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!
Course Dessert
Cuisine American
Keyword chocolate, chocolate cake
Servings 24slices
Calories 322kcal
Ingredients
CAKE INGREDIENTS
1/2cupbrewed coffee
1/2cupunsweetened cocoa powder
1/2cupvegetable oil
1cupbuttermilkroom temperature
1-1/2teaspoonsbaking soda
1/2teaspoonsalt
2teaspoonsvanilla
2large eggs
1-3/4cupgranulated sugar
2cupsall purpose flour
BUTTERCREAM INGREDIENTS
6tablespoonsbuttersoftened
pinchsalt
2cupspowdered sugar
1teaspoonvanilla
1-2tablespoonshalf and half
FUDGE GLAZE INGREDIENTS
1/2cupbuttermilk
2tablespoonscorn syrup
8tablespoonsunsalted buttersoftened
1/2cupunsweetened cocoa powder
pinchsalt
4cupspowdered sugarconfectioners' sugar
1teaspoonvanilla
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.