Cheesecake Tunnel of Fudge Cake

Who doesn’t love both cheesecake and regular cake? Then why not enjoy both at the same time? This decadent Cheesecake Tunnel Cake is a rich, moist chocolate cake with a cheesecake layer baked right into it and topped with a chocolate glaze. 

Cheesecake Tunnel of Fudge Cake

This recipe combines the simpleness of a box cake mix with quick prep of the cheesecake filling and chocolate drizzle to create a dessert that tastes complex and decadent. It is sure to impress your friends, family, and guests when you serve up a slice of the cheesecake tunnel cake at your next gathering. 

Ingredients:

• Chocolate Fudge cake mix: I love that this recipe starts with a cake mix because it makes it so fast to make, don’t follow the cake mix instructions though, we are adding other things!
• Sour cream: This is added to the cake mix to make the cake extra thick and moist to hold the tunnel of cheesecake
• Vegetable oil: part of the cake
• Eggs: you’ll add more eggs than the box mix calls for which helps improve the texture and stability of the cake
• Cream cheese: this is the base of that middle cheesecake layer
• Egg: also in the cheesecake layer, helps the texture to be more like cheesecake and less like cream cheese
• Sugar: to sweeten the cheese cake middle
• Semisweet chocolate chips: you’ll use these in the cheesecake center and for the glaze on top of the cake

How to make a bundt cake with something in the middle:

1. Mix up your better-than-box mix, box mix (add the extras like sour cream called for in the recipe).
2. Mix up your cheesecake layer.
3. Put part of the chocolate cake in the prepared bundt cake pan.
4. Put the cheesecake layer in the center on top of the chocolate layer.
5. Top with the rest of the chocolate cake batter.
6. Bake and then cool.
7. Remove from the pan, drizzle with the fudgy frosting and serve.
8. Enjoy everyone’s delight when they discover a cheesecake layer hiding in their beautiful chocolate cake.

How do I grease a bundt pan? 

You can use a pastry brush or paper towel to scoop up your fat (butter, margarine, shortening, oil). Apply an even coating around all of the sides of a bundt pan. Be thorough to avoid the cake sticking. 

Then you can sprinkle about ¼ cup of flour on the bottom of the pan and turn the pan in circles to coat the fat in flour. You can tap the sides of the pan to help the flour move around. You can also cover the bundt pan with plastic wrap and shake the flour around. 

Baking spray also works really well (it has flour in it!).

Frequently Asked Questions:

More recipes you’ll love:

• Black Magic Cake
• Easy 5-Ingredient German Chocolate Cake
• Hershey’s Perfectly Chocolate Chocolate Cake and Perfectly Chocolate Chocolate Frosting
• Peanut Butter Cheesecake Chocolate Cake

If you’ve tried this chocolate cheesecake bundt cake recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

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5 from 1 vote

Cheesecake Tunnel Cake

This chocolate bundt cake is hiding a secret, a layer of cheesecake right in the middle!

Prep Time30 mins

Cook Time55 mins

2 hrs

Course: Cakes, Dessert

Cuisine: American

Servings: 12

Calories: 585kcal

Cook ModePrevent your screen from going to sleep

Ingredients

For the Cake:

• 1 Chocolate Fudge cake mix with pudding in the mix around 15 ounce package
• 1 cup sour cream
• ½ cup water
• ½ cup vegetable oil
• 4 large eggs
• FILLING

For the Cheesecake Filling:

• 8 oz. cream cheese softened
• 1 egg
• ⅓ cup sugar
• 1 cup semisweet chocolate chips

For the glaze:

• ½ cup semisweet chocolate chips
• ⅓ cup heavy whipping cream

Instructions

• Preheat oven to 350 degrees.
• For the cake: Place the cake mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Beat 2 to 3 minutes more until combined.
• Pour ⅔ of the batter in a greased and floured 12 cup bundt pan.
• Mix together filling ingredients. Spread filling over the batter and top with remaining batter
• Bake for 45-55 minutes until the cake springs back when lightly pressed and is starting to pull away from the sides of the pan.
• Cool on wire rack for 20 min, invert it onto a rack and cool 20 minutes more.
• For the glaze, combine the chocolate chips and heavy whipping cream in a small saucepan over low heat. Stir until the chocolate has melted and the mixture has thickened slightly, 1 to 2 minutes.
• Place the cake on a serving platter and drizzle the warm glaze over it. (I usually just melt the chips with the cream in the microwave, put the glaze in a Ziploc, cut the corner and drizzle it over the cake.)
• Store cake covered in the refrigerator.

Nutrition

Calories: 585kcal | Carbohydrates: 59g | Protein: 7g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 390mg | Potassium: 270mg | Fiber: 3g | Sugar: 37g | Vitamin A: 565IU | Vitamin C: 0.2mg | Calcium: 163mg | Iron: 3mg

You’ll love this show stopping chocolate bundt cake with a cheesecake middle. It’s super easy to make and even more fun to eat.