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Published 03/03/2026
1:0
Serves 10
Easy

Hummingbird cake

Tuck into our deliciously moist Hummingbird cake, made from bananas, pineapple, oranges and warming spices, topped with buttercream and edible flowers.

This Hummingbird cake is an absolute showstopper with its light, fluffy sponge, creamy icing and delicate flowers. Perfect for special occasions, treating your loved one, or when you simply want a taste of summer.

Cake pictured has been made with double the quantities to create a three-tiered cake, using three 9 inch tins and with a slightly longer bake time.

What you'll need...

  • 300g self-raising flour
  • ½ tsp baking powder
  • 200g caster sugar
  • 100g light brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • Pinch of ground cloves
  • Grating of fresh nutmeg
  • 100g chopped walnuts
  • 225ml vegetable oil
  • 2 ripe bananas
  • 150g tinned pineapple, finely chopped
  • 3 large eggs
  • Zest of one orange

For the buttercream

  • 200g unsalted butter, room temp
  • 200g icing sugar, sifted
  • 250g full fat cream cheese, chilled
  • 1 tsp vanilla bean paste
  • 50g chopped nuts

Method

  1. Preheat your oven to 180°c/160°c fan/gas 4 and grease and line two 20cm (8”) cake tins.

  2. Into a large bowl, sift the flour, baking powder and spices. Add the sugars and walnuts and use a whisk to combine everything.

  3. In a separate bowl or jug, lightly beat the eggs and add the rest of the wet ingredients. Stir to combine before adding them to the dry mix. Gently fold the wet and dry ingredients together, until just combined.

  1. Split the mix between the two cake tins and bake in the centre of the oven for 30-40 minutes, or until a skewer inserted comes out clean. Set aside to cool in their tins for 5 minutes, before turning out onto a wire rack to cool completely.

  2. For the buttercream, beat together the butter and icing sugar for 2-3 minutes with a hand whisk, until pale and fluffy. Add the cream cheese and vanilla, then gently whisk together, until just combined. Try not to over whisk the cream cheese.

  3. Layer the sponges together with half of the buttercream in the middle, and the rest spread over the top. Decorate with edible flowers.

Shop the tools you will need

Secondary image for image of Malmo Charcoal Cake Stand 31cm Main image for image of Malmo Charcoal Cake Stand 31cm

£30.00

Secondary image for image of Stand Mixer Gun Metal 6L Main image for image of Stand Mixer Gun Metal 6L

£249.00

Secondary image for image of Stainless Steel Mixing Bowl Set 3 Piece Main image for image of Stainless Steel Mixing Bowl Set 3 Piece

£34.00

Secondary image for image of Non-Stick Shallow Cake Tin 2 Piece Set 20cm / 8in Main image for image of Non-Stick Shallow Cake Tin 2 Piece Set 20cm / 8in

£16.00

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