Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake a day ahead for easier serving and less kitchen stress.

Why is my cake not fudgy in the center?

Fudginess depends on balance, oven temperature, and cooling time. If your oven bakes too quickly, the center may set more than desired. Check your oven with an oven thermometer and allow the cake to cool in the pan for the full 1 1/2 hours.

Can I use a different pan?

You can, but the baking time may vary. A smaller tube pan will work, but a 10-cup pan may overflow. For a regular round pan, reduce baking time and watch the cake closely. The bundt pan gives the signature shape and even baking.

Do I have to use a stand mixer?

No. You can cream by hand with a sturdy wooden spoon or whisk. It will take more elbow grease, and the batter will be a little denser, but it will still be delicious.

How do I know when it is done?

The top should be set and spring back slightly. The edges will pull away from the pan. The center will remain fudgy, not liquid. A toothpick may not come out clean from the very center, and that is okay.

Easy Tunnel of Fudge Cake 2026

Name: Tunnel of Fudge Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian-American
Ingredients: 3/4 cup unsweetened cocoa powder + 1 tablespoon for dusting the pan; 1 3/4 cups butter, softened; 1 3/4 cups granulated sugar; 6 large eggs; 1/2 teaspoon vanilla extract; 2 cups powdered sugar; 2 1/2 cups all-purpose flour; 1 cup semi-sweet chocolate chips; 3/4 cup powdered sugar (for glaze); 1/4 cup unsweetened cocoa powder (for glaze); 2 tablespoons milk (for glaze)

Description

A comforting Italian-American dessert with a fudgy center, perfect for family gatherings and celebrations.

Ingredients

Scale

3/4 cup unsweetened cocoa powder + 1 tablespoon for dusting the pan
1 3/4 cups butter, softened
1 3/4 cups granulated sugar
6 large eggs
1/2 teaspoon vanilla extract
2 cups powdered sugar
2 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
3/4 cup powdered sugar (for glaze)
1/4 cup unsweetened cocoa powder (for glaze)
2 tablespoons milk (for glaze)

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Instructions

Preheat the oven to 350°F (175°C).
Grease a 12-cup fluted tube (Bundt) pan with nonstick cooking spray and dust with 1 tablespoon of cocoa powder.
Cream together the butter and granulated sugar in a stand mixer until light and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla.
Reduce mixer speed to low and gradually add 2 cups of powdered sugar; mix until smooth.
In another bowl, whisk together flour and 3/4 cup cocoa powder; gently fold into the wet mixture.
Fold in chocolate chips and pour the batter into the prepared pan.
Bake for 1 hour, until the top is set and edges pull away from the pan.
Cool in the pan for 1 1/2 hours, then invert onto a rack to cool completely.
For the glaze, whisk together powdered sugar, cocoa powder, and milk; drizzle over the cooled cake.

Notes

Whole milk gives a softer crumb. Semi-sweet chocolate chips will melt into pockets of joy inside the batter.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 6g
Cholesterol: 150mg