Want a show-stopping dessert for your next gathering? Martha Stewart’s Hummingbird Cake Recipe is your answer.
This Southern classic combines bananas, pineapple, and pecans perfectly. The result? A moist, flavorful cake everyone loves.
Learning how to make Hummingbird Cake isn’t difficult at all. The ingredients for Hummingbird Cake are simple and affordable.
Let me share this amazing Martha Stewart Hummingbird Cake Recipe with you today.
When I First Discovered Hummingbird Cake
I first tried Hummingbird Cake at my neighbor’s house. She served it at a Sunday brunch gathering. One bite and I was completely hooked instantly.
The tropical flavors danced on my tongue beautifully. I asked her for the recipe right away. She told me it was Martha Stewart’s version.
I’ve been making it ever since that day. Now it’s my go-to cake for special occasions.
Equipment List
- Three 9-inch round cake pans
- Mixing bowls
- Measuring cups and spoons
- Hand mixer
- Parchment paper
- Cooling rack
- Rubber spatula
Ingredients You Need for Hummingbird Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs (beaten)
- 1 cup vegetable oil
- 1½ teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple with juice
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 16 oz cream cheese (softened)
- 1 cup butter (softened)
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
Step-by-Step Guide
- Preheat your oven to 350°F right now.
- Grease three 9-inch round cake pans well.
- Line them with parchment paper for easy removal.
- Combine flour, sugar, baking soda, cinnamon, and salt.
- Whisk them together in a large bowl.
- Set this mixture aside for now.
- Beat eggs in another large mixing bowl.
- Add oil and vanilla extract to the eggs.
- Mix everything until well combined and smooth.
- Add dry ingredients to the wet mixture gradually.
- Stir gently until just combined—don’t overmix here.
- Fold in pineapple, bananas, and pecans carefully.
- Divide batter evenly among the three prepared pans.
- Bake for 25-30 minutes in your preheated oven.
- Test with a toothpick—it should come out clean.
- Beat cream cheese and butter until fluffy.
- Add powdered sugar gradually while mixing continuously.
- Stir in vanilla extract at the end.
- Let cake layers cool completely before frosting them.
- Place first layer on your serving plate carefully.
- Spread frosting generously on top of it.
- Repeat with remaining layers and frost the sides.
Tips to Make the Best Hummingbird Cake
- Use very ripe bananas for maximum sweetness.
- They should have brown spots on them.
- Don’t skip the pineapple juice in this recipe.
- It adds incredible moisture to every bite.
- Toast your pecans before adding them in.
- This brings out their nutty flavor beautifully.
- Let cake layers cool completely before frosting always.
- Warm cake makes frosting melt and slide off.
- Store leftover cake in the refrigerator covered tightly.
- It stays fresh for up to five days.
FAQs About Hummingbird Cake
Q: Can I make this cake ahead of time?
A: Yes, absolutely! Bake layers one day early if needed. Wrap them tightly and refrigerate until ready to frost.
Q: Why is it called Hummingbird Cake?
A: The name comes from its sweetness attracting hummingbirds. It’s a charming Southern tradition and beloved recipe.
Q: Can I freeze Hummingbird Cake?
A: Yes, it freezes wonderfully for three months maximum. Wrap individual slices in plastic wrap for convenience.
Q: What can I substitute for pecans?
A: Try walnuts or macadamia nuts as alternatives instead. You can also omit nuts if allergies exist.
Q: How do I keep the cake moist?
A: Store it properly in an airtight container always. The cream cheese frosting helps seal in moisture perfectly.
Final Thoughts
This Martha Stewart Hummingbird Cake Recipe never disappoints anyone. It’s perfect for birthdays, holidays, or any celebration.
The tropical flavors make every bite feel special. Your family and friends will ask for seconds. Don’t be surprised when they request the recipe.
Give this delicious cake a try this weekend. You’ll be so glad you did, I promise!
More Amazing Recipes
Martha Stewart Hummingbird Cake Recipe
Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Measuring cups and spoons
- Hand mixer
- Parchment paper
- Cooling rack
- Rubber spatula
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 large eggs beaten
- 1 cup vegetable oil
- 1½ teaspoons vanilla extract
- 1 can 8 oz crushed pineapple with juice
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 16 oz cream cheese softened
- 1 cup butter softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F right now.
- Grease three 9-inch round cake pans well.
- Line them with parchment paper for easy removal.
- Combine flour, sugar, baking soda, cinnamon, and salt.
- Whisk them together in a large bowl.
- Set this mixture aside for now.
- Beat eggs in another large mixing bowl.
- Add oil and vanilla extract to the eggs.
- Mix everything until well combined and smooth.
- Add dry ingredients to the wet mixture gradually.
- Stir gently until just combined—don’t overmix here.
- Fold in pineapple, bananas, and pecans carefully.
- Divide batter evenly among the three prepared pans.
- Bake for 25-30 minutes in your preheated oven.
- Test with a toothpick—it should come out clean.
- Beat cream cheese and butter until fluffy.
- Add powdered sugar gradually while mixing continuously.
- Stir in vanilla extract at the end.
- Let cake layers cool completely before frosting them.
- Place first layer on your serving plate carefully.
- Spread frosting generously on top of it.
- Repeat with remaining layers and frost the sides.
Notes
- Use very ripe bananas for maximum sweetness.
- They should have brown spots on them.
- Don’t skip the pineapple juice in this recipe.
- It adds incredible moisture to every bite.
- Toast your pecans before adding them in.
- This brings out their nutty flavor beautifully.
- Let cake layers cool completely before frosting always.
- Warm cake makes frosting melt and slide off.
- Store leftover cake in the refrigerator covered tightly.
- It stays fresh for up to five days.