Best 2 Sweet Potato Hummingbird Cake Recipes

**Sweet Potato Hummingbird Cake: A Taste of Southern Charm**

Indulge in the delectable fusion of flavors and textures with the Sweet Potato Hummingbird Cake, a Southern classic reimagined with a delightful twist. This moist and tender cake boasts layers of spiced sweet potato cake, luscious pineapple and banana filling, and a creamy cream cheese frosting, all harmoniously combined to create a symphony of flavors. The sweet potatoes add a subtle earthy sweetness and a vibrant hue to the cake, making it not only visually appealing but also incredibly moist. The pineapple and banana filling provides a burst of tropical brightness, while the cream cheese frosting adds a rich and tangy balance. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step recipe will guide you through the process of creating this Southern masterpiece. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.

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SWEET POTATO HUMMINGBIRD CAKE

Sweet Potato Hummingbird Cake image

This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine). A lightly sweet, butter-cream cheese frosting finishes it off. Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility - but it is well worth the toil. This recipe is for a towering three-layer version (get out your biggest mixing bowls), but you could just make a more modest, but still generously sized, two-layer cake instead. To do so, cut all of the ingredients in half (use just 2 eggs); divide the batter between two 8-inch round cake pans; and bake at the same time and temperature.

Provided by Margaux Laskey

Categories cakes, dessert

Time 2h

Yield One 9-inch, 3-layer cake

Number Of Ingredients 20

Ingredients

8 large bananas
Nonstick cooking spray
4 1/2 cups/563 grams all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons fine sea salt
2 cups/400 grams sugar
3/4 teaspoon ground cinnamon
5 large eggs
2 cups/473 milliliters neutral vegetable oil
28 ounces/794 grams canned pineapple chunks, drained and chopped (3 cups)
1 tablespoon pure vanilla extract
1 cup/160 grams dried black currants
2 cups/300 grams green peanuts (or use roasted, unsalted peanuts)
2 pounds/907 grams sweet potatoes, peeled (about 3 medium)
2 (8-ounce/227 gram) packages cream cheese, at room temperature
4 sticks/452 grams unsalted butter, at room temperature
3 3/4 cups/454 grams confectioners' sugar (one 1-pound box)
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups/300 grams roasted, salted peanuts (such as cocktail peanuts), roughly chopped, for garnish

Steps:

Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).
Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.
Grate sweet potatoes on the large holes of a box grater or with the grater attachment of a food processor. Fold grated potatoes into the wet mixture.
Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated. Add salt and vanilla and mix to combine.
To assemble the cake, use a serrated knife to trim the top of each layer to make sure it's flat.
Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it's best the day it's made. Serve at room temperature.

SWEET POTATO HUMMINGBIRD CAKE

Sweet Potato Hummingbird Cake image

Number Of Ingredients 19

Ingredients

8 bananas, large
4 1/2 cups flour, all-purpose
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt, fine sea
2 cup sugar
3/4 teaspoon cinnamon, ground
5 eggs, large
2 cup vegetable oil, neutral
28 ounce pineapple chuncks, drained and chopped (3 cups)
1 tablespoon vanilla extract, pure
1 cup currants, dried and black
2 cup peanuts, green
2 pound sweet potatoes, peeled (about 3 medium)
2 package cream cheese, at room temperature (8 oz)
4 stick butter, unsalted, at room temperature
3 3/4 cups confectioners' sugar (one 1-pound box)
1 teaspoon salt, fine sea
1 teaspoon vanilla extract, pure
2 cup peanuts, salted or cocktail, roughly chopped, for garnish

Steps:

Heat oven to 425 degrees (or 400 degrees convection). Arrange bananas (in their peels) on a parchment-lined baking sheet and bake in the oven until they are soft and black, about 25 minutes. Let bananas cool to room temperature. Remove and discard peels, and transfer banana flesh and any juices that collected on the pan to a food processor. Process until smooth. Measure 2 cups of the purée and set aside (reserve any extra purée for another use).
Reduce oven temperature to 350 degrees (325 degrees convection). Spray three 9-inch cake pans with nonstick cooking spray and line with parchment. In an extra-large bowl, mix together flour, baking soda, salt, sugar and cinnamon.
In a separate large bowl, whisk together eggs, oil and banana purée until well combined. Fold in pineapple, vanilla, currants and peanuts.
Pour the wet ingredients into the bowl with the flour mixture and stir with a rubber spatula until just incorporated. Divide batter equally among the three pans and bake until firm and golden brown, about 40 minutes. Let cakes cool for 10 minutes in the pans on wire racks, then turn out onto the racks, peel off parchment, and let cool completely.
Meanwhile, make the icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix on low speed, stopping occasionally to scrape down the sides of the bowl. With the mixer running on low speed, add sugar by the 1/2 cup until it's fully incorporated. Add salt and vanilla and mix to combine.
To assemble the cake, use a serrated knife to trim the top of each layer to make sure it's flat.
Place a cake layer on a platter or cake stand. Using an offset spatula, spread 1 1/2 cups icing over the first layer. Top with a second layer and repeat with 1 1/2 cups icing. Top with the third layer and use remaining icing to frost the top and sides of the cake. Press roasted peanuts on the sides of the cake for garnish. The cake, once assembled, can be stored, covered, in the refrigerator for 2 to 3 days, but it's best the day it's made. Serve at room temperature.
Tip For a smaller, 2-layer cake, cut all of the ingredients in half (use just 2 eggs) and divide the batter between two 8-inch round cake pans. Bake at the same time and temperature.

Tips:

Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
Cream the Butter and Sugar Properly: This step is essential for creating a light and fluffy cake. Cream the butter and sugar together until they are pale and fluffy, and the sugar has dissolved.
Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the Cake in a Preheated Oven: This will help ensure that the cake bakes evenly.
Let the Cake Cool Completely Before Frosting: This will help prevent the frosting from melting and running off the cake.

Conclusion:

The Sweet Potato Hummingbird Cake is a delicious and unique cake that is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. With its sweet potato puree, crushed pineapple, bananas, and pecans, this cake is sure to be a hit with everyone who tries it. So, if you're looking for a new and exciting recipe to try, give this Sweet Potato Hummingbird Cake a try. You won't be disappointed!