Bumpy Cake is a chocolate cake that is topped with ribbons of vanilla buttercream and covered in chocolate ganache. The cake gets its name from the “bumps” that are created by the frosting when it is spread on top of the cake.
Bumpy Cake
Bumpy Cake is a classic dessert that originated in Detroit, Michigan. It is a rich Devil’s Food cake that is topped with a rich, buttery vanilla frosting and covered in a thick layer of chocolate ganache. The cake gets its name from the “bumps” that are created by the frosting when it is spread on top of the cake.
Bumpy Cake was created by the Sanders Candy Company, which was known for its delicious chocolates and desserts. Rumor has it that the company’s founder, Fred Sanders, ran out of vanilla frosting one day, so he piped on what he had and poured chocolate ganache on top to cover the cake, creating the bumps you see. The cake turned out to be a hit, and it’s still sold to this day! I don’t know if this is true, but it’s a good story!
Special Tools You May Need
Beyond the obvious, a 9×13, a stand mixer etc, there are a few tools that will help make the process easier!
- A piping bag. And if you have a large round piping tip, even better! But just a bag will do because you can snip off the end of the bag, creating a round opening. If you don’t have piping bags, you can do this with a zip-top bag as well!
- An offset spatula. This isn’t totally necessary, but it always makes spreading that chocolate fudge frosting easier. If you don’t have one I highly recommend picking one up.
- A whisk. This isn’t really “special”, but it really helps make that chocolate ganache icing you pour on top smooth!
Ingredients:
There are three separate parts to this cake: the cake itself, the white frosting for the “bumps”, and the chocolate ganache on top! For the full recipe and ingredients head down to the bottom of this post for the recipe card!
Cake:
- Dry Ingredients: All-purpose flour, baking powder, and baking soda
- Granulated sugar
- Unsweetened cocoa powder. You can use Dutch process cocoa powder, or dark cocoa powder if you prefer, but I use just regular unsweetened like Hershey’s.
- Eggs. I use large eggs in all my baking recipes.
- Buttermilk. Buttermilk adds tenderness to the crumb of this cake. If you don’t have buttermilk on-hand here’s how to make your own buttermilk at home!
- Canola Oil. You can also use vegetable, or any light colored and mild flavored oil.
- Vanilla extract
- Brewed coffee. You can use freshly brewed or even instant coffee. The coffee adds liquid as well as intensifying the chocolate flavor! It’s a secret ingredient!
Vanilla Frosting:
- Butter. You can use either salted or unsalted butter in this frosting recipe.
- Powdered sugar. I like to sift or whisk my powdered sugar to make sure your frosting has no lumps!
- Milk. You can use 2% or whole milk.
- Vanilla extract
Chocolate Icing:
- Butter. Again here you can use either salted or unsalted butter.
- Dutch process cocoa powder. I like to use a dark or Dutch process cocoa in my ganache because it really deepens the flavor as well as keeping in-line with the original Bumpy Cake that we are replicating, but you can use whatever cocoa powder you have in your pantry.
- Heavy whipping cream. This is an integral ingredient in making ganache, no subbing in milk or half and half!
- Light corn syrup. The addition of corn syrup in the ganache adds shine and smoothness, plus a subtle sweetness.
- Sifted powdered sugar. Sifting or whisking ensures no lumps!
How to Make This Bumpy Cake Recipe:
Bake the Cake: The cake itself is a fairly simple recipe. You will bake it in a 9×13 baking dish at 350°F. Allow the cake to cool completely and if it domed while baking (it usually does a bit) use a serrated knife to level the cake slightly so it’s flat. A flat cake is essential for this Bumpy Cake!
Vanilla Frosting: You can make the frosting while the cake is cooling, or anytime before. It’s a fairly simple buttercream, but is made thicker to pipe a nice circular tube and stiff enough to hold up under the layer of ganache.
How To Pipe the Bumps: Place the frosting in a piping bag with a 1- inch round tip, or simply snip the bottom of the bag with scissors. Pipe the frosting into long tubes width-wise across the cake about 1 inch apart. Place the cake in the freezer while you prepare the chocolate icing.
Chocolate Icing: You will need a medium saucepan for this and simply melt together the butter, cocoa powder, heavy cream, and corn syrup. Once it comes to a boil you will cook it and whisk continuously for 2 minutes. This step is important because cooking the icing will ensure the consistency you need. The whisk in the sifted powdered sugar and continue to to cook the icing for 4 – 5 minutes until it’s glossy and smooth. This step ensures the consistency you need.
Remove it from the heat and allow it to cool for 10 – 15 minutes. It will still be a little warm but not hot. You need to be able to pour/spread it, but not too warm that it will melt the vanilla icing bumps!
Finally remove the cake from the freezer and spread the chocolate icing on top, coating the vanilla bumps first, and then carefully over the remaining cake, spreading it gently if needed, careful not to disturb the vanilla frosting. Allow the chocolate icing to set before serving.
Tips To Success:
- Use high-quality cocoa powder: The chocolate flavor is the star of Bumpy Cake, so it’s important to use a high-quality cocoa powder for the best flavor. I recommend using Dutch process cocoa powder, or even Hershey’s Dark cocoa powder.
- Make sure the cake is completely cooled before adding the vanilla frosting: If the cake is still warm, the frosting will melt and lose the round tubes of icing you want to achieve the bumps. Chilling the cake before adding the ganache ensures that the buttercream bumps hold their shape when you spread on the warm chocolate icing. And since the cake is chilled too it will help the chocolate to set up quicker.
- Use a warm knife to cut the cake: This will help create clean slices and prevent the cake. You don’t have to do this, but a knife run under hot water will slice through easier. Just dry off the water and wipe it off in between each slice.
Does Bumpy Cake need to be refrigerated?
Bumpy Cake is traditionally served chilled. You absolutely don’t have to chill it, but for authenticity, it’s recommended. I actually don’t prefer chilled cake, so I keep mine at room temperature and it’s totally fine, but that’s just me!
Love Chocolate Cake? Here Are A Few More Recipes To Try:
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Bumpy Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: serves 12 1x
- Category: Cake
- Method: Oven/Stove Top
- Cuisine: Dessert
Description
This recipe is a take on a classic midwestern cake. Rich Devil’s food cake is topped with ribbons of vanilla frosting a fudgy chocolate ganache, leaving a bumpy exterior!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup brewed coffee
Vanilla Frosting:
- 3/4 cup butter, room temperature
- 5 cups powdered sugar
- 1 – 2 tablespoons milk
- 1 teaspoon vanilla extract
Chocolate Icing:
- 3/4 cup butter
- 3/4 cup Dutch process cocoa powder
- 3/4 cup heavy whipping cream
- 3 tablespoons light corn syrup
- 5 1/2 cups powdered sugar, sifted
Instructions
- Cake: Preheat the oven to 350° F. Coat a 9×13 inch baking pan nonstick spray, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, add in the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix together on low speed until combined.
- With the mixer still on low add in the eggs, buttermilk, oil, and vanilla, mixing until just combined, scraping the sides of the bowl as necessary. Slowly stream in the coffee and mix until smooth and combined.
- Pour the cake batter into the prepared pan and bake for 25 – 30 minutes, until the center is set and a toothpick inserted in the center comes out clean.
- Place the cake pan on a wire cooling rack and allow it to cool completely. Level the top of the cake with a serrated knife, if it domes when it bakes, so the top is flat.
- Vanilla Frosting: In the bowl of your stand mixer fitted with the paddle attachment mix the butter until smooth on medium speed. Add in the powdered sugar and 1 tablespoon of milk and continue mixing for 2 minutes until creamy, scraping the sides of the bowl as necessary, adding more milk if the frosting is too stiff.
- Place the frosting in a piping bag with a 1- inch round tip, or simply snip the bottom of the bag with scissors. Pipe the frosting into long tubes width-wise across the cake about 1 inch apart. Place the cake in the freezer while you prepare the chocolate icing.
- Chocolate Icing: In a medium saucepan over medium-low heat, melt together the butter, cocoa powder, heavy cream, and corn syrup. Bring the mixture to a boil and whisking constantly boil for 2 minutes. Slowly add in the powdered sugar, continuing to whisk until combined. Continue to cook and whisk for 4 – 5 minutes until the mixture is smooth and glossy. Remove from the heat.
- Transfer the icing into a glass bowl and allow it to cool for 10 – 15 minutes, whisking frequently, until it is warm, but not hot.
- Remove the cake from the freezer and pour the chocolate icing on top, coating the vanilla frosting first, and then carefully filling in the rest of the top of the cake, spreading it gently if needed, careful not to disturb the vanilla frosting. All the chocolate icing to set before serving.
Notes
Store cake at room temperature for up to 3 days.
Freeze cake airtight for up to 2 months for best freshness. Allow the cake to thaw in the refrigerator or at room temperature.
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