Bumpy cake

Bumpy Cake was created by Sanders Confectionery, of Detroit, Michigan, in the early 1900s[1] and was originally known as "The Sanders Devil's Food Buttercream Cake" when it was first introduced. It is made of chocolate devil's food cake that is topped with rich buttercream bumps, and then draped in a chocolate ganache. Now more than a century old, this classic confection is a well-known dessert in the U.S.[2]

Sanders Confectionery makes the original trademarked Bumpy Cake, but other companies have attempted to use this trademarked name many times during the cake's 100+ year history.

In recipes adapted for the home kitchen it can be made by piping the buttercream frosting in thick 1/2" diameter strips, about 1" apart. It's placed in the freezer around 2 minutes to set the butter cream. The warm fudge frosting is poured over the cake to cover the bumps of buttercream. The frosting sets in the fridge.[3]

The cake is typically baked in an 8x8 inch square pan lined with parchment. The first step to prepare the batter is to cream butter, sugar and oil, then add eggs and egg whites. The dry ingredients are prepared in a separate bowl, cake flour, cocoa powder, espresso powder, baking powder and salt, then gradually added to the creamed mixture, alternating with buttermilk.

See also

References
  1. "Chocolate Fudge Bumpy Cake". Sanders. Retrieved 5 September 2014.
  2. Bumpy™ Cake (Chocolate Cake with Vanilla Buttercream and Chocolate Fudge), American Classics, Serious Eats
  3. "Bumpy Cake".


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