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Hummingbird Cake Recipe

Hummingbird cake is an incredibly dense and wet layer cake with banana, pineapple, and warm spices, protected with swirls of rich cream cheese frosting and crunchy toasted pecans on pinnacle. 

In case you’ve never had it but you’re a fan of banana cake, pineapple upside-down cake, or carrot cake you’re going to be very well charmed by our simpler-than-you’d-assume hummingbird cake recipe.

Hummingbird Cake Recipe

Hummingbird cake reigns supreme over the dessert table at Southern get-togethers, but to locate this recipe’s origins, you genuinely must go a piece farther south to Jamaica. in the past due ’70s, the Jamaican traveler Board attempted to lure more American travelers to the island with the aid of releasing press kits highlighting conventional Jamaican recipes. 

One in all them became a delicious “hummingbird cake”, named in honor of Jamaica’s country wide fowl, the swallow-tailed hummingbird. (Or, as it’s recognised at the island, the health practitioner bird that's why you’ll additionally find recipes calling this a medical doctor hen cake.) Southern living magazine published the recipe in 1978, and inside the remaining forty years it’s grow to be their most requested recipe of all time.

Hummingbird Cake Recipe


  • 3 cups all-purpose flour, sifted
  • 1 teaspoon ground cinnamon
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 3 eggs, beaten
  • 1½ cups sugar
  • 1⅓ cups vegetable oil
  • ¼ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups very ripe banana, mashed (about 4 medium bananas or 16 ounces)
  • 1 (8 oz) can crushed pineapple (or fresh chopped pineapple)
  • 2 cups toasted chopped pecans, divided


  • 1 cup (2 sticks) butter, softened
  • 2 (8 oz) packages of cream cheese, softened
  • ¼ teaspoons kosher salt
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350°F/one hundred seventy five°C.
  2. Grease and flour 3 8-inch cake pans.
  3. In a huge bowl, integrate the flour, cinnamon, salt, nutmeg, and baking soda.
  4. Upload the eggs, sugar, vegetable oil, buttermilk, and vanilla extract, and stir simply till the dry ingredients are moistened.
  5. Stir within the mashed bananas, overwhelmed pineapple, and one cup of chopped pecans, and stir simply until flippantly blended.
  6. Divide the batter flippantly between your 3 lined cake pans (approximately 22 ounces according to pan). Bake for 25 – half-hour, or till a toothpick or cake tester inserted inside the center comes out smooth. Cool the desserts inside the pans for 10 minutes, after which take away them from the pans and switch them to cord racks to chill absolutely.
  7. Make the cream cheese frosting: beat collectively the butter, cream cheese, and salt with a hand mixer until easy and creamy. regularly upload in the powdered sugar on low pace, till it's miles all included. Whip within the vanilla extract.
  8. Beautify the cake: if preferred, use a serrated knife to trim off the rounded tops of each cake to make them level. (if you don’t want to do that, you could additionally simply fill in the gaps with greater frosting.) region the primary layer of cake on a serving plate or cake decorating turntable, and spread the top of the primary layer with approximately ¼ of the frosting. flip the second one layer of cake upside-down (so you have a nice flat surface for frosting), and region it on pinnacle of the first frosted cake layer. Frost it with approximately another ¼ of the frosting. area the remaining cake layer, upside-down, on top of the second one frosted cake layer. cover the complete cake with the ultimate frosting. Sprinkle the last chopped pecans over the top of the cake. Refrigerate until geared up to serve.

Buttermilk Blueberry Breakfast Cake

This morning I woke up wanting a easy, summery, cake-like-however-no longer-dessert-like breakfast treat. 

One in every of Ben’s pals had crashed here final night, and that i idea it only suitable to treat him to a proper breakfast. In different phrases, i was craving sugar and carbs. 

Buttermilk Blueberry Breakfast Cake

The fact is I’ve been craving sugar and carbs and a cake like this for months. but severely, who doesn’t want a good, seasonal, berry cake recipe of their morning-deal with repertoire?

No person. and i assume I’ve determined the recipe that suits the invoice. Oh child Boy. baby Boy is my younger brother, my parents’ favorite toddler, and one of the maximum enjoyable humans to prepare dinner for. If it turned into toddler Boy’s favorite cake, it'd soon be mine, too. This cake is delectable! I suppose you’ll like it, too.

Buttermilk Blueberry Breakfast Cake


  • ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
  • zest from 1 large lemon
  • 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I like 1.25 tsp)
  • 2 cups fresh blueberries, picked over
  • ½ cup buttermilk, see FAQs below


  1. Preheat the oven to 350ºF. the usage of a stand mixer or d1e51e9fa45a0b179488752ec4930123 mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar till light and fluffy.
  2. Upload the egg and vanilla and beat until mixed. meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the final flour, baking powder and salt.
  3. Add half of the flour aggregate to the batter, and stir with spatula to incorporate. upload all of the buttermilk. Stir. add ultimate flour, and stir till flour is absorbed. Fold in the blueberries. (go away excess flour from the blueberry bowl behind.)
  4. Grease an 8- or nine-inch rectangular baking pan (or something similar—I choose this eight-inch pan due to the fact I just like the thicker portions) with butter or coat with non-stick spray. when you have parchment paper accessible, line the pan with parchment on pinnacle of the butter. unfold the batter into the pan. Sprinkle the batter with the last tablespoon of sugar. Bake for 35 to forty five minutes — a nine-inch pan can be done in towards 35 mins; an 8-inch pan usually desires forty to 45 mins. test with a toothpick for doneness. If essential, go back pan to oven for a couple of greater mins. (word: Baking for as long as 10 minutes extra might be vital, in particular in case you’re using a smaller pan including an eight×8-inch.) let cool at least 15 mins before serving.

Keto Chicken Tighs with Mushrooms Sauce

These boneless and skinless hen thighs with mushrooms sauce is an clean, quick and keto recipe that´s deliciously creamy, and all made in one skillet.

This recipe will become normal on my weeknight menu. round here fowl makes a everyday look on the dinner table. My circle of relatives in no way gets bored with chook. to inform you the truth, it receives a little dull for me after some time to prepare dinner it again and again.

Keto Chicken Tighs with Mushrooms Sauce

I used skinless and boneless hen thighs on this fowl skillet recipe because they may be the maximum flavorful part of the chook. A boneless bird thigh gives you the same ease of cooking as a boneless fowl breast and much less of a hazard of drying out. besides, chicken thighs are very juicy and soft.

Chicken thighs are tasty and comparatively cheap, they're ideal for a own family dinner. i like boneless and skinless fowl thighs. they're so tasty and virtually clean to cook dinner!

Keto Chicken Tighs with Mushrooms Sauce

Chicken Thighs

  • 750 g boneless skinless chicken thighs around 5-6 fillets
  • 1 fresh lemon juice
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil

Creamy Mushrooms Sauce

  • 1 tbsp olive oil
  • 250 g sliced fresh mushrooms
  • 2 garlic cloves minced
  • 1 tsp fresh parsley chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 cup Heavy Cream
  • 1 tsp nutmeg
  • salt and black pepper
  • 1/2 cup fresh parmesan cheese shredded
  • These boneless and skinless chicken thighs with mushroom sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet.

Chicken Thighs

  1. Pat chicken thighs dry with paper towel and trim off extra fats. Season the fowl thighs with lemon juice salt. let it take in the lemon juice for 15 minutes.
  2. Integrate the garlic cloves, thyme, rosemary, and pepper.
  3. Coat the bird flippantly with the mixed seasoning.
  4. Heat 1 tablespoon of oil a big pan or skillet over medium-excessive warmth and sear fowl thighs in batches till browned on each facet and not red in centre (approximately eight minutes each aspect, relying on thickness).
  5. Transfer to a plate; set aside and maintain heat.

Creamy Mushrooms Sauce

  1. At the identical pan or skillet, placed the olive oil and add the mushrooms. Season with salt and pepper and cook dinner until tender (about 3 minutes).
  2. Upload the garlic, parsley, thyme and rosemary; saute until aromatic (about 1 minute).
  3. Stir in heavy cream, convey to a simmer, then lessen warmness and maintain cooking till sauce has thickened barely. upload nutmeg. Stir within the parmesan cheese and permit it to soften through the sauce for a further four minutes, while occasionally stirring.
  4. Return chook to the pan. taste take a look at and season with salt and pepper in your taste. Garnish with clean parsley and parmesan cheese. Serve without delay.

Creamy Herb Chicken

Quick and easy creamy herb hen packed with so much flavour, ready and to your table in 15 mins?

This Creamy Herb hen turns into your favorite hen recipe! with no heavy cream and dairy unfastened alternatives and just over 300 energy in step with serve!  How lots easier may want to it get?

Creamy Herb Chicken

By chance, and incidentally, this recipe is low carb and gluten unfastened with simply below 5g carbs per serve! What did I do? photograph this: Juicy, gentle chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic  easy weekday meal.

So thick and creamy, this creamy herb sauce pairs flawlessly over rice, pasta, or Creamy Mashed Potatoes. To preserve the whole meal low carb, try it over cauliflower mash!

Creamy Herb Chicken

For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
For The Sauce:
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
  1. Coat chook breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Warmness 1 tablespoon of oil a large pan or skillet over medium-excessive warmth and cook chicken breasts until opaque and now not purple inside (approximately five mins every facet, depending on thickness). switch to a plate; set aside.
  3. To the same pan or skillet, warmth every other 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for approximately 1 minute, or till aromatic.
  4. Stir in milk (or cream); season with salt and pepper, to flavor.
  5. Deliver to a boil; add the cornstarch aggregate to the centre of the pan, quickly stirring, until sauce has thickened slightly. lessen warmth and simmer gently for a similarly minute to permit the sauce to thicken more.
  6. Return bird to the skillet. Sprinkle with greater herbs if preferred. Serve immediately.

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