When it comes to timeless baking, few names shine brighter than Mary Berry. Her version of the beloved Hummingbird Cake brings a delightful British flair to a Southern US favorite. Packed with ripe bananas, juicy pineapple, and warming cinnamon, this easy hummingbird cake captures all the cozy flavors we crave for special occasions or a simple afternoon treat. If you’re looking for a comforting, impressive dessert that doesn’t require hours in the kitchen, this Mary Berry hummingbird cake recipe is the one to bookmark.
There’s something nostalgic about the tropical sweetness mingling with a rich cream cheese frosting. Whether you’re celebrating a birthday, hosting afternoon tea, or simply indulging yourself, this cake feels both luxurious and effortlessly homemade. Think of it as a “special occasion cake” that happens to be wonderfully easy to master.
Why You’ll Love This Hummingbird Cake
- Moist, tender crumb thanks to bananas and pineapple without being heavy
- Sweet, fruity flavor perfectly balanced by warm cinnamon spice
- Easy to make with simple ingredients and straightforward steps
- Creamy, tangy cream cheese frosting that makes every bite irresistible
- Stays moist for days: perfect for make-ahead baking
Ingredients for Mary Berry’s Hummingbird Cake
For the Cake:
- 250g (9oz) self-raising flour: creates a light, airy base
- 250g (9oz) caster sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 50g (2oz) walnut pieces, chopped: adds a lovely nutty crunch
- 2 large ripe bananas (200g–250g peeled weight), mashed: key for natural sweetness and moisture
- 1 x 432g tin pineapple chunks, drained and finely chopped: adds juicy bursts of flavor
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 175ml (6fl oz) sunflower oil, plus extra for greasing
For the Cream Cheese Frosting:
- 100g (4oz) butter, softened
- 175g (6oz) full-fat cream cheese: essential for rich, creamy icing
- 300g (11oz) icing sugar, sifted
- 1 teaspoon vanilla extract
How to Make Mary Berry’s Hummingbird Cake
- Preheat the oven to 200°C (180°C fan/gas 6). Grease two 20cm (8in) round cake tins and line their bases with baking paper.
- Mix dry ingredients: In a large bowl, combine the self-raising flour, caster sugar, baking powder, ground cinnamon, and chopped walnuts.
- Mix wet ingredients: In another bowl, stir together the mashed bananas, finely chopped pineapple, beaten eggs, vanilla extract, and sunflower oil.
- Combine: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing.
- Bake: Divide the batter evenly between the two tins and bake for 25–30 minutes, or until golden, springy, and a skewer inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: Using an electric hand whisk, beat the butter until creamy. Add the cream cheese, sifted icing sugar, and vanilla extract, beating until smooth. Chill the frosting for about 30 minutes.
- Assemble: Spread half the frosting over one cooled sponge. Top with the second sponge and spread the remaining frosting over the top.
Common Mistakes to Avoid
- Overmixing the batter: This can make the cake dense instead of fluffy.
- Skipping the pineapple drainage: Too much liquid can cause the cake to collapse.
- Underbaking: Always check with a skewer; it should come out clean.
- Using low-fat cream cheese: It can make the frosting too runny.
- Icing a warm cake: Always wait until the cake is fully cooled to avoid sliding frosting.
Storage and Reheating Instructions
- To store: Keep the cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To freeze: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
To reheat (optional if you prefer warm cake):
- Microwave slices for 10–15 seconds.
- Warm in a low oven at 175°C (350°F) wrapped in foil for about 10 minutes.
FAQs
Q: Can you freeze Mary Berry’s Hummingbird Cake? A: Yes, wrap it tightly in cling film and freeze for up to three months. Thaw overnight in the fridge before enjoying.
Q: Why is my hummingbird cake dense? A: Likely due to overmixing the batter. Mix just until the dry ingredients disappear.
Q: Can I add raisins or coconut to the cake? A: Absolutely. Add about 50g of raisins or desiccated coconut for extra texture.
Q: What wine pairs best with hummingbird cake? A: A light dessert wine like Moscato or a chilled Riesling complements the fruity sweetness beautifully.
Nutrition Facts (per slice)
- Calories: 400
- Sugar: 30g
- Fat: 20g
- Carbohydrates: 50g
- Protein: 4g
Try More Recipes:
- Mary Berry’s Death By Chocolate Cake
- Mary Berry Chiffon Cake Recipe
- Mary Berry Strawberry Shortcake Recipe
Mary Berry Hummingbird Cake
Description
A moist, fruity cake with bananas, pineapple, and cinnamon, topped with rich cream cheese frosting.
Ingredients
For The Sponge
For The Icing
Instructions
- Preheat oven to 200°C (180°C fan/gas 6) and prepare two 20cm tins.
- Mix flour, sugar, baking powder, cinnamon, and walnuts.
- In another bowl, mix bananas, pineapple, eggs, vanilla, and oil.
- Combine wet and dry ingredients gently.
- Bake for 25–30 minutes until a skewer comes out clean.
- Cool cakes completely.
- Make frosting: beat butter, cream cheese, sugar, and vanilla until smooth.
- Assemble and frost the cakes.
Notes
- Overmixing the batter: This can make the cake dense instead of fluffy.
- Skipping the pineapple drainage: Too much liquid can cause the cake to collapse.
- Underbaking: Always check with a skewer; it should come out clean.
- Using low-fat cream cheese: It can make the frosting too runny.
- Icing a warm cake: Always wait until the cake is fully cooled to avoid sliding frosting.