Buy Hummingbird Cake [BETTER]
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buy hummingbird cake
All sizes (slices, 5" round, 8" round, and half-sheets) can be ordered for pickup through Toast. Whole cakes are available daily for walk-in orders.
Cake Bar is a bakery and retail shop in Dallas, Texas where you can enjoy a large selection of traditional, southern style made from scratch cake and confections on the spot or take them to go. Items sold include 16 different made from scratch cakes, a variety of pound cakes, quick breads, cookies, ice cream and assorted beverages.
Hi Kelly, it baking time will really depend on the size pan you choose. Whatever size, be sure to fill the pan about 1/2 way (not full to the brim). This cake pan sizes and conversions guide may be a helpful resource. Hope the cake is a hit!
Hi Anna, halving this recipe will give you enough for a 3, 6 inch cake (fill your pans no more than 2/3 way full and use any leftover batter for a few cupcakes on the side). Or, you can make the recipe as is with the same filling instructions and use the leftover batter for quite a few cupcakes on the side (or to freeze for later!)
Hi Brianna! This recipe would make two quite thick cake layers which may overflow or be difficult to bake through properly. You could fill your pans 1/2 to 2/3 full and use the leftover batter for a few cupcakes. Let us know how it goes!
I just made 2 9-inch cakes using this recipe. I ended up dividing the batter in half. Cooking for the temperature and time in the recipe. Then covered both with tin foil and cooked for an additional 10 minutes.
The showpiece on this cake is traditional buttercream frosting. Swiss style, it's made by whipping fresh eggs and sugar into a meringue, then mixing in real Wisconsin butter and Madagascar vanilla. Our cakes are also marked by what they don't contain: no artificial anything, no mixes, no shortening. These are the ingredients your grandmother would use when she baked.
I made this as the cake and it moist and delicious. I substituted the egg with flax egg and use vegan cream cheese for the frosting. Thank you for recipe.Question I want to make this for a church potluck, can I make it as a sheet cake? I will be able to get more servings this way.
Directions1. Preheat oven to 350F. Make sure you position racks in the center and bottom third of the oven.2. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. You can also line the bottom of each cake pan with rounds of parchment paper, then flour the pans and tap out the excess.3. Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs, and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.4. Bake 30-35 minutes until the center of cakes spring back when pressed. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if you used it). Turn cakes right side up and cool completely.
To frost the cake:Place 1 cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake.
WOW! Thank you for this recipe! I just spent the evening making it and am very pleased! I made it in two 9 inch pans, as described, but chose to to layer it; I made it into two separate cakes. Pics at my Instragram @lufta_shif if you are interested. Thanks again!
Itbegins with a spice cake infused with cinnamon, all spice, brown sugar, crushedpineapple, bananas, toasted pecans, and toasted coconut. The bananas, pineapple,sugar and oil deliver an incredibly moist crumb and a cake that will staytender for days, with the bonus of pops of juicy pineapple and sweet bananas. Thecoconut and pecans add a nutty, chewy crunch and elevate the tropical flavor.
Thereare almost more goodies in the Hummingbird Cake than actual cake which makesfor a delightful explosion of textures and flavors in every bite. The harmonious medley of ingredients areevenly dispersed throughout the cake and each add to the overall perfection,flavor and moistness.
Thiseasy method is possible due to the use of oil. As much as I love butter in cake recipes for its flavor, theHummingbird Cake is exploding with tropical flavor from the other ingredients,so we get to use oil. Oil is often usedin carrot, zucchini, pumpkin cakes/breads and utilizes chemicalleavening and eggs to create EASY, intenselymoist, fluffy cakes that boasts airy suspensionfor the fruit and nuts.
HummingbirdCake is also known as banana-pineapple cake, doctor bird cake, DoctorByrd cake, bird of paradise cake, Jamaican cake, bumblebee cake, and nothingleft cake. And there will be nothingleft once your family/friends get a hold of it!
Create Crumb Layer by scooping cup of frosting into asmaller bowl to use. Frost cake with this cup frosting starting with the topand working down until the cake is evenly frosted in a thin layer. Refrigerate Cake and remaining frosting for30 minutes or until crumb layer has set.
Absolutely! This Hummingbird Cake tastes exponentially better after a few hours of assembling, so I highly recommend making ahead of time and covering with a cake cover. If the cake has been refrigerated, let it come to room temperature (about 1-2 hours) before serving.
You can also bake the cake layers the day before you plan on assembling the cake. Let cake layers cool completely then tightly wrap the layers individually in plastic wrap. Store at room temperature for up to 24 hours.
According to Jan Moon, Cooking Light TestKitchen expert, you do not need to refrigerate cake with cream cheese frosting(the sugar will act as a preservative) IF your house stays below 70 degrees andyou plan on eating it within 2 days. If your home is warm or its theSpring, Summer and even Fall months, you will likely want to refrigerate yourcake.
Hummingbird Cake should be stored in an airtight container or well-covered with plastic wrap to protect it from drying out. It can be stored at room temperature (if less than 70 degrees F) for two days or will last in the refrigerator for up to one week. Let cake (slices) come to room temperature before serving or I like to microwave mine for 10-15 seconds.
Hi, I love your recipes. You would not believe the compliments I get, when I make them. This cake is going to be perfect for a reunion dinner I am having. 45 years ago this year, 5 girls went on their first trip ever to Hawaii. I went out today, and found pineapple preserves, so I am good to go. I cannot wait to taste it.
Hi Jen,I plan to make your cake next week in a 913 format with 2 layers for approx 20 servings. Should I scale the recipe to 20 and use that amount between 2 pans, or do 2 standard recipe batches?Thanks!
My great-aunt used to make the most wonderful hummingbird cake. I only got to see her once a year, and she always made this for me. This cake brings back those childhood memories of her. Plus, it tastes just as good as hers did! I did, however, substitute melted butter for the oil. This is also good if you use a whipped topping with some extra crushed pineapple folded in, instead of the icing (we are not big icing eaters in our house).
I made this cake using three 8-inch cake pans, which made for a very tall cake, even after cutting the tops off to even the surface. A tip I received many years ago from a local baker is to spin the pans on the counter before baking. This will cause the batter to spread out more evenly in the pan, so the cake will not have a dome in the center and you will not need to cut as much off to level the cake. That said, next time I make this cake I will use 9-inch pans to make the resulting stack a bit shorter.
The hard part was timing the need for the cake with the ripe bananas. Ripe bananas are an absolute necessity, as are freshly ground nutmeg and good quality vanilla. All three contribute significantly to the flavor, especially the nutmeg, which added that indefinable something special that my tasters really appreciated.
I did think the baking time was off. The recipe called for baking three 8- to 9-inch layers for 25 to 30 minutes. I baked the cupcakes at least 25 minutes, and the 8-inch square cake around 35 minutes in a different oven, so I think three layer cake pans will take at least 35 minutes, if not longer. The time span between not-quite-done and almost-too-far-gone is pretty tight, so the cakes bear watching closely for the last five minutes or so.
I will definitely make this cake again. I baked it the night before I served it, and it stayed perfectly moist, so that makes working cake-baking into the schedule much easier. I think the cake will probably freeze unfrosted pretty well, so I might try that next time.
Add the sifted dry ingredients to the egg mixture and stir them together until just combined. It is important to not over-mix this batter. Stir in the pecans and evenly divide the batter between the two cake pans. Bake until a toothpick comes out clean, approximately 25 to 30 minutes.
Deliver Southern hospitality to their doorstep. The legendary Hummingbird Cake, originally developed in Jamaica and later adopted by the American South, boasts a rich combination of spice, pineapple and pecans. This irresistible two-layer cake is topped and layered with coconut cream cheese icing for mouthwatering perfection. 8 generous servings. 041b061a72