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Bumpy Cake
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
145 minutes
Michigan Bumpy Cake: Chocolate cake with vanilla buttercream and fudge frosting. Try our homemade recipe!
Ingredients:
  • For the cake
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 cups (188g) all-purpose flour
  • 1 cup (84g) unsweetened natural cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 2/3 cup oil
  • 1 cup buttermilk or whole milk
  • 2 tablespoons brewed coffee, room temperature (optional)
  • For the frosting
  • 1/2 cup (117g) unsalted butter, softened
  • 5 cups (570g) powdered sugar, divided
  • 1/4 teaspoon salt
  • For the fudge topping
  • 1 1/2 sticks (3/4 cup) unsalted butter, cubed
  • 1 cup (200g) granulated sugar
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 1/2 cup buttermilk or whole milk, room temperature
  • 4 tablespoons light or dark corn syrup
  • 2 1/2 cups (284g) powdered sugar, sifted
Instructions:
  • Preheat the oven to 350°F. Grease a 9x13-inch cake pan with cooking spray and line the bottom with parchment paper to prevent sticking.
  • Prepare the cake batter: In a mixing bowl or the bowl of a stand mixer, combine granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt until clump-free. Incorporate eggs and oil, then blend in buttermilk and vanilla extract. Pour in the brewed coffee and mix until smooth and free of any dry ingredient streaks.
  • Transfer the cake batter into the prepared pan. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool on a rack in the pan for 30 minutes, then chill in the freezer for 20 minutes.
  • As the cake chills, prepare the frosting: In a stand mixer bowl, beat butter on medium speed until pale and fluffy. Add 2 cups of powdered sugar, milk, vanilla extract, and salt on medium-low speed. Slowly incorporate 2 1/2 cups of powdered sugar on low speed until well mixed. Increase the speed to medium and whip the frosting until thick and fluffy, about 1 minute. If needed, add up to 1/2 cup of powdered sugar until desired thickness is achieved.
  • Frost and decorate: After chilling the cake, transfer the frosting to a piping bag or zip-top plastic bag and cut a one-inch hole at the corner. Pipe thick lines of frosting along the length of the cake, spacing them an inch apart. Use any remaining frosting to create more designs or store it in an airtight container for later use. Place the cake back in the freezer for 30 minutes as you prepare the fudge topping.
  • Prepare the fudge topping: Melt butter in a saucepan over medium heat. Stir in sugar, cocoa powder, buttermilk, corn syrup, and salt until smooth. Bring to a rolling boil and cook for 3 minutes without stirring. Remove from heat and whisk in powdered sugar and vanilla extract until smooth. Let topping cool for 10 minutes before pouring.
  • Drizzle the fudge topping over the frozen cake, making sure to cover the entire top by tilting the pan gently. To set, return the cake to the freezer for 15 minutes. Use an offset spatula if needed to spread the fudge. Chill before slicing and serving. Store any leftovers in the fridge for up to 5 days. If you enjoyed the recipe, please leave a review!

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