Chocolate Raspberry Tunnel Cake Recipe
Chocolate Raspberry Tunnel Cake Recipe photo by Taste of Home
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Chocolate Raspberry Tunnel Cake Recipe

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Slice into this moist cake and get ready for a wonderful surprise. The fluffy raspberry filling in the “tunnel” gives this chocolate cake its tasty twist.
TOTAL TIME: Prep: 50 min. Bake: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 45 min. + chilling
MAKES: 12 servings


  • 2/3 cup butter, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1-1/3 cups 2% milk
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1/2 teaspoon almond extract
  • 2 to 4 drops red food coloring, optional
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 cup fresh raspberries
  • Toasted sliced almonds and additional fresh raspberries, optional

Nutritional Facts

1 slice: 562 calories, 25g fat (17g saturated fat), 109mg cholesterol, 255mg sodium, 75g carbohydrate (52g sugars, 3g fiber), 9g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
  2. Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool 10 minutes before removing from pan to a wire rack to cool completely. Cut a 1-in. slice off top of cake; set aside. Hollow out the bottom portion of cake, leaving a 1-in. shell. Cube the removed cake to measure 1 cup; set aside. (Save remaining cake for another use.)
  4. Beat cream cheese until fluffy. Gradually beat in milk, lemon juice, extract and food coloring if desired. Fold in 1 cup whipped topping. Fold berries and reserved cake cubes into mixture. Fill tunnel with cake cube mixture; replace top.
  5. Spoon cake cube mixture over top of cake to within 1 in. of edge and into center hole of cake. Frost top edge and sides of cake with remaining whipped topping. Sprinkle with almonds and additional raspberries if desired. Chill. Yield: 12 servings.
Originally published as Chocolate Raspberry Tunnel Cake in Taste of Home December/January 2010 , p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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havetomakedinner User ID: 1605879 168975
Reviewed Jan. 25, 2011

"a dense cake, not very tall. I substituted canned cherries for the raspberries. Everyone liked it."

KScales User ID: 3262967 188682
Reviewed Dec. 2, 2010

"We have reviewed this recipe due to the comment below. The recipe is correct at two 3-ounce packages of cream cheese. Kraft Philadelphia cream cheese comes in 3 and 8 ounce packages. However, if you can't find the smaller one, use 6 ounces from a larger package.

Taste of Home Test Kitchen"

jseeman User ID: 5646752 187599
Reviewed Dec. 1, 2010

"I made this cake for a bake sale at work and it was pretty straight forward on how to make it. It tasted good and I made it look pretty darn close to what the picture looks like.

NOTE: There is a BIG typo in the filling. It's two 8 ounce packages of cream cheese (not 3 ounce). Also, I needed at least 4 drops of food coloring to get a decent pink for the center.
If I decide to make this again, I would probably put buttercream frosting on the outside instead of whipped topping. It seems like cheating and whipped topping isn't all that fun to work with when 'frosting' a cake. But that's just me."

tonjeskris User ID: 4909930 185996
Reviewed Feb. 16, 2010

"Would not make this again. The instructions were not useful and could not get the cake to turn out right. The cake was also really dry and just did not turn out like the picture."

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