Perfect 6-Inch Hummingbird Cake Recipe: A Southern Delight with Cream Cheese Frosting
There are some culinary experiences so profoundly satisfying that they become ingrained in your memory. For us, one such experience is indulging in the exquisite fried chicken at Art Smith’s Blue Door Kitchen, a beloved local gem. Their fried chicken is, without exaggeration, *too* good. So good, in fact, that we inevitably leave no room for their legendary Hummingbird Cake. It’s their signature dessert, a tantalizing promise that one day we will get to savor it. But until that glorious day arrives, we’ve brought the essence of this celebrated Southern classic right into our own kitchen, and now, into yours. This article provides a meticulously crafted, scaled-down recipe for the famous Hummingbird Cake, perfectly suited for a 6-inch pan. If you’re looking for a smaller, more manageable, yet equally delightful Hummingbird Cake, you’ve found it. We’ve also included a time-tested, classic cream cheese frosting recipe that promises to be the ideal companion to this moist, fruity, and nutty cake. Consider this your definitive guide to baking a compact Southern masterpiece that’s big on flavor.
The Enchanting Origins of Hummingbird Cake
The Hummingbird Cake is more than just a dessert; it’s a slice of Southern comfort with international roots. Believed to have originated in Jamaica, where it’s known as “Doctor Bird Cake” (Doctor Bird being another name for the national bird, the Red-billed Streamertail hummingbird), this cake made its way to the United States and quickly captivated hearts, especially in the Southern states. Its first widely published recipe in the U.S. appeared in Southern Living magazine in 1978, submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina. Since then, it has become a staple at countless potlucks, family gatherings, and special occasions, lauded for its unique blend of tropical flavors and comforting richness. The name “Hummingbird” is often thought to refer to how quickly people “hum” with delight while eating it, or perhaps how swiftly it disappears from the plate, much like a hummingbird flitting from flower to flower.
My Version of Hummingbird Cake: Scaled for Perfection
Traditionally, Hummingbird Cake recipes, like the one from Southern Living that many bakers, including myself, have used as a benchmark, call for a substantial 9-inch round, three-layer cake. While magnificent, such a large cake can sometimes be daunting or simply too much for smaller households or gatherings. My personal preference has often been to adapt these larger recipes into a two-layer cake, offering a delightful higher ratio of cake to frosting – a detail many dessert aficionados appreciate! The recipe presented on this page is a meticulous reduction of that beloved traditional Southern recipe, expertly scaled down to fit two 6-inch pans. This adjustment results in a more intimate, yet equally impressive cake. It’s ideal for those times when you crave the luxuriousness of a Hummingbird Cake without the commitment of a massive dessert. This smaller format also makes it more approachable for novice bakers and ensures less waste, allowing you to enjoy a fresh cake more frequently. The proportions have been carefully balanced to maintain the cake’s signature moist texture and rich flavor profile, ensuring every bite is as authentic and delicious as its larger counterpart.
Bananas – To Mash or Not to Mash: The Great Hummingbird Dilemma
Bananas are a cornerstone of Hummingbird Cake, contributing essential moisture, sweetness, and a distinctive flavor that is unmistakable. Most traditional recipes, and thus most bakers, opt for chopped bananas, and this is generally my recommendation as well. Chopped bananas integrate beautifully into the batter, offering delightful pockets of soft fruit that enhance the cake’s texture and natural sweetness. However, I understand that sometimes we share our lives with individuals who, despite their love for delicious desserts, might have a peculiar aversion to the texture or overt flavor of bananas. If you find yourself in this situation, a clever workaround exists: mash the bananas thoroughly before incorporating them into the batter. When mashed, the banana flavor becomes more subtly diffused throughout the cake, and the distinct textural elements are minimized. The banana-averse might not even notice the fruit, allowing them to enjoy the cake’s overall complexity without their specific hang-up. Let me be clear, though: while mashing is a viable compromise, omitting bananas entirely is not an option if you wish to call it Hummingbird Cake. They are fundamental to its identity and characteristic moistness. The ripeness of the bananas is also key; always choose very ripe, even spotty, bananas for the best flavor and sweetness, as they will break down more easily and contribute more aroma to your cake.
The Essential Role of Pineapple and Nuts
Beyond bananas, crushed pineapple is another non-negotiable ingredient in Hummingbird Cake. It contributes not only a wonderful tropical tang and sweetness but also significant moisture, ensuring the cake remains incredibly tender and never dry. The recipe calls for crushed pineapple in its juice, and it’s important not to drain it. The juice adds to the overall liquid content, aiding in the cake’s unique structure and consistency. The slight acidity from the pineapple also helps to activate the baking soda, contributing to the cake’s rise and light crumb. As for nuts, toasted pecans are the traditional choice and provide a crucial textural contrast and earthy flavor that balances the fruitiness. Toasting the pecans beforehand intensifies their nutty aroma and crispness, elevating the overall experience. While pecans are highly recommended, if you have a preference or dietary restriction, walnuts can be a suitable alternative. Just ensure they are chopped to an appropriate size and, ideally, toasted for that extra layer of flavor.
The Importance of Fresh Oil for a Superior Cake
Unlike many traditional cakes that rely on butter for richness, Hummingbird Cake primarily uses vegetable oil. This isn’t just a matter of preference; it serves a crucial purpose. The oil contributes to a flakier, incredibly moist crumb that’s less dense and heavy than a butter-based cake. It also subtly cuts through the sweetness from the fruits and sugar, creating a more balanced flavor profile. For this recipe, which calls for ¾ cup of oil, the quality of your oil makes a significant difference. I cannot stress enough the importance of using a freshly opened container of neutral-flavored oil, such as canola, vegetable, or grapeseed oil. Oil that has been opened and stored for an extended period, especially canola, can sometimes develop off-flavors due to oxidation. Even if it hasn’t gone completely rancid, this subtle alteration in flavor can unfortunately transfer to your cake, detracting from its otherwise perfect taste. A fresh bottle ensures that the oil remains truly neutral, allowing the delightful flavors of banana, pineapple, and cinnamon to shine through unhindered.
Crafting the Perfect Cream Cheese Frosting
No Hummingbird Cake is complete without its iconic cream cheese frosting. This rich, tangy, and impossibly smooth frosting is the ideal counterpoint to the cake’s sweetness and dense texture. This traditional cream cheese frosting recipe provides ample quantity for a cake of this size, ensuring you can generously frost both layers and the sides. You might even find yourself with a little leftover, which, in the world of frosting, is always preferable to running short! Over the years, I’ve experimented with various cream cheese frosting ratios, constantly searching for that elusive balance of flavor, spreadability, and stability. I’ve noted down the exact measurements that delivered a truly perfect frosting for this particular cake: 8 ounces of softened cream cheese, 4 ounces of softened salted Land O’Lakes butter (equivalent to one stick), 3 cups (or 300 grams) of sifted confectioners’ sugar, and ¾ teaspoon of vanilla extract. A tiny pinch of salt was also added to enhance the flavors. This specific combination hit all the right notes, offering a luscious texture that’s easy to spread and a delightful taste that perfectly complements the cake without being overly sweet. It stores beautifully, allowing for make-ahead convenience, and its consistency ensures a smooth, elegant finish for your Hummingbird Cake.
Baking Techniques for Hummingbird Cake Success
Achieving a perfect Hummingbird Cake involves more than just assembling ingredients; it requires attention to a few key baking techniques. First, always preheat your oven to the specified temperature (350°F in this case) well in advance. A consistently hot oven ensures proper rise and even baking. Preparing your cake pans correctly is also vital, especially for a moist cake like this. Grease and flour your two 6-inch round cake pans thoroughly. For extra assurance against sticking, which can be an issue with sticky fruit cakes, consider lining the bottoms with parchment paper rounds. This extra step can save you heartache during the un-molding process. When mixing, combine your dry ingredients (flour, baking soda, salt, sugar, cinnamon) thoroughly in a large bowl first to ensure they are evenly distributed. Then, create a well in the center before adding your wet ingredients (eggs, oil, vanilla). Mix until just moistened; overbeating can develop the gluten in the flour, leading to a tougher cake. Finally, gently fold in your bananas, pineapple, and toasted pecans. Once baked, test for doneness by inserting a wooden pick into the center; it should come out clean. Allow the cakes to cool in their pans on a wire rack for about 10 minutes before inverting them onto the rack to cool completely. This gradual cooling prevents the cake from shrinking or sticking.
Serving and Storing Your Hummingbird Cake
Once your Hummingbird Cake is frosted and potentially garnished with extra chopped pecans, it’s ready to be the star of your dessert table. For the best flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving, especially if it’s been refrigerated. This allows the frosting to soften slightly and the flavors to fully meld. Leftover Hummingbird Cake, due to its cream cheese frosting, should always be stored in an airtight container in the refrigerator. It will keep well for 3-4 days, maintaining its moistness and deliciousness. For longer storage, slices or the entire cake (unfrosted if possible) can be wrapped tightly and frozen for up to a month. Thaw in the refrigerator before bringing to room temperature and serving. This smaller 6-inch cake is ideal for serving 6-8 people, making it perfect for an intimate family dinner or a small celebration. Its vibrant flavors and inviting aroma make it an instant crowd-pleaser, no matter the occasion.
- A Similar Cake
- Loaf Pan Applesauce Cake or Instant Pot
- Lunchbox Applesauce Cake
- Betty Crocker Praline Bars
Recipe
Six Inch Pan Hummingbird Cake
Anna
Pin Recipe
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour (190 grams, for a tender crumb)
- ½ teaspoon baking soda (helps with leavening, especially with acidic pineapple)
- ½ teaspoon salt (balances the sweetness and enhances flavor)
- 1 cup granulated sugar (200 grams)
- ½ teaspoon ground cinnamon (adds warmth and depth of flavor)
- 1 large egg plus 2 tablespoons beaten egg (or substitute with 2 tablespoons yogurt or applesauce for moisture and binding)
- ¾ cup vegetable oil (use a fresh, neutral-flavored oil like canola or grapeseed for best results)
- ¾ teaspoon vanilla extract (for aromatic depth)
- ½ cup crushed pineapple in its juice (do not drain, contributes moisture and tang)
- 1 large ripe banana, chopped (or mashed for a smoother texture and less noticeable banana pieces)
- ⅓ cup toasted pecans, chopped (optional, but highly recommended for texture and flavor), plus more for garnish if desired
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature (228 grams, for a smooth, lump-free frosting)
- 4 oz salted butter, softened (1 stick or 114 grams; if using unsalted butter, increase salt in frosting to ½ tsp)
- 3 cups powdered sugar, sifted, plus more to taste if desired (300 grams, ensures a smooth frosting)
- ½ teaspoon vanilla extract (you can use up to 1 teaspoon for a stronger vanilla presence)
- ⅛ teaspoon salt (add another ¼ teaspoon if using unsalted butter to balance sweetness)
Instructions
For the Hummingbird Cake Layers:
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Preheat your oven to 350 degrees F (175 degrees C). Prepare two 6-inch round cake pans by generously greasing them with butter or baking spray, then dusting them with flour. For an added layer of protection and to ensure easy release of the cake, you can also line the bottoms of the pans with parchment paper rounds.
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In a large mixing bowl, combine the all-purpose flour, baking soda, salt, granulated sugar, and ground cinnamon. Whisk these dry ingredients together thoroughly until they are evenly blended and no clumps remain. This ensures uniform flavor distribution in your final cake. Once mixed, create a noticeable well in the center of the dry ingredients.
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Into the well, add the large egg (plus the 2 tablespoons of beaten egg or chosen alternative like yogurt/applesauce), vegetable oil, and vanilla extract. Stir these wet ingredients into the dry mixture using a spoon or spatula until the dry ingredients are just moistened. Be careful not to overbeat the batter, as this can lead to a tough cake. Next, gently fold in the crushed pineapple (with its juice), the chopped (or mashed) ripe banana, and the toasted pecans (if you are using them). Mix just until everything is combined.
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Evenly divide the cake batter between the two prepared 6-inch cake pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of each cake comes out clean. The cakes should be lightly golden and springy to the touch. Once baked, remove the pans from the oven and let them cool on a wire rack for precisely 10 minutes. After 10 minutes, carefully invert the cakes from their pans and allow them to cool completely on the wire racks before frosting. Ensure they are fully cooled before applying frosting to prevent melting.
For the Cream Cheese Frosting:
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While the cakes are cooling, prepare your decadent cream cheese frosting. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened salted butter at medium speed until the mixture is completely smooth and creamy, with no lumps remaining. Gradually add the sifted powdered sugar, beating at a low speed first to avoid a sugar cloud, then increasing to medium-high speed until the frosting is light, fluffy, and well combined. If you prefer a sweeter frosting, you can add an additional ½ cup of powdered sugar, adjusting to your taste. Finally, beat in the vanilla extract and salt until fully incorporated.
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Once the cakes are completely cool, assemble your Hummingbird Cake. Carefully spread a generous layer of Cream Cheese Frosting between the two cake layers. Then, spread the remaining frosting evenly over the top and sides of the cake, creating a smooth finish. For a classic presentation, sprinkle ½ cup of additional chopped pecans on top of the frosted cake. Serve immediately or refrigerate until ready to enjoy!