Why You’ll Love This Recipe

Bumpy Cake is the ultimate indulgence for chocolate lovers. The tender chocolate cake serves as the perfect base for the rich vanilla buttercream bumps, while the smooth and glossy ganache elevates the cake to a whole new level of decadence. It’s a fun, nostalgic dessert with a whimsical look and a flavor that will take you back to fond memories of Midwest desserts. Whether you’re hosting a party or just looking to enjoy a treat, Bumpy Cake will definitely impress!

Ingredients

For the Cake:

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

For the Buttercream:

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate chips
1 tablespoon corn syrup (optional, for shine)

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

Directions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper to ensure easy removal.
Prepare the Cake:
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add Wet Ingredients:
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Incorporate Boiling Water:
Gradually stir in the boiling water until the batter becomes smooth. Note that the batter will be thin—this is normal.
Bake the Cake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Make the Buttercream:
While the cake cools, beat the softened butter until light and fluffy. Add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and thick.
Pipe the Buttercream:
Transfer the buttercream to a piping bag fitted with a large round tip. Pipe thick, evenly spaced rows (bumps) of buttercream across the top of the cooled cake.
Chill the Cake:
Place the cake in the freezer for 15-20 minutes to firm up the buttercream.
Make the Ganache:
Heat the heavy cream in a saucepan just until it simmers. Pour it over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until smooth and glossy. Stir in the corn syrup (if using) to enhance the shine.
Apply the Ganache:
Pour the ganache evenly over the cake, making sure to coat the buttercream bumps gently. Chill the cake until the ganache is set before slicing and serving.
Serve:
Once the ganache has set, slice the cake into squares or rectangles and serve.

Servings and Timing

Servings: This recipe yields 12 servings.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Variations

Flavor Twist: Add a teaspoon of espresso powder or a few tablespoons of chocolate chips to the batter for an extra burst of chocolate flavor.
Filling: Add a layer of raspberry jam, chocolate mousse, or peanut butter between the cake layers for a unique variation.
Alternative Ganache: For a richer ganache, use heavy cream and dark chocolate chips or a combination of dark and milk chocolate.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: This cake can be frozen for up to 1 month. Wrap the cake in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Reheating: If you prefer to warm the cake, microwave individual slices for 10-15 seconds.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day ahead and store it covered at room temperature. Just make sure to frost it the day of serving for the best texture.

Can I use a different kind of frosting?

If you prefer a different frosting, you can swap the buttercream for whipped cream or a chocolate frosting for an even richer treat.

How do I make the ganache smoother?

Make sure to stir the ganache well and let it rest for a couple of minutes before pouring it over the cake to ensure a smooth, glossy finish.

Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend in place of all-purpose flour. Be sure to check if your other ingredients (like baking powder and soda) are gluten-free.

Can I use milk instead of buttermilk?

Yes, you can substitute milk for buttermilk, though the cake may not have quite the same tang. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

Conclusion

Bumpy Cake is a fun, nostalgic dessert that combines moist chocolate cake, rich vanilla buttercream, and a glossy layer of ganache. It’s a dessert that looks as impressive as it tastes, making it perfect for birthdays, gatherings, or any time you want to indulge in something truly decadent. With its whimsical bumps and irresistible layers, Bumpy Cake is sure to become a favorite in your dessert repertoire!

Bumpy Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bumpy Cake is a nostalgic Midwest dessert featuring moist chocolate cake topped with thick vanilla buttercream bumps and covered in smooth chocolate ganache. It’s a whimsical, decadent treat that will impress at any celebration.

Author: Amy
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Prepare the Cake: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Incorporate Boiling Water: Gradually stir in the boiling water until the batter becomes smooth (it will be thin).
Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Make the Buttercream: Beat the softened butter until light and fluffy. Add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and thick.
Pipe the Buttercream: Transfer the buttercream to a piping bag fitted with a large round tip. Pipe thick, evenly spaced bumps of buttercream across the top of the cooled cake.
Chill the Cake: Place the cake in the freezer for 15-20 minutes to firm up the buttercream.
Make the Ganache: Heat the heavy cream in a saucepan just until it simmers. Pour it over the chocolate chips and let it sit for 2 minutes. Stir until smooth and glossy. Stir in the corn syrup (if using) for extra shine.
Apply the Ganache: Pour the ganache evenly over the cake, gently coating the buttercream bumps. Chill the cake until the ganache is set.
Serve: Once set, slice the cake into squares or rectangles and serve.