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Bumpy Cake

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Bumpy Cake is a nostalgic, indulgent chocolate dessert featuring moist chocolate cake, piped rows of vanilla buttercream, and a soft-set fudge icing. Each slice delivers layers of creamy, rich, and cakey textures, making it a show-stopping treat for any occasion.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes (includes chilling)
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the chocolate cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup hot water or hot coffee
  • For the vanilla buttercream:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 3 cups powdered sugar, sifted
  • 2 to 3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the fudge icing:
  • 3/4 cup heavy cream
  • 1 1/2 cups granulated sugar
  • 6 tablespoons unsalted butter
  • 6 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Whisk flour, baking soda, salt, and cocoa powder in a medium bowl.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, then vanilla.
  4. Add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Stir in hot water or coffee until smooth (batter will be thin).
  5. Pour into prepared pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely in the pan.
  6. Make the buttercream: Beat butter and shortening until creamy. Gradually add powdered sugar. Mix in vanilla, salt, and cream until thick and pipeable.
  7. Transfer buttercream to a piping bag and pipe long rows across the cooled cake, leaving 1-inch gaps. Chill for 30 minutes.
  8. Make the fudge icing: In a saucepan, heat cream, sugar, butter, cocoa, and salt over medium heat. Stir constantly until it boils and thickens slightly, about 4–5 minutes. Remove from heat and stir in vanilla.
  9. Let icing cool slightly, then pour over the chilled cake, allowing it to flow over the buttercream. Tilt pan gently to spread.
  10. Chill until icing is set. Slice and serve.

Notes

  • Use hot coffee instead of water for deeper chocolate flavor.
  • Substitute chocolate buttercream for vanilla if preferred.
  • Add 1 tsp espresso powder to fudge icing for mocha notes.
  • Space buttercream rows farther apart for a lighter version.
  • Use a piping bag or zip-top bag for buttercream application.

Nutrition

Find it online: https://savorymomskitchen.com/bumpy-cake/