Bumpy 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 CakeSpecial Tools You May NeedIngredients:How to Make This Bumpy Cake Recipe:Tips To Success:Does Bumpy Cake need to be refrigerated?Love Chocolate Cake? Here Are A Few More Recipes To Try:Get the Recipe

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:

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:

Ridiculous Chocolate Cake Sunday Chocolate Cake Chocolate Pound Cake Perfect Chocolate Layer Cake

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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

Freeze cake airtight for up to 2 months for best freshness. Allow the cake to thaw in the refrigerator or at room temperature.