Bumpy cake facts for kids

Bumpy Cake is a super yummy chocolate cake that was first made over 100 years ago in Detroit, Michigan. It's famous for its special look and taste! Imagine a rich chocolate cake with cool bumps of creamy frosting on top, all covered in a smooth chocolate glaze. It's a classic treat that many people still love today.

What is Bumpy Cake?

Bumpy Cake is a special kind of chocolate cake. It starts with a rich chocolate devil's food cake base. On top of this cake, there are unique "bumps" made from sweet, creamy buttercream frosting. After the bumps are added, the whole cake is covered in a smooth, shiny chocolate ganache. This ganache is a glaze made from chocolate and cream. The combination of the soft cake, creamy bumps, and smooth chocolate topping makes Bumpy Cake a favorite dessert.

Where Did Bumpy Cake Come From?

The original Bumpy Cake was created by a company called Sanders Confectionery. They are located in Detroit, Michigan, in the United States. This delicious cake first appeared in the early 1900s. When it was brand new, it had a different name: "The Sanders Devil's Food Buttercream Cake." Over time, it became known as Bumpy Cake because of its unique bumpy look. Sanders Confectionery still makes the original Bumpy Cake today. It's a very old and popular dessert that has been enjoyed for more than a century!

How is Bumpy Cake Made?

Making a Bumpy Cake involves a few steps to get its famous look and taste.

• Baking the Cake: First, a chocolate devil's food cake is baked. This cake is usually made in a square pan, like an 8x8 inch size.
• Making the Batter: To make the cake batter, ingredients like butter, sugar, and oil are mixed until they are creamy. Then, eggs are added. In a separate bowl, dry ingredients like cake flour, cocoa powder, baking powder, and salt are mixed. These dry ingredients are slowly added to the creamy mixture, along with buttermilk, until the batter is smooth.
• Adding the Bumps: After the cake is baked and cooled, the special buttercream bumps are added. This is done by piping thick strips of buttercream frosting onto the cake. The strips are usually about half an inch wide and an inch apart.
• Setting the Bumps: To make sure the bumps stay firm, the cake is often placed in a freezer for a short time, maybe around two minutes. This helps the buttercream get nice and solid.
• The Chocolate Topping: Finally, a warm fudge frosting or ganache is poured over the entire cake. This covers all the buttercream bumps. As the frosting cools, it sets, creating a smooth, shiny chocolate layer over the bumpy buttercream. The cake is then usually put in the fridge to help the frosting set completely.