Tunnel of Fudge Cake - Good Taste of Home

Tunnel of Fudge Cake delivers a slice of nostalgia and pure chocolate indulgence. With its signature fudgy ribbon running through a dense, chocolatey crumb, each bite transports you to the golden era of home baking. While it may have started as a competition winner in the 1960s, its decadent texture and irresistible flavor keep it relevant today. Whether you’re baking for a celebration or craving a timeless crowd-pleaser, this cake’s gooey center and classic Bundt shape promise a feast for the senses.

The Story Behind Tunnel of Fudge Cake

Few desserts command attention like Tunnel of Fudge Cake. Emerging from the 1966 Pillsbury Bake-Off, its gooey, molten center and rich chocolate taste captivated America. At the time, a packaged frosting mix created the signature “tunnel,” but today’s bakers rely on pantry staples and a few tricks to recreate the famed filling.

The name’s allure lies in that dark, glossy tunnel revealed with every slice—a beautiful marriage of contrasting textures. Over the years, this cake found new fans by combining nostalgia with show-stopping presentation, making it as perfect for birthdays as for book clubs.

Why You’ll Want to Bake This Cake

Eye-Catching Inside and Out

The Bundt pan’s curves highlight the cake’s dramatic appearance.
A glossy chocolate glaze accentuates every ridge and swirl.
Cutting into the cake reveals a molten chocolate tunnel, creating anticipation and delight.

Unbeatable Texture

The crust forms a gentle shell around the moist crumb, which then yields to a soft, almost truffle-like fudge center.
Melting chocolate chips within the batter lend bursts of velvety richness as you eat.

Dependably Shareable

Tunnel of Fudge Cake travels well and keeps its structure, ideal for gifting or bringing to gatherings.
Its impressive look and aroma make even an ordinary day feel special.

Ingredients You’ll Need

Every ingredient in this cake plays a part—creating depth, moisture, and that signature fudge tunnel. Here’s what you’ll need:

Ingredient	Purpose
Unsweetened cocoa powder	Delivers bold chocolate notes and defines both the batter and glaze
Unsalted butter	Creates a tender crumb and infuses richness
Granulated sugar	Sweetens the cake and helps aerate the butter for a lighter structure
Eggs	Bind and provide lift, essential for the cake’s texture
Vanilla extract	Balances chocolate with warmth and floral undertones
Powdered sugar	Offers a smooth, fine texture for the batter and the glaze
All-purpose flour	Gives shape and stability while allowing for a fudge-like center
Semi-sweet chocolate chips	Melt into the cake, producing pockets of molten fudge
Milk	Gives glaze a pourable, silky finish
Salt (optional)	Heightens chocolate flavors, making the cake more complex

Pro tip: Use Dutch-processed cocoa for a dark color and deep flavor, or stick to natural cocoa for a lighter, classic taste.

Step-by-Step: How to Make Tunnel of Fudge Cake

1. Prep the Pan

Preheat your oven to 350°F (175°C).
Generously grease a 12-cup Bundt pan with butter or nonstick spray.
Dust every surface with cocoa powder, tapping out the extra to prevent clumps. This ensures no cake sticks and keeps the outside uniformly brown.

2. Cream Butter and Sugar

In a large bowl or stand mixer, beat the butter until soft.
Gradually add granulated sugar, creaming until light, pale, and nearly doubled.
Aeration here means a lighter, more delicate crumb.

3. Add Eggs and Vanilla

Crack in one egg at a time, incorporating each completely before adding the next.
Add vanilla extract with your final egg for an even distribution.

4. Incorporate Powdered Sugar

With the mixer on low, add sifted powdered sugar slowly.
Continue to mix until butter and sugars become fluffy and cohesive.

5. Mix Dry Ingredients

In a separate bowl, whisk together flour, unsweetened cocoa powder, and salt (if using).
Gradually fold the dry mixture into the wet, mixing until just combined. Over-mixing can toughen the cake and lose that essential fudgy center.

6. Add Chocolate Chips

Gently fold in semi-sweet chocolate chips.
The chips melt during baking, contributing to the fudge “tunnel” and adding pools of intense chocolate.

7. Fill and Bake

Spoon the batter evenly into your prepared Bundt pan.
Level the top for even baking— the batter will be thick, so press gently with a spatula.
Bake for 55-65 minutes. The surface should appear set but the center will look slightly underbaked.
When done, the edges will lose their shine and a cake tester inserted two inches from the edge should come out clean, but the center may still be sticky.

8. Cool Properly

Rest the cake in its pan on a wire rack for about 90 minutes. This step helps the fudge tunnel solidify while the cake retains its moisture.
Carefully invert the cooled cake onto a rack, releasing it from the pan.

9. Glaze

In a medium bowl, whisk together powdered sugar, cocoa powder, and 2 tablespoons milk.
Add more milk by the teaspoon until the glaze is smooth and pourable but not runny.
Drizzle over the cooled cake, letting the glaze glide into the Bundt’s curves.

Expert Tips for Perfect Texture and Flavor

Choose Quality Ingredients

Dutch-processed cocoa intensifies color and taste.
High-quality chocolate chips melt more smoothly and with better mouthfeel.

Don’t Rush the Mixing

Whip the butter and sugar plenty to lock in air and make the cake tender.
Add eggs one by one—it helps keep the batter uniform and prevents splitting.

Avoid Overmixing

Once the dry ingredients go in, mix gently. Overworking at this stage leads to a dense, less fudgy cake.

Carefully Time the Bake

Standard cake testing methods don’t apply here. A gooey tunnel in the middle means the cake is done before it looks fully set.
If in doubt, bake only until the edges are firm; residual heat finishes the fudgy center outside the oven.

Try Custom Variations

Swirl in espresso powder for a mocha twist.
Fold in chopped walnuts or pecans for crunch—these enhance the retro charm.
A dollop of whipped cream or vanilla ice cream alongside each slice won’t go amiss.

Storage, Serving, and Make-Ahead Advice

Storage

Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for three days.
Chilling helps the fudge tunnel firm up, but for full gooeyness, serve at room temperature.

Freezing Instructions

Wrap the cake tightly in plastic wrap then foil, or freeze individual slices for up to three months.
Thaw whole cakes overnight in the fridge, then let them come to temperature on the counter before glazing or serving.

Reheating

Warm slices briefly in the microwave (30-45 seconds) for a molten center.
To reheat the whole cake, cover loosely with foil and heat at 300°F (150°C) for 10-15 minutes.

Frequently Asked Questions

Why is my cake dry instead of fudgy?

Overbaking or using too much flour are common culprits. Check oven temperature and spoon flour lightly into measuring cups. Remember, the center should look slightly under-baked when you pull it out.

Can I use different types of chocolate chips?

Yes—try bittersweet for a richer flavor, or milk chocolate if you prefer a sweeter, milder taste.

What’s the best way to grease a Bundt pan?

Start with softened butter and use a pastry brush to get into all the grooves. Dust with cocoa powder instead of flour, which blends better with chocolate cakes.

Tunnel of Fudge Cake perfectly fuses nostalgia with crave-worthy decadence. Its molten core and bold chocolate flavor make it an unforgettable treat for birthdays, gatherings or any day you want to indulge in something uniquely rich. Serve it with coffee for brunch, as the dramatic finish to a dinner party, or as a gift—there’s never a wrong moment to share a slice.