This is a super moist crowd pleaser. You won’t be disappointed!
1 c butter (room temp)
2 ½ c sugar
1 tbsp + 1 tsp vanilla extract (divided)
4 eggs (room temp)
1 c buttermilk (room temp)
3 c cake flour
2 tsp baking powder
½ tsp salt
⅔ c unsweetened cocoa powder
½ c milk (room temp)
Preheat oven to 350 F. Grease and flour a Bundt pan.
In the bowl of a stand mixer fitted with a paddle attachment beat together butter and sugar until well-combined.
Add eggs one at time, mixing well after each.
Stir in 1 tbsp vanilla until combined.
Mix in buttermilk until combined.
Add cake flour, baking powder, and salt.
Stir on low until incorporated.
Scoop out 3 cups of the batter, and place it into a separate bowl.
Stir in cocoa powder and milk into the remaining batter until combined.
Add remaining 1 tsp 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.