MARBLE CHOCOLATE BUNDT CAKE

CAKE

▢ 1 cup butter (at room temperature)

▢ 2 ½ cups granulated sugar

▢ 1 tablespoon + 1 teaspoon vanilla extract (divided)

▢ 4 large eggs (at room temperature)

▢ 1 cup buttermilk (at room temperature)

▢ 3 cups cake flour

▢ 2 teaspoons baking powder

▢ ½ teaspoon salt

CHOCOLATE SWIRL

▢ ⅔ cup unsweetened cocoa powder

▢ ½ cup milk3 (at room temperature)

INSTRUCTIONS:

Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.

Add eggs one at time, mixing well after each addition.

Stir in 1 tablespoon vanilla until combined.

Mix in buttermilk until well-combined.

Add cake flour, baking powder, and salt.

Stir in on low just until incorporated.

Scoop out 2 ½ cups of the batter, and place it into a separate bowl.

Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.

Add remaining 1 teaspoon of vanilla extract to original batter.

Using a ¼-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.

Using a separate scoop, drop ¼ cup of chocolate batter on top of plain batter.

Continue to alternate between plain and chocolate batters until both batters are gone.

Give the pan a couple of taps to level out the batter, if necessary. Do not stir.

Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.

Cool cake in the pan on a wire rack for 15 minutes.

Invert the cake onto wire rack, and cool completely.