This Bumpy Cake is moist and delicious chocolate cake topped with layers of homemade thick vanilla buttercream and a fudgy chocolate topping, the perfect fun and tasty cake!
This Bumpy Cake has a unique name and looks different than other cakes, and trust me, it’s soooo worth it! Every forkful is like a bite of heaven.
Moist, fluffy, and rich chocolate cake topped with “bumps” of luscious homemade vanilla buttercream, with a rich and decadent fudge topping, what is not to love?!
Don’t worry, it may seem like it would be overly sweet and too rich but it really isn’t, it just all works so nicely together. Everything pairs well and has just that perfect balance.
I’ve been making this cake for a while and it never lasts long because everyone is always coming back for seconds…. or thirds… and by everyone… I mean me lol. Trust me, you’ll understand when you get a slice of this Bumpy Cake.
It’s the triple impact of the the cake, buttercream, and chocolate fudge topping that just sweeps you off your feet every time. Kind of reminds me of a cake version of a Swiss Cake Roll.
If you are a chocolate dessert lover that loves different chocolate elements but also a traditional buttercream fan, then this Bumpy Cake was made just for you!
Some of our other favorite cake recipes we have on our site include: Chocolate Bundt Cake, Wacky Cake, and Chocolate Butterfinger Lava Cake.
WHY THIS RECIPE WORKS:
- Only uses common baking ingredients.
- A unique cake that will get conversations started!
- So good it’s hard not to eat just one slice of cake.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Unsweetened cocoa powder
Fine sea salt
Baking soda
Granulated sugar
Light brown sugar
Vegetable oil
Large eggs
Buttermilk
Vanilla extract
Coffee
Water
Unsalted butter
Powdered sugar
Whole milk
Dark corn syrup
HOW TO MAKE A BUMPY CAKE, STEP BY STEP:
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with baking spray before setting it aside.
- Whisk together the flour, cocoa powder, salt, baking soda, sugar, and brown sugar in a large mixing bowl, until well combined.
- Whisk together the oil, eggs, buttermilk, and vanilla in a medium-sized mixing bowl, until smooth.
- Add the wet ingredient bowl to the dry ingredients and stir them all together until there are no dry patches.
- In a small sauce pot add the water and coffee and bring it to a boil. I like to add slightly more than the recipe calls for because some will evaporate as it boils.
- Once it’s boiling, measure out ⅔ cup of the mixture into a heat-proof measuring cup and then pour it into the cake batter.
- Gently whisk until smooth, be careful not to splash yourself because the liquid mixture is very hot. It may take a few minutes to incorporate it all well.
- Pour this into the prepared baking dish and bake for 30-35 minutes, or until a toothpick can be inserted into the center and it comes out clean.
- Let the cake cool completely on a wire rack. Once cool, place it into the freezer for 1 hour.
- While the cake is freezing, make the buttercream filling. Place the butter in a medium-sized bowl. Add the powdered sugar a little at a time using as you use an electric hand mixer to incorporate it all until fully combined. The mixture will be thick.
- Add the salt, vanilla, and milk to the mixture. Whisk to combine. Turn the mixer on medium-high and whip for 3 minutes until it’s nice and fluffy. It will still be thick, that’s okay and completely normal.
- Place the filling into a piping bag or a gallon-sized plastic bag. Cut a corner of the bag so there is about ½ inch opening. Pipe 7 thick rows of the filling across the shorter side of the cake, about 1 inch apart. This is what gives the cake its bumps (for the Bumpy Cake).
- Place cake back in the freezer for at least 30 minutes or longer until the buttercream filling is frozen.
- Once the filling is frozen, make the topping. Place half of the butter into a medium-sized saucepan along with the buttermilk, cocoa powder, corn syrup, and salt. Place over medium heat and whisk constantly until it start to come to a low boil. Then reduce the heat to low, and simmer for 3 minutes. Whisking constantly.
- Remove from the heat and whisk in the remaining butter, one tablespoon at a time until all is mixed in. Slowly add the powdered sugar, one spoonful at a time, and whisk until nice and smooth. Add the vanilla extract and whisk that in too.
- Take the cake out of the freezer and pour the topping over everything. I like to concentrate the topping over the bumps to make sure they are coated, then pour the remaining topping all over the cake.
- Place back in the freezer for 15 minutes or until the topping is fully set. Slice and serve this Bump Cake once it is close to room temp and all is set still.
DO I HAVE TO USE COFFEE?
You may seem a little skeptical about using coffee. But don’t worry, it’s not too overbearing.
It really helps make this cake amazing. you don’t even taste the coffee, it just mainly is used to bring out the chocolate flavor. If you really don’t want to use it, skip it, but I love the flavor it provides.
HOW CAN I MAKE THIS EASIER?
I know, this recipe can seem like a lot of steps. But trust me, it’s so worth it!
But if you’re trying to cut down the three components, you can. Instead of making a cake from scratch, use your favorite boxed chocolate cake mix.
Just add half water and half coffee for whatever the liquid called for in the cake mix ingredients is.
CAN YOU MAKE THE BUTTERCREAM A DIFFERENT FLAVOR?
While I love the traditional vanilla buttercream, I imagine that it would be fantastic if the buttercream “bumps” were flavored too.
Some other yummy flavor ideas would be:
- Chocolate
- Strawberry
- Raspberry
- Orange
- Almond.
Add some extract or zest, or some fresh fruits and you’ll end up with a new favorite treat.
HOW TO STORE:
Leftover cake should be stored in the refrigerator in the baking pan, wrapped in plastic wrap. It should keep for up to 5 days.
When you’re ready to enjoy another slice, remove the cake from the refrigerator and let it sit at room temperature for 15-20 minutes and then go ahead and dig in.
You can freeze the cake by wrapping the pan in plastic wrap and then foil where it will keep for up to 3 months.
To defrost, remove from the freezer and place in the refrigerator overnight until thawed, then place on the countertop for 15-20 minutes.
TIPS AND TRICKS:
- Don’t worry if the chocolate topping gets hard, that’s normal. This can also make eating it a little difficult, so I recommend eating it as close to room temp as possible.
- You can freeze this cake or leftover slices for later, see my suggestions above.
- If you want to make the buttercream bumps flavored, you can. See some of my ideas above.
- The buttercream is naturally thicker than traditional buttercream. This means the bumps will be stiffer on the cake. This is normal so they can stand up and still hold the chocolate fudge topping that gets poured on top.
- If you’re looking to make this recipe easier, skip the from scratch cake and use your favorite cake box mix.
Want a unique and decadent cake? This Bumpy Cake is the perfect combination. You really can’t go wrong with a moist chocolate cake, buttercream frosting and a fudgy topping!
If you like this recipe you might also like:
If you’ve tried this BUMPY CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Bumpy Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons fine sea salt
- 1 ½ teaspoon baking soda
- 1 ½ cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs room temp
- 1 cup buttermilk room temp
- 1 tablespoon vanilla extract
- ⅓ cup coffee
- ⅓ cup water
For the filling:
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 1 ½ tablespoons whole milk
For the chocolate topping:
- ¾ cup unsalted butter cut into tablespoons, divided
- ½ cup buttermilk
- ½ cup cocoa powder
- ¼ cup dark corn syrup
- ½ teaspoon fine sea salt
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with baking spray before setting it aside.
- Whisk together the flour, cocoa powder, salt, baking soda, sugar, and brown sugar in a large mixing bowl, until well combined.
- Whisk together the oil, eggs, buttermilk, and vanilla in a medium-sized mixing bowl, until smooth.
- Add the wet ingredient bowl to the dry ingredients and stir them all together until there are no dry patches.
- In a small sauce pot add the water and coffee and bring it to a boil. I like to add slightly more than the recipe calls for because some will evaporate as it boils.
- Once it's boiling, measure out ⅔ cup of the mixture into a heat-proof measuring cup and then pour it into the cake batter.
- Gently whisk until smooth, be careful not to splash yourself because the liquid mixture is very hot. It may take a few minutes to incorporate it all well.
- Pour this into the prepared baking dish and bake for 30-35 minutes, or until a toothpick can be inserted into the center and it comes out clean.
- Let the cake cool completely on a wire rack. Once cool, place it into the freezer for 1 hour.
- While the cake is freezing, make the buttercream filling. Place the butter in a medium-sized bowl. Add the powdered sugar a little at a time using as you use an electric hand mixer to incorporate it all until fully combined. The mixture will be thick.
- Add the salt, vanilla, and milk to the mixture. Whisk to combine. Turn the mixer on medium-high and whip for 3 minutes until it's nice and fluffy. It will still be thick, that’s okay and completely normal.
- Place the filling into a piping bag or a gallon-sized plastic bag. Cut a corner of the bag so there is about ½ inch opening. Pipe 7 thick rows of the filling across the shorter side of the cake, about 1 inch apart. This is what gives the cake its bumps (for the Bumpy Cake).
- Place cake back in the freezer for at least 30 minutes or longer until the buttercream filling is frozen.
- Once the filling is frozen, make the topping. Place half of the butter into a medium-sized saucepan along with the buttermilk, cocoa powder, corn syrup, and salt. Place over medium heat and whisk constantly until it start to come to a low boil. Then reduce the heat to low, and simmer for 3 minutes. Whisking constantly.
- Remove from the heat and whisk in the remaining butter, one tablespoon at a time until all is mixed in. Slowly add the powdered sugar, one spoonful at a time, and whisk until nice and smooth. Add the vanilla extract and whisk that in too.
- Take the cake out of the freezer and pour the topping over everything. I like to concentrate the topping over the bumps to make sure they are coated, then pour the remaining topping all over the cake.
- Place back in the freezer for 15 minutes or until the topping is fully set. Slice and serve this Bump Cake once it is close to room temp and all is set still.
Notes
- Don't worry if the chocolate topping gets hard, that's normal. This can also make eating it a little difficult, so I recommend eating it as close to room temp as possible.
- You can freeze this cake or leftover slices for later, see my suggestions above.
- If you want to make the buttercream bumps flavored, you can. See some of my ideas above.
- The buttercream is naturally thicker than traditional buttercream. This means the bumps will be stiffer on the cake. This is normal so they can stand up and still hold the chocolate fudge topping that gets poured on top.
- If you're looking to make this recipe easier, skip the from scratch cake and use your favorite cake box mix.
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