Sweet Potato Hummingbird Cake Recipe (2024)

Between the baked bananas and the pineapple, this cake is incredibly sweet! I used about 1/4 of the sugar in both the cake and the frosting, and the cake was still delicious and moist. If you're ok with straying from the traditional cake, adding some orange zest to the frosting would definitely add a lightness to it, will do that next time.

I put the ingredients in a nutrition calculator, and as expected, it was over 15,000 calories. The 12 servings the NYT staff suggested would mean 1,320 calories per slice. If you were serving 300 calorie slices, you could get 52 slices.

I have and it was insanely delicious! I messed up with the measurements when I cut the recipe in half and baked as cupcakes. So the first batch did not cook and got dumped. Make sure to follow measurements exactly. I adjusted the remaining batter, said a little prayer. Thankfully, it came out perfect! The sweet potato and peanuts made a huge difference, I didn't have currant so I used raisins. Everyone loved it! I will do this again and highly recommend this recipe.

Wow! The photo was deceptive. The yield states 9 inches, but it was 9 inches high as well as wide. The cake was delicious but take heed, it is huge and rich (like Donald Trump). I recommend cutting back for a more manageable cake.

I wanted something extravagant, and I got it. Had difficulty leveling it. Would love tips on how to make that happen with such a moist cake with such large chunks -- peanuts (unchopped?), currants, pineapple (I think bits rather than chunks would be better). After the first layer, I gave up on the others. So, less photogenic in my case, but still a bit of a showstopper with its gothic proportions and the nut garnish. Thanks, NYTimes!

I find so many reader comments, tips and tricks helpful…but honestly, why harp on the calorie counting? If you are concerned about the calories that’s all well and good, but anyone else who is concerned is just as capable of calculating them on their own. I would prefer to consume my NYT dessert recipes in blissful ignorance of the number of calories in each serving, thank you very much. The implicit shaming of people who want to eat deliciously sugary desserts in peace is a bit distasteful.

I have not made this recipe but have made the traditional Southern Living recipe ( the one that is most like this sans sweet potatoes) with GF flour and it is great! Absolutely no issues. Will definitely try this one.

I cooked it both times 5-7 minutes longer than recipe. Made it again today with walnuts - I didn't love the first time when I made it with peanuts. Today I made frosting with Irish butter - it's much richer than generic butter I used the first time. Next time I'll use generic again or less fancy butter. Hoping my family enjoys it for Thanksgiving:)

Has anyone successfully made this cake with either Bob's One for One GF flour or Cup for Cup? Looks festive and not quite the usual.

I'd wait. I'm not sure what all of that liquid from the defrosted bananas would do to the texture of an already very moist cake.

It may be insanely delicious, but it's a really big cake! Too big and rich, in my opinion. If and when I make it again, I'll make the 2-layer version. No one could tell that it was sweet potato rather than carrot. Plus, mine sank to one side a little, a defect that was noticeable since the 3 layers are high.

I made this cake for Easter 2019. I made the 2-layer 8-inch version and it was more than enough to feed my 9 guests. A little less than a quarter of the cake is left over. I made the cake on Saturday and wrapped it in plastic wrap and kept it in the fridge overnight. It looked beautiful and everyone thought it was delicious.

This cake was expensive, SO much work and it did not bake well. I followed every direction to the letter. After 60 minutes in the oven, it was still undercooked. Once finally browned, I took it out and let cool. Frosted. Cake layers are very undercooked and dense. Checked my oven temp with thermometer and it is correct. No idea what I did wrong, but this was an utter fail. Did not care for texture or the flavor.

I made this for Thanksgiving. It was delicious. I only had golden raisins and used those in place of currants. The only unsalted peanuts I could find were roasted in the shell. The peanut-banana combination gave this cake a wonderful southern flavor. I would definitely make this again, however it is labor intensive especially if one has to shell peanuts in addition to all the other prep work!

It intensifies their flavor.

I made this for my birthday party last year and devoured half of it shamelessly.

Delicious and very filling, a meal in itself. Not appropriate after dinner. Maybe a good breakfast cake served with a bitter coffee.

Anyone tried replacing the oil with browned butter?

We made this as-is except we only used 1/4c sugar in the cake and raisins for currants as we couldn’t find dried currants. the cake was still very very sweet but good.. like a very jazzy carrot cake vibe. Made for a birthday cake and it was well received by guests.

I've never made a cake with 3 layers. Won't having 3 pans full of batter in the oven (I have a 30") crowd and affect the temperature?

Too oily and sweet

With so many different varieties of sweet potato available can anyone recommend one variety over another?

I find so many reader comments, tips and tricks helpful…but honestly, why harp on the calorie counting? If you are concerned about the calories that’s all well and good, but anyone else who is concerned is just as capable of calculating them on their own. I would prefer to consume my NYT dessert recipes in blissful ignorance of the number of calories in each serving, thank you very much. The implicit shaming of people who want to eat deliciously sugary desserts in peace is a bit distasteful.

I made this for Easter! I used puréed dates instead of currants and blended it all well in a blender. (I don’t have a mixer) Very moist and everyone loved the flavors!

I would not make this again with the peanuts, but rather substitute them with walnuts — or omit them altogether. The peanuts were ‘sweaty’ and sent this otherwise delicious cake past the edge of (over-) indulgence.

Made a half batch. Used pecans instead of peanuts in cake. Used mostly cake flour and currants, supplemented with raisins and all-purpose flour. Reduced the sugar by 1/2 (used cane sugar)

It is an undertaking. But it is amazing. I wish I had tips on how to put the chopped peanuts on the sides. Mine is not photo beautiful, but I made it as a birthday cake for my partner and I think he will love it tomorrow!

If can’t add nuts due to allergies is still worth making as sounds so yummy? Would you recommend adding something to those who are allergic to nuts, thanks

I made this cake for Easter 2019. I made the 2-layer 8-inch version and it was more than enough to feed my 9 guests. A little less than a quarter of the cake is left over. I made the cake on Saturday and wrapped it in plastic wrap and kept it in the fridge overnight. It looked beautiful and everyone thought it was delicious.

This Cake is absolutely exquisite. A work of art. Like a culinary, velvety hug. The flavors are gorgeous and compliment each other flawlessly. The sweet potato and peanut are punctuated by a warm tropical accent from the banana and pineapple that brings to mind homemade sweet breads and comfort. The interior texture is like a divine pudding and not mushy. The cream cheese icing is flawless— cutting the bake perfectly. Don’t skip the roasted peanut garnish. Just wow. Thank you with gratitude.