The BEST Hummingbird Cake Recipe with Cream Cheese Frosting (2024)

FAQs

Why is my hummingbird cake dense? ›

Cold eggs result in a dry, denser cake. Quickly bring eggs to room temperature: To quickly bring eggs to room temperature, fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes.

Your hummingbird cake can be dry due to common mistakes, such as draining your crushed pineapples. Don't drain your crushed pineapple before adding it to the recipe; make sure you're using it along with its juice, which imparts not only tons of flavor, but exquisite moistness, too.

What does hummingbird cake taste like? Hummingbird cake tastes like the best banana bread ever, crossed with a carrot cake that some absent-minded baker forgot to bake with the carrots and raisins.

Hummingbird cake is best stored in the refrigerator and will keep for up to 5 days there, just make sure to keep it tightly covered in an airtight container. It's such a moist cake the cool refrigerator doesn't do much damage to its tender crumb.

Add structure.

But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan. When possible I toss something into the bottom of the pan, like nuts or coconut, before adding the batter.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Cold Cakes Make for Fewer Crumbs

Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight. In fact, the layers can be kept in the refrigerator for up to a week if you need to space out your cake baking project.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Created in Jamaica where the dessert is called the doctor bird cake (or Dr. Bird cake), it is named after the island's national bird, the scissors-tail hummingbird (locally known as the doctor bird).

Does cream cheese frosting need to be refrigerated? ›

Cream cheese frosting should always be stored in the refrigerator. Cream cheese is a perishable food, and per FoodSafety.gov, perishable foods should not sit in room temperatures for longer than two hours.

When it's time to treat herself, McGrady revealed that all the Queen wants is a piece of chocolate biscuit cake. The cake is reportedly made in-house (or, more appropriately, in-palace), and Her Majesty consumes one slice per day.

Why is it Called Hummingbird Cake? The name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar. This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960's.

What Is The Difference Between Carrot Cake And Hummingbird Cake? Hummingbird Cake is lighter than carrot cake, almost crumbly but still moist and with the flavor of banana. It has a cream cheese frosting then topped with pecans which is the perfect complement to the banana and pineapple flavors in the cake.

Keep your cakes cool or at room temperature. Heat will cause frosting to melt and slide and it dries out the sponge. In summer, or if your kitchen is very warm, it is better to refrigerate your cakes and then allow to come up to room temperature if you plan to serve them at a later time.

If the oven temperature is too low, it will take longer for your cake to set which may cause the centre to collapse as it cools, leading to a dense final product.

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

Insufficient creaming of the butter and sugar, inadequate incorporation of air, or baking at too low a temperature could also contribute to a dense and rubbery cake. By paying attention to these factors and adjusting your baking techniques accordingly, you can bake a nice light airy and perfect cake.