Roses Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

HUMMINGBIRD CAKE RECIPE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
• Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
• Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.

HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

HUMMINGBIRD CAKE

Steps:

• Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
• In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
• Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
• Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.

TROPICAL HUMMINGBIRD CAKE

Steps:

• PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
• COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
• BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
• TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
• COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
• FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
• STORE frosted cake in fridge.

HUMMINGBIRD CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350°F with a rack in the center. Butter two 9 × 2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add the eggs 1 at a time, incorporating each before adding the next. Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together the banana, pineapple, walnuts, and coconut. Add to the egg mixture; stir until well combined. Add the flour mixture; blend well.
• Divide the batter between the pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer the pans to a greased wire rack. Let cool 15 minutes. Run a knife around the edges to loosen. Invert onto the rack; reinvert, top side up. Cool completely. Assemble the cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard the rounded top off one layer. Place the layer on a serving platter. Using an offset spatula, spread the top of the layer with 1/4 inch frosting. Top with the untrimmed layer. Frost the sides and top of the cake with the remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (The cake can be refrigerated up to 3 days.)
• In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.
• Reduce mixer speed to low. Gradually add the sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
• Preheat the oven to 225°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.
• Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
• The thinner you cut the pineapple slices, the faster they will dry-and the brighter their yellow core will be. When the pineapple core dries, it resembles the center of a flower.

ROSE'S HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
• To make the cake, sift flour, sugar, salt, baking soda and cinnamon together several times. Put into mixing bowl. Add eggs and vegetable oil. Stir until dry ingredients are moistened. Do NOT beat with a mixer. Stir in vanilla, the crushed pineapple, the reserved 1/4 cup pineapple juice, the chopped black walnuts, and the chopped pecans, then add the chopped or mashed bananas. Spoon the batter into prepared cake pans. Bake for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes, then turn cakes out onto cooling racks. Cool completely before frosting.
• For the Cream Cheese Frosting, beat cream cheese and butter at low speed with an electric mixer until creamy. Gradually add confectioners' sugar, a little at a time, beating at low speed just until smooth. Add the vanilla , and beat on medium speed until light and fluffy, about 1 minute. Stir in the 3/4 cup toasted and coarsely chopped pecans or walnuts.
• Frost the tops of all 3 cake layers. Place one frosted layer on a cake plate, top with second frosted cake layer, then top second cake layer with the third frosted cake layer. Frost sides of cake. Place either the 1/2 cup toasted and coarsely chopped pecans on the center of cake or place several walnut halves around edges of cake for garnish. Store cake in the refrigerator and serve at room temperature.
• Enjoy it the next day with a cup of coffee.