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Bumpy Chocolate Cake with Swirled Buttercream and Fudge Icing Recipe

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4.3 from 2 reviews

Bumpy Cake is a decadent chocolate dessert featuring a moist cocoa cake base topped with distinctive piped buttercream bumps, all elegantly covered with a luscious, smooth fudge icing. This visually striking and deliciously rich cake combines layers of chocolate flavor with creamy textures, perfect for special occasions or chocolate lovers seeking an indulgent treat.

Ingredients

Cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup hot water or coffee

Buttercream Frosting

  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 3 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Fudge Icing

  • 3/4 cup heavy cream
  • 1 1/2 cups granulated sugar
  • 6 tablespoons unsalted butter
  • 6 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder until well combined.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, usually about 3 to 4 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract.
  4. Combine Batter: Alternately mix the dry ingredients with the buttermilk into the creamed mixture, starting and ending with the dry ingredients. Stir in the hot water or coffee until the batter is smooth but thin in consistency.
  5. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
  6. Make Buttercream Frosting: Beat the softened butter and vegetable shortening until smooth. Gradually add the sifted powdered sugar, then mix in vanilla extract, a pinch of salt, and enough heavy cream or milk to achieve a thick, pipeable consistency.
  7. Pipe the Bumps: Transfer the buttercream to a piping bag fitted with a large round tip. Pipe long, even bumps across the cooled cake with about 1 inch between each row. Chill the cake in the refrigerator for 30 minutes to set the buttercream.
  8. Prepare Fudge Icing: In a saucepan over medium heat, combine heavy cream, granulated sugar, butter, cocoa powder, and salt. Stir frequently until it reaches a gentle boil and thickens slightly, about 4 to 5 minutes. Remove from heat and stir in the vanilla extract.
  9. Apply Fudge Icing: Allow the fudge icing to cool slightly until it’s still pourable but not hot enough to melt the buttercream. Pour it evenly over the cake, letting it flow over the piped bumps. Gently tilt the pan to coat the sides without spreading the icing too much.
  10. Chill and Serve: Chill the cake until the fudge icing is fully set. Slice, serve, and enjoy this visually stunning and deliciously rich Bumpy Cake!

Notes

  • Using hot coffee instead of water enhances the chocolate flavor of the cake.
  • Ensure the cake is completely cooled before piping the buttercream to prevent melting.
  • Chilling the cake after piping the bumps helps maintain their structure under the fudge icing.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes.
  • Store the cake in the refrigerator to keep the fudge icing set and the buttercream fresh.

Find it online: https://bitezly.com/bumpy-chocolate-cake-with-swirled-buttercream-and-fudge-icing-recipe/