Martha Stewart Hummingbird Cake Recipe
Want a show-stopping dessert for your next gathering? Martha Stewart's Hummingbird Cake Recipe is your answer.
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.