Classic Tunnel of Fudge Cake
Indulge in the rich decadence of the Classic Tunnel of Fudge Cake – a timeless dessert loved for its gooey, fudge-filled center and irresistible chocolate flavor. This iconic bundt cake combines buttery sweetness, the deep richness of cocoa, and the crunch of chopped walnuts to create a perfect balance of textures. As it bakes, a luscious fudgy "tunnel" forms in the center, making every slice a delightful surprise. With minimal prep and a single pan, this show-stopping cake is ideal for birthdays, holidays, or any occasion that calls for something special. Pair it with a dusting of powdered sugar or a dollop of whipped cream for a dessert that’s as eye-catching as it is indulgent. Whether you’re an experienced baker or a chocolate lover searching for the ultimate treat, this Classic Tunnel of Fudge Cake will have everyone coming back for seconds. Perfect for feeding a crowd, it serves 12 and is sure to impress with its gooey, chocolatey allure!
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Recipe Information
Ingredients
- 1 cup butter, softened
- 1.75 cups granulated sugar
- 0.75 cup brown sugar, packed
- 6 eggs, at room temperature
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 2 cups walnuts, chopped
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 12-cup bundt pan, ensuring all crevices are covered.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour and unsweetened cocoa powder to ensure there are no lumps.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Stir in the powdered sugar, chopped walnuts, and vanilla extract until evenly distributed.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the top is set and a crust forms. Do not use a toothpick to test for doneness, as the center should remain gooey.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for exactly 1 hour.
Carefully invert the bundt pan onto a serving plate and lift it off to reveal the cake. Let it cool completely before slicing to maintain the fudgy center.
Serve as is or with a dusting of powdered sugar or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
7980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.5 g | 524% | |
| Saturated Fat | 161.8 g | 809% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 1090.3 g | 396% | |
| Dietary Fiber | 87.6 g | 313% | |
| Total Sugars | 747.2 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 757 mg | 58% | |
| Iron | 55.9 mg | 311% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
