Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan and line with parchment if desired.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry mixture. Mix until just combined.
- Divide the batter into two equal parts. Stir the cocoa powder into one half until fully incorporated.
- Spoon alternating dollops of vanilla and chocolate batters into your prepared pan. Use a knife to make 3–4 gentle swirls for a marbled effect.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Notes
Don’t over‑swirl; a few figure‑eight motions give the best marbling. Use room‑temperature ingredients for even mixing. Optionally drizzle a thin glaze or serve with berries or ice cream.