Tunnel of Fudge Cake is pure nostalgia—a recipe with a gooey chocolate center that continues to win new fans decades after its 1966 debut at the Pillsbury Bake-Off. At first glance, it looks like a simple Bundt cake. Slice into it, though, and you’ll reveal a decadent fudge tunnel that takes this dessert from impressive to unforgettable. This cake is for chocolate lovers, bake sale heroes, and anyone craving an easy showstopper that never fails to spark conversation. Here’s everything you need to create your own slice of classic American baking history.
The Origins: An American Baking Icon
Tunnel of Fudge Cake didn’t just get popular; it changed the dessert landscape. Invented by Ella Rita Helfrich, this cake sparked the popularization of Bundt pans. Its signature fudge-filled tunnel and rich, glossy glaze defined a new level of chocolate indulgence. While the original relied on a frosting mix that’s no longer available, you’ll find this updated version uses ingredients that are easy to find and create an even better texture. The result is a moist cake with a tender crumb, molten fudge surprise, and classic chocolate glaze.
Why Tunnel of Fudge Cake Stands Out
This cake has more going for it than nostalgia:
- Visual Drama: The rich tunnel of fudge running through each slice catches the eye and always delights.
- Texture Contrast: The cake’s outer crumb is soft and slightly firm, while the center is gooey and melts as you eat.
- Make-Ahead Friendly: The flavors only deepen overnight, making it ideal for prepping ahead.
- Presentation: Bundt cakes come out of the pan looking sculpted and polished, and this one’s deep chocolate color turns heads.
- Giftability: Wrapped up with a bow, it’s a perfect gift for holidays, birthday tables, or sharing at potlucks.
Ingredients
All the chocolate flavor and rich texture come from thoughtfully chosen ingredients. Here’s what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsweetened cocoa powder | 3/4 cup, sifted | Deep chocolate flavor and fudgy center |
| All-purpose flour | 2 cups | Structure and sturdy crumb |
| Butter, unsalted | 1 3/4 cups (room temp) | Moisture, flavor, and tenderness |
| Granulated sugar | 1 3/4 cups | Sweetness, creates a light texture |
| Powdered sugar | 2 cups + 3/4 cup (for glaze) | Fine crumb and silky glaze |
| Eggs, large | 5 | Richness and structure |
| Vanilla extract | 2 teaspoons | Depth of flavor |
| Semi-sweet chocolate chips | 2 cups | Melting pockets for a gooey tunnel |
| Milk | 2–3 tablespoons (for glaze) | Loosens glaze for perfect pour |
| Salt | 1/2 teaspoon | Balances all the flavors |
Cocoa powder dusting for the pan and a touch of salt help the flavors shine.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan generously with butter or nonstick spray. Dust it all over with cocoa powder, not flour—using cocoa ensures the cake’s finish stays dark and doesn’t leave a white residue. If your pan has deep ridges, use a soft brush to get the cocoa into every crevice.
2. Mix Butter and Sugars
Place softened butter in a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed until creamy and smooth, about 1 minute. Scrape down the sides. Add the granulated sugar and beat until very light and fluffy, 2–3 minutes. Slowly add the powdered sugar and continue to beat. This helps lock in air, which gives the cake its signature texture.
3. Incorporate Eggs One by One
Add eggs to the mixture, one at a time. Beat well after each egg to fully blend. Don’t rush this step; adding eggs gradually ensures the batter stays emulsified and smooth. Mix in the vanilla extract with the last egg.
4. Sift and Combine Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, and salt. Sifting removes lumps and ensures even cocoa distribution. Add the dry mixture to the wet ingredients. Switch to low speed or fold gently by hand. Stir only until you see the flour disappear.
5. Fold in Chocolate Chips
Pour in the chocolate chips and delicately fold them through the batter. Chocolate chips form the tunnel as the cake bakes and ensure each slice gets a chocolatey surprise.
6. Fill the Pan and Bake
Transfer the thick batter to your prepared Bundt pan. Spread it evenly, tapping the pan gently on the counter to release air bubbles. Bake for about 55–65 minutes. The cake should have set edges, a domed top, and a slightly soft center—which is exactly what you want for a true fudge tunnel.
7. Cooling: The Key to Success
Place the cake on a wire rack and let it cool in the pan for at least 90 minutes—longer than for most cakes. The tunnel remains molten for quite a while. Flip the cake onto the rack and let it cool completely before glazing. This step prevents the cake from breaking or the fudge tunnel from spilling out.
8. Prepare the Glaze
Combine powdered sugar, cocoa powder, and milk in a small bowl. Whisk slowly until smooth and pourable. Add milk by the teaspoon to reach the right consistency; it should ribbon off the spoon, not run like water. A touch of vanilla can deepen the flavor.
9. Glaze and Serve
Drizzle the glaze over the cooled cake, letting it fall into the ridges. Allow the glaze to set for about 15 minutes before slicing—this holds in the gooey center. Use a sharp knife for clean cuts, wiping the blade between slices if needed.
Tips and Tricks for Best Results
- Use Dutch-processed cocoa for depth: It brings out a rounded, rich chocolate flavor.
- Room temperature ingredients: Butter and eggs at room temp blend better and trap more air for a tender cake.
- Don’t overmix: Gentle folding keeps the crumb soft and the tunnel gooey. Overmixing leads to drier cake.
- Bundt pan prep: Cocoa instead of flour is a small step but elevates the final appearance. Greasing every corner avoids “stickage.”
- Test for doneness: Insert a toothpick an inch from the edge—not the center. The tunnel should be thick and fudgy, but not wet.
- Let it cool completely: Patience here ensures smooth slicing and reveals that perfect tunnel.
Variations and Substitutions
- Nutty classic: Fold in 1 cup of chopped walnuts or pecans with the chocolate chips for a throwback to the original style.
- Espresso boost: Add 1 teaspoon instant espresso powder with the cocoa to intensify the chocolate.
- Gluten-free adaptation: Swap all-purpose flour for a 1:1 gluten-free blend—keep the ratios the same.
- Dairy-free option: Use vegan butter, plant-based chocolate chips, and almond milk for a dairy-free version.
Storage and Make-Ahead
Storing: Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Always bring to room temperature before serving for the best texture.
Freezing: You can freeze the whole cake (un-glazed) or individual slices. Wrap tightly in plastic and then foil. Thaw overnight in the fridge before bringing to room temperature and glazing.
Reheating: Warm individual slices in the microwave for 20–30 seconds. This softens the fudge tunnel and brings back that just-baked taste.
Troubleshooting: Common Questions
Why did my tunnel disappear?
Overbaking is the usual culprit. The fudge needs some moisture to stay gooey.
Can I make it ahead?
Yes. In fact, the flavor deepens if you make it a day ahead and glaze before serving.
Is a Bundt pan required?
For the classic circular shape and dramatic presentation, yes. You can use a tube pan, though the texture may be slightly different.
Serving Suggestions
This cake shines both plain and garnished:
- Fresh raspberries or strawberries alongside add bright contrast.
- A scoop of vanilla or coffee ice cream emphasizes the warm fudge center.
- Lightly sweetened whipped cream offers balance.
Slice onto a platter at any gathering for guaranteed smiles and requests for seconds.
The Takeaway
Tunnel of Fudge Cake isn’t just rich and decadent—it’s experience and history in every slice, perfect for commemorating birthdays, holidays, or quiet moments where you want a little celebration. By following these steps, you’ll create a visually stunning, chocolate-packed dessert that disappears fast from any table.
Tunnel of Fudge Cake
This classic tunnel of fudge cake has been famous since the 1960s. It has a gooey chocolate center. The cake is overflowing with sweetness.
Ingredients
- 6 large eggs
- 1 cup semi-sweet chocolate chips
- 1 3/4 cups butter, softened
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder + 1 tablespoon for dusting the pan
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/4 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup fluted tube (Bundt) pan with nonstick cooking spray. Dust the pan evenly with 1 tablespoon of cocoa powder, tapping out any excess. Set aside.
- Using a stand mixer with the paddle attachment, cream together the butter and granulated sugar. Mix at medium speed until the mixture is light, fluffy, and nearly doubled in volume. Stop to scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract with the final egg. Scrape the bowl again to ensure the ingredients are fully incorporated.
- Reduce the mixer speed to low. Gradually add 2 cups of powdered sugar. Mix until combined.
- In a separate bowl, whisk together the all-purpose flour and 3/4 cup cocoa powder. Gently stir the dry ingredients into the wet mixture using a spatula. When the flour mixture is almost fully combined, add the chocolate chips.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 1 hour. Or until the top is set and the edges begin to pull away from the pan.
- Once baked, allow the cake to cool in the pan on a wire rack for 1 1/2 hours. Carefully invert the cake onto the rack. Let cool completely for an additional hour before adding the glaze.
- In a small bowl, whisk together 3/4 cup of powdered sugar, 1/4 cup of cocoa powder, and 2 tablespoons of milk. Adjust the consistency by adding more milk, a teaspoon at a time, if needed. The glaze should be smooth and pourable but not too runny.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Let set slightly before serving.
- Slice the cake and enjoy its rich, fudgy center!