This vanilla chocolate pound cake is a delicious marble cake, with a wonderful tunnel of chocolate that runs through the middle of the vanilla cake.

Tunnel of Fudge Pound Cake

This Tunnel of Fudge Pound Cake is a long-time favourite, that combines the best of both worlds. You don’t have to decide if you want vanilla or chocolate. This vanilla chocolate pound cake has them both!

Not only is the Tunnel of Fudge delicious chocolate pound cake, it has lovely pools of chocolate, owing to the chopped chocolate that is added to the batter! This is a great cake to combine with Summer’s fresh fruits on a plate, for a great Summer dessert. Or simply enjoy eating this one out of hand.

Ingredients and Substitutions

Oil – vegetable or canola oil is specified for this cake. This oil based cake keeps really well (much longer than a butter-based cake).

Chocolate – any semi-sweet chocolate will work for this cake, either chips or blocks that you chop yourself.

Milk – a full fat milk will produce the best results, though 2% milk will work here, as well.

Recipe Tips

If you don’t have a tube pan, you can bake this one in a bundt pan. If you go that route, you will flip your cake over at the end (which you don’t do with the tube pan). It’s a bit of strange shape, as the bottom won’t be flat, but obviously still delicious and pretty.

This is a great cake to slice and serve on a plate with fresh fruit and a scoop of ice cream or a dollop of whipped cream!

Tunnel of Fudge Pound Cake

Making ahead, Storing and Freezing

Store this cake tightly wrapped at room temperature for 2-3 days.

This cake freezes beautifully. I like to cut thick slices and freeze, then you can grab a slice or two as needed from the freezer.

Get the Recipe: Vanilla Chocolate Pound Cake

A delicious vanilla chocolate pound cake, that can be made in a bundt or a tube pan. With a tunnel of chocolate cake running through vanilla cake.
5 stars from 7 ratings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups white sugar
  • 1 cup vegetable or canola oil
  • 1 Tablespoon vanilla or vanilla bean paste
  • 5 large eggs
  • 1 cup milk
  • 3 oz semi sweet chocolate, chopped
  • 2 oz unsweetened chocolate, melted and cooled


  • Preheat your oven to 350F. (regular bake setting/not fan assisted). Grease a 10-inch tube (angel food) cake pan and set aside. *Alternately, you can use a 10-inch bundt pan and serve it flipped over.
  • Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and oil. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla until blended. Add the flour mixer alternately with the milk, mixing just until combined.
  • Measure out 2 cups of the batter and add to a medium bowl. Stir in the melted chocolate and the chopped chocolate until well combined.
  • Spoon 1/2 of the plain batter to your prepared pan, covering the bottom of the pan. Spoon the chocolate batter in a ring on top, keeping it in the centre and leaving the inner and outer edges clear. Top with the remaining plain batter.
  • Bake in preheated oven for 50-55 minutes, or until a tester inserted in the centre comes out clean. Cool in pan for 15 minutes, then run a knife around the outside and the inner ring. Remove cake to a cooling rack to cool completely.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 329kcal, Carbohydrates: 55g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 69mg, Sodium: 135mg, Potassium: 251mg, Fiber: 2g, Sugar: 28g, Vitamin A: 140IU, Calcium: 85mg, Iron: 3.1mg
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