special occasion cake

Humming Bird Cake is a rich, soft cake that is bursting with banana, pecan and coconut flavors. Then frosted with a rich cream cheese frosting and topped with toasted pecans and coconut.

Classic Hummingbird Cake With Caramel Cream Cheese Frosting

all-purpose flour (375 g (spoon and leveled))

baking soda

cinnamon

allspice

salt

banana (4 ripe bananas)

pineapple

eggs (at room temperature)

vegetable oil (160 ml.)

dark brown sugar

sugar (150 grams)

coconut flakes (46 1/2 grams)

vanilla extract

cream

unsalted butter

caramel sauce (84 ¼g)

confectioners’ sugar (480 grams (divided))

coconut flakes (46 ½g toasted coconut flakes)

toasted pecans (toast these nuts

Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Set ¼ cup aside for the frosting.

Toast the pecans:

Melt 1 teaspoon butter in a skillet over medium heat and add the ½ cup coconut and toast until light golden. Set aside.

Toast the coconut:

Turn oven up to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

In a large bowl whisk together the flour, baking soda, cinnamon, allspice, and salt.

Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.

Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!

The cake:

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, caramel sauce, vanilla, and salt  together on medium-high speed until light and fluffy.Gradually beat in 3 1/2 cups of the confectioners’ sugar, adding more if necessary to reach a stiffer but spreadable consistency. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

For the frosting:

In a small bowl, combine the toasted coconut and chopped pecans.

The topping:

Make sure the cake layers are completely cooled before starting. Place 1 cake layer on your cake stand or serving plate. Using an offset spatula, spread top with 1 cup of the frosting. Place second layer on top of frosted bottom. Evenly cover the top with frosting. Top with 3rd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides, making it as smooth as possible. (See Notes)

Decorate top with a circle of the coconut-pecan mixture around the outer edge of the cake. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.

Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Assemble the cake:

Cannoli cake is based on the Sicilian pastry of the same name. The three layers are filled with sweetened ricotta cheese and chocolate mini chips. Stabilized whipped cream tops the cake and the delicious dessert is garnished with melted chocolate and chocolate-dipped strawberries. An elegant dessert for a special occasion.

Cannoli Cake with Whipped Cream and Chocolate Covered Strawberries

CAKE:

egg whites (at room temperature)

sugar (300 grams)

cream tartar

egg vanilla extract

cake flour (201 1/2 grams)

water (59 1/8 ml.)

CANNOLI FILLING:

whole milk ricotta

sugar (100 grams)

lemon extract

mini chocolate chips

STABILIZED WHIPPED CREAM WITH INSTANT JELL-0 PUDDING

heavy whipping cream (480 ml)

CHOCOLATE GLAZE AND DIPPING SAUCE

semi-sweet chocolate chips (a good brand)

Tablespoons shortening

strawberries

SPONGE CAKE:

Preheat oven to 325 F.

In an electric mixer with wire whisk attachment, beat egg whites, 1/4 cup of the sugar, cream of tartar, and salt. Start on medium speed, then use high speed until stiff peaks form, 4 to 5 minutes.

In a separate bowl, with an electric mixer on medium speed, beat egg yolks, 1 1/4 cups sugar, and vanilla. Beat until light in color, 3 to 4 minutes.

Add flour and water to egg mixture alternately. Start and end with the flour. Mix just until blended.

Using a rubber spatula, fold egg yolk mixture into egg whites. When blended, spoon batter into an uncreased 10-inch tube pan with removable bottom. Spread batter evenly.

Bake for 60 to 65 minutes, or until top is golden brown. Remove pan from the oven.

Invert tube pan onto the neck of a glass bottle to cool, about 1 hour.

When cool, carefully remove cake from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan.

Combine drained ricotta, sugar, and lemon extract in a mixing bowl. Stir with a rubber spatula until blended. Stir in chocolate chips. Store covered in refrigerator until ready to use.

ASSEMBLE CAKE:

Cut sponge cake into thirds, horizontally. Place the bottom layer, cut side up, on a serving dish.

Spread half the filling over the bottom layer of the cake. Place middle layer on top of the filled bottom layer. Spread remaining filling over this layer and top with third layer, cut side down. Anchor the layers with wooden skewers. Refrigerate until set, 15 to 20 minutes.

STABILIZED WHIPPED CREAM WITH INSTANT PUDDING:

Combine the heavy cream and the instant Jell-O Pudding and mix together and whip to desired peaked consistency.

Frost the top and sides of the cakes with whipped cream frosting. Using a metal spatula, start at the top and continue to spread frosting down to cover cake sides. Refrigerate until ready to finish garnishing.

CHOCOLATE-DIPPED STRAWBERRIES AND GLAZE:

Melt the chocolate chips with the shortening in the top of a double boiler or place the ingredients in a metal bowl and place it over a saucepan of simmering water. The chocolate will melt slowly. Once the chocolate is completely melted you are ready to dip the strawberries.

Line a baking sheet with wax paper. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Lift the strawberry out and shake gently to remove excess chocolate.

Lay dipped strawberry on the baking sheet on its side. Repeat with the rest of the strawberries.

Let the chocolate set on the strawberries.

Remove the cake from the refrigerator, remove the wooden skewers anchoring the cake layers. Glaze the cake with the excess chocolate and then garnish the cake with the dipped strawberries.

Serve chilled.

YUM! It looks as good as the first time I saw it.

This recipe immediately jumped out at me from your page. It looks so decadent and creamy. I especially love the good portion of ricotta cheese you use in this. What a fantastic treat for any occasion - even just me sitting on the couch with a big, fat slice of this is occasion enough!

I am baking this cake today and realized I don't know how long to bake them for as I'm doing them in the cake pans. I've done sponge cakes before at a shorter length of time. Is it the same?

what a creative masterpiece. I love cakes that are a work of art and this is magnificent!  I was strolling through google looking for something special and came across yours truly! WOW this is a show stopper indeed ...  saving this one!

I was scrolling through your site for some content to share for my facebook page and saw this LOVELY cake and just had to say something!  Marissa - it's BEAUTIFUL!  I don't know how you could eat it, it is so pretty!  I bet that it was as tasty as it is lovely!

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The most viewed special occasion cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine