Tunnel of Fudge Cake is a classic chocolate Bundt cake with a rich, fudgy center that stays wonderfully soft after baking. The combination of deep chocolate flavor, buttery cake, and crunchy nuts makes every slice indulgent. Finished with a simple chocolate glaze, this old-fashioned dessert is perfect for holidays, celebrations, or whenever you are craving a seriously chocolatey treat.
Ingredients
For the Cake
- 1¾ cups granulated sugar
- 1¾ cups unsalted butter, softened
- 6 large eggs
- 2 cups all-purpose flour
- 2 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup chopped walnuts or pecans
For the Chocolate Glaze
- ¾ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2–3 tablespoons milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat the oven to 175°C (350°F). Generously grease and flour a 10-inch Bundt pan, making sure to coat all the crevices well.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for about 3–4 minutes, until light and fluffy.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, powdered sugar, cocoa powder, and salt.
5. Make the Batter
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the chopped walnuts or pecans.
The batter will be thick, and you should not add extra liquid. The dense batter is what helps create the cake’s characteristic fudgy center.
6. Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan and smooth the surface with a spatula.
7. Bake
Bake for approximately 45–50 minutes. The edges should be set while the center remains slightly soft.
Be careful not to overbake the cake. The slightly underdone center is what creates the signature fudgy “tunnel” inside.
8. Cool the Cake
Allow the cake to cool in the pan for about 1 hour. Carefully invert it onto a serving plate and allow it to cool completely before glazing.
9. Prepare the Chocolate Glaze
In a small bowl, whisk together the powdered sugar and cocoa powder. Add the milk, melted butter, and vanilla extract. Whisk until smooth and glossy.
If the glaze is too thick, add a little more milk, a few drops at a time.
10. Glaze and Serve
Drizzle the chocolate glaze generously over the cooled cake. Allow the glaze to set slightly, then slice and serve.
Tips for the Best Tunnel of Fudge Cake
- Grease the Bundt pan thoroughly to make releasing the cake easier.
- Use room-temperature butter and eggs for a smoother batter.
- Do not overmix once the flour is added.
- Avoid overbaking, as this can eliminate the soft fudgy center.
- Let the cake cool properly before attempting to remove it from the pan.
- Toasting the walnuts or pecans beforehand can add even more flavor.
- For an extra chocolatey finish, serve each slice with a scoop of vanilla ice cream or a dusting of powdered sugar.
Storage
Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.