Description
This Bumpy Chocolate Fudge Cake is a rich and moist chocolate cake layered with creamy vanilla buttercream ridges and topped with a luscious fudge icing. The unique texture comes from the thick buttercream lines that create a visually striking ‘bumpy’ surface, making it perfect for special occasions or indulgent desserts.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
Vanilla Buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Fudge Icing:
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- â…“ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: Add the buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth and uniform with no lumps.
- Bake the Cake: Pour the batter into the greased baking pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely in the pan.
- Make Vanilla Buttercream: Beat the softened butter in a mixing bowl until creamy and smooth. Gradually add powdered sugar, milk, and vanilla extract, continuing to beat until the buttercream is fluffy and spreadable.
- Pipe Buttercream Ridges: Using a piping bag fitted with a large round or star tip, pipe thick ridges of buttercream evenly across the cooled cake. Place the cake in the refrigerator and chill for 10 minutes to set the buttercream.
- Prepare Fudge Icing: Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and milk until smooth and well combined.
- Finish the Fudge Icing: Remove the saucepan from heat. Stir in the powdered sugar and vanilla extract until you achieve a smooth, pourable consistency.
- Apply Fudge Icing: Pour the warm fudge icing over the cake, allowing it to flow naturally around and between the buttercream ridges, creating the distinctive bumpy appearance.
- Chill to Set: Refrigerate the cake for at least 1 hour to allow the fudge icing to set properly before slicing and serving.
Notes
- Ensure the cake is completely cooled before applying buttercream to prevent melting.
- Use a piping bag with a sturdy tip to create well-defined buttercream ridges.
- The fudge icing should be poured warm but not hot to avoid melting the buttercream ridges.
- For best flavor, allow the cake to chill long enough for the icing to set and flavors to meld.
- Store any leftovers covered in the refrigerator for up to 3 days.
