Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (120ml) whole milk, room temperature
  • 3 tbsp (20g) unsweetened cocoa powder
  • 2 tbsp (30ml) whole milk
  • 1 tbsp (15g) melted unsalted butter

Instructions:

  1. In a large bowl, beat the softened butter and sugar on medium-high until the mixture is pale and fluffy (about 3-5 minutes).
  2. Add eggs one at a time, beating well after each addition to ensure the batter doesn't separate. Stir in the vanilla extract.
  3. Sift together the flour, baking powder, and salt. Gradually add to the butter mixture on low speed, alternating with the milk. Mix only until just combined.
  4. Scoop exactly two-thirds of the vanilla batter into the prepared Bundt pan, smoothing the top with a spatula.
  5. In a small bowl, whisk the cocoa powder, 2 tbsp milk, and melted butter into a smooth paste.
  6. Fold the cocoa paste into the remaining one-third of the vanilla batter until a deep, uniform brown color is achieved.
  7. Dollop the chocolate batter on top of the vanilla layer. Use a knife or skewer to swirl the two colors together in a figure-eight motion.
  8. Place in the center rack of the oven. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the cake cool in the pan for exactly 10 minutes to allow the structure to set.
  10. Carefully invert onto a wire rack to cool completely.