake achieves a beautiful rise, creating a light, airy, and tender texture.
- Salt: A touch of fine sea salt is crucial for balancing the sweetness of the fruits and sugars, enhancing all the other vibrant flavors in the cake.
- Cinnamon, Nutmeg & Cloves: These warm, fragrant spices infuse the cake with a cozy, comforting aroma and a depth of flavor that is truly irresistible, embodying the essence of Southern baking.
- Unsweetened Applesauce & Vegetable Oil: These wet ingredients are vital for keeping the cake exceptionally moist without making it greasy, contributing to its signature tender crumb.
- Granulated & Brown Sugar: The combination of both sugars sweetens the cake beautifully while the brown sugar adds a delightful hint of molasses, introducing a richer, more complex sweetness.
- Eggs: Eggs act as the binding agent, holding all the ingredients together and providing additional structure to the cake, contributing to its rise and texture.
- Ripe Bananas: The star of the show! Ripe bananas contribute natural sweetness, unparalleled moisture, and that distinctive tropical flavor. Look for bananas with plenty of brown spots for the best results.
- Crushed Pineapple (in juice): This ingredient is a game-changer, adding a tangy tropical note and an incredible amount of moisture. It’s crucial to use crushed pineapple in its own juice, not syrup, and to include all the liquid from the can.
- Vanilla Extract: A splash of high-quality vanilla extract enhances and harmonizes all the other flavors, making them pop.
- Toasted Pecans: Toasted pecans are a must! They provide a wonderful crunch, a rich nutty flavor, and a satisfying textural contrast that perfectly balances the sweetness of the fruit.
The star of the topping is the luxurious cream cheese frosting. Crafted from softened cream cheese, rich unsalted butter, sifted powdered sugar, and pure vanilla extract, it’s decadently rich, wonderfully smooth, and boasts the perfect tangy counterpoint to the sweet, spiced cake. This frosting truly elevates the entire Hummingbird Cake experience.
Crafting Your Own Hummingbird Cake: A Step-by-Step Guide
Baking this Hummingbird Cake is an incredibly rewarding experience, and it’s surprisingly as straightforward to make as our beloved Carrot Cake – and equally, if not more, delicious! One of its best features? No electric mixer is required for the cake batter itself, making it accessible for bakers of all levels. If you cherish moist, flavorful cakes bursting with character, this Hummingbird Cake is an absolute must-try! It’s generously loaded with sweet banana, juicy pineapple, and crunchy pecans, perfectly spiced with warm cinnamon and nutmeg, and sumptuously covered in a thick, tangy, and fluffy layer of cream cheese frosting.
Let’s walk through the simple process of creating this masterpiece. Remember, for a quick reference, you can always find the full printable recipe card with exact measurements and detailed instructions at the very end of this post.
Hummingbird Cake Layers: The Foundation of Flavor
- Prepare Pans: First, preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them thoroughly and lining the bottoms with parchment paper rounds. For extra assurance, give the parchment paper a light spray with nonstick cooking spray. This crucial step prevents sticking, especially with such a moist cake, ensuring easy release and perfect layers.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground nutmeg, and optional ground cloves until thoroughly combined and lump-free.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the applesauce, vegetable oil, granulated sugar, and light brown sugar until smooth. Then, crack in the large eggs and continue whisking until the mixture is fully incorporated and light.
- Fold in Fruit & Vanilla: Add the mashed ripe banana, crushed pineapple (including its juice!), and vanilla extract to the wet mixture. Whisk gently until all these tropical delights are evenly distributed.
- Combine Wet & Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk just until everything is combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
- Add Pecans: Gently fold in the toasted pecans using a spatula. This ensures they are evenly distributed throughout the batter, adding wonderful texture to every slice.
- Bake to Perfection: Divide the luscious batter evenly among your prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cake comes out clean. Rotate the pans halfway through baking for even browning.
- Cool Completely: Remove the cakes from the oven and allow them to cool completely on a wire rack. Once cooled, carefully remove them from their pans. If necessary, gently level the tops of the cakes with a serrated knife to create flat layers for easy stacking, though this recipe often bakes beautifully flat on its own.
Crafting the Dreamy Cream Cheese Frosting
- Cream Butter & Cream Cheese: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese and unsalted butter together until the mixture is light, airy, and beautifully fluffy. This should take about 3 minutes, ensuring a smooth base for your frosting.
- First Sugar Addition: Add the salt and one cup of powdered sugar to the creamed mixture. Beat on low speed until combined, then increase speed and beat until smooth. Remember to scrape down the sides of the bowl frequently to ensure everything is fully incorporated.
- Second Sugar & Vanilla: Incorporate another cup of powdered sugar and the vanilla extract. Mix on low until combined, then beat again until smooth.
- Third Sugar & Cream: Add a third cup of powdered sugar and the heavy cream (if using, for an extra fluffy consistency). Beat on medium-high speed until the frosting becomes wonderfully light and fluffy, continuing to scrape the bowl as needed.
- Final Touches: Add the remaining powdered sugar and mix on low until just combined. Then, turn the mixer to high and beat for an additional 2 to 3 minutes. This final high-speed beat ensures your frosting is perfectly creamy, silky smooth, and utterly irresistible.
Pro Tip for Consistency: If your frosting appears too thin for your liking, gradually add more powdered sugar, a quarter cup at a time, until the desired thickness is achieved. Conversely, if it’s too thick, a small splash of heavy cream will help loosen it to perfection.
Assembling Your Masterpiece: The Hummingbird Cake
- First Layer & Frost: Carefully place one cooled cake layer onto your chosen cake stand or serving plate. Spread a generous, even layer of the decadent cream cheese frosting over the top.
- Second Layer & Frost: Gently place the second cake layer on top of the first, aligning it carefully. Repeat the frosting process, ensuring an even coat.
- Final Layer & Chill: Add the third and final cake layer, then apply another layer of frosting to the top. At this stage, place the partially frosted cake into the refrigerator for at least 30 minutes. This chilling period is crucial for setting the frosting and stabilizing the layers, making the final frosting process much easier.
- Crumb Coat & Chill (Optional but Recommended): After the initial chill, if desired, apply a thin “crumb coat” of frosting around the entire cake (top and sides). This locks in any loose crumbs, creating a smooth canvas for your final layer. Chill the cake again for another 30 minutes after the crumb coat.
- Final Frosting & Decorate: Apply the remaining cream cheese frosting to the entire exterior of the cake, creating a smooth, elegant finish. If you have any frosting left, get creative! Use a piping bag and your favorite tip to add decorative swirls, borders, or rosettes.
- Garnish with Pecans: For a beautiful and flavorful finish, generously garnish the top and sides of the cake with more finely chopped toasted pecans. This adds both visual appeal and a delightful crunch.
For the Best Experience: Refrigerate the fully assembled and frosted cake for at least an hour before serving. This allows the flavors to meld beautifully and the frosting to set perfectly, making for cleaner slices and an even more delightful texture.
Storage and Make-Ahead Magic: Enjoying Your Hummingbird Cake Longer
Crafted with simple pantry staples and an abundance of fresh fruit, this Hummingbird Cake is decadently rich, wonderfully moist, and positively bursting with tropical flavor. Each sumptuous layer is generously packed with ripe bananas, tangy crushed pineapple, and crunchy pecans, then elegantly crowned with a smooth, tangy cream cheese frosting. It’s the quintessential dessert that not only looks incredibly impressive but tastes even better! What’s more, this cake stores beautifully and, remarkably, its flavors deepen and improve over time, making it an ideal candidate for preparing in advance.
- Make Ahead Perfection: This cake truly shines on day two or three, making it an excellent dessert to prepare in advance. You can bake the cake layers up to two days ahead of time. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature or in the refrigerator. This brief resting period actually allows the flavors to meld and deepen, enhancing the cake’s overall taste and moisture.
- Refrigeration: Once fully assembled and frosted, store the entire cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 5 days. For the best texture and flavor, allow the cake to come to room temperature for about 10-15 minutes before serving. This softens the frosting and cake layers, bringing out their full deliciousness.
- Freezing for Later: For longer storage, unfrosted cake layers can be frozen for up to 2 months. Simply wrap each cooled layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. When ready to enjoy, thaw the frozen cake layers overnight in the refrigerator before frosting and assembling. You can also freeze individual slices of frosted cake for a quick treat: place slices on a baking sheet to freeze solid, then wrap each slice tightly in plastic wrap and foil.
Frequently Asked Questions About Hummingbird Cake
Can I use fresh pineapple instead of canned crushed pineapple?
While canned crushed pineapple in juice is highly recommended for its consistent texture and the crucial moisture it provides (remember, don’t drain the juice!), you can certainly use fresh pineapple. If opting for fresh, ensure it is very finely chopped and naturally juicy to mimic the consistency of canned crushed pineapple as closely as possible. You’ll need approximately 8 ounces (about 1 cup) of fresh, finely chopped pineapple.
What if I don’t have three 8-inch cake pans?
No problem at all! You can easily bake this recipe in two 9-inch round cake pans instead. Keep in mind that the layers will be a little thicker than the 8-inch versions, so you’ll need to adjust the baking time accordingly. Start checking for doneness around 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Can I make this cake ahead of time?
Absolutely! This cake is renowned for being an exceptional make-ahead dessert. In fact, many believe its flavor and moisture actually improve on day 2 and 3 after baking, as the ingredients have more time to meld. You can bake the cake layers 1 to 2 days in advance, allowing them to cool completely before wrapping them tightly in plastic wrap and storing at room temperature or in the refrigerator. The entire assembled and frosted cake can also be refrigerated for up to 5 days. Just remember to let it sit out at room temperature for about 10-15 minutes before serving to achieve the perfect cake and frosting texture.
Can I use frozen bananas?
Yes, frozen bananas are perfectly suitable for this recipe and often bring even more intense banana flavor to baked goods. The key is to thaw them completely before use. Once thawed, make sure to drain any excess liquid that might accumulate before mashing them. This prevents adding too much moisture to your batter and ensures the cake maintains its ideal consistency.
Delightful Variations to Personalize Your Hummingbird Cake
While our classic Hummingbird Cake recipe is pure perfection, it also serves as a fantastic canvas for creative adaptations! Feel free to experiment with these delightful variations to suit your taste or occasion:
- Sheet Cake Simplicity: If you’re feeding a crowd or prefer a less formal presentation, this recipe works beautifully as a sheet cake! Simply bake the entire batter in a 12×17 inch baking sheet (a half-sheet pan) for approximately 20 to 25 minutes. You’ll achieve the same fantastic flavor and moist texture without the need for stacking and intricate frosting layers.
- Embrace More Tropical Flair with Coconut: For an even deeper dive into tropical flavors, consider adding shredded coconut. I often use shredded coconut in my carrot cake recipe, and it’s equally delicious here. Stir in about ½ cup to 1 cup of sweetened or unsweetened shredded coconut into the cake batter. For a stunning finish and an extra layer of flavor, sprinkle a bit of toasted coconut flakes on top of the cream cheese frosting. The delicate crunch and aroma of toasted coconut are simply gorgeous!
- Pecan Alternatives or Nut-Free: While pecans are the traditional nut in Hummingbird Cake, walnuts make an excellent substitute and offer their own distinct, earthy flavor. If you require a nut-free version due to allergies or preference, feel free to omit them entirely. The cake will still be wonderfully moist, flavorful, and incredibly delicious on its own.
- Cupcake Convenience: This versatile recipe can easily be transformed into delightful cupcakes! It typically yields about 25 to 30 standard-sized cupcakes. Bake them at 350°F (175°C) for approximately 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, frost them as desired with the cream cheese frosting and top with a sprinkle of chopped pecans or toasted coconut for a charming finish.
- Bright Citrus Twist: To add a fresh, zesty brightness that beautifully complements the pineapple and bananas, consider incorporating a little lemon or orange zest. About one teaspoon of finely grated zest added to either the cake batter or the cream cheese frosting (or both!) can provide a subtle yet refreshing twist.
Expert Tips for Hummingbird Cake Success
Achieving the perfect Hummingbird Cake is within your reach with these expert tips. These insights will help you maximize flavor, ensure optimal texture, and make the baking and frosting process smoother:
- Embrace Ripe Bananas: This is a non-negotiable for the best flavor and moisture! The riper your bananas, the sweeter, more fragrant, and more intensely flavorful your cake will be. Look for bananas with plenty of brown spots – almost entirely brown – as they are softer, easier to mash, and contribute a deeper, richer banana essence to the cake.
- Do NOT Drain the Pineapple: This is a critical step for the signature moistness of Hummingbird Cake. You might be tempted to drain the can, but please resist! It is absolutely essential to use crushed pineapple packed in its own juice (not syrup) and to include all the liquid from the can in your batter. This liquid is key to the cake’s incredibly moist texture and adds a subtle, refreshing tangy sweetness that perfectly balances the richness of the batter.
- Weigh Your Flour for Precision: For the most consistently perfect results, especially in baking, precision matters. Too much flour can lead to a dense, dry, or crumbly cake. If you have one, utilize a kitchen scale to accurately weigh out 2½ cups of all-purpose flour (which is approximately 300 grams). If a scale isn’t available, make sure to properly spoon the flour into your measuring cup and level it off with a straight edge – never scoop directly from the bag, as this compacts the flour and results in too much being used.
- Toast Your Pecans: Don’t skip this simple but impactful step! Toasting the pecans before incorporating them into the batter dramatically enhances their rich, nutty flavor, making them more aromatic and delicious. To toast, simply spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring halfway through, until they become fragrant and slightly darker. Allow them to cool completely before folding them into the batter or using them as a garnish.
- Chill During Frosting: This is a game-changer for a beautifully frosted cake. Chilling the cake (either the layers individually, after stacking, or after a crumb coat) once or twice while you’re frosting will allow the cream cheese frosting to firm up. This stabilization makes it much easier to work with, prevents layers from shifting, and helps you achieve that coveted clean, professional-looking finish.
Explore More Irresistible Cake Recipes
If you’ve fallen in love with the art of baking through our Hummingbird Cake, you’ll be thrilled to discover more of our equally delicious and popular cake recipes, perfect for any occasion:
- “To Die For” Carrot Cake
- Limoncello Cake
- Caramel Cake
- Chocolate Pound Cake
- Orange Creamsicle Cake
Hummingbird Cake
Ingredients
Hummingbird Cake
- 2½ cups all-purpose flour spooned and leveled, 300 g
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1¼ cup mashed banana about 3 to 4 medium/large bananas
- 8 ounces crushed pineapple not drained, use the pineapple in JUICE not syrup
- 1½ teaspoons vanilla extract
- 1¼ cup pecans toasted
Cream Cheese Frosting:
- 12 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar divided
- ¼ teaspoon fine sea salt
- 1½ teaspoons vanilla extract
- 1 tablespoon heavy cream optional
- top with toasted, finely chopped pecans, if desired
Instructions
Hummingbird Cake
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper rounds. Spray parchment paper with nonstick cooking spray. Set aside. (The cake is very moist so using parchment in the bottom of the cake pans will ensure they don’t stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Whisk together dry ingredients in a large bowl.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Combine applesauce, vegetable oil, both sugars and eggs in a medium bowl and whisk to combine. Add in the mashed banana, crushed pineapple and vanilla extract and whisk until thoroughly combined.½ cup unsweetened applesauce, ½ cup vegetable oil, 1½ cups granulated sugar, ½ cup light brown sugar, 3 large eggs, 1¼ cup mashed banana, 8 ounces crushed pineapple, 1½ teaspoons vanilla extract
- Add wet ingredients to dry ingredients and whisk until combined. Fold in toasted pecans.1¼ cup pecans
- Evenly divide the batter amongst the prepared cake pans.
- Bake for 25 to 30 minutes for until an inserted toothpick comes out clean, rotating the pans halfway through.
- Remove from the oven and let cool completely on a wire rack. Once cooled, remove cakes from pans and level off the tops if needed (mine always bake up really flat so you likely won’t need to do this.)
Cream Cheese Frosting
- In a large mixing bowl or the bowl of a stand mixer, beat the butter and cream cheese until nice and fluffy, about 3 minutes.12 ounces cream cheese, ½ cup unsalted butter
- Add in one cup of powdered sugar and salt and mix until combined. Scrape down the sides of the bowl as needed.4 cups powdered sugar, ¼ teaspoon fine sea salt
- Add in one cup of powdered sugar and vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.1½ teaspoons vanilla extract
- Add in one more cup of powdered sugar and heavy cream, if using. Beat until light and fluffy, scraping down the sides of the bowl as needed.1 tablespoon heavy cream
- Add remaining powdered sugar and mix until combined. Once combined, turn the mixer to high and continue beating for 2 to 3 minutes until frosting is perfectly creamy. If the frosting is too thin, add more powdered sugar ¼ cup a time. Too thick, add a little more heavy cream.
Assembly
- Place one cake on your cake stand or plate and frost with cream cheese frosting. Repeat with remaining two cakes. Refrigerate cake for 30 minutes.
- Frost the outside of the cake and add decorations you like by piping any remaining frosting. Garnish with more finely chopped pecans if desired.top with toasted, finely chopped pecans, if desired
- Refrigerate for at least an hour before serving for best results.
Video
Notes
- Make ahead: Bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. This actually improves the flavor so I highly recommend it.
- Refrigerate: Store the fully frosted cake in the fridge, covered, for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Can I make this cake ahead of time? Yes! This cake is honestly better on day 2 and 3 so it’s a great make-ahead dessert. You can bake the cake layers 1 to 2 days in advance and store them tightly wrapped at room temperature or in the fridge. The assembled and frosted cake can also be refrigerated for up to 5 days. Just allow enough to let it sit out for about 10 minutes before serving for the best texture.
You can bake in two 9-inch pans instead. The layers will be a little thicker, so you may need to increase the bake time slightly, start checking around 30–35 minutes. For cupcakes, bake for 18 to 25 minutes, depending on how full you fill the liners. For a bundt cake, you will need to bake closer to 50 minutes or use my Hummingbird Bundt Cake recipe.
Tools and Equipment (affiliate links): (3) 8 Inch Round Cake Pans | Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.