Peppermint Bumpy Cakes

Prep Time: 1 hour | 25 min
Yield: 1 Dozen
  • 1/2 C Coffee
  • 1/2 C Cocoa
  • 1/2 C Oil
  • 1 C Buttermilk
  • 1 1/2 t Baking Soda
  • 1/2 t Salt
  • 2 t Vanilla
  • 2 Eggs
  • 2 C Sugar
  • 2 C Flour
December 22, 2014


Growing up in Michigan, one of our favorite treats was when Mom brought home a Sander’s Bumpy Layer Cake.  At KC, we decided to try and conjure up those flavors, but with a holiday twist!  Here we have Sanders’ original cake recipe piled high with a peppermint cream and glazed in chocolate.  It’s KC’s Christmas version of a bumpy cake, and we hope you enjoy it as much as we do!


In the bowl of a stand mixer, combine the coffee and cocoa and mix for 30 seconds.  Add the rest of the ingredients one at a time, mixing for thirty seconds in-between additions.  Add the flour last and beat at medium speed for 5 minutes.  Portion into baking cups and bake at 375 Degrees for 15-20 minutes or until a toothpick inserted into the middle comes out clean.


For Peppermint Cream:

1/2 C butter

2 C Powdered Sugar

1 t Vanilla

1/4 C heavy cream

2 ea Candy Canes, ground into a fine powder


Cream the butter and sugar together until light.  Add the peppermint and vanilla.  drizzle in the cream while mixing till the mixture is fluffy.  Place in a piping bag. pip onto the tops of the cupcakes and place in freezer.


For Glaze:

4 T Cocoa

2 T Oil

3T + 1 t Water

2 T Dark Corn Syrup

2 C Powdered Sugar


In a saucepan, heat the cocoa, oil, water, and corn syrup to a boil.  Remove from heat and stir in the powdered sugar.  Pour the glaze into a measuring cup or bowl.  Dip the tops of the cupcakes into the glaze , turn upright, and let set in fridge.



Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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