What makes Michigan's famous bumpy cake unique?

Like any other state or region in the US, there's a whole world of unique culinary delights to try in Michigan, from olive burgers to Boston Coolers, which, no, aren't actually from Boston. But Michigan's cutest symbol is undoubtedly the bumpy cake. Admittedly, “bumpy cake” sounds like a term for a baking project gone horribly wrong. But no, there are no lumpy batter missteps here, and in fact, everything about a bumpy cake is just right if you love moist cake, rich chocolate, and sweet buttercream. The “bumps” aren't unintentional twists on the texture; they're exactly what makes this treat so special.

This cake starts with a moist but fluffy devil's food cake that is then topped with large, rounded strips of buttercream. These are the signature “bumps” – they literally look like speed bumps and are actually a reminder to eat slower and savor each decadent bite. The buttercream bumps are finally covered in chocolate ganache, so you get this mix of fluffy cake, sweet, buttery cream, and smooth, velvety ganache. The taste, texture, and even appearance are reminiscent of some of the best hostess snacks like Ding Dongs, HoHos, and Zingers, but of course, whether homemade or from a specialty store, bumpy cake is better quality, fresher, and made with love.

Read more: 30 types of cakes, explained

What is the story of Bumpy Cake?

The original bumpy cake came out of its first oven in 1913 at Sanders, a cake shop in Detroit, Michigan. Created by founder Fred Sanders, the cake was known at the time as “The Sander's Devil's Food Buttercream Cake,” which captures the treat's ingredients but not its instantly recognizable shape. Customers began calling the cake exactly by that shape, and “bumpy cake” became an affectionate nickname, so much so that Sanders decided to change the official name. Bumpy cakes became so popular with locals that they became the go-to choice for all sorts of special occasions and parties.

Many people who grew up in the Detroit area have fond memories of bumpy cakes, but sadly the pastry disappeared from circulation when Sanders closed. But in 2002, it was sold to a new company, Morley Candy, which revived the cake and even added new varieties. Currently, the original version can be shipped anywhere in the U.S. This online purchasing option suddenly makes the magic of bumpy cakes shareable nationwide, as do convenient recipes. Finally, these cakes are pretty easy to make at home—you just need to know how to make devil's food cake, how to make ganache, and how to pipe those special, signature buttercream bumps.

Read the original article on Tasting Table.