Why You’ll Love This Recipe

Bumpy Cake is a dessert lover’s dream. The contrast between the rich chocolate cake, smooth buttercream bumps, and silky ganache makes every bite decadent and satisfying. It’s a showstopper in appearance and delivers classic flavor combinations that never go out of style. Perfect for birthdays, holidays, or any celebration that calls for something truly special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • All-purpose flour

  • Unsweetened cocoa powder

  • Baking soda

  • Baking powder

  • Salt

  • Granulated sugar

  • Eggs

  • Buttermilk

  • Brewed coffee or hot water

  • Vegetable oil

  • Vanilla extract

For the Buttercream Bumps:

  • Unsalted butter

  • Powdered sugar

  • Vanilla extract

  • Heavy cream or milk

  • Pinch of salt

For the Chocolate Ganache:

  • Semi-sweet chocolate chips or chopped chocolate

  • Heavy cream

  • Corn syrup (optional for shine)

  • Butter

Directions

  1. Bake the Cake

    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

    • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.

    • Add in eggs, buttermilk, oil, and vanilla. Mix until smooth, then stir in the hot coffee or water.

    • Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

    • Let the cake cool completely in the pan.

  2. Make the Buttercream Bumps

    • Beat the butter until creamy, then gradually add powdered sugar, vanilla, and a pinch of salt.

    • Add cream or milk a little at a time until the frosting is smooth and pipeable.

    • Transfer to a piping bag with a large round tip and pipe thick lines across the cooled cake.

    • Chill the cake in the freezer for at least 30 minutes so the frosting firms up.

  3. Prepare the Ganache

    • In a saucepan, heat the cream until just simmering, then pour over the chocolate and butter in a bowl.

    • Let sit for a minute, then stir until smooth. Add corn syrup if using.

    • Let the ganache cool slightly so it’s pourable but not too hot.

  4. Finish the Cake

    • Pour the ganache over the cake, letting it cover the buttercream bumps.

    • Use a spatula to gently smooth it out if needed.

    • Chill until the ganache is set before slicing.

Servings and timing

This recipe makes 12 to 16 servings.
Prep time: 30 minutes
Cook time: 35 minutes
Chill time: 1 hour
Total time: 2 hours 5 minutes

Variations

  • Mini Bumpy Cakes: Bake in cupcake form and pipe mini bumps for individual portions.

  • Flavor Twist: Use peppermint or almond extract in the buttercream for a different flavor.

  • Frosting Swap: Try chocolate buttercream bumps for double chocolate decadence.

  • Mocha Version: Add espresso powder to the cake or ganache for a mocha kick.

  • Layered Bumpy Cake: Make a two-layer version with bumps and ganache in between.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 5 days.

Serving Tip: Let slices sit at room temperature for 10–15 minutes before serving for best texture.

Freezing: You can freeze the entire cake or slices. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Why is it called Bumpy Cake?

The name comes from the rows of piped buttercream frosting that create “bumps” under the chocolate ganache topping.

What kind of chocolate is best for the ganache?

Use semi-sweet or bittersweet chocolate for a rich flavor that balances the sweet frosting.

Do I have to use coffee in the cake?

No, but it enhances the chocolate flavor. You can substitute with hot water if preferred.

Can I use a different pan size?

Yes, just adjust baking time accordingly. A 9×13-inch pan is standard for this cake.

How do I keep the buttercream from melting when adding ganache?

Chill the cake with the piped buttercream until firm before pouring on the slightly cooled ganache.

Can I make Bumpy Cake ahead of time?

Yes, it’s great made a day in advance and stored in the fridge.

What’s the best way to cut this cake cleanly?

Use a warm, sharp knife and wipe between slices for neat results.

Is this cake overly sweet?

It’s rich but well-balanced thanks to the dark ganache and slightly tangy buttermilk cake.

Can I use store-bought frosting or ganache?

Homemade gives the best flavor, but high-quality store-bought can be used in a pinch.

What can I serve with Bumpy Cake?

A scoop of vanilla ice cream or a glass of milk complements the richness perfectly.

Conclusion

Bumpy Cake is a nostalgic and indulgent dessert that never fails to impress. With its moist chocolate base, creamy vanilla buttercream bumps, and silky ganache coating, it’s a treat that’s as fun to look at as it is to eat. Whether you’re recreating a beloved classic or trying it for the first time, this cake promises to be a standout on any dessert table.

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Bumpy Cake

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  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Bumpy Cake is a rich, nostalgic chocolate dessert featuring a moist cake base, piped vanilla buttercream ‘bumps’, and a glossy chocolate ganache topping. A beloved Midwestern treat that’s both decadent and visually striking.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup brewed coffee or hot water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • For the Buttercream Bumps:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt
  • For the Ganache:
  • 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup heavy cream
  • 2 tablespoons corn syrup (optional, for shine)
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth, then stir in hot coffee or water.
  4. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool completely in the pan.
  6. Make the Buttercream: Beat butter until creamy, then gradually add powdered sugar, vanilla, salt, and cream or milk until smooth and pipeable.
  7. Transfer buttercream to a piping bag with a large round tip and pipe thick lines across the cooled cake. Freeze for at least 30 minutes until firm.
  8. Make the Ganache: Heat cream until simmering, then pour over chocolate and butter in a bowl. Let sit 1 minute, then stir until smooth. Add corn syrup if using. Let cool slightly.
  9. Pour ganache over chilled buttercream bumps and spread gently to cover.
  10. Chill the cake until ganache is set before slicing and serving.

Notes

Chill the cake well before adding ganache to keep buttercream from melting.Use brewed coffee to enhance chocolate flavor, or substitute with hot water.For clean slices, use a warm, sharp knife and wipe between cuts.Make a day ahead for best texture and flavor development.Store tightly covered in the fridge and bring to room temp before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 240mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

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