Tunnel of Fudge Bundt Cake for National Bundt Cake Day!



I love chocolate hazelnut butter. Love it. If I could eat an entire jar of this stuff without feeling guilty or gaining weight, I would. I would eat one jar daily. What’s not to love right?


So, when I saw a recipe for a chocolate fudge bundt cake with toasted hazelnuts in December’s Food and Wine magazine. I knew I had to bake this. I mean it IS National Bundt Cake day. And I gotta give this day the proper, decadent, chocolatey, fudgey, absolutely wonderful bundt cake I could find. And one with hazelnuts. Watch out! This cake is pure perfection for Nutella, hazelnut or fudge lovers.


I’m not gonna lie, this bundt took some time to prep, bake and cool. But the payoff (eating this baby) was sooooo worth it. We have friends in town visiting us so we enjoyed this bundt cake last night with some caramel ice cream. So good!!


WARNING: This bundt cake is not for the faint at heart. This baby is rich and delicious and even though it has a good amount of sugar, it’s surprisingly not too sweet. Seriously. Don’t believe me? You’ll have to try the recipe for yourself! Nutella and fudge cake lovers will not be disappointed! :) I promise!


I hope you enjoy!!


Tunnel of Fudge Bundt Cake with Hazelnuts
Cook time

Total time


Please note the cake cooling time (2 hours). Also, the cake, after it’s cooled for 2 hours, will be moist and almost a little fudgey-like but that’s on purpose.
Recipe type: Dessert
Serves: 10

  • Nonstick cooking spray
  • ¾ cup unsweetened Dutch-process cocoa powder, plus more for dusting
  • 2 cups hazelnuts
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups confectioners’ sugar, plus more for dusting
  • 2½ sticks unsalted butter, cut into chunks and softened
  • 1 cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 3 large eggs
  • 3 large egg yolks
  • ¼ cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • Melted chocolate hazelnut butter for drizzling (optional)

  1. Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust it with cocoa powder.
  2. Spread the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, until golden and fragrant. Transfer the hazelnuts to a kitchen towel or paper towel and let cool slightly. Then, rub off the skins using the paper towel and let cool completely. In a food processor, pulse the hazelnuts until they are very finely chopped and slightly powdery. Transfer the ground hazelnuts to a bowl and whisk in the flour and the salt. Set aside.
  3. Sift the 2 cups of confectioners’ sugar with the cocoa powder. In a stand mixer fitted with the paddle attachment, beat the butter with the granulated sugar and brown sugar at medium speed until fluffy, for about 2 minutes.
  4. Scrape down the sides of the bowl and reduce the speed to low. Beat in the whole eggs and egg yolks, one at a time, until just incorporated. Add the vegetable oil and vanilla extract and beat until the batter is uniform in color, for about 1 minute. Add the cocoa mixture and beat until fully incorporated. Using a spatula, gently fold in the hazelnut mixture until no streaks remain.
  5. Scrape the batter into the bundt pan and smooth the surface. Bake the cake in the center of the oven for 40 to 45 minutes, until it starts to pull away from the side of the bundt pan and the top just springs back when you touch it. The center will still be soft. Let the cake cool on a wire rack for at least 2 hours; it may crack and sink slightly but that’s ok. Invert the cake onto a plate and dust with confectioners’ sugar and serve. Drizzle some melted chocolate hazelnut butter on top if desired.






Yes, those are hazelnut flecks in the cake. Word up.



Celebrating National Bundt Cake Day with some #BundtaMonth ladies!  Check out these wonderful, delicious bundts!


Chocolate Ganache Draped Banana Bundt Cake and Earl Grey Chocolate Bundt Cake by Laura | The Spiced Life
Chocolate Hazelnut Baby Bundt Cakes by Paula | Vintage Kitchen Notes
Cinnamon Crusted Sweet Potato Bundt with Honey Glaze by Kate | Food Babbles
Coconut and Rum Bundt Cake for National Bundt Cake Day by Carrie | Poet In The Pantry
Cream Cheese Swirled Chocolate Bundt Cake by Anuradha | Baker Street
Tunnel of Fudge Bundt Cake with Hazelnuts by Alice | Hip Foodie Mom
Vanilla Bundt Cake with Caramel Glaze by Lora | Cake Duchess

You might also like…

15 Responses to "Tunnel of Fudge Bundt Cake for National Bundt Cake Day!"

Add Comment
  1. Brandi

    November 15, 2012 at 3:47 pm

    Alice, another beautiful bundt cake! That looks so gorgeous! Honest question though..you didn’t find it too sweet? There’s almost 4 cups of sugar in that, lol! I’ve never seen that much sugar to flour ratio….ever. You must have been bouncing off the walls, haha! Beautiful, nonetheless!

    • hipfoodiemom

      November 15, 2012 at 5:43 pm

      Hi Brandi!
      Thank you! Surprisingly, the cake is not too sweet (and we ate the cake with ice cream too!). Shocked the heck out of me! It’s a lot of sugar (if you include the confectioners sugar) but it’s REALLY good. Again, if you like fudge, b/c that’s kind of what the cake texture ends up being, you’ll love this cake. And I really loved the flecks of hazelnut throughout. It was delicious! :) I’ve added a warning so people know what to expect! 😛

  2. Linda | The Urban Mrs

    November 15, 2012 at 5:32 pm

    I saw this recipe too on a magazine stall, but yours look much better (and more vonvincing), lol. Gulp – can’t wait to have this baby!

    • hipfoodiemom

      November 15, 2012 at 5:43 pm

      Haha, thank you Linda! :)

  3. Nancy @ gottagetbaked

    November 15, 2012 at 7:37 pm

    Wowowowowowowowow WOW! That’s the only word to describe this glorious, dense, rich, hazelnutty bundt beauty! I’m so glad you love bundt cakes now so that you can keep baking and sharing wonderful recipes. I love your cake stand (if only I could buy every cake stand that I want…the Husband would kill me!).

  4. hipfoodiemom

    November 16, 2012 at 12:23 pm

    Haha, thank you, Nancy! I got this cake stand at Macy’s on sale for like $13 (originally $50)!! I was so happy! And now that I look at it, I think it may be the kind you can string/weave thick ribbon through so might have to do that for next time! So, are you joining us for next month?! :) #BundtaMonth? (no pressure!)

  5. Paula @ Vintage Kitchen

    November 16, 2012 at 1:21 pm

    You know by now how much I adore this combination of flavors. This is what I would truly call a magnificent cake, not only the ingredients, but the shape and moistness! Perfect!!

    • hipfoodiemom

      November 17, 2012 at 4:38 pm

      Thank you, Paula!

  6. Alyssa (Everyday Maven)

    November 17, 2012 at 3:16 am

    Wow, that is beautiful and would be a great choice for a dinner party. I am also loving that bundt pan (cool shape!)

    • hipfoodiemom

      November 17, 2012 at 4:38 pm

      Thank you so much, Alyssa! :)

  7. Lora @cakeduchess

    November 17, 2012 at 3:52 am

    I also saw this recipe and was interested in baking it. I thought I’d have to cut the sugar-now I know you say it wasn’t too sweet so I’ll keep it in mind. Beautiful bundt again for Bundt a Month and National Bundt Day party!!:) xx

    • hipfoodiemom

      November 17, 2012 at 4:40 pm

      Thank you, Lora! The cake is definitely decadent . . so the perfect cake for National Bundt Cake day and we have some guests staying with us so I wanted to make something I wouldn’t normally bake. Hope you give it a try. . and remember it’s a little fudgey, hence the name “Tunnel of fudge!” :)

  8. Scrambled Megs

    November 19, 2012 at 8:23 am

    this looks just divine!

  9. baker street

    November 20, 2012 at 4:27 am

    Dense, rich and chocolate-y! Now that’s my kinda dessert! Gorgeous clicks, Alice! Absolutely love the way you described the cake. Totally has me craving a slice (or two) 😉

  10. Pingback: #BundtaMonth Celebrates National Bundt Day!: Chocolate Ganache Draped Banana Bundt Cake and Earl Grey Chocolate Bundt Cake | The Spiced Life

Submit a comment

Your email address will not be published. Required fields are marked *