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Traditional Sander’s Bumpy Cake Made Easy
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3 from 2 votes

Traditional Sander’s Bumpy Cake Made Easy

If you live in the Detroit area, you have definitely heard about Sander’s. It has been a staple of the city since it was founded in 1875. With its years of tradition, there are many iconic recipes that we could choose to recreate. Our personal favorite is their classic yellow cake topped with two bumps of Sander’s Cakes colonial buttercream, popularly known as “bumpy cake”. We are crazy about it! Learn how to make it here!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Traditional Sander’s Bumpy Cake Made Easy
Servings: 12 portions
Author: cakedecorist.com

Equipment

Ingredients
  

Yellow Cake

Colonial Buttercream and Hazelnut Topping

Instructions 

Yellow Cake

  • Step 1
  • Using a handheld or stand mixer, cream the butter on high speed until it is light and fluffy. This cake is very moist and feathery, so this is crucial!
  • Step 2
  • Add the 2 eggs one at a time. Keep mixing until it is well blended.
  • Step 3
  • Grab the sifted granulated sugar and add it slowly. Let it rain like a mist over the eggs and butter so that it gets incorporated but you do not turn off the mixer. Continue for 4 minutes or until everything is well incorporated. Do not forget to scrape and rotate the bowl.
  • Be careful of overbeating the batter as it can lose some of its fluffy quality.
  • Step 4
  • In a separate bowl, combine the dry ingredients together (salt, baking powder, and flour). Do the same with the rest of the wet ingredients (milk, lemon juice, and vanilla extracin another bowl.
  • Step 5
  • Add both wet and dry ingredients alternately to the butter, eggs and sugar mixture. Do this in 3 or 4 times, so that everything gets a chance to blend together well, without forming any lumps. To do this, use the mixer at low speed. Once you have poured everything in the bowl, beat for an extra 3 to 4 minutes.
  • Step 6
  • Pour batter into the cake pans or pan. Make sure you grease them beforehand with either baking spray (cooking spray that has some flour mixed into it, it is amazing! You can find some from the brand Pam over heror with some butter and flour, whatever is easiest for you.
  • Step 7
  • Bake at 350ºF for 30 minutes. You can check if it is already done by poking a skewer in the center. If it comes out clean, then the cake is done! Also, if the cake pulls away from the edges, it is also time to take it out of the oven.
  • Step 8
  • Wait for 30 minutes more -at least!- before unmolding it so that it does not fall apart.
  • Once they are unmolded and at room temperature, cut the top part of the cakes so that you are left with a flat surface. This is called leveling and it is just an aesthetic choice, you can totally skip this if your cake is level enough for you!

Colonial Buttercream and Hazelnut Topping

  • Step 1
  • Scald milk (that is, warm it up without boiling ion a small saucepan over medium heat. Add the sugar and mix until it is dissolved. Take it off the fire and let it cool down.
  • Step 2
  • While that cools, beat the egg white until it is stiff.
  • Step 3
  • Slowly add the sugary milk and mix until everything is well combined.
  • Step 4
  • In another bowl, soften butter and Crisco together with the help of the electric mixer. Once it is creamy and soft, continue.
  • Step 5
  • On low speed, add the whipped egg white and sugary milk mixture to the butter and shortening. Be careful not to overbeat it, it should not take longer than 5 minutes.
  • Step 6
  • Once that is done, fold in the vanilla extract with the help of a spatula. Cover with some plastic wrap and set it in the fridge for 30 minutes to cool down.
  • Step 7
  • Chop the hazelnuts. You can also use candied hazelnuts – our personal favorite! This will give crunch to the outer layer of the cake.
  • Step 8
  • Once the frosting is cool and the cakes are ready, load up your piping bag and pipe two long and thick lines of buttercream over the cake blocks. It should look like two rigged bumps on top of the sponge.
  • Step 9
  • Distribute chopped hazelnuts on top.
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