We’ve always been captivated by Magnolia Bakery’s Hummingbird Cake, a Southern favorite that blends ripe bananas, pineapple, and pecans into a moist, tropical delight. Its rich flavors and cream cheese frosting make it a crowd-pleaser for any occasion.
Originating from the Caribbean and popularized in the US, this iconic treat brings a taste of tradition to our kitchens. We’re excited to guide you through our simple recipe so you can bake this Magnolia Bakery classic at home.
Ingredients
To bring our Magnolia Bakery-inspired Hummingbird Cake to life, we start by gathering high-quality ingredients that capture the essence of this moist Southern classic. We’ll list them in the order they are typically prepared and used, with specific prep notes for accuracy.
Dry Ingredients
- 2 ½ cups all-purpose flour: Sifted to ensure a light texture.
- 1 ½ cups granulated sugar: For sweetness and caramel notes.
- 1 teaspoon baking soda: To help the cake rise perfectly.
- 1 teaspoon ground cinnamon: Freshly ground if possible, for warm spice.
- ½ teaspoon salt: To balance the flavors.
Wet Ingredients
- 3 large eggs: At room temperature, beaten lightly before adding.
- 1 ½ cups vegetable oil: Provides moisture and richness.
- 1 teaspoon pure vanilla extract: Adds depth and aroma.
Mix-Ins and Fruits
- 2 cups mashed ripe bananas (about 3-4 medium bananas): Mash them just before mixing for optimal freshness.
- 1 can (8 ounces) crushed pineapple: Drained to remove excess juice, ensuring the cake isn’t too wet.
- 1 cup chopped pecans: Toasted lightly for enhanced crunch and nutty flavor.
This selection of ingredients ensures our Hummingbird Cake remains true to its Caribbean roots while delivering the iconic taste Magnolia Bakery is known for. For the cream cheese frosting (a must for this recipe), we’ll cover that in the next section.
Equipment Needed
To bring our Magnolia Bakery Hummingbird Cake to life after preparing the ingredients, we gather essential tools that ensure precise mixing baking and assembly. These items help us achieve the cake’s signature moist texture and flavorful layers with ease.
Basic Baking Tools
We start with the foundational equipment for accurate measurements and mixing:
- Large mixing bowls (2-3): We use these to separate dry ingredients from wet ones ensuring no cross-contamination for a smooth batter.
- Measuring cups and spoons set: Essential for precise quantities we recommend a set with dry and liquid measures to handle flour sugar and oils accurately.
- Electric mixer or stand mixer: This tool whips the batter to perfection we prefer a stand mixer for hands-free operation to incorporate eggs oil and vanilla extract evenly.
Baking and Finishing Essentials
For the actual baking and presentation of our Hummingbird Cake we need items that promote even cooking and easy frosting:
- 9-inch round cake pans (2): Crucial for achieving the classic layered look we grease and flour these pans to prevent sticking and ensure the cake releases cleanly after baking.
- Rubber spatula or wooden spoon: We rely on this for folding in mix-ins like bananas pineapple and pecans without overmixing to maintain the cake’s tender crumb.
- Cooling rack: After baking we place the cakes on this to cool evenly preventing sogginess before adding the cream cheese frosting.
Optional but Helpful Tools
- Oven thermometer: We suggest this to verify accurate oven temperature as it directly impacts the cake’s rise and moisture.
- Parchment paper and baking spray: Great for lining pans we use them to guarantee flawless release and a professional finish.
Instructions
Now that we have gathered our ingredients and prepared our equipment, let’s guide you through baking our Magnolia Bakery Hummingbird Cake with simple, step-by-step instructions that capture its moist texture and tropical flavors.
Prepare the Ingredients
Before we begin mixing, we ensure all components are prepped for seamless assembly. Start by mashing 3 ripe bananas until smooth to release their sweet aroma and creamy consistency. Next, drain 1 can (8 ounces) of crushed pineapple to remove excess juice, preventing the batter from becoming too wet. Finally, chop 1 cup of pecans into fine pieces for even distribution, enhancing the nutty crunch that defines this Southern favorite.
Make the Cake Batter
We combine the dry and wet ingredients to create a batter that’s perfectly balanced and flavorful. First, in a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon until the mixture is uniform and aromatic. In a separate bowl, beat 3 large eggs, then stir in 1 cup of vegetable oil, 2 teaspoons of vanilla extract, the mashed bananas, and the drained pineapple. Gradually add the wet mixture to the dry ingredients, stirring gently with a rubber spatula until just combined—overmixing can make the cake tough. Fold in the chopped pecans for that signature crunch, resulting in a thick, fragrant batter ready for the pans.
Bake the Cake
With the batter prepared, we transfer it to the oven for baking to achieve a golden, moist crumb. Grease and flour two 9-inch round cake pans, then divide the batter evenly between them, smoothing the tops for even rising. Preheat your oven to 350°F and bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean—typically around 28 minutes for optimal results. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for 10 minutes before turning them out, allowing the warm, spicy scent to fill your kitchen.
Prepare the Frosting
We whip up a creamy frosting to complement the cake’s tropical notes with its tangy sweetness. In a stand mixer or large bowl with an electric mixer, beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter on medium speed until fluffy and smooth, about 2 minutes. Gradually add 4 cups of powdered sugar, one cup at a time, followed by 1 teaspoon of vanilla extract, beating until the frosting reaches a thick, spreadable consistency—avoid overbeating to prevent it from becoming grainy. This frosting provides the perfect creamy contrast to the cake’s fruity layers.
Assemble and Frost the Cake
Finally, we layer and frost the cakes to create a stunning, professional finish that highlights the dessert’s appeal. Ensure the cakes are completely cooled on the wire rack to avoid melting the frosting. Place one cake layer on a serving plate and spread about 1 cup of frosting evenly over the top, using a spatula for smooth coverage. Stack the second layer on top and frost the entire cake, including the sides, with the remaining frosting for a generous coat. For an extra touch, press additional chopped pecans around the edges if desired, resulting in a beautifully assembled cake that’s ready to slice and enjoy.
Make-Ahead Instructions
To help you plan your baking schedule and enjoy our Magnolia Bakery Hummingbird Cake without last-minute rushes, we outline practical make-ahead strategies. These tips ensure the cake remains moist and flavorful, drawing on the classic Southern recipe’s resilience for easy preparation.
Preparing the Cake Layers Ahead
We recommend baking the cake layers in advance to simplify assembly. First, follow our step-by-step instructions to prepare and bake the batter as detailed earlier. Once baked and cooled completely on a wire rack, wrap each layer tightly in plastic wrap. For optimal freshness, store them in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw frozen layers overnight in the refrigerator before frosting to maintain the cake’s signature moist texture from bananas and pineapple.
Making the Frosting in Advance
Our cream cheese frosting, a key element of the Hummingbird Cake, can be prepared ahead for convenience. Beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth, as outlined in the previous section. Transfer the finished frosting to an airtight container and refrigerate it for up to 1 week. Before use, let it sit at room temperature for about 30 minutes to soften, then re-whip briefly with an electric mixer to restore its creamy consistency. This approach keeps the frosting’s rich, tangy flavor intact for a professional finish.
Assembling the Cake Later
If you’re short on time, bake and frost the cake in stages. After preparing the layers and frosting as above, assemble the cake by placing one layer on a serving plate, spreading frosting evenly, and stacking the next layer. For make-ahead assembly, complete the full cake up to 1 day in advance, cover it loosely with plastic wrap, and refrigerate. Before serving, let it sit at room temperature for 1 hour to enhance the flavors of pecans and spices.
Storage Tips and Guidelines
Proper storage is crucial to preserve the cake’s quality. Below, we provide a quick reference table for storage durations and methods, based on our tested recommendations:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator (unfrosted layers) | Up to 2 days | Wrap tightly to prevent drying; ideal for short-term planning. |
| Freezer (unfrosted layers) | Up to 3 months | Use freezer-safe wrap; thaw slowly to avoid condensation. |
| Refrigerator (frosted cake) | Up to 1 day | Cover loosely; removes after 1 hour at room temperature for best taste. |
| Freezer (fully assembled cake) | Up to 1 month | Freeze without decorations; thaw in fridge overnight before serving. |
By following these make-ahead instructions, we empower you to create our delectable Hummingbird Cake effortlessly, ensuring it shines at any gathering with its vibrant flavors and textures.
Conclusion
We’ve loved sharing this Magnolia Bakery Hummingbird Cake recipe with you.
It’s a timeless treat that brings warmth and flavor to any gathering.
Baking it at home lets us capture that authentic Southern charm effortlessly.
Give it a try and enjoy the rewarding results in your kitchen.
Frequently Asked Questions
What is Hummingbird Cake?
Hummingbird Cake is a classic Southern dessert popularized by Magnolia Bakery, featuring moist layers of bananas, pineapple, and pecans. Originating from the Caribbean, it’s known for its flavorful, tropical taste and is perfect for celebrations. This cake combines simple ingredients for a delightful treat that’s easy to make at home.
What are the key ingredients for Hummingbird Cake?
The main ingredients include all-purpose flour, granulated sugar, baking soda, ground cinnamon, eggs, vegetable oil, vanilla extract, mashed bananas, crushed pineapple, and chopped pecans. These are divided into dry, wet, and mix-ins to ensure a balanced, moist cake that captures its Caribbean roots while delivering Magnolia Bakery’s iconic flavor.
What equipment is needed to bake Hummingbird Cake?
Essential tools include large mixing bowls, measuring cups and spoons, an electric or stand mixer, 9-inch round cake pans, a rubber spatula, and a cooling rack. Optional items like an oven thermometer and parchment paper help with precise baking and a professional finish, making the process straightforward for home bakers.
How do I make Hummingbird Cake?
Start by preparing ingredients like mashing bananas and draining pineapple. Combine dry ingredients (flour, sugar, etc.) with wet ones (eggs, oil) and mix-ins, then bake in greased pans at the recommended temperature for about 25-30 minutes. Once cooled, top with cream cheese frosting for a layered, delicious result—perfect for any occasion.
Can I prepare Hummingbird Cake in advance?
Yes, bake the cake layers ahead and store them wrapped in the fridge or freezer for up to a week. Make the cream cheese frosting in advance and refrigerate it. Assemble when ready, which helps maintain moisture and flavor, making it ideal for busy schedules or events.
How should I store Hummingbird Cake?
Store the frosted cake in an airtight container in the fridge for up to 5 days to keep it moist. For longer storage, freeze unfrosted layers for up to 3 months, thawing before frosting. Always cover well to preserve the fresh, tropical flavors and textures.