Recreate Michigan’s chocolatey retro treat at home.
Simply Recipes / Ciara Kehoe
When you’re searching for a delicious dessert, nothing beats a classicchocolate cake.
What makes a simple chocolate cake even better?
Simply Recipes / Ciara Kehoe
That, in a nutshell, is bumpy cake.
What Is Bumpy Cake?
The original bumpy cake was created in 1913 atSanders Chocolate & Ice Cream Shoppein Detroit, Michigan.
Simply Recipes / Ciara Kehoe
It consists of a devils food cake with bumps of buttercream across the top.
Pourable fudge finishes it off, making for a shiny coating.
My recipe starts with a one-bowl chocolate cakeno mixer required.
Simply Recipes / Ciara Kehoe
This helps keep the impressive cake as low-stress as possible and shrinks the number of dirty dishes.
Its an iconic dessert in Michigan and a favorite in my arsenal of dessert recipes.
No Piping Bag?
Simply Recipes / Ciara Kehoe
If you dont have one, grab a zip-top bag.
Cut the tip off of one of the bottom corners and use it just like a piping bag.
Line the bottom of the pan with parchment paper to ensure the cake doesnt stick to the pan.
Simply Recipes / Ciara Kehoe
Mix to combine until the mixture is free of any large clumps.
Mix in the eggs and oil, then mix in the buttermilk and vanilla extract.
Pour the cake batter into the prepared pan.
Simply Recipes / Ciara Kehoe
Bake until a toothpick inserted into the center comes out clean, 22 to 25 minutes.
In the bowl of a stand mixer, beat the butter on medium speed until pale and fluffy.
Mix in 2 cups of powdered sugar, the milk, vanilla extract, and salt on medium-low speed.
Simply Recipes / Ciara Kehoe
Gradually mix in 2 1/2 cups of powdered sugar on low speed until the mixture comes together.
Turn the speed up to medium and whip the frosting until very thick but fluffy, about 1 minute.
you’re free to add up to 1/2 cup of powdered sugar if the mixture isnt thick enough.
Simply Recipes / Ciara Kehoe
Once the cake is very cold, add the frosting to a piping bag or a zip-top plastic bag.
Snip the corner making a hole an inch wide.
Return the cake to the freezer for at least 30 minutes while you make the fudge topping.
Simply Recipes / Ciara Kehoe
In a saucepan on medium heat, melt the butter.
Mix in the sugar, cocoa powder, buttermilk, corn syrup, and salt.
Whisk until smooth and bring the mixture to a rolling boil.
Simply Recipes / Ciara Kehoe
Cook for 3 minutes without stirring.
Remove from the heat and whisk in the sifted powdered sugar and vanilla extract until smooth.
Let the topping cool slightly for 10 minutes so its not too hot for pouring.
Simply Recipes / Ciara Kehoe
Gently tilt the cake pan to move the fudge around to cover the whole top of the cake.
Move quickly since the fudge topping will set up as it chills.
it’s possible for you to use an offset spatula to help nudge it around.
Simply Recipes / Ciara Kehoe
Return the cake to the freezer to set for another 15 minutes before slicing and serving.
Store leftovers in an airtight container in the fridge for up to 5 days.
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Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
