Ingredients:

  • 250g unsalted butter, softened
  • 200g granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4 large eggs
  • 300g all-purpose flour
  • 1 tsp baking powder
  • 120ml milk
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp milk
  • 100g powdered sugar (optional)
  • 2-3 tbsp milk or lemon juice (optional)

Instructions:

  1. Beat the softened butter and sugar together until light and fluffy.
  2. Mix in the vanilla extract and salt.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter in half into two separate bowls.
  7. In one bowl, whisk together the cocoa powder and 2 tablespoons of milk until smooth. Add this mixture to one of the batter halves and mix until evenly incorporated.
  8. Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan.
  9. Use a toothpick or skewer to gently swirl the batters together, creating a marbled pattern. Avoid over-swirling to maintain distinct swirls.
  10. Bake in a preheated oven (175°C/350°F) for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  12. If desired, whisk together the powdered sugar and milk (or lemon juice) until smooth. Drizzle over the cooled cake.