Fresh Milled Flour Hummingbird Cake (Three-Layer Easter Cake)
A moist, tender southern classic bursting with banana, crushed pineapple, and toasted pecans, layered with rich, creamy cream cheese frosting. Perfect for Easter, family gatherings, or any time you want a show-stopping dessert that’s as delicious as it is beautiful.
Equipment
- 3 8-inch round cake pans (greased + parchment)
Ingredients
Wheat Berries
- 3 cups 360 g freshly milled soft white wheat flour
Dry Ingredients
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 1 tsp baking soda
- ¾ tsp salt
- 1 ½ cups 300 g cane sugar
- ½ cup 100 g light brown sugar
Wet Ingredients
- 3 large eggs room temperature
- ½ cup 115 g unsalted butter, melted
- ¼ cup 60 ml coconut oil, melted
- ½ cup 120 ml buttermilk
- 2 tsp vanilla extract
Fruit & Mix-ins
- 1 ½ cups 345 g very ripe bananas, mashed (~2–3 medium)
- 1 c 60–80 g banana, diced (1 small-medium)
- 1 can crushed pineapple, with juice
- 1 cup 120 g toasted pecans hand-chopped ~½ inch
- ½ cup 60 g toasted pecans, hand-chopped (optional for garnish)
Cream Cheese Frosting
- 16 oz 450 g, 2 blocks cream cheese, softened
- ¾ cup 170 g, 1 ½ sticks unsalted butter, softened
- 5 cups 625 g powdered sugar
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
Mix Dry Ingredients
- In a large bowl, whisk together: flour, cinnamon, nutmeg, ginger, baking soda, salt, cane sugar, and brown sugar.
Mix Wet Ingredients
- In a separate bowl, whisk: eggs, melted butter + coconut oil, buttermilk, and vanilla.
- Stir in crushed pineapple with juice.
Combine & Add Fruit/Nuts
- Preheat oven to 350°F (175°C).
- Pour wet ingredients into dry, gently stir until just combined.
- Fold in: mashed bananas, diced banana, 1 cup hand-chopped pecans
- Do not overmix — thin batter is normal with fresh-milled flour.
- Optional: Fold in 2 Tbsp ripe sourdough starter for extra tenderness and subtle tang.
- Let it rest 10 min before pouring into pans.
- Grease and line three 8-inch pans with parchment rounds.
Bake
- Divide batter evenly among pans.
- Bake 35-40 minutes, until toothpick comes out clean.
- Remove from oven, cool 10–15 min in pans, then transfer to wire racks to cool completely.
Frosting
- Beat cream cheese + butter until smooth and fluffy.
- Gradually add powdered sugar, then vanilla + pinch of salt.
- Beat until frosting is light, creamy, and spreadable.
Assemble
- Place one layer on cardboard round or serving plate.
- Spread frosting evenly between layers.
- Repeat with remaining layers.
- Frost top and sides with a crumb coat and then go back over to complete.
- Sprinkle ½ cup hand-chopped pecans on top for garnish.
Notes
Batter is thin due to fresh-milled flour and fruit — this is normal.
Bananas must be ripe for sweetness and moisture.
Bananas must be ripe for sweetness and moisture.
Storage & Make-Ahead Tips
- Unfrosted layers: Wrap tightly, freeze up to 3 months.
- Frosted cake: Store in fridge 4–5 days.
