For many people who grew up in Detroit, Bumpy Cake is a familiar and cherished dessert. Originally popularized by Sanders in the early 20th century, this iconic cake stands out for its distinctive buttercream ridges covered by a smooth layer of rich chocolate fudge icing. For generations of Michiganders, it has remained a favorite treat tied to family gatherings and special memories.
What makes Bumpy Cake unique is its simple yet clever design. A moist devil’s food chocolate cake forms the base, topped with rows of chilled buttercream. Warm fudge icing is then poured over the top, settling around the buttercream strips without melting them and creating the cake’s signature appearance.
Whether served at birthdays, holiday celebrations, or community events, Bumpy Cake is easy to share and packed with deep chocolate flavor. Beyond being a dessert, it represents an enduring piece of Detroit’s food heritage that continues to be enjoyed today.
| Component | Ingredients |
|---|---|
| Cake | 1 box devil’s food chocolate cake mix, plus eggs, oil, and water as directed on package |
| Buttercream Filling | 4 tbsp butter, 1½ cups powdered sugar, ½ tsp vanilla extract, 1 tbsp milk, pinch of salt |
| Chocolate Fudge Icing | ½ cup buttermilk, 2 tbsp corn syrup, ½ cup butter, ⅔ cup unsweetened cocoa powder, 3½ cups powdered sugar, pinch of salt, ½ tsp vanilla extract |
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Mix and bake the cake according to the package instructions. Allow it to cool completely before decorating.
Create the Buttercream Stripes
Beat the butter until light and smooth. Mix in the powdered sugar, milk, vanilla, and salt until creamy. Refrigerate for about 15 minutes. Pipe long, straight lines of buttercream across the cooled cake, spacing them roughly 1 inch apart. Place the cake in the freezer while making the icing.
Make the Fudge Topping
In a saucepan, combine the buttermilk, corn syrup, butter, cocoa powder, and salt. Bring the mixture to a gentle simmer and cook for about 3 minutes, stirring frequently. Gradually whisk in the powdered sugar until smooth, then add the vanilla. Let the icing cool for approximately 10 minutes.
Assemble the Cake
Take the cake from the freezer and carefully pour the fudge icing over the top, covering the buttercream ridges evenly. Refrigerate for about 30 minutes, or until the icing is set, before cutting and serving.
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