Hummingbird Cake Caramel Frosting: The Ultimate Recipe & Baking Guide

Hummingbird Cake with Caramel Frosting: Prepare to be transported to a realm of pure baking bliss! This isn’t just cake; it’s a symphony of tropical flavors, a moist, spiced masterpiece crowned with a luscious caramel frosting that will have you licking your plate clean. Have you ever wondered about a cake that combines the sweetness of pineapple, the subtle tang of banana, and the warm embrace of cinnamon? Well, look no further!

The Hummingbird Cake, a Southern classic, has a surprisingly recent history, originating in Jamaica in the late 1960s. It was initially created as a way to entice tourists, and its name is believed to come from the Jamaican Doctor Bird, a hummingbird, which is attracted to the flowers of the island. This delightful cake quickly migrated to the United States, where it became a beloved staple in Southern kitchens.

What makes this Hummingbird Cake with Caramel Frosting so irresistible? It’s the perfect balance of textures – the tender, moist crumb of the cake contrasted with the smooth, buttery caramel frosting. The combination of tropical fruits and warm spices creates a flavor profile that is both comforting and exciting. Plus, it’s surprisingly easy to make, making it the perfect cake for any occasion, from a casual brunch to a celebratory gathering. Trust me, once you try this Hummingbird Cake with Caramel Frosting, it will become a new favorite in your baking repertoire!

this Recipe

Ingredients:

• For the Hummingbird Cake:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 large eggs, lightly beaten
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1 cup chopped pecans or walnuts
• 1 teaspoon vanilla extract
• For the Caramel Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade, see instructions below for homemade)
• Pinch of salt
• Optional for Homemade Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt

Preparing the Hummingbird Cake:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. I like to use baking spray with flour already in it for extra insurance against sticking. Trust me, you don’t want this beautiful cake stuck to the pan!
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make sure everything is evenly distributed. This step is crucial for a consistent flavor and texture throughout the cake.
3. Add Wet Ingredients: In a separate bowl, whisk together the vegetable oil and eggs. Then, add the crushed pineapple (undrained – that juice is important!), mashed bananas, pecans or walnuts, and vanilla extract. Mix well until everything is nicely combined.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. A few streaks of flour are okay at this point.
5. Divide and Bake: Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure each pan has the same amount of batter for even baking. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is important to prevent the cakes from breaking. Make sure they are completely cool before frosting. Warm cakes and frosting don’t mix well!

Making the Caramel Frosting:

1. Cream the Butter: In a large bowl (or the bowl of your stand mixer), beat the softened butter until light and fluffy. This usually takes about 2-3 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Sifting the powdered sugar is key to a smooth, lump-free frosting.
3. Add Wet Ingredients: Add the heavy cream, vanilla extract, caramel sauce, and salt. Beat on medium speed until the frosting is smooth and creamy. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
4. Taste and Adjust: Give the frosting a taste and adjust the sweetness or caramel flavor as needed. You can add a little more caramel sauce for a richer caramel flavor, or a pinch more salt to balance the sweetness.

Optional: Homemade Caramel Sauce:

1. Melt the Sugar: In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heat-resistant spatula. The sugar will initially clump up, but keep stirring and it will eventually melt into a clear, amber-colored liquid.
2. Cook to Amber: Continue to cook the sugar, without stirring, until it turns a deep amber color. This usually takes about 5-7 minutes. Watch it carefully, as it can burn easily.
3. Add Butter: Remove the saucepan from the heat and immediately add the butter. Be careful, as the mixture will bubble up. Stir until the butter is completely melted and incorporated.
4. Add Cream: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again. Continue to stir until the caramel is smooth and creamy.
5. Add Salt: Stir in the sea salt.
6. Cool: Let the caramel sauce cool completely before using it in the frosting. It will thicken as it cools.

Assembling the Hummingbird Cake:

1. Level the Cakes (Optional): If your cakes are uneven, use a serrated knife to level the tops. This will ensure a stable and even cake.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel frosting evenly over the top.
3. Add the Second Layer: Carefully place the second cake layer on top of the frosting. Spread another generous layer of caramel frosting over the top.
4. Add the Third Layer: Place the final cake layer on top.
5. Frost the Entire Cake: Frost the top and sides of the cake with the remaining caramel frosting. You can create a smooth finish or a rustic, textured look, depending on your preference.
6. Garnish (Optional): If desired, garnish the cake with chopped pecans or walnuts, a drizzle of caramel sauce, or a sprinkle of sea salt.
7. Chill (Optional): Chill the cake for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.
8. Serve and Enjoy!: Slice and serve your delicious Hummingbird Cake with Caramel Frosting! This cake is best enjoyed within a few days of baking. Store any leftovers in an airtight container in the refrigerator.

Conclusion:

So, there you have it! I truly believe this Hummingbird Cake with Caramel Frosting is a recipe you absolutely need in your baking repertoire. It’s not just a cake; it’s an experience. The moist, spiced cake, bursting with pineapple, banana, and pecans, is already incredible on its own. But then, you add that luscious, homemade caramel frosting, and it elevates the whole thing to a completely different level of deliciousness. It’s the perfect balance of sweet, savory, and utterly irresistible.

Why is it a must-try? Because it’s a crowd-pleaser, plain and simple. I’ve made this cake for countless gatherings, and it’s always the first thing to disappear. People rave about the unique flavor combination and the incredibly moist texture. It’s also surprisingly easy to make, especially when you break it down into steps. Don’t let the caramel frosting intimidate you; it’s simpler than you think, and the reward is absolutely worth the effort. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter!

But the best part? It’s versatile! While I’m a huge fan of the classic caramel frosting, there are so many ways you can customize this cake to make it your own. For a lighter option, you could try a cream cheese frosting with a hint of vanilla or even a tangy lemon cream cheese frosting to cut through the sweetness. If you’re feeling adventurous, consider adding a layer of toasted coconut flakes between the cake layers for extra texture and flavor. Or, for a truly decadent treat, drizzle some salted caramel sauce over each slice before serving.

Serving suggestions? This cake is perfect for any occasion, from birthdays and holidays to casual get-togethers with friends and family. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea is also the perfect accompaniment. And if you happen to have any leftovers (which is unlikely!), it’s even delicious the next day. Just be sure to store it in an airtight container in the refrigerator.

I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I’m confident that you’ll love it as much as I do. The secret to a truly exceptional Hummingbird Cake caramel frosting combination lies in the quality of your ingredients and the care you put into each step. Don’t rush the process, and be sure to follow the instructions carefully.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake the most amazing Hummingbird Cake you’ve ever tasted. And please, please, please, don’t forget to share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your friends and family thought. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy baking!