A delightful and visually appealing cake with swirls of chocolate and vanilla flavors.
Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper.
Lining the pan with parchment paper makes it easier to remove the cake after baking.
In a bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients ensures a lump-free batter.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
Ensure the butter is at room temperature for easier mixing.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until the batter is smooth.
Do not overmix to keep the cake tender.
In a small bowl, mix the cocoa powder and sugar with a portion of the batter to create the chocolate mix.
Adding a bit of sugar to the cocoa enhances its flavor.
Pour half of the vanilla batter into the loaf pan, followed by the chocolate batter, and then the remaining vanilla batter. Use a knife to swirl the batters together.
Swirl gently to create a marbled effect without overmixing.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to prevent overbaking.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cooling the cake in the pan helps it set and prevents breaking.
Slice and serve your beautiful swirled cake. Enjoy!
Dust with powdered sugar for an elegant presentation.