Baking Classics: Miniature Buttermilk Hummingbird Cake

The Profile. Heirloom Cake Servers By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Toasted Coconut Cake Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef TV Cooking Personality Modern Southern Socials Game Day Entertaining Easter & Spring Party Ideas Weddings Showers & Southern SoireesBaking Classics 

The Technique

Miniature Buttermilk Hummingbird Cake

Rather than create a standard-size cake, spring parties may be celebrated with a variety of options that seem a bit more appropriate. Miniature Buttermilk Hummingbird Cakes offer a petite appearance & may be used in a variety of ways when entertaining. You will need to invest in 2 {4-inch} & 2 {6-inch} cake pans in order to replicate the recipe & the look however an internet search or a quick trip to a cake supply store is all that is needed to secure them. They are good pieces to have in your equipment collection as they can serve many functions beyond baking small cakes. I’ll show you additional uses for them in the weeks ahead. Look to Spring Entertaining: The New Collection Of Hummingbird Cakes for a bit of history regarding this southern classic cake & learn how to make a delightful version in your very own kitchen.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-TutotrialGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickMiniature Buttermilk Hummingbird Cakes
makes 2 small layer cakes

2 1/2 cups all purpose flour
1/2 cup finely ground pecans
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1 {8-oz} can crushed pineapple
2 small very ripe bananas
1 1/2 cups softened butter, divided
1 1/2 cups granulated sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup whole buttermilk
12-oz cream cheese, softened
5 cups powdered sugar
2 tsp fresh lemon juice

Preheat the oven to 350 degrees. Grease & flour 2 {4-inch} & 2 {6-inch} cake pans. Line them with parchment paper then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

Cream 1 cup butter & the granulated sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted. Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture. Portion 1 cup batter in each of the 4-inch pans & 2 cups batter in each of the 6-inch pans. Spread it to the edges. Drop them onto the counter top several times to settle the leavening for an even rise. Bake the 4-inch pans 34 to 38 minutes & the 6-inch pans 45 to 48 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes & remove from pans.  Discard the parchment paper. Cool completely on a wire rack.

Slice the top portion away from the cakes using a serrated knife to create a flat surface. Save the scraps for another use. Slice the 6-inch cakes in half. Freeze all of the cake layers 1 hour. Beat the cream cheese, the remaining 1/2 cup butter & the powdered sugar, 1 cup at a time, with an electric stand mixer on Medium speed until smooth & fluffy. Add the lemon juice & a pinch of salt. Place one of the 6-inch cake layers on a serving plate & spread some of the frosting over it. Place another layer over the top & spread enough frosting to cover the tops & the sides giving it a smooth & finished appearance. Place one of the 4-inch cakes on a second plate & ice the top & the sides giving it a smooth & finished appearance. Carefully loosen the cake & transfer to the center of the iced 6-inch cake. Gently meld the edges at the base of the 4-inch cake with frosting. Repeat with the remaining cake layers creating a second cake. Place the remaining frosting in a piping bag fit with a #1 tip. Pipe a decorative pattern onto the cake. Store in the refrigerator. Let stand at room temperature 30 minutes before serving for the best flavor. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Miniature Buttermilk Hummingbird Cakes

Miniature Buttermilk Hummingbird Cakes offer such versatility when entertaining as the two cakes flank a set table beautifully or they may be showcased in two separate party vignettes. A large white salad plate makes the perfect base for icing & serving them. The Cream Cheese Frosting, which makes approximately 6 cups, will seem dry at first & a bit crumbly but it will eventually whip to a good, smooth consistency. Do not be tempted to add any milk as it will not hold up well during the icing procedure. The two cakes make approximately 12 to 14 servings.

Southern-Hostess-Rebecca-Gordon-Baking-Tutorial-Hummingbird-Cake-Buttermilk-Lipstick-Culinary-Techniques-Birmingham-Alabama-Southern-Entertaining Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 1

Preheat the oven to 350 degrees. Grease & flour 2 {4-inch} & 2 {6-inch} cake pans. Line them with parchment paper then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 2

Cream 1 cup butter & the granulated sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2a

Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture.

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During this portion of the procedure, add the ingredients in several stages.

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Blend well after each addition.

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Begin the process again with the remaining ingredients.

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The last bit of mixing may be accomplished by hand with a rubber spatula, if desired. 

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Scrape the bowl sides well & lift the batter from the very bottom of the bowl to ensure everything is homogeneous. Use a clean rubber spatula for this portion of the process.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 3

Portion 1 cup batter in each of the 4-inch pans & 2 cups batter in each of the 6-inch pans. Spread it to the edges. Drop them onto the counter top several times to settle the leavening for an even rise.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques3a

Bake the 4-inch pans 34 to 38 minutes & the 6-inch pans 45 to 48 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes & remove from pans. Discard the parchment paper. Cool completely on a wire rack.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 4

Slice the top portion away from the cakes using a serrated knife to create a flat surface. Save the scraps for another use. Slice the 6-inch cakes in half. Freeze all of the cake layers 1 hour. Beat the cream cheese, the remaining 1/2 cup butter & the powdered sugar, 1 cup at a time, with an electric stand mixer on Medium speed until smooth & fluffy. Add the lemon juice & a pinch of salt.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 5

Place one of the 6-inch cake layers on a serving plate & spread some of the frosting over it. Place another layer over the top & spread enough frosting to cover the tops & the sides giving it a smooth & finished appearance. Place one of the 4-inch cakes on a second plate & ice the top & the sides giving it a smooth & finished appearance. Carefully loosen the cake & transfer to the center of the iced 6-inch cake. Gently meld the edges at the base of the 4-inch cake with frosting. Repeat with the remaining cake layers creating a second cake. Place the remaining frosting in a piping bag fit with a #1 tip. Pipe a decorative pattern onto the cakes. Store in the refrigerator. Let stand at room temperature 30 minutes before serving for the best flavor.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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8 Responses to Baking Classics: Miniature Buttermilk Hummingbird Cake

  1. Sarah March 12, 2020 at 12:06 pm #

    This looks delicious! I’m going to make it. Thank you Rebecca!

    • Rebecca Gordon March 12, 2020 at 2:41 pm #

      Thank you, Sarah! Let me know if you have any questions during the process. Enjoy!

  2. Mary Catherine March 12, 2020 at 12:10 pm #

    It is the perfect time of year for a hummingbird bird cake. Thank you for the idea and for all of the directions, pictures, and music.

  3. Dianne R. March 12, 2020 at 12:14 pm #

    Your hummingbird cake is so pretty! I can’t wait try to make it & of course taste it. I love how petite the cake is. Perfect for a small group.

  4. oliver March 13, 2020 at 2:54 pm #

    Your husband Mr. G is a good man. Your food looks very yummy. Oliver

    • Rebecca Gordon March 13, 2020 at 9:18 pm #

      Hello, Oliver! Great of you to drop by! Yes, Mr. G is– so kind of you to say so. I appreciate your kind words. I understand you broke your fingers & I’m wishing you & speedy recovery. Mr Gordon says you’re very funny & keeps everyone in stitches. Have a wonderful weekend & do stay safe in the weeks ahead.

      Sincerely,
      Mrs. Gordon

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