Easy and Elegant One-Layer Hummingbird Cake

Brian Hart Hoffman’s favorite cake is here: the One-Layer Hummingbird Cake, perfect for holiday baking! Bursting with bold banana and pineapple flavors, this tropical-inspired cake has a soft, tender crumb thanks to neutral oil and a hint of vanilla. Topped with tangy Cream Cheese Frosting and crunchy toasted pecans, it’s as beautiful as it is delicious.
Made in the stunning Nordic Ware Charlotte Cake Pan, this dessert combines ease and elegance, making it a holiday showstopper. The cupped design cradles garnishes for a perfect presentation every time. Thought to have originated in Jamaica, this cake’s rich history and unforgettable flavor make it the ultimate treat for festive celebrations.
Bring vibrant flavors and stunning design to your holiday dessert table. Watch now and bake Brian’s all-time favorite cake for the season!
Watch Brian’s Cream Cheese Frosting tutorial here: • Cream Cheese Frosting:...
Get the recipe for this One-Layer Hummingbird Cake: bakefromscratc...
Cream Cheese Frosting Recipe: bakefromscratc...
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🌟 Recipe:
ONE-LAYER HUMMINGBIRD CAKE
Makes 1 (6-cup) cake
Ingredients:
1¾ cups (219 grams) all-purpose flour
½ cup (100 grams) granulated sugar
½ cup (110 grams) firmly packed light brown sugar
¾ teaspoon (1.5 grams) ground cinnamon
½ teaspoon (2.5 grams) baking soda
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 (8-ounce) can (227 grams) crushed pineapple, drained
⅔ cup (160 grams) mashed banana
½ cup (112 grams) neutral oil
1 large egg (50 grams), room temperature
1 teaspoon (4 grams) vanilla extract
½ cup (52 grams) finely chopped toasted pecans
Cream Cheese Frosting (recipe follows)
Garnish: finely chopped toasted pecans
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together flour, sugars, cinnamon, baking soda, salt, and nutmeg.
3. In a medium bowl, whisk together pineapple, banana, oil, egg, and vanilla. Add pineapple mixture to flour mixture, whisking just until combined. Fold in pecans.
4. Spray a 6-cup Charlotte pan with baking spray with flour. Pour batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release air bubbles.
5. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
6. Place Cream Cheese Frosting in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe on top of cake as desired. Garnish with pecans, if desired. Refrigerate until frosting is set, 15 to 20 minutes, if desired. Cover and refrigerate for up to 3 days.
🌟 Products used in this video:
Holiday Stripe Towel: bit.ly/3Zm6P2N
Marble Round Cake Stand: bit.ly/4g5ZlYU
Glass Mixing Bowl 10-Piece Set: bit.ly/3UaXxVe
KitchenAid® Design Series Evergreen Stand Mixer: bit.ly/4f1HMYD
KitchenAid® 5-Qt. Glass Bowl: bit.ly/3VnKZe1
All-Clad Precision Stainless-Steel Balloon Whisk: bit.ly/40sS8x0
Glass Beaker Measuring Cup: bit.ly/4eO54lc
Williams Sonoma Flex Core Spatula, Red: bit.ly/3ZoMXff
Nordic Ware Charlotte Cake Pan: bakefromscratc...
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