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Bumpy Cake

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This classic Bumpy Cake is a nostalgic Midwest dessert featuring moist chocolate cake topped with thick vanilla buttercream bumps and a smooth, glossy layer of chocolate ganache. It’s a rich and whimsical treat perfect for birthdays, gatherings, or chocolate lovers.

Ingredients

Units Scale
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 1 cup heavy cream (for ganache)
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon corn syrup (optional, for shine)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
  4. Gradually stir in the boiling water until batter is smooth. Batter will be thin.
  5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool completely in the pan.
  6. While the cake cools, prepare the buttercream. Beat softened butter until light and fluffy. Add powdered sugar, heavy cream, vanilla, and salt. Beat until smooth and thick.
  7. Transfer buttercream to a piping bag fitted with a large round tip. Pipe thick, evenly spaced rows (bumps) across the top of the cooled cake.
  8. Place the cake in the freezer for 15–20 minutes to firm up the buttercream.
  9. For the ganache, heat the heavy cream just to a simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Stir in corn syrup if using.
  10. Pour ganache evenly over the cake, making sure to coat the buttercream bumps gently. Chill until ganache is set before slicing and serving.

Notes

  • For neater slices, chill the cake fully before cutting.
  • Corn syrup in the ganache is optional but enhances the glossy finish.
  • Use a serrated knife or a warm knife for clean cuts through the ganache and buttercream layers.
  • This cake stores well in the refrigerator for up to 4 days.

Nutrition

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