Hummingbird cake combines the tropical flavors of pineapple and banana with the richness of pecans in a moist, delectable dessert. This Texas-style version elevates the classic Southern recipe with a few unique twists. The key to a perfect Texas hummingbird cake lies in balancing sweet fruit, warm spices, and a velvety cream cheese frosting.
Baking this indulgent treat requires careful preparation of ingredients and attention to mixing techniques. A light, tender crumb comes from properly aerating the dry components and gently folding in fruits and nuts. The batter is then divided between cake pans and baked until golden brown.
The finished cake layers are assembled with a generous slathering of tangy cream cheese frosting between each tier. A final coating of frosting and a sprinkle of chopped pecans complete this showstopping dessert that’s sure to impress at any gathering.
History of Texas-Style Hummingbird Cake
The origins of Texas-style hummingbird cake trace back to the Caribbean in the 1960s. Initially created as a promotional recipe by the Jamaican tourism board, it aimed to entice travelers with its tropical flavors.
The cake’s journey to Texas remains unclear, but it likely arrived through Southern cuisine influences. As it spread across the American South, bakers in Texas put their own spin on the recipe.
Texas-style versions often feature larger portions and bolder flavors compared to traditional recipes. Pecans, a staple in Texas cuisine, became a prominent ingredient in both the cake and frosting.
The cake gained widespread popularity in the 1970s after appearing in Southern Living magazine. Texas bakers embraced the recipe, adapting it to local tastes and available ingredients.
Today, Texas-style hummingbird cake is known for its moist texture, rich flavor profile, and generous use of nuts and spices. It has become a beloved dessert at gatherings and celebrations across the Lone Star State.
Essential Ingredients
The Texas-style Hummingbird Cake requires a blend of standard baking staples and unique tropical elements. These ingredients work together to create a moist, flavorful cake with a distinct Southern charm.
Flour, Sugar, and Spices
All-purpose flour forms the base of this cake, providing structure and texture. Granulated sugar and brown sugar add sweetness and moisture. Baking soda helps the cake rise, while cinnamon brings warmth and depth to the flavor profile.
Salt enhances the overall taste. Some recipes include nutmeg for an extra layer of spice.
For the best results, measure flour accurately by spooning it into measuring cups and leveling off the excess.
Bananas and Pineapples
Ripe bananas contribute natural sweetness and moisture to the cake. Mash them well to ensure even distribution throughout the batter.
Crushed pineapple, including its juice, adds a tropical flavor and additional moisture. Drain excess liquid if the pineapple seems too watery.
Use fresh pineapple for a more intense flavor, but canned works well too. Aim for about 1 cup of crushed pineapple per recipe.
Pecans and Vegetable Oil
Chopped pecans provide a delightful crunch and nutty flavor. Toast them lightly before adding to the batter for enhanced taste.
Vegetable oil keeps the cake moist and tender. It’s preferred over butter in this recipe as it results in a lighter texture.
Use about 1 cup of chopped pecans and 3/4 to 1 cup of vegetable oil for a standard recipe.
Frosting Components
Cream cheese frosting is the traditional choice for Hummingbird Cake. Key ingredients include:
- Cream cheese (full-fat for best flavor and texture)
- Unsalted butter
- Powdered sugar
- Vanilla extract
For a smoother frosting, ensure the cream cheese and butter are at room temperature before mixing.
Some variations incorporate a touch of lemon juice or zest to balance the sweetness.
Required Baking Tools and Utensils
Gathering the right tools is essential for successfully baking a Texas-style hummingbird cake. Having proper equipment ensures accurate measurements, smooth mixing, and even baking.
Mixing Bowls and Measuring Cups
Large mixing bowls are crucial for combining ingredients. Opt for stainless steel or glass bowls in various sizes. A set of 3-4 bowls allows for efficient ingredient preparation.
Accurate measuring tools are vital. Use:
- Dry measuring cups for flour, sugar, and nuts
- Liquid measuring cups for oil and milk
- Measuring spoons for smaller quantities
A kitchen scale provides precise measurements, especially for flour. This ensures consistent results every time you bake.
Baking Pans and Pre-Preparation
A 9×13-inch baking pan is ideal for Texas-style hummingbird cake. Choose a light-colored aluminum pan for even heat distribution. Non-stick pans work well but still require greasing.
Parchment paper is invaluable. It prevents sticking and makes cake removal effortless. Cut to fit the pan’s bottom and sides.
A pastry brush helps evenly coat the pan with butter or oil. Silicone brushes are easy to clean and don’t retain odors.
Cooling racks allow air circulation, preventing a soggy bottom. Choose a sturdy rack that fits your workspace.
Mixers and Spatulas
A stand mixer is best for creaming butter and sugar. It provides consistent mixing with minimal effort. Hand mixers are a suitable alternative for smaller batches.
Rubber spatulas are essential for scraping bowl sides and folding in ingredients. Silicone spatulas withstand high temperatures and are easy to clean.
A whisk helps incorporate air into batters and mix dry ingredients. Choose a balloon whisk for maximum aeration.
Wooden spoons are useful for stirring thick batters. They’re gentle on mixing bowls and don’t conduct heat.
Pre-Baking Preparation
Gather all ingredients before starting. You’ll need:
- 3 cups cake flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 cups mashed ripe bananas
- 1 (8 oz) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or one 9×13-inch baking pan.
Sift the dry ingredients (flour, sugar, baking soda, cinnamon, and salt) into a large bowl. This aerates the mixture and removes any lumps.
In a separate bowl, whisk together the eggs, oil, mashed bananas, crushed pineapple with its juice, and vanilla extract until well combined.
Chop the pecans finely. Set aside a small portion for garnishing the finished cake if desired.
Have all utensils ready: mixing bowls, measuring cups, spoons, and a wooden spoon or electric mixer for combining ingredients.
Baking the Cake
Baking a Texas-style hummingbird cake involves carefully combining dry and wet ingredients, proper mixing techniques, and precise baking times and temperatures. These steps ensure the cake’s signature moist texture and rich flavor.
Combining Dry Ingredients
In a large bowl, sift together 3 cups of cake flour and 1 teaspoon of baking soda. This aerates the dry ingredients and removes any lumps, contributing to a light and tender cake crumb. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt to the mixture.
Whisk these ingredients thoroughly to ensure even distribution. This step is crucial for consistent flavor and texture throughout the cake.
Mixing in Wet Ingredients
In a separate bowl, cream 1 cup of unsalted butter (at room temperature) with 2 cups of granulated sugar until light and fluffy. This process incorporates air into the mixture, helping create a lighter cake texture.
Add 3 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract for added flavor.
Fold in 2 cups of mashed ripe bananas and 1 cup of crushed pineapple (drained). These fruits provide moisture and the cake’s signature tropical taste.
Final Mixing and Cake Pan Preparation
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to a tough cake, so be gentle.
Fold in 1 cup of chopped pecans for added texture and flavor.
Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. This ensures easy removal after baking.
Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
Oven Temperature and Baking Time
Preheat the oven to 350°F (175°C). This moderate temperature allows the cake to bake evenly without burning.
Place the cake pans in the preheated oven and bake for 25-30 minutes. The cakes are done when they spring back to the touch and start to pull away from the sides of the pans.
Insert a toothpick into the center of each cake. If it comes out clean or with just a few moist crumbs, the cakes are ready.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Assembling the Cake
Assembling a Texas-style Hummingbird Cake requires careful layering, frosting application, and pecan decoration. These steps create the cake’s signature look and texture.
Layering the Cakes
Begin by leveling the cooled cake layers using a serrated knife. Place the first layer on a cake board or serving plate. Spread a generous amount of cream cheese frosting evenly over the top. Carefully position the second layer on top, aligning the edges. Apply another layer of frosting.
Place the final layer on top, with the flat bottom facing up for a smooth surface. Gently press down to ensure the layers are stable. Apply a thin crumb coat of frosting over the entire cake. Refrigerate for 15-20 minutes to set.
Applying the Frosting
Remove the chilled cake from the refrigerator. Using an offset spatula, apply a thick layer of cream cheese frosting to the top and sides of the cake. Smooth the frosting for an even finish. For a rustic look, create swirls and peaks in the frosting.
Use a bench scraper to remove excess frosting and create clean edges. Rotate the cake stand as you work to ensure even coverage. Fill any gaps or imperfections with additional frosting as needed.
Decorating with Pecans
Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Let them cool completely. Chop a portion of the pecans finely for the sides of the cake. Press the chopped pecans gently onto the bottom third of the frosted cake.
Arrange whole or halved pecans in a circular pattern on top of the cake. Start from the outer edge and work your way inward. Alternatively, create a border of pecans around the top edge of the cake. For added elegance, drizzle caramel sauce over the pecans.
Serving and Storage Suggestions
A Texas-style Hummingbird Cake deserves proper presentation and storage to maintain its delectable flavor and texture. Proper cutting techniques enhance the visual appeal, while appropriate refrigeration ensures freshness for several days.
Cutting and Presentation
For the best presentation, use a long, serrated knife to cut the Hummingbird Cake. Dip the knife in hot water and wipe it clean between each slice for neat, clean cuts. Serve the cake on decorative plates or cake stands to showcase its layers and frosting.
Consider garnishing each slice with a sprinkle of chopped pecans or a small edible flower to add visual interest. For a special touch, drizzle a thin line of caramel sauce or honey on the plate before placing the cake slice.
Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Serve at room temperature for optimal flavor and texture.
Refrigeration and Shelf Life
Store the Hummingbird Cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Refrigerate the cake immediately after serving to maintain freshness.
The cake will stay moist and flavorful for up to 5 days when refrigerated. Before serving chilled cake, let it sit at room temperature for 15-20 minutes to soften the frosting and enhance the flavors.
For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil. Frozen cake slices can last up to 3 months. Thaw frozen slices in the refrigerator overnight before serving.
To revive slightly dry cake, brush the layers with a simple syrup made from equal parts sugar and water before reassembling and frosting.
Alternate Versions and Variations
The classic Texas-style Hummingbird Cake can be adapted in various ways to suit different tastes and dietary needs. One popular variation is adding 1/2 cup of raisins to the batter, which introduces extra sweetness and texture.
For those seeking a gluten-free option, almond flour or a gluten-free all-purpose flour blend can be substituted for regular flour. This alteration maintains the cake’s moist texture while accommodating gluten sensitivities.
A nutty variation swaps pecans for walnuts or almonds, creating a different flavor profile. Mixing various nuts can also provide an interesting blend of textures and tastes.
Spice lovers might enjoy adding a pinch of nutmeg or ginger to the batter. This subtle change enhances the cake’s warmth and complexity.
For a tropical twist, some bakers incorporate shredded coconut into the batter or sprinkle it on top of the frosting. This addition complements the existing pineapple and banana flavors.
A miniature version can be made by baking the batter in cupcake tins, perfect for individual servings or parties. Adjust baking time accordingly for these smaller portions.
Healthier versions might use whole wheat flour, reduce sugar content, or substitute applesauce for some of the oil. These modifications can lower calorie count while maintaining flavor.