Description
This Bumpy Chocolate Fudge Cake is a rich and moist chocolate dessert featuring layers of fluffy vanilla buttercream ridges topped with a smooth, luscious fudge icing. The cake offers a delightful texture contrast with the bumpy buttercream design and decadent chocolate fudge glaze, making it perfect for special occasions or an indulgent treat.
Ingredients
Scale
For the 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
For the Vanilla Buttercream
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the Fudge Icing
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- â…“ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add Wet Ingredients: Incorporate the buttermilk, melted unsalted butter, eggs, and vanilla extract into the dry ingredients. Mix until you achieve a smooth, even batter without lumps.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.
- Make the Vanilla Buttercream: Beat the softened butter until creamy using a mixer. Gradually add powdered sugar, milk, and vanilla extract, beating continuously until fluffy and smooth.
- Pipe Buttercream Ridges: Transfer the vanilla buttercream into a piping bag fitted with a suitable tip. Pipe thick ridges across the top of the cooled cake to create the signature bumpy texture. Place the cake in the refrigerator and chill for 10 minutes to help the buttercream set.
- Prepare the Fudge Icing: In a saucepan over medium heat, melt the unsalted butter. Whisk in cocoa powder and milk until well combined and smooth.
- Add Sugar and Vanilla: Remove the saucepan from heat and stir in powdered sugar and vanilla extract. Mix well until the fudge icing is smooth and pourable.
- Apply Fudge Icing: Pour the warm fudge icing evenly over the buttercream ridges, allowing it to flow around and between them, creating a luscious glaze.
- Chill Before Serving: Refrigerate the entire cake for at least 1 hour to let the fudge icing fully set before slicing and serving.
Notes
- Ensure the cake is completely cooled before applying the buttercream to prevent melting.
- Use room temperature butter for the buttercream to achieve a smooth and creamy texture.
- The homemade fudge icing is best applied warm so it flows nicely over the buttercream ridges.
- For best results, chill the cake after icing to help the layers set for clean slicing.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar if not available.
