Easy Bumpy Cake Recipe

• 1/2 cup brewed coffee
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 2 large eggs
• 1-3/4 cup granulated sugar
• 2 cups all purpose flour

• 6 tablespoons butter, softened
• pinch salt
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons half and half

• 1/2 cup buttermilk
• 2 tablespoons corn syrup
• 8 tablespoons unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• pinch salt
• 4 cups powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla

Storage and Freezing

And leftover Bumpy Cake should be kept in an airtight container in your refrigerator. It can be eaten cold, and a lot of people actually prefer it that way. 

Bumpy Cake freezes well. Put it in a freezer safe container and it will be good in your freezer for about 4 months. You can thaw out overnight in your fridge. But some people like to eat Bumpy Cake straight out of the freezer!

Notes, Tips and FAQs

• IS IT REALLY NECESSARY TO FREEZE BUMPY CAKE WHILE MAKING IT? – Yes, it really is. This cake is A LOT easier to make if you can freeze the layers while assembling it. It does take some time, but you may have a mess on your hands if you don’t. 
• DO YOU HAVE TO MAKE BUMPY CAKE WITH CHOCOLATE CAKE? – The version of this recipe we have published is as close to the original as we could get. But if you want to improvise a bit, go for it! You can use whatever cake recipe you’d like for the base layer. Or even use a cake mix to expedite and simplify the recipe if you’d like. 
• DON’T OVERMIX – To avoid a dry, dense cake mix the wet ingredients and the dry ingredients until just incorporated. 
• HOW DO YOU KNOW WHEN YOUR CAKE IS DONE? – The best way to confirm doneness of a cake is stick a toothpick or a cake tester in the center of the cake. If it comes out clean, it’s done. 
• WHAT IF I DON’T HAVE A PIPING BAG? – If you are in a pinch and don’t have a piping bag for your buttercream, you can just use a ziplock baggie and cut off the corners!

We hope you enjoy this Bumpy Cake Recipe! Let us know how it turns out in the comments section!

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Bumpy Cake

Course Dessert

Servings 24 slices

This Bumpy Cake is a classic, iconic Michigan dessert that's been around for over 100 years! Rich, chocolate cake is topped with streaks of buttercream and then layered with a fudge icing!

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Ingredients

  

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CAKE INGREDIENTS

• 1/2 cup brewed coffee
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1 cup buttermilk room temperature
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 2 large eggs
• 1-3/4 cup granulated sugar
• 2 cups all purpose flour

BUTTERCREAM INGREDIENTS

• 6 tablespoons butter softened
• pinch salt
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons half and half

FUDGE GLAZE INGREDIENTS

• 1/2 cup buttermilk
• 2 tablespoons corn syrup
• 8 tablespoons unsalted butter softened
• 1/2 cup unsweetened cocoa powder
• pinch salt
• 4 cups powdered sugar confectioners' sugar
• 1 teaspoon vanilla

Instructions

CAKE INSTRUCTIONS

• Preheat oven to 350 and grease and flour a 9x13 baking pan. Set aside.
• Add coffee and cocoa to a large mixing bowl and mix well to combine.
  
• Add oil.
  
• Add buttermilk and beat until smooth.
  
• Beat in baking soda for 30 seconds and add eggs and vanilla. Beat until combined. Add sugar and flour and beat for 2 minutes at medium speed.
  
• Pour batter into prepared pan.
  
• Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean and the edges just begin to pull away from the pan.
  
• Remove from oven and cool for 30 minutes before putting in the freezer for one hour.

BUTTERCREAM INSTRUCTIONS

• Beat together butter, salt, and vanilla until pale and fluffy, about 3 minutes.
  
• Add half and half and sugar until you have a smooth consistency.
  
• Place into a large piping bag and snip the tip to about 1/2" in diameter.
  
• Pipe buttercream across the short edge of the cake, keeping the bumps about 1 inch apart. Freeze for an additional 30 minutes.
  

FUDGE GLAZE INSTRUCTIONS

• Add buttermilk, corn syrup, butter, cocoa and salt in a large saucepan. Heat over medium heat, whisking frequently until smooth. Bring mixture to a boil and boil for 2 minutes, until the bubbles snap and pop. Reduce heat to low and whisk in powdered sugar and vanilla until smooth.
  
• Remove from heat let stand for 5 minutes to cool slightly.
  
• Pour half of the fudge frosting over the top, using the back of a spoon to smooth it across and in between the bumps. Tilt the pan to evenly coat the cake.
  
• Freeze for 5 minutes and add remaining fudge. Refrigerate for 20 minutes before serving.
  
• Store any uneaten cake covered and in the refrigerator.
  

Nutrition

Calories: 322kcal

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