INGREDIENTS :
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 (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 the whisk attachment (or an electric mixer), beat together the butter and sugar until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in 1 tablespoon vanilla until well blended.
Stir in buttermilk until well blended.
Add cake flour, baking powder and salt.
Stir in over low heat until incorporated.
Scoop out 2 ½ cups of batter and place in a separate bowl.
Stir the cocoa powder and milk into the 2 ½ cups of batter until well combined.
Add 1 teaspoon of remaining vanilla extract to the original batter.
Using a ¼ cup measuring cup, drop a spoonful of plain batter into the prepared mantel pan.
Using another spoon, drop ¼ cup of chocolate batter on top of the plain batter.
Continue alternating between plain and chocolate batter until both batters are used up.
Give the pan a few taps to level the batter, if necessary. Do not stir.
Bake for 50 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool cake in pan on rack for 15 minutes.
Turn cake out onto a wire rack and cool completely.
