This is one cake where lumps and bumps are welcome, encouraged and downright delicious!
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more.
This is one cake where lumps and bumps are welcome, encouraged and downright delicious!
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.Learn more.
When it comes to baking, most of the time you’re striving for a smooth and polished-looking cake. In Michigan, however, that’s not always the case. Meet Bumpy Cake, a delicious dessert recognized for its iconic fudge-covered buttercream bumps. This cake has a cult following and it’s clear why. It’s essentially a giant Hostess cupcake in the form of a sheet cake!
To track down the history of Bumpy Cake, we need to travel to the original Sanders chocolate shop in Detroit, Michigan. The famous Bumpy Cake was born here when founder Fred Sanders created this iconic-looking cake in 1913. Originally known as “The Sanders Devil’s Food Buttercream Cake,” the name has evolved over the years thanks to loyal customers who lovingly called it “the cake with the bumps,” which caused Mr. Sanders to change the name to “Bumpy Cake.”
Today, Sanders sells four different varieties of Bumpy Cake. And, while they remain the sole owner of the original recipe and trademarked “Bumpy” name, we like to think our recipe for homemade Bumpy Cake is a good substitute if a trip to Michigan isn’t in the cards.
This recipe makes 9-12 servings.
Devil’s Food Cake:
Chocolate Fudge Frosting:
Vanilla Buttercream:
Preheat oven to 325°F. Grease an 8×8-in. square baking pan and line the bottom with parchment paper. In a stand mixer, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs and egg whites, one at a time, beating well after each addition.
Next, in a separate medium bowl, whisk together the cake flour, cocoa powder, espresso powder, baking powder and salt. Then, gradually add the dry ingredients to the creamed mixture alternating with the buttermilk and mixing well after each addition. Last but not least, add the vanilla to the batter and mix until combined.
Editor’s Tip: If you don’t own a stand mixer, follow this recipe using a large bowl and an electric hand mixer.
Transfer the cake batter to your prepared baking dish. Spread the batter out evenly and bake for 30-40 minutes.
The cake is ready when a toothpick comes out clean when inserted into the center and the edges are gently pulling away from the sides of the pan. Remove promptly and let the cake cool completely in the pan on a wire rack. Transfer the cake to the freezer for at least an hour.
Having cake troubles? Here are some common cake mistakes and how to fix them.
In the bowl of a stand mixer, beat butter until creamy. Next, slowly add the confectioners’ sugar, about 1/4 cup at a time, until smooth. Add the heavy cream, vanilla and salt and mix until fluffy; about 5-7 minutes. Transfer to a pastry bag fitted with an extra-large round tip and refrigerate until ready to use.
In a large saucepan over medium heat, combine the butter, granulated sugar, buttermilk, dark corn syrup, cocoa and salt. Bring to a boil and cook for 2 to 3 minutes. Then, turn the heat to low and whisk in the confectioners’ sugar. Whisk until the sugar melts and the fudge is smooth with no lumps. Remove from heat and stir in the vanilla.
Transfer the fudge into a 4-cup glass measuring cup and let cool until just above room temperature. You want the fudge frosting to be warm enough to be pourable but cool enough so it doesn’t melt the buttercream when poured over the cake.
Remove the cake from the freezer and the buttercream from the refrigerator. Pipe 3-4 thick ribbons of buttercream, running parallel and about 1-inch apart, over the entire length of the chilled cake. Return to the freezer for 20-30 minutes. Next, pour about half of the fudge icing evenly over the cake, covering the buttercream “bumps” completely. You can gently tip the pan from side to side to help the fudge flow smoothly over the entire cake.
Chill in the freezer for an additional 10 minutes and then pour the remaining fudge evenly over the top of the cake. Refrigerate the cake for 20-30 minutes to set the fudge completely before slicing into squares to serve.
Editor’s Tip: If the fudge cools too much before decorating, you may rewarm it in the microwave for 5-second bursts until it returns to a pourable consistency.
While devil’s food cake with buttercream and chocolate fudge frosting is the beloved classic, feel free to get creative with your Bumpy Cake flavors. Sanders itself makes Carrot Cake, Caramel and Vanilla Pecan.
Here are a few other flavor combos you can try: