Martha Stewart Hummingbird Cake Recipe

Martha Stewart’s hummingbird cake is four layers tall, filled with pureed pineapple and shredded coconut, and topped with candied carrot curls that took me longer to make than the cake itself. This hummingbird carrot cake recipe uses oil instead of butter, bakes two 8-inch rounds at 350°F for about 40 minutes, then each one gets split in half to build a tower of cream cheese frosting and spiced cake.

I make this every spring when I want something fancier than my usual carrot cake but do not want to learn a whole new recipe. It tastes like carrot cake and hummingbird cake had a conversation and agreed on everything except the bananas.

Try More Dessert Recipes:

• Carrot Cake
• Coconut Cake
• Carrot Cake Cupcakes

Is This A Hummingbird Cake Or A Carrot Cake?

Both, kind of. A classic hummingbird cake has bananas, pineapple, and pecans. This version skips the bananas and adds shredded carrots and coconut instead, which is why some reviewers say it should be called a tropical carrot cake.

What makes it feel like a hummingbird cake is the pineapple and the oil-based batter, which gives it that same dense, moist crumb. I stopped worrying about what to call it after the first slice.

Hummingbird Cake Ingredients

The spice blend is just cinnamon and ginger, no nutmeg or cloves. The pineapple gets pureed before going in, which matters because chunks would throw off the texture of the layers.

For the cake:

• 1 cup vegetable oil, plus more for brushing
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 3/4 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup canned diced pineapple in juice, drained and pureed
• 3 cups finely shredded peeled carrots (from 1 bunch)
• 1 cup sweetened shredded coconut

For the frosting:

• 1 1/2 pounds cream cheese, room temperature
• 2 sticks unsalted butter, softened
• 2 1/2 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• 2/3 cup whole pecans, toasted and finely chopped, for decorating (optional)
• Candied carrot curls, for decorating

How To Make Martha Stewart Hummingbird Cake

1. Preheat and prep the pans: Preheat the oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line the bottoms with parchment rounds and brush the parchment with oil.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. Mix the wet ingredients: In another bowl, whisk together the oil, sugar, eggs, vanilla, and pureed pineapple.
4. Combine and fold: Stir the wet mixture into the flour mixture just until no dry flour remains. Do not overmix or the cake will be tough. Fold in the shredded carrots and coconut.
5. Bake: Divide the batter evenly between the pans and smooth the tops. Bake at 350°F until puffed, golden, and a tester comes out clean, 35 to 40 minutes.
6. Cool: Let the cakes cool in the pans on a wire rack for 20 minutes. Turn out onto the rack, remove the parchment, and let cool completely.
7. Make the frosting: Beat the cream cheese and butter with a mixer on medium speed until smooth. Gradually add the confectioners’ sugar and beat until smooth. Beat in the vanilla.
8. Split and stack four layers: Split each cake in half horizontally with a long thin knife to create 4 layers. Place the first layer bottom-side down on a platter. Spread a scant 1 cup frosting over it. Stack the next layer top-side down, frost, and repeat.
9. Crumb coat: Spread a thin layer of frosting over the top and sides of the entire cake. Refrigerate the cake and remaining frosting until the crumb coat is firm, about 20 minutes.
10. Final frost and decorate: Smooth the remaining frosting evenly over the cake. Refrigerate at least 30 minutes. Press chopped pecans into the bottom third of the frosting and top with candied carrot curls.

Why Split Each Layer In Half?

Splitting two cakes into four layers gives you more frosting between each layer, which is what makes this cake look tall and dramatic when you cut into it. I was nervous the first time I tried it because the layers felt fragile.

Use a long serrated knife and go slow. If a layer cracks, the frosting hides everything. Nobody has ever looked at a slice of this cake and noticed a crack.

Are The Candied Carrot Curls Worth The Effort?

Honestly, it depends on who you are making this for. The curls look beautiful on top and people always comment on them. But they take time and a steady hand with a vegetable peeler.

If I am making this for Easter dinner where the cake is the centerpiece, I do the curls. If I am making it for a Tuesday because I felt like baking, I skip them and press extra pecans on top instead.

What I Bring This To

Easter. Every single time. Multiple reviewers call this “the Easter cake” and I agree. The four layers, the coconut, the carrot curls on top, it just looks like a spring celebration.

If I am serving a full meal before, I keep the sides light. Something like a simple potato salad or deviled eggs before the main, then this cake closes the whole thing out. A bowl of green beans on the side keeps everything balanced.

How This Cake Holds Up Overnight

The cream cheese frosting needs to stay cold, so this cake lives in the fridge. I actually prefer it the next day because the layers settle into the frosting and every slice comes out cleaner.

Martha says you can refrigerate the fully assembled cake for up to two days before serving. I wrap it loosely and it holds up perfectly. The pineapple and oil keep the crumb moist even after being chilled.

FAQs

• Can I add bananas to make it a real hummingbird cake? You could, but this recipe was not built for them. Adding mashed banana would change the moisture level and bake time. If you want a traditional hummingbird cake, Martha has other recipes for that.
• Do I have to use canned pineapple? Martha calls for canned diced pineapple in juice, drained and pureed. Fresh pineapple has enzymes that can affect the cake texture, so canned is the safer choice here.
• Can I skip the coconut? You can, but the coconut is a big part of what makes this taste different from regular carrot cake. Without it, you lose the tropical flavor that separates this recipe from the classic version.

More Dessert Recipes:

• German Chocolate Cake
• Strawberry Cake
• Lemon Bundt Cake

Nutrition Facts

(1 slice, serves 12)

• Calories: 680
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 76g
• Protein: 7g