Bumpy Cake
A rich and nostalgic Detroit classic made with moist devil’s food chocolate cake, sweet buttercream stripes, and silky fudge icing poured right over the top. This old fashioned dessert is pure chocolate heaven.
- Prep Time: 20 minutes
- Cook Time: According to cake mix (about 30–35 minutes)
- Total Time: About 1 hour 35 minutes
- Yield: Serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American (Midwestern)
- Diet: Vegetarian
Ingredients
Cake
1 box devil’s food chocolate cake mix
Eggs, oil, and water (as directed on box)
Buttercream
4 tablespoons butter, softened
1 ½ cups powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk
Pinch of salt
Fudge Icing
½ cup buttermilk
2 tablespoons corn syrup
½ cup butter
⅔ cup unsweetened cocoa powder
3 ½ cups powdered sugar
Pinch of salt
½ teaspoon vanilla extract
Instructions
Preheat & Prepare Pan:
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Make the Cake:
Prepare cake batter according to package directions. Pour into prepared dish and bake as directed. Allow cake to cool completely to room temperature.
Prepare the Buttercream:
In a medium bowl, beat butter until smooth. Add powdered sugar, salt, milk, and vanilla. Mix until smooth and creamy.
Transfer to a piping bag (or plastic bag) and chill for 15 minutes.
Pipe the “Bumps”:
Cut a ¾-inch opening in the piping bag. Pipe straight lines across the cake, spacing about 1 inch apart. Place cake in the freezer while preparing the fudge icing.
Make the Fudge Icing:
In a saucepan over medium heat, combine buttermilk, corn syrup, butter, cocoa powder, and salt. Bring to a simmer. Reduce heat and simmer for 3 minutes, stirring frequently.
Gradually whisk in powdered sugar, 1 cup at a time, until smooth. Remove from heat and stir in vanilla. Cool for 10 minutes.
Finish the Cake:
Remove cake from freezer. Pour warm fudge icing evenly over the cake, fully covering the buttercream lines.
Chill & Set:
Refrigerate for 30 minutes before serving to allow icing to set completely. Slice and serve.
Notes
Freezing before adding icing helps maintain the distinct buttercream “bumps.”
For clean slices, run a knife under hot water and wipe dry between cuts.
Store covered in the refrigerator for up to 4 days.
Best served slightly chilled for the classic texture.
Find it online: https://allrecipesmade.com/bumpy-cake/
