Martha Stewart Hummingbird Cake Recipe
The Martha Stewart Hummingbird Cake Recipe is a true classic. It is a sweet, tropical delight for any party.
Equipment
- Oven
- Cake Pans
- Large bowl
- Whisk
- Spatula
- Measuring Cups
- Wire rack
- Electric mixer
Ingredients
- 3 cups ALL-PURPOSE FLOUR
- 2 cups GRANULATED SUGAR
- 1 tsp BAKING SODA
- 1 tsp SALT
- 1 tsp GROUND CINNAMON
- 3 large EGGS
- 1 cup VEGETABLE OIL
- 1.5 tsp VANILLA EXTRACT
- 8 oz CRUSHED PINEAPPLE
- 2 cups MASHED BANANAS
- 1 cup CHOPPED PECANS
- 16 oz CREAM CHEESE
- 1 cup UNSALTED BUTTER
- 4 cups CONFECTIONERS SUGAR
Instructions
- Preheat the Oven : Set your oven to 350 degrees Fahrenheit first.
- Prepare the Pans : Grease and flour your round cake pans well.
- Mix Dry Ingredients : Whisk flour, sugar, soda, salt, and cinnamon together.
- Combine Wet Ingredients : Stir in eggs, oil, and vanilla extract slowly.
- Add Fruit and Nuts : Fold in pineapple, mashed bananas, and chopped pecans.
- Bake the Layers : Pour batter into pans and bake thirty minutes.
- Cool the Cakes : Let cakes cool completely on a wire rack.
- Make the Frosting : Beat cream cheese, butter, and sugar until fluffy.
- Frost the Cake : Spread frosting between layers and on the top.
- Decorate the Top : Add extra pecans on top for a pretty look.
Notes
➔ Use very brown bananas for the sweetest cake flavor.
➔ Do not drain the juice from the crushed pineapple.
➔ Measure your flour correctly using the spoon and level.
➔ Ensure the cream cheese is at room temperature first.
➔ Toast the pecans lightly to get a better crunch.
➔ Do not overmix the batter to keep it light.
➔ Let the cakes cool fully before adding any frosting.
➔ Use high-quality vanilla for the best tasting results.