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Bumpy Cake

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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.

Ingredients

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 (for buttercream)

2 cups powdered sugar (for buttercream)

2 tablespoons heavy cream (for buttercream)

1 teaspoon vanilla extract (for buttercream)

Pinch of salt (for buttercream)

1 cup heavy cream (for ganache)

8 ounces semi-sweet chocolate chips (for ganache)

1 tablespoon corn syrup (optional, for shine)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. Prepare the Cake: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Add Wet Ingredients: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Incorporate Boiling Water: Gradually stir in the boiling water until the batter becomes smooth (it will be thin).
  5. 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.
  6. 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.
  7. 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.
  8. Chill the Cake: Place the cake in the freezer for 15-20 minutes to firm up the buttercream.
  9. 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.
  10. Apply the Ganache: Pour the ganache evenly over the cake, gently coating the buttercream bumps. Chill the cake until the ganache is set.
  11. Serve: Once set, slice the cake into squares or rectangles and serve.

Notes

For a flavor twist, add a teaspoon of espresso powder to the batter for a deeper chocolate taste.

Try using milk chocolate ganache for a sweeter option.

If you prefer a different frosting, swap the buttercream for whipped cream or chocolate frosting.

Nutrition

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