If you’ve ever dreamed of sinking your fork into a dessert bursting with layers of sweet bananas, tangy pineapple, and crunchy pecans, then you’re in for a treat with this Irresistible Hummingbird Cake with Buttermilk. This Southern classic perfectly balances moistness, spice, and cream cheese frosting to create a cake that feels like a warm hug from a dear friend. The buttermilk adds that special tangy note that keeps every bite tender and oh-so-delicious, making it a true showstopper for any occasion or just a cozy weekend indulgence. Trust me, once you try this recipe, it will become a staple in your baking repertoire.

Irresistible Hummingbird Cake with Buttermilk Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Irresistible Hummingbird Cake with Buttermilk is thoughtfully chosen to deliver the perfect combo of flavor and texture. From ripe bananas to warm spices and creamy frosting, these essentials come together to create a magical experience you’ll want to revisit again and again.

3 very ripe pureed bananas: They bring natural sweetness and moisture, making the cake tender and flavorful.
5 large eggs: These provide structure and richness to the cake batter.
1 cup buttermilk: The secret tangy ingredient that keeps the cake moist and gives it that wonderful crumb.
1/2 cup unsalted butter: Adds buttery flavor and tenderness to the cake layers.
1/2 cup vegetable shortening: Helps maintain moisture and light texture in the cake.
2/3 cup crushed pineapple: Brings juicy sweetness and subtle tropical notes to the batter.
2 tbsp vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
3 cups self-rising flour: Provides structure and lift for a perfectly risen cake.
3 cups white sugar: Sweetens the cake and helps create a tender crumb.
1 tsp salt: Balances the sweetness and deepens the flavors.
1 tbsp ground cinnamon: Adds warmth and comforting spice to the batter.
1/2 tsp ground nutmeg: Offers a subtle, nutty spice note that complements the cinnamon.
1/2 cup chopped pecans: Gives a delightful crunch and a nutty contrast inside the cake.
16 oz cream cheese: The base of the luscious frosting that perfectly tops this cake.
1 cup unsalted butter (for frosting): Creates a smooth, rich texture in the cream cheese frosting.
8 cups powdered sugar: Sweetens and thickens the frosting for a creamy finish.
2 tbsp vanilla extract (for frosting): Adds depth and a sweet aroma to the frosting.

How to Make Irresistible Hummingbird Cake with Buttermilk

Step 1: Prepare the Ingredients

Start by ensuring all your ingredients are at room temperature, as this helps them blend seamlessly and produces a cake with the best texture. I usually lay everything out about an hour before mixing to avoid any surprises.

Step 2: Cream the Fats and Sugar

In a large mixing bowl or stand mixer, combine the unsalted butter and vegetable shortening. Beat them together on a slow speed until the mixture is smooth and creamy. Then add the white sugar and continue to cream on medium speed until the mixture turns light and fluffy. This step builds the foundation for a tender and sweet cake crumb.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition. This ensures proper incorporation and a smooth batter that will rise evenly during baking.

Step 4: Prepare Banana-Pineapple-Nut Mixture

In a separate bowl, mash your ripe bananas until smooth. Mix in the crushed pineapple and chopped pecans, stirring gently until everything is evenly combined. This fruity-nutty blend adds bursts of flavor and delightful texture inside the cake layers.

Step 5: Combine Fruit Mixture with Batter

Fold the banana, pineapple, and pecan mixture into your creamed batter using gentle strokes. It’s important to mix just enough to combine, preserving those lovely textures within the cake.

Step 6: Mix Dry Ingredients and Combine the Batter

Sift together the self-rising flour, salt, cinnamon, and nutmeg in a separate bowl. Gradually add these dry ingredients alternately with the buttermilk to the main batter, starting and finishing with flour. Add the buttermilk in small increments, mixing just until combined each time. This careful method results in a smooth, tender, and flavorful cake batter.

Step 7: Prepare Cake Pans and Bake

Grease and line three 9-inch cake pans to ensure the cakes come out cleanly. Divide the batter evenly among the pans. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the center emerges clean. Let the cakes rest in the pans for 15 minutes before turning them out onto wire racks to cool completely.

Step 8: Cool the Cakes

Patience is key here. Allow your cakes to cool fully before frosting to avoid melting the cream cheese frosting and achieving a smooth finish.

Step 9: Make the Cream Cheese Frosting

Cream the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and spreadable. For an ultra-smooth texture, I recommend sifting the powdered sugar before mixing.

Step 10: Assemble and Frost the Cake

Place the first cake layer on your serving plate and spread a generous layer of frosting. Repeat with the second layer, then place the last cake on top and frost the entire outside. For a charming finish, use a spatula to create swirls or sprinkle extra chopped pecans on top.

Step 11: Rest and Serve

Let your assembled Irresistible Hummingbird Cake with Buttermilk rest for at least an hour. This waiting time helps the flavors meld beautifully and the frosting to set just right. For the best eating experience, bring the cake to room temperature before slicing.

How to Serve Irresistible Hummingbird Cake with Buttermilk

Garnishes

Adding a few toasted pecans or a light dusting of cinnamon on top adds a lovely finishing touch, enhancing both the look and taste of the cake. Fresh banana slices or pineapple chunks on the side can also offer a nice visual flair and extra fruitiness.

Side Dishes

This cake truly shines on its own, but pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates the decadent experience. A hot cup of black coffee or aromatic black tea is also incredible for balancing the cake’s sweetness during serving.

Creative Ways to Present

Try serving your hummingbird cake as mini individual cakes to impress guests at a party or special event. Another fun idea is to layer it in a glass trifle dish with whipped cream and chopped nuts for a stunning dessert display.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly and store it in the refrigerator, especially because of the cream cheese frosting. It stays fresh and moist for up to a week this way. I find the flavors actually improve after a day or two when the cake has had time to rest.

Freezing

You can freeze this cake for up to 3 months. Freeze the layers without frosting or wrap a frosted cake carefully after the frosting has firmed up in the freezer. This is great for prepping ahead of busy celebrations.

Reheating

Remove the cake from the fridge about 30 minutes before serving to bring it to room temperature. If frozen, thaw the cake overnight in the fridge before letting it sit out. This way, you preserve the tender texture and rich flavors beautifully.

FAQs

Can I substitute the buttermilk with regular milk?

Yes! If you don’t have buttermilk on hand, add one tablespoon of lemon juice or white vinegar to one cup of regular milk, let it sit for five minutes, and you’ve got a perfect homemade substitute that brings the same tangy moisture to your hummingbird cake.

What if I don’t have self-rising flour?

No worries—just make your own by combining 3 cups all-purpose flour with 4½ teaspoons baking powder and 1½ teaspoons salt. This mix will give your cake the lift and structure it needs.

Is it okay to use walnuts instead of pecans?

Absolutely! Walnuts are a great nutty alternative, offering a slightly different crunch and flavor. If nut allergies are a concern, you can even omit the nuts altogether and still enjoy a delicious cake.

How ripe should the bananas be?

Very ripe is best—look for bananas with brown spots and soft flesh. The natural sweetness and moisture in ripe bananas are crucial for that tender crumb and rich flavor.

Can I make the cake ahead of time?

Definitely! The cake layers can be baked and frozen in advance, or the entire assembled cake can be refrigerated up to a week. Just be sure to let it come to room temperature before serving for the best taste and texture.

Final Thoughts

I can’t recommend enough how wonderful this Irresistible Hummingbird Cake with Buttermilk is—in every bite, you get that perfect balance of sweet, spicy, and tangy flavors wrapped in moist, tender layers. Whether it’s your first time making it or you’re an old fan, I hope you enjoy creating and sharing this Southern treasure as much as I do. It’s a true crowd-pleaser and a centerpiece dessert that brings warmth and happiness to any table. Give it a try—you won’t regret it!

Irresistible Hummingbird Cake with Buttermilk Recipe

★★★★★

5.2 from 25 reviews

Author: Lana
Total Time: 1 hour 55 minutes
Yield: 12 servings (3-layer 9-inch cake) 1x
Diet: Vegetarian

Print Recipe

Description

A classic Southern Hummingbird Cake with the perfect blend of ripe bananas, crushed pineapple, and pecans, all enhanced by tangy buttermilk. This moist, flavorful three-layer cake is topped with a rich cream cheese frosting, making it ideal for birthdays, holidays, or any special occasion. Using pantry staples and simple techniques, this cake delivers a tender crumb and a harmonious balance of sweetness and spice.

Instructions

Prepare the Ingredients: Ensure all ingredients are at room temperature to aid mixing and improve cake texture. Set them out about an hour before baking.
Cream the Fats and Sugar: In a large mixing bowl or stand mixer, cream 1/2 cup unsalted butter and 1/2 cup vegetable shortening on slow speed until smooth. Add 3 cups white sugar and continue creaming until light and fluffy.
Incorporate the Eggs and Vanilla: Add 5 large eggs and 2 tbsp vanilla extract to the creamed mixture. Mix on medium speed until batter is smooth and well combined.
Prepare Banana-Pineapple-Nut Mixture: In a separate bowl, mash 3 very ripe bananas. Stir in 2/3 cup well-drained crushed pineapple and 1/2 cup chopped pecans until evenly mixed.
Combine Fruit Mixture with Batter: Gently fold the banana, pineapple, and pecan mixture into the main batter until thoroughly incorporated.
Mix Dry Ingredients and Combine with Batter: Sift together 3 cups self-rising flour, 1 tsp salt, 1 tbsp cinnamon, and 1/2 tsp nutmeg. Alternately add the dry ingredients and 1 cup buttermilk to the batter, starting and ending with dry ingredients. Mix on medium speed until fully combined, adding buttermilk gradually for a smoother batter.
Prepare Cake Pans and Bake: Grease three 9-inch cake pans or line with parchment paper. Divide batter evenly. Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes rest in pans for 15 minutes before removing.
Cool the Cakes: Place cakes on wire racks and cool completely before frosting to prevent melting.
Make the Cream Cheese Frosting: Cream together 16 oz cream cheese and 1 cup unsalted butter on medium speed until smooth. Gradually add 8 cups sifted powdered sugar and 2 tbsp vanilla extract, mixing until light and fluffy. For extra smoothness, ensure powdered sugar is sifted.
Assemble and Frost the Cake: Once cooled, frost a layer with cream cheese frosting, stack the three layers, then cover top and sides evenly. Optionally, swirl frosting decoratively and sprinkle extra pecans on top for garnish.
Rest and Serve: Let the assembled cake rest at least one hour before slicing. Chill in the refrigerator if desired to set frosting, but avoid making it too firm. Allow cake to reach room temperature before serving for best flavor.

Notes

Drain crushed pineapple thoroughly to avoid a soggy cake.
Use very ripe bananas with brown spots for best sweetness and moisture.
Do not overmix batter after adding flour to maintain a tender crumb.
Ensure cream cheese and butter are room temperature before making frosting to avoid lumps.
If unable to find buttermilk, substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and let sit 5 minutes.
Substitute self-rising flour by combining 3 cups all-purpose flour, 4½ tsp baking powder, and 1½ tsp salt.
Walnuts can replace pecans if preferred or if allergic.
You can freeze the cake (frosted or unfrosted) up to 3 months; thaw overnight in fridge before serving.
Serve with coffee, tea, vanilla ice cream, fresh whipped cream, or fresh berries for complementary flavors.

Prep Time: 38 minutes
Cook Time: 1 hour 17 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 8500 / 12 ≈ 708 kcal
Sugar: Approx. 100g per serving
Sodium: Approx. 250mg per serving
Fat: Approx. 33g per serving
Saturated Fat: Approx. 12g per serving
Unsaturated Fat: Approx. 18g per serving
Trans Fat: Negligible
Carbohydrates: Approx. 96g per serving
Fiber: Approx. 2.5g per serving
Protein: Approx. 7g per serving
Cholesterol: Approx. 90mg per serving

Keywords: Hummingbird Cake, Southern cake, Banana pineapple cake, Buttermilk cake, Cream cheese frosting, Easy dessert, Moist cake, Three-layer cake, Classic Southern dessert