This Tunnel of Fudge Cake is a legendary dessert known for its incredibly moist, dense texture and deep chocolate flavor. Unlike traditional cakes that rely on leavening to rise, this batter creates a unique, soft “tunnel” in the center that remains fudgy and rich after baking. Made with butter, cocoa powder, and chopped walnuts, it offers a satisfying crunch and intense cocoa taste. The cake is finished with a simple yet elegant cocoa glaze that seeps into the cracks, enhancing the sweetness. Perfect for holiday gatherings, birthdays, or any occasion where a show-stopping, indulgent dessert is required. It stores well, making it a fantastic make-ahead option for parties.
Tunnel Of Fudge Cake
Description
This Tunnel of Fudge Cake is a legendary dessert known for its incredibly moist, dense texture and deep chocolate flavor. Unlike traditional cakes that rely on leavening to rise, this batter creates a unique, soft "tunnel" in the center that remains fudgy and rich after baking. Made with butter, cocoa powder, and chopped walnuts, it offers a satisfying crunch and intense cocoa taste. The cake is finished with a simple yet elegant cocoa glaze that seeps into the cracks, enhancing the sweetness. Perfect for holiday gatherings, birthdays, or any occasion where a show-stopping, indulgent dessert is required. It stores well, making it a fantastic make-ahead option for parties.Ingredients
Directions
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Preheat oven to 350 degrees.
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Grease a 12-cup bundt pan or 10" angel food tube pan.
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Dust with flour; tap out excess.
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In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
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Add eggs, one at a time, beating well after each addition.
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Gradually add 2 cups powdered sugar, beating until well blended.
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By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended.
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Spoon batter into prepared pan and spread evenly.
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Bake 58 to 62 minutes.
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Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and cool completely.
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Make glaze: In a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk.
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Mix glaze until well blended.
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Spoon glaze over top of cool cake, allowing some to run down sides.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 543.4kcal
- % Daily Value *
- Total Fat 60.4g93%
- Saturated Fat 19.2g96%
- Cholesterol 0.0mg0%
- Sodium 896.9mg38%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not use a standard toothpick test to check for doneness. This cake is designed to have a soft, fudge-like tunnel in the center. If you bake it until a toothpick comes out clean, the cake will be over-baked and dry.
Accurate oven temperature is critical for this recipe. Use an oven thermometer to ensure your oven is truly at 350 degrees.
Nuts are essential for the structural integrity and flavor of this recipe. Do not omit them.
Store the cake tightly covered to maintain moisture.
This recipe originated from the 1966 Pillsbury Bake-Off winner. While the original used a boxed frosting mix, this scratch version replicates that classic texture.
