Hummingbird Cake Vs Italian Cream Cake

Are you a cake lover who’s always on the lookout for the next best thing? Then you’ve come to the right place! Today, we’re pitting two classic cakes against each other: the Hummingbird Cake and the Italian Cream Cake. Both are crowd-pleasers, but which one will come out on top? Let’s find out!

Ingredients

Hummingbird Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups mashed ripe bananas (about 4 medium)
• 1 cup chopped pecans

Italian Cream Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Hummingbird Cake:

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
3. Add eggs and oil to the flour mixture, stirring until dry ingredients are moistened.
4. Stir in vanilla, pineapple, bananas, and pecans.
5. Divide batter evenly among prepared pans.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
7. Cool cakes in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.

Italian Cream Cake:

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy.
4. Add sugar, beating until fluffy.
5. Add egg yolks, one at a time, beating well after each addition.
6. Stir in vanilla.
7. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
8. Stir in coconut and pecans.
9. In a separate bowl, beat egg whites at high speed with an electric mixer until stiff peaks form.
10. Gently fold egg whites into batter.
11. Divide batter evenly among prepared pans.
12. Bake for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
13. Cool cakes in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.

Nutritional Information

Hummingbird Cake:

• Serving Size: 1 slice
• Calories: 540
• Total Fat: 29g
• Saturated Fat: 4g
• Cholesterol: 53mg
• Sodium: 377mg
• Total Carbohydrates: 69g
• Dietary Fiber: 2g
• Sugars: 50g
• Protein: 5g

Italian Cream Cake:

• Serving Size: 1 slice
• Calories: 550
• Total Fat: 31g
• Saturated Fat: 15g
• Cholesterol: 115mg
• Sodium: 331mg
• Total Carbohydrates: 67g
• Dietary Fiber: 2g
• Sugars: 51g
• Protein: 6g

Cooking Time

Both cakes take about 25 to 30 minutes to bake.

Equipment

• 3 9-inch round cake pans
• Mixing bowls
• Whisk
• Electric mixer
• Measuring cups and spoons
• Spatula
• Cooling racks

Serving Suggestions

Both cakes are great as is, but you can also dress them up with whipped cream, fresh fruit, or a drizzle of caramel sauce.

Variations

Hummingbird Cake:

• Swap out the pecans for walnuts or macadamia nuts.
• Add a cream cheese frosting for an extra tangy flavor.
• Top with fresh pineapple slices for a tropical twist.

Italian Cream Cake:

• Use almond extract instead of vanilla for a nutty flavor.
• Replace the pecans with hazelnuts or pistachios.
• Make a mascarpone frosting for an Italian twist.

Substitutions

Hummingbird Cake:

• Instead of vegetable oil, you can use melted butter or coconut oil.
• If you don’t have crushed pineapple, you can use pineapple chunks or tidbits instead.
• Replace the bananas with applesauce for a slightly different flavor.

Italian Cream Cake:

• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• You can use all butter instead of a combination of butter and shortening.
• If you don’t have sweetened shredded coconut, you can use unsweetened coconut flakes and add a little extra sugar to the batter.

Storage

Both cakes can be stored at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly in plastic wrap and store in the refrigerator for up to 1 week.

Tips

• Make sure your ingredients are at room temperature before you start baking.
• Don’t overmix your batter; it can make your cake tough.
• Let your cakes cool completely before frosting them.
• Use a serrated knife to level your cake layers for a more even cake.

Notes

• Hummingbird Cake is a Southern classic that’s said to have originated in Jamaica.
• Italian Cream Cake is not actually from Italy but is believed to have been created in the Southern United States.

Frequently Asked Questions

What does Hummingbird Cake taste like?

Hummingbird Cake is a moist and flavorful cake that’s slightly sweet and has a hint of cinnamon. It’s often described as a cross between a banana bread and a pineapple upside-down cake.

How many servings does Italian Cream Cake make?

Italian Cream Cake makes about 12 servings, depending on how big you slice your cake.

Can I freeze these cakes?

Yes, both cakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum