Hummingbird IPA Cake with Caramel Buttercream Recipe

This Hummingbird IPA Cake with Caramel Buttercream recipe is a moist and spiced recipe, which is made with mashed banana and IPA beer. It’s a boozy twist on a Southern classic, ready in about 3.5 hours (including cooling and chilling).

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Hummingbird IPA Cake Ingredients

A boozy twist on a Southern classic.

For the Caramel Buttercream Frosting:

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream, at room temperature
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon poppy seeds, lightly toasted and cooled
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

For the Hummingbird IPA Cake:

• Unsalted butter, for greasing the pans
• 2 ½ cups all-purpose flour, plus more for pan
• 1 ¼ teaspoons ground cinnamon
• ¾ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup sweetened shredded coconut
• ⅔ cup finely chopped walnuts
• 1 cup mashed ripe banana (from about 3 medium bananas)
• ⅔ cup canola oil
• ⅔ cup granulated sugar
• ⅔ cup packed dark brown sugar
• 1 ¼ teaspoons vanilla extract
• 2 large eggs
• One 12-ounce bottle IPA

How To Make Hummingbird IPA Cake

Crafting a cake with character.

1. Make the Caramel Sauce: Combine the granulated sugar and ¼ cup of water in a small saucepan. Bring to a boil and cook, swirling the pan occasionally (do not stir), until the syrup turns a deep amber color. Carefully remove from the heat and slowly pour in the heavy cream—it will bubble vigorously. Once it subsides, stir until the caramel is fully dissolved. Refrigerate this sauce until chilled, for at least 1 hour.
2. Prep the Oven and Pans: Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and flour the paper.
3. Combine Cake Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the shredded coconut and walnuts.
4. Mix Wet Ingredients: In a separate bowl, whisk together the mashed banana, oil, both sugars, vanilla, eggs, and the entire bottle of IPA until smooth.
5. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix.
6. Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in their pans for 30 minutes before inverting them onto a wire rack. Peel off the parchment paper and allow them to cool completely.
8. Make the Caramel Buttercream: Beat the softened butter with an electric mixer until light and creamy, about 3 minutes. Add the confectioners’ sugar, toasted poppy seeds, vanilla, and salt and beat until combined.
9. Finish the Buttercream: Retrieve the chilled caramel sauce (let it sit at room temperature for 20 minutes if it’s too firm) and add it to the butter mixture. Beat until the frosting is light and fluffy, about 3 more minutes.
10. Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top. Cover the top and sides of the cake with the remaining frosting.
11. Chill to Set: Refrigerate for at least 30 minutes to allow the frosting to set before slicing and serving.

Recipe Tips

• How do I make the caramel without it burning? Do not walk away! When the sugar and water are cooking (Step 1), swirl the pan but do not stir, as this can cause it to crystallize. The moment it turns a deep amber (like a copper penny), pull it from the heat. It will go from perfect to burnt in seconds.
• Why do I add the cream to the caramel off the heat? This is a critical safety step. The hot sugar (at 350°F+) will cause the room-temperature cream to bubble and splatter violently. Pouring it slowly and off the heat prevents burns and stops the sugar from seizing.
• Can I use a different beer? An IPA (India Pale Ale) adds a specific hoppy, floral, and slightly bitter note that cuts the sweetness of the cake. If you don’t have one, a brown ale or a rich stout would also be delicious but will create a different flavor profile.
• How do I keep the cake moist? This cake has many “moist-makers”: banana, oil, and buttermilk (from the frosting). The other key is to not overmix the batter. Once you combine the wet and dry ingredients, mix only until the flour disappears.

What To Serve With Hummingbird IPA Cake

This is a very complex and flavorful cake that is a true centerpiece. It pairs best with:

• A glass of the same IPA used in the recipe
• A strong, hot cup of black coffee or an espresso
• A small scoop of vanilla bean ice cream

How To Store Hummingbird IPA Cake

• Refrigerate: Because the frosting is made with butter and heavy cream, this cake must be stored in the refrigerator. Keep it in a cake dome or airtight container for up to 4 days.
• Serve: This cake tastes much better at room temperature. Let it sit out for 1-2 hours before serving to allow the butter in the cake and frosting to soften.

Hummingbird IPA Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~510 kcal
• Total Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 70mg
• Sodium: 310mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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