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Bumpy Cake

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Bumpy cake is a chocolate cake topped with vanilla buttercream ribbons and covered with chocolate ganache. The cake gets its name from the ‘bumps’ that form when the frosting is applied to the cake.

This recipe is affiliated with Imperial Sugar. click here for the complete recipe!

Slice of bumpy cake on white plate

bumpy cake

Bumpy cake is a traditional dessert that originated in Detroit, Michigan. It is a rich devil’s food cake topped with a rich, buttery vanilla frosting and covered with a thick layer of chocolate ganache. increase.

Bumpy Cake is made by Saunders Candy Company, known for its delicious chocolates and desserts. Company founder Fred Sanders ran out of vanilla frosting one day, so he piped what he had and poured chocolate ganache on top to cover the cake, creating the bump you see. The cake was a hit and continues to sell today! I don’t know if it’s true, but it’s a good story!

special tools required

Beyond the obvious, 9×13, stand mixer There are some tools that make the process easier, such as

  • piping bagAnd if you have a big round piping tip, even better! If you don’t have a piping bag, you can use a zip bag!
  • offset spatulaThis is not absolutely necessary, but it makes it easy to spread chocolate fudge frosting. If you don’t have one, I highly recommend picking one up.
  • whisk. It’s nothing “special”, but it does help smooth out the chocolate ganache icing that’s poured on top.
Bumpy cake served on a white plate


For the full recipe and ingredient list click here!


  • all purpose flour
  • Granulated sugar
  • unsweetened cocoa powder
  • baking powder
  • baking soda
  • egg
  • buttermilk
  • canola oil
  • vanilla extract
  • brewed coffee

Vanilla frosting:

  • butter
  • icing sugar
  • milk
  • vanilla extract

Chocolate icing:

  • butter
  • dutch cocoa powder
  • thick whipped cream
  • light corn syrup
  • sifted powdered sugar
The bumpy cake is served with a spatula from 9x13

How to make this bumpy cake recipe:

  • cake: Preheat the oven to 350 degrees Fahrenheit.
  • in the bowl of the stand mixer paddle attachment, flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix on low speed until blended.
  • With mixer still on low, add eggs, buttermilk, oil and vanilla and mix until combined, scraping down sides of bowl as needed. Slowly pour in coffee and mix until smooth.
  • Pour the cake batter into the prepared tin and bake for 25-30 minutes, until the center has set and the center is clean with a toothpick.
  • Place cake molds on wire cooling racks to cool completely. If the cake is domed when baked, use a serrated knife to flatten the top of the cake.
  • vanilla frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until smooth. Add powdered sugar and 1 tablespoon of milk and continue beating for 2 minutes until creamy. Scrape down the sides of the bowl as needed and add more milk if the frosting is too stiff.
  • Place frosting into piping bag with 1-inch blunt tip, or cut bottom of bag with scissors. Pipe the frosting about an inch apart into a long tube across the width of the cake. Place the cake in the freezer while you prepare the chocolate icing.
Piped tube of vanilla frosting on top of chocolate cake
  • chocolate icing: During pot Melt together the butter, cocoa powder, heavy cream, and corn syrup over medium-low heat. Bring the mixture to a boil, whisking constantly for 2 minutes. Slowly add powdered sugar and continue whisking until combined. Continue cooking and whisking until mixture is smooth and glossy, 4 to 5 minutes.
Chocolate ganache in a glass bowl with a rubber spatula
  • Transfer the icing to a glass bowl and let cool for 10-15 minutes, stirring frequently with a whisk.
  • Remove cake from freezer, pour chocolate icing on top, and coat vanilla frosting first. Then carefully fill in the rest of the cake and gently spread it out as needed. Be careful not to disturb the vanilla frosting. Set all chocolate icings before serving.
Cake spread in a 9x13 mold with chocolate ganache frosting

Tips for success:

  1. Use high quality cocoa powder: Chocolate flavor is the star of Bumpy Cake. We recommend using Dutch Process Cocoa Powder, or Hershey’s Dark Cocoa Powder.
  2. Make sure the cake is completely cool before adding the vanilla frosting. Chilling the cake before adding the ganache will help the buttercream ridges hold their shape when the warm chocolate icing is applied.
  3. Cut the cake using a warm knife. This will keep the slices clean and the cake from crumbling. You don’t have to do this, but running a knife under hot water makes slicing easier.
Chocolate devil's food cake topped with sliced ​​vanilla buttercream and chocolate ganache on a white plate

Should Bumpy Cake be refrigerated?

Bumpy cakes are traditionally served chilled. It definitely doesn’t need to be chilled, but I recommend it for authenticity. only!

click here take you to complete recipe

do you like chocolate cake? Here are some recipes you should try.

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Bumpy Cake Pinterest Images

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