Sanders Chocolate Bumpy Cake
Indulge in nostalgia with Sanders Chocolate Bumpy Cake, a beloved dessert that combines rich chocolate flavors with creamy vanilla buttercream and decadent fudge frosting. This iconic treat starts with a moist, cocoa-infused cake base, made even more irresistible by its signature "bumps" of velvety vanilla buttercream. A glossy layer of luscious chocolate fudge frosting is poured over the top, creating a divine combination of textures and flavors in every bite. Perfect for special occasions or as an everyday indulgence, this timeless bake is easy to prepare with simple pantry staples like all-purpose flour, cocoa powder, and vanilla extract. Whether you're honoring tradition or discovering it for the first time, this bumpy cake is sure to satisfy your chocolate cravings while impressing family and friends.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.5 cup unsalted butter
- 0.25 cup unsweetened cocoa powder
- 0.25 cup whole milk
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Reduce the mixer speed to low and carefully add the boiling water. The batter will be thin—this is normal.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
To make the vanilla buttercream bumps, cream together softened unsalted butter, powdered sugar, and vanilla extract. Add milk, one tablespoon at a time, until smooth and spreadable.
Transfer the buttercream to a piping bag fitted with a large round tip. Pipe rows of buttercream 'bumps' lengthwise across the cooled cake.
To make the fudge frosting, melt unsalted butter in a medium saucepan over low heat. Stir in cocoa powder and milk until smooth.
Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until smooth and glossy.
Cool the fudge frosting slightly, then carefully pour it over the buttercream bumps, using a spatula to spread it evenly without smearing the bumps. Allow the frosting to set.
Slice the cake into pieces and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
7626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.1 g | 390% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 1292.4 g | 470% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 952.1 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 831 mg | 64% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 4602 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
