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Bumpy Cake

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Bumpy Cake is a decadent dessert with a rich chocolate cake base, a thick layer of creamy vanilla buttercream, and a smooth fudgy icing on top. The unique ‘bumps’ created by the buttercream mounds add texture and beauty, making it a perfect treat for any occasion.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, baking soda, salt, and cocoa powder in a medium bowl.
  3. Cream together butter and sugar in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition, and stir in vanilla extract.
  4. Gradually add dry ingredients alternately with buttermilk to the wet ingredients. Mix until smooth.
  5. Add hot water or coffee, and mix until the batter is thin. Pour the batter evenly into cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool for 10 minutes before transferring to a wire rack to cool completely.
  6. For the buttercream: Beat softened butter and vegetable shortening together until smooth. Gradually add sifted powdered sugar, heavy cream (or milk), vanilla extract, and salt. Beat until light and fluffy.
  7. For the fudge icing: Heat heavy cream, sugar, butter, cocoa powder, and salt in a saucepan over medium heat, stirring constantly until it boils. Let it boil for 2-3 minutes, then remove from heat and stir in vanilla extract. Let the ganache cool slightly.
  8. Once the cakes are cool, pipe mounds of vanilla buttercream on top of one layer of cake, creating bumps. Place the second layer on top and repeat with more buttercream mounds.
  9. Pour the cooled fudge icing over the buttercream, allowing it to cascade down the sides of the cake. Let the cake set for at least 30 minutes before serving.

Notes

If you don’t have buttermilk, substitute with regular milk and add a teaspoon of lemon juice or vinegar.

Vegetable shortening helps the buttercream hold its shape, but you can use all butter if preferred for a slightly different texture.

If the fudge icing is too thin, let it cool longer before pouring to get the right consistency.

Nutrition

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