Bumpy Cake

Bumpy Cake is a decadent dessert featuring a rich chocolate cake, piped rows of fluffy vanilla buttercream, and a glossy fudge icing that cascades over the top to create the signature “bumps.” This old-fashioned favorite delivers a perfect balance of moist cake, creamy filling, and fudgy topping, making it a show-stopping treat for any celebration.

Why You’ll Love This Recipe

• Three delicious layers of flavor and texture in one cake.
• The “bumpy” design is both nostalgic and visually impressive.
• Perfect for birthdays, holidays, or when you want a bakery-quality dessert at home.
• The combination of chocolate and vanilla makes it universally loved.
• Can be made ahead and stored for easy serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup hot water or coffee

For the Vanilla Buttercream:

• 1/2 cup unsalted butter, softened
• 1/4 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:

• 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

Directions

1. Prepare the cake: Preheat oven to 350°F and grease a 9×13-inch baking pan. In a medium bowl, whisk flour, baking soda, salt, and cocoa powder.
2. In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes). Beat in eggs one at a time, then vanilla.
3. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Stir in hot water or coffee until smooth (batter will be thin).
4. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely in the pan.
5. Make the buttercream: Beat butter and shortening until smooth. Gradually add powdered sugar. Mix in vanilla, salt, and just enough cream to form a thick, pipeable frosting.
6. Transfer buttercream to a piping bag with a large round tip. Pipe long, even rows of frosting across the cooled cake, leaving about 1 inch between each row. Chill cake for 30 minutes.
7. Make the fudge icing: In a saucepan, combine cream, sugar, butter, cocoa powder, and salt. Stir over medium heat until it comes to a gentle boil and thickens slightly (4–5 minutes). Remove from heat and stir in vanilla.
8. Let icing cool slightly so it’s pourable but not hot enough to melt the buttercream. Pour evenly over the cake, letting it flow over the bumps. Tilt pan gently to coat.
9. Chill until the icing is set. Slice and serve.

Servings and timing

• Servings: 12–16 slices
• Prep time: 30 minutes
• Cook time: 35 minutes
• Cooling/Chilling time: 1 hour 15 minutes
• Total time: 2 hours 20 minutes

Variations

• Use coffee instead of hot water for a richer chocolate flavor.
• Swap vanilla buttercream for flavored versions like almond or orange.
• Add a thin layer of fruit jam under the buttercream for extra sweetness.
• Make mini versions in cupcake form for individual servings.
• Use dark cocoa powder for a more intense chocolate cake.

Storage/Reheating

• Store covered in the refrigerator for up to 5 days.
• For best flavor, bring to room temperature before serving.
• Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator overnight.

FAQs

What makes Bumpy Cake unique?

The signature piped buttercream “bumps” under a layer of fudge icing give the cake its name and texture.

Can I use a boxed cake mix?

Yes, but making the cake from scratch gives a richer flavor and texture.

Why is my fudge icing too runny?

It may not have cooked long enough; simmer until slightly thickened before cooling and pouring.

Can I make this cake in advance?

Yes, it actually tastes better the next day after the flavors meld.

Do I have to use shortening in the buttercream?

Shortening helps the frosting hold its shape, but you can use all butter if preferred.

Can I make it without a piping bag?

Yes, you can spoon the buttercream into lines, though piping gives a cleaner look.

How do I keep the buttercream from melting when pouring the fudge?

Let the fudge icing cool until just warm before pouring over the cake.

Can I use milk instead of cream in the icing?

Yes, but the fudge will be slightly less rich.

Can I add nuts to the fudge topping?

Absolutely — chopped pecans or walnuts make a nice addition.

Is Bumpy Cake served cold or at room temperature?

It’s best served slightly chilled so the frosting holds its shape.

Conclusion

Bumpy Cake is a nostalgic, bakery-style dessert that combines rich chocolate cake, creamy vanilla buttercream, and smooth fudge icing in one indulgent bite. Whether you’re making it for a celebration or simply to satisfy a chocolate craving, its iconic look and delicious flavor will make it a standout on any dessert table.

Bumpy Cake

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• Author: Ezabella
• Total Time: 2 hours 20 minutes
• Yield: 12–16 slices
• Diet: Vegetarian

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Description

A nostalgic layered dessert featuring moist chocolate cake topped with piped vanilla buttercream ‘bumps’ and coated in rich, glossy fudge icing for a bakery-quality treat.

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Ingredients

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

2 teaspoons vanilla extract

1 cup buttermilk

1 cup hot water or coffee

Vanilla Buttercream:

1/2 cup unsalted butter, softened

1/4 cup vegetable shortening

3 cups powdered sugar, sifted

2–3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

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

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Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking pan. Whisk together flour, baking soda, salt, and cocoa powder.
2. In a large bowl, beat butter and sugar until light and fluffy, 3–4 minutes. Add eggs one at a time, then vanilla.
3. Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Stir in hot water or coffee until smooth.
4. Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
5. For buttercream, beat butter and shortening until smooth. Gradually add powdered sugar, then vanilla, salt, and cream until thick and pipeable.
6. Pipe long rows of buttercream across the cooled cake, leaving 1-inch gaps. Chill 30 minutes.
7. For fudge icing, combine cream, sugar, butter, cocoa powder, and salt in a saucepan. Heat over medium until gently boiling and slightly thickened, 4–5 minutes. Remove from heat and stir in vanilla.
8. Cool icing until pourable but not hot. Pour over cake, letting it cascade over the bumps. Chill until set.

Notes

• Using coffee instead of water deepens the chocolate flavor.
• Ensure fudge icing is only warm to prevent melting the buttercream.
• Can make cake a day ahead; flavors improve overnight.
• For a twist, spread a thin jam layer under the buttercream.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/16 of cake)
• Calories: 420
• Sugar: 46g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 70mg