Bumpy Cake is a decadent chocolate dessert that combines moist cake, creamy vanilla buttercream bumps, and a glossy layer of rich fudge icing. I love how each bite melts together into a perfect mix of creamy, fudgy, and cakey goodness. It’s nostalgic, indulgent, and surprisingly simple to make from scratch.
Why You’ll Love This Recipe
I love this Bumpy Cake because it’s a beautiful balance of textures and flavors. The deep chocolate flavor of the cake pairs perfectly with the sweet vanilla buttercream and silky fudge icing. The “bumps” not only look fun but also make each slice extra special. It’s the kind of dessert that always impresses guests yet feels cozy and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup hot water or coffee
For the Vanilla Buttercream:
½ cup unsalted butter, softened
¼ cup vegetable shortening
3 cups powdered sugar, sifted
2–3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
For the Fudge Icing:
¾ cup heavy cream
1 ½ cups granulated sugar
6 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
Pinch of salt
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan.
I whisk together the flour, baking soda, salt, and cocoa powder in a medium bowl.
In another large bowl, I beat the butter and sugar until light and fluffy, about 3–4 minutes. I then add the eggs one at a time, followed by vanilla extract.
I mix the dry ingredients and buttermilk alternately into the butter mixture, beginning and ending with the dry ingredients. I stir in the hot coffee last until the batter is smooth.
I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. I let it cool completely in the pan.
To make the buttercream, I beat the butter and shortening together until smooth. I gradually add the powdered sugar, then mix in vanilla, salt, and just enough cream to create a thick, pipeable frosting.
I transfer the frosting to a piping bag fitted with a large round tip and pipe long, even bumps across the cooled cake. Then I chill it in the fridge for 30 minutes.
To make the fudge icing, I heat the cream, sugar, butter, cocoa powder, and salt in a saucepan over medium heat. I stir constantly until it thickens slightly, about 4–5 minutes, then remove it from the heat and stir in the vanilla extract.
I let the icing cool until it’s still pourable but not hot enough to melt the buttercream. Then I pour it over the cake, tilting the pan gently to coat evenly. After chilling until the icing is set, the cake is ready to slice and serve.
Servings and Timing
This Bumpy Cake recipe makes about 15 servings. It takes around 30 minutes to prepare, 35 minutes to bake, and about 1 hour to chill before serving. Each serving contains roughly 626 calories.
Variations
I sometimes switch things up by using red velvet or vanilla cake as the base instead of chocolate. When I want a lighter version, I replace the buttercream with whipped cream or use almond extract instead of vanilla for a more delicate flavor. I also love adding a pinch of espresso powder to the fudge icing for extra depth.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. When freezing, I wrap each slice tightly in plastic wrap and then foil to prevent freezer burn. Before serving, I let it thaw at room temperature for about an hour. This keeps the texture soft and the icing perfectly smooth.
FAQs
What makes Bumpy Cake unique?
What sets it apart is the thick, piped vanilla buttercream that creates the “bumps” under the fudge icing. It gives every slice a mix of creamy and fudgy textures you don’t get from a regular frosted cake.
Can I make Bumpy Cake ahead of time?
Yes, I often bake the cake a day in advance. I store it covered in the fridge and pour the fudge icing just before serving so it looks and tastes freshly made.
Can I use Dutch-processed cocoa powder instead of natural cocoa?
I prefer natural cocoa powder because it gives a classic, slightly tangy chocolate flavor. Dutch-processed cocoa will work, but it’ll make the cake a bit darker and richer.
My fudge icing seems too thick. What should I do?
If the icing gets too thick, I stir in a tablespoon of warm cream at a time until it reaches a pourable consistency. I also make sure to pour it while it’s still warm, not cold.
Can I make this cake without buttermilk?
Yes, I often make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes before using.
Conclusion
Bumpy Cake is a delightful blend of creamy vanilla, moist chocolate, and silky fudge — a dessert that feels both comforting and impressive. I love making it for celebrations or just to satisfy my chocolate cravings. Every slice reminds me why this classic recipe has been cherished for over a century: it’s pure, indulgent joy in every bite.
Bumpy Cake is a decadent chocolate dessert that combines moist cake, creamy vanilla buttercream bumps, and a glossy layer of rich fudge icing. The “bumps” give each slice an extra special texture and whimsy.
Ingredients
For the Chocolate Cake:
1 ¾ cups all‑purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup hot water or hot coffee
For the Vanilla Buttercream:
½ cup unsalted butter, softened
¼ cup vegetable shortening
3 cups powdered sugar (sifted)
2‑3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
For the Fudge Icing:
¾ cup heavy cream
1½ cups granulated sugar
6 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
Pinch of salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 °F (175 °C) and grease a 9×13‑inch baking pan.
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
In a large bowl, beat the butter and sugar until light and fluffy (~3‑4 minutes). Then add the eggs one at a time, followed by the vanilla extract.
Alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Then stir in the hot coffee or water until the batter is smooth.
Pour the batter into the prepared pan and bake for 30‑35 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
To make the buttercream, beat together butter and shortening until smooth. Gradually add powdered sugar, then mix in vanilla, salt, and enough cream/milk to achieve a thick, pipe‑able frosting.
Transfer buttercream into a piping bag fitted with a large round tip. Pipe long, even “bumps” (rows) across the cooled cake. Chill the cake in the fridge for ~30 minutes to set the buttercream.
For the fudge icing, heat heavy cream, sugar, butter, cocoa powder and salt in a saucepan over medium heat. Stir constantly until the mixture thickens slightly (about 4‑5 minutes). Remove from heat and stir in vanilla extract.
Let the icing cool slightly until still pourable but not too hot. Pour evenly over the chilled cake (with bumps), tilting the pan gently to cover. Chill until icing sets, then slice and serve.
Notes
You can finish by piping the buttercream bumps while the cake is cold, then chill so they hold shape before pouring the icing.
If your fudge icing is too thick, stir in a tablespoon of warm cream/milk until tame pour‑consistency.
For variation, you can swap the cake base for red velvet or vanilla; or add a touch of espresso powder to deepen the chocolate flavor.
The original “Bumpy Cake” was created by Sanders in Detroit in the early 1900s—designing the iconic buttercream ridges covered in chocolate ganache. :contentReference[oaicite:1]{index=1}
