Marble Bundt Cake with a Powdered Sugar Glaze For The WIN 🥇

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.

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