Bumpy Cake

Why You’ll Love This Recipe

This Bumpy Cake is a showstopper with its multi-layered flavors and textures. The rich chocolate cake, the creamy, slightly sweet vanilla buttercream, and the smooth, rich fudge icing all come together to create a perfect bite every time. It’s the ultimate combination of chocolate and vanilla, making it an irresistible treat that everyone will love!

Ingredients

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup hot water or coffee

For the Vanilla Buttercream:

• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 3 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Pinch of salt

For the Fudge Icing:

• 3/4 cup heavy cream
• 1 1/2 cups granulated sugar
• 6 tablespoons unsalted butter
• 6 tablespoons unsweetened cocoa powder
• Pinch salt
• 1 teaspoon vanilla extract

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

Directions

1. Prepare the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder.
• In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until smooth.
• Finally, add the hot water or coffee to the batter. This will make the batter thin, but that’s perfectly fine as it ensures a moist cake.
• Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Vanilla Buttercream:

• In a mixing bowl, beat the softened butter and vegetable shortening together until smooth.
• Gradually add the sifted powdered sugar, 2 tablespoons of heavy cream (or milk), vanilla extract, and a pinch of salt. Beat until light and fluffy, adding more cream or milk if necessary to achieve a spreadable consistency.
• Transfer the buttercream into a piping bag fitted with a round tip for piping.

3. Assemble the Cake:

• Once the cakes have cooled, place the first layer of cake on a serving plate. Using the piping bag, pipe small mounds of the vanilla buttercream evenly across the top of the cake.
• Place the second layer of cake on top of the first, pressing gently to secure. Pipe more buttercream mounds over the top of the second layer, ensuring you cover the surface with the “bumps.”

4. Prepare the Fudge Icing:

• In a medium saucepan, combine the heavy cream, granulated sugar, butter, cocoa powder, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Allow the mixture to boil for 2-3 minutes, continuing to stir. Remove from heat and stir in the vanilla extract.
• Let the fudge icing cool for a few minutes, then pour it evenly over the buttercream-covered cake, making sure it flows over the bumps, creating a thick layer of icing.

5. Chill and Serve:

• Allow the cake to set for at least 30 minutes to let the fudge icing firm up. Once set, slice and serve your delicious Bumpy Cake!

Servings and Timing

• Prep time: 30 minutes
• Cook time: 30-35 minutes
• Total time: 1 hour 30 minutes
• Yield: 12 servings

Notes

• Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar to mimic the acidity.
• Shortening in Buttercream: Vegetable shortening helps the buttercream hold its shape, especially in warmer temperatures. If you prefer to use all butter, that’s fine, but the texture may be slightly different.
• Fudge Icing Texture: If the fudge icing is too thin, let it cool a little longer before pouring it over the cake. It should be thick enough to coat the buttercream without running off too much.

Variations

• Chocolate Cake Variation: For a richer chocolate flavor, add a tablespoon of instant coffee granules to the batter to enhance the cocoa flavor.
• Flavoring: You can infuse the buttercream with different flavors like almond, coconut, or hazelnut to give it a unique twist.
• Toppings: Add some fresh fruit, chopped nuts, or chocolate shavings on top of the cake for added texture and flavor.

Storage/Reheating

Store any leftover Bumpy Cake in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for the best flavor. The cake can also be frozen for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

Can I use a different frosting instead of buttercream?

Yes! You can use whipped cream, cream cheese frosting, or even a ganache layer as an alternative to the buttercream.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the buttercream and fudge icing ahead of time. Just assemble and frost the cake the day you plan to serve it.

Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the batter and adjust as necessary.

Conclusion

Bumpy Cake is an irresistible treat that combines layers of rich chocolate cake, creamy vanilla buttercream, and decadent fudge icing. The result is a gorgeous, indulgent dessert that’s sure to impress. Whether for a special occasion or just a sweet treat to enjoy at home, this cake is a true showstopper!

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