Chef John's Hummingbird Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Set aside. (5 minutes)

Recipe View 2 mins In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt. (2 minutes)

Recipe View 3 mins Add oil and beaten eggs to the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Gently fold in vanilla extract, well-drained crushed pineapple, mashed bananas, and toasted pecans. Ensure the batter is evenly mixed. (5 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. Gently shake each pan to level the batter. (2 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View 1 hrs Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (1 hour)

Recipe View 5 mins While the cakes are cooling, prepare the frosting. In a stand mixer, beat the softened cream cheese and butter until smooth and creamy. (5 minutes)

Recipe View 10 mins Add vanilla extract to the cream cheese mixture. Gradually add the powdered sugar, mixing on low speed until incorporated. Increase speed to high and whip until light and fluffy. (10 minutes)

Recipe View 5 mins Once the cakes are completely cool, place one cake layer on a serving platter. Spread half of the cream cheese frosting evenly over the top, leaving a small border. (5 minutes)

Recipe View 5 mins Top with the second cake layer and gently press down. Spread the remaining frosting over the top, creating a smooth finish. (5 minutes)

Recipe View 20 mins For the hummingbird decoration: Print out a hummingbird template. Lay a silicone mat over the template on a baking sheet. In a saucepan, heat sugar over medium-low heat until melted and amber in color. Carefully drizzle the melted sugar over the hummingbird template on the silicone mat. Let cool completely until hardened. (20 minutes)

Recipe View 5 mins Carefully peel the hardened sugar hummingbird from the silicone mat. Place it on top of the frosted cake and decorate with edible flowers. (5 minutes)

Recipe View 30 mins Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. (30 minutes)