American · Dessert
Detroit bumpy cake
A single wedge of yellow layer cake filled and topped with vanilla buttercream, finished with a chocolate fudge glaze and distinctive raised bumpy ridges of extra frosting, a specialty born in Detroit-area bakeries.
$2
30 minsPrep
22 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
712Calories
8.4gProtein
44.6gFat
72.3gCarbs
54.2gSugar
1.6gFiber
481mgSodium
220mgChol
26.9gSat Fat
195mgPotassium
115mgCalcium
1.9mgIron
0.6mcgVitamin B12
0.1mgVitamin C
Goes well with
Cold Brew Coffee
local
Michigan Cherry Beer
international
vegetarian
sweet-spot
Instructions
1
Prep
Heat oven to 350F (177C). Butter a small 4-inch round cake pan and line the base with parchment. Cream the softened butter and sugar until pale and fluffy, about 2 minutes.
2
Beat in the egg and milk, then fold in the flour, baking powder, salt and vanilla extract until just smooth.
3
Bake
Pour batter into the prepared pan. Bake at 350F (177C) for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
4
Cool
Let the cake cool on a rack for 30 minutes until completely cool to the touch.
5
Beat the softened butter for the buttercream with a mixer until light, then add powdered sugar, milk and vanilla, beating 2 minutes more.
6
Slice the cooled cake horizontally into two layers. Spread buttercream over the bottom half, stack the top layer, and coat entirely with remaining buttercream.
7
Melt
Combine chocolate chips, butter and milk in a heatproof bowl over simmering water for 2 to 3 minutes, stirring until glossy and pourable.
8
Pour the warm chocolate glaze over the cake, tilting to coat evenly. Chill for 15 minutes until the glaze is just set.
9
Pipe reserved buttercream in 3 to 4 parallel ridges across the top using a piping bag, pressing gently so ridges show as bumps.
10
Chill
Refrigerate for 15 minutes until the bumpy ridges are firm.
11
Plate
Slide the cake onto a plate and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 oz60g unsalted butter, softened, for the cake batter
- 6 tbsp74g sugar-white
- 22 eggs, room temperature
- 1/2 cup120ml whole milk
- 2/3 cup84g all-purpose flour
- 1/2 tsp1/2 tsp baking powder
- 1/4 tsp1/4 tsp salt
- 1/2 tsp1/2 tsp vanilla extract
- 6 tbsp84g unsalted butter, softened, for the buttercream
- 1 cup120g powdered sugar
- 2 tsp2 tsp whole milk, for the buttercream
- 1/4 tsp1/4 tsp vanilla extract, for the buttercream
- 3 oz86g semisweet chocolate chips
- 2 tbsp28g unsalted butter, for the glaze
