Imagine indulging in a chocolate cake like no other! Bumpy Cake is a divine chocolate masterpiece, layered generously with thick stripes of fluffy vanilla buttercream and then lovingly draped in a shiny fudge icing. This Midwestern classic is not just cake; it’s an experience!

Those charmingly textured “bumps” are more than just a pretty design; they create delightful pockets of sweet cream in every bite, delivering a combination of flavors and textures that go beyond traditional cakes. The rich fudge topping sets into a soft shell, creating a beautiful contrast with the creamy buttercream and moist cake beneath. Each forkful is a harmonious blend of creamy, cakey, and intensely chocolaty bliss. What’s not to love?

What is Bumpy Cake?

Bumpy Cake is a delectable chocolate dessert drizzled with rich fudge icing and adorned with whimsical stripes of vanilla buttercream. The story goes that over a century ago, Fred Sanders, the founder of Sanders Confectionery, found himself out of buttercream while preparing a devil’s food cake. In a moment of culinary creativity, he piped thick lines of buttercream over the cake’s surface and generously coated it in fudge. The result was an instant classic featuring sweet vanilla bumps under glossy chocolate—a recipe that has stood the test of time.

Key Ingredients

For the Chocolate Cake:

• All-Purpose Flour: Accurate measurement is key. Use a kitchen scale or spoon the flour into a cup and level it off with a knife.
• Baking Soda: Ensure it’s fresh for optimal rising; test it by adding a pinch to vinegar—if it bubbles, you’re all set!
• Unsweetened Cocoa Powder: Stick to natural cocoa for that deep, traditional chocolate flavor.
• Granulated Sugar: It not only sweetens but also keeps the cake moist and tender, so don’t reduce the amount.
• Unsalted Butter: Use softened butter for easy mixing; if you forget to take it out ahead of time, just microwave it—5 to 10 seconds will do.
• Eggs: Ideally at room temperature for better mixing; if needed, let them sit in warm water for about 5-10 minutes.
• Vanilla Extract: Essential for adding a warm, sweet flavor that complements the chocolate perfectly.
• Buttermilk: This adds moisture and a slight tang. If you don’t have any, mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for about 5 minutes.
• Hot Water or Coffee: Both work well; coffee enhances the chocolate flavor beautifully. Just ensure it’s hot to help dissolve any lumps in the batter.

For the Vanilla Buttercream:

• Unsalted Butter: Softened butter helps create a smooth and creamy base.
• Vegetable Shortening: This helps the frosting hold its shape, crucial for piping those iconic “bumps.”
• Powdered Sugar: Sifted sugar gives a light, lump-free texture.
• Heavy Cream or Milk: Adjust to get the frosting to a nice, thick, pipeable consistency.

For the Fudge Icing:

• Heavy Cream: Ensures your icing is rich and smooth.
• Granulated Sugar: Make sure to dissolve it completely while heating with the cream and butter for best results.
• Unsalted Butter: Cut it into small pieces to melt evenly with sugar and cream, creating a luscious texture.
• Unsweetened Cocoa Powder: Use high-quality cocoa for bold flavor and deep color.

How to Make Bumpy Cake

Don’t let the bumps and layers intimidate you! This cake is simpler to whip up than it may seem.

Instructions:

1. Combine dry ingredients: In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and a pinch of salt.
2. Cream the butter: In another bowl, beat together softened butter and sugar until smooth. Add in eggs and vanilla, mixing well.
3. Combine wet and dry ingredients: Gradually add the dry mixture and buttermilk to the butter mixture, alternating until everything is well combined. Mix in the hot water until smooth.
4. Pour and bake: Transfer the batter into a greased 9×13-inch pan and bake at 350°F (175°C) for about 30-35 minutes. Let it cool completely.
5. Prepare the Vanilla Buttercream: Beat together the butter and shortening until creamy. Gradually add sifted powdered sugar, followed by vanilla, salt, and just enough cream until it reaches a thick, pipeable consistency.
6. Pipe the frosting: Using a piping bag fitted with a large round tip, pipe long, even bumps across the top of the cooled cake. Refrigerate the cake for about 30 minutes to firm it up.
7. Make the Fudge Icing: Over medium heat, combine heavy cream, sugar, butter, cocoa powder, and salt in a saucepan. Stir until thick, then remove from heat and mix in the vanilla. Allow it to cool slightly.
8. Pour the fudge: Slowly pour the cooled fudge over the cake, letting it glide over the buttercream bumps. Gently tilt the pan to cover the cake evenly without moving the bumps. Refrigerate until the icing is set.
9. Serve: Slice the cake using a hot knife for smooth edges, serve, and enjoy!

Tips and Tricks

Elevate your Bumpy Cake experience with these handy tips:

• Measure the flour properly: Spoon the flour into the measuring cup, then level it off. Avoid scooping directly from the bag to prevent a dry cake.
• No buttermilk? No worries: Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and allow it to sit until curdled.
• Use coffee instead of hot water: It won’t add coffee flavor, only enhance the chocolate richness.
• Chill the cake post-baking: Once cooled, pop it in the fridge before frosting to maintain the structure of your buttercream.
• Let the fudge cool: Before pouring it over the bumps, let it cool slightly to prevent melting the frosting.
• No piping bag? No problem: Use a zip-top bag and snip a corner for easy piping.
• Experiment with flavors: This bumpy technique works beautifully with other cake flavors like vanilla, caramel, red velvet, or even carrot cake.

How to Store Bumpy Cake

To Store: Keep the cake in an airtight container. It stays fresh at room temperature for 4-5 days and in the fridge for up to a week.

To Freeze: Wrap the entire cake or slices tightly in plastic wrap and foil. It can be frozen for 2-3 months. Just allow it to return to room temperature before serving.