Easy Marble Bundt Cake with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C). Generously grease the Bundt pan with butter and dust it with flour, tapping out the excess.
2. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk the flour, baking powder, and salt. Alternately add the dry ingredients and the sour cream/milk mixture to the butter mixture, stirring until just combined.
4. Divide the batter equally between two bowls. In the second bowl, whisk the cocoa powder with hot water or brewed coffee to bloom it, stir in the melted butter, then fold it into the batter until a deep chocolate color is achieved.
5. Drop alternating spoonfuls of vanilla and chocolate batter into the center of the pan. Use a knife or skewer to gently swirl the batters in a figure-eight motion.
6. Bake for 45–55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Optional: Whisk together powdered sugar, heavy cream, and vanilla extract to create a glaze; drizzle over the cooled cake.