Detroit bumpy cake
- Anna Ansari
Published: September 4, 2026 at 11:56 AM
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Serves 15
More effort
Prep: 1 hr
Cook: 30 mins
plus at least 2 hrs cooling and freezing
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Created in Detroit, Michigan, in 1912 by German immigrant Fred Sanders, founder of Sanders Confectionery, the bumpy cake has been a beloved staple for generations of Metro Detroiters
Freezable
Nut-free
Vegetarian
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Cassie's favourite chocolate fudge cake
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A bumpy cake is a tender devil’s food cake with “bumps” of buttercream piped over the top, then covered in a glossy, smooth chocolate sauce. Enjoy it whenever you feel like celebrating or just need a little love – or a culinary trip to the Motor City.
According to local lore, Sanders created this cake after his father, a lover of devil’s food cake, passed away – an homage to a departed dad’s affection for that most dark, chocolatey delight.
Note: My devil’s food cake recipe is based on a number of mid-century American ones which all call for vegetable shortening (vegetable fat). I have tested this cake with regular butter, vegan butter, Trex vegetable fat and unrefined coconut oil. The best version was the one made with Trex.
Ingredients
Nutrition
Units:
MetricUS
-
250g plain white flour
-
40g cornflour
-
1½ tsp bicarbonate of soda
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100g dark cocoa powder
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2 tbsp instant espresso dissolved in 250ml boiling water
then left to cool to room temperature
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100g vegetable fat (such as Trex)
at room temperature, slightly softened
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200g caster sugar
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200g light brown soft sugar
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2 eggs
at room temperature
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2 tsp vanilla extract
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250ml buttermilk
at room temperature
For the buttercream
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55g unsalted butter
at room temperature
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55g vegetable fat (such as Trex)
at room temperature
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225g icing sugar
sifted
-
1 tsp vanilla extract
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5 tbsp double cream
For the fudge frosting
- 400g granulated sugar
- 60g liquid glucose or corn syrup
- 50g cocoa powder
- 120g unsalted butter
- 1 tsp vanilla extract
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Nutrition: per serving
-
kcal674
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fat32g
-
saturates16g
-
carbs89g
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sugars71g
-
fibre2g
-
protein6g
-
salt0.7g
low
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Oil a 22 x 32cm cake tin, baking tin or casserole dish and line with baking parchment.
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step 2
Sift the flour, cornflour, bicarb and ½ tsp salt in a medium bowl. Set aside. Combine the cocoa powder and the cooled espresso in a jug. Set aside.
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step 3
Use a hand mixer on a medium speed to cream together the vegetable fat and sugars for 2-3 mins, or until completely combined and lighter in colour. Alternatively, use a stand mixer fitted with a paddle attachment to do this.
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step 4
Add the eggs, one at a time, followed by the vanilla, and mix for a further 2-3 mins, or until fluffy, scraping down the sides of the bowl to ensure everything is properly incorporated. Add the cocoa powder and coffee mixture. Mix to combine.
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step 5
Add your dry ingredients in batches alternating with the buttermilk, mixing well after each addition, ending with the dry ingredients. Fully combine everything.
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step 6
Pour the batter into the prepared pan, tilting the pan gently to spread the batter around evenly. Bake for 30-35 mins or until a tester inserted in the centre of the cake comes out cleanly. Remove it from the oven and leave to cool for 30 mins in its tin on a wire rack, then transfer to the freezer for at least 1 hr.
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step 7
While your cake is cooling, make the buttercream. Use an electric whisk to cream together the fats and icing sugar for 2-3 mins, or until light and fluffy. Alternatively, use a stand mixer fitted with a paddle attachment to do this. Add the vanilla, a pinch of salt and double cream. Mix for 30 seconds or until well-blended.
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step 8
Transfer the buttercream to a piping bag fitted with a very large (approximately 13mm) round tip. Chill until needed.
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step 9
When you’re ready to add the bumps to your cake, remove the buttercream from the fridge and the cake from the freezer. Pipe the buttercream across the frozen cake width-wise in 6-7 evenly spaced lines about 2.5cm apart.
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step 10
Return the bumpy cake to the freezer for at least 30 mins.
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step 11
Meanwhile, make the fudge frosting. Combine the sugar, 250ml water, liquid glucose or corn syrup, cocoa powder and ¼ tsp salt in a medium-large saucepan. Cook over a low heat, stirring constantly until the sugar dissolves and everything mixes together. Add the butter and vanilla, then increase the heat to medium-high and bring the mixture to the boil. Once the mixture begins to boil, do not stir it, however much you’re tempted to.
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step 12
Cook the bubbling sugar mixture until it just reaches 112C on a sugar or instant thermometer; the bubbles will be quite big at this stage and will be popping with a cracking sound. Turn off the heat. Dip a spoon into your mixture to test its consistency. The mix should thickly coat the spoon and drizzle off it in ribbons, rather than in a thin stream. If the frosting is too thin, return the pan to the heat, bring to the boil and cook for a further 1-3 mins, dipping your spoon in it to test the consistency every 30 seconds. When it's the right consistency, remove the pan from the heat immediately.
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step 13
Let the frosting cool slightly for around 3-5 mins. The mix will be very shiny. You still want it to be warm and glossy when you pour it over your cake.
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step 14
While the frosting is cooling, remove the cake from the freezer, then pour half the frosting over the cake so that the bumps are completely covered in fudge and the excess runs and pools around the sides of the pan. Tilt the pan to make sure the frosting covers the cake and bumps evenly.
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step 15
Return the cake to the freezer for 5-7 mins to allow the first frosting layer to set, then remove the partially frosted cake from the freezer and cover again with the remainder of the frosting. Return the cake to the freezer for a final 15-20 mins to fully set the frosting. Allow the cake to come to room temperature before cutting and serving.
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