Ingredients

• 3/4 cup (170g) of butter, unsalted, softened
• 1 cup (200g) of granulated sugar
• 3 large eggs
• 1 teaspoon (5ml) of vanilla extract
• 2 1/2 cups (250g) of flour
• 2 teaspoons (10g) of baking powder
• 1 teaspoon (5g) of salt
• 1/2 cup of milk, whole or heavy cream
• 4 tablespoons (25g) of cocoa powder (unsweetened), reserved for chocolate swirl

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all areas are well coated to prevent sticking.

2. Mix In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or stand mixer. (About 10 minutes)

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. Whisk In a separate bowl, sift together the cake flour, baking powder, and salt

5. Combine Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.

6. For the swirl Divide the batter in half. In one half, fold in the cocoa powder until fully incorporated, creating the chocolate batter.

7. Spoon alternate dollops of the vanilla and chocolate batters into the prepared bundt pan, creating a marble effect. Use a knife or skewer to gently swirl the batters together, creating a marbled pattern throughout the cake.

8. Smooth the top of the batter with a spatula to ensure an even surface.

9. Bake Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the cake to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.