Marble Cake

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 3/4 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

2/3 cup buttermilk, room temperature

1/4 cup plus 1 tablespoon Dutch-process cocoa powder

Directions

1.   Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.

2.   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.

3.   In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

4.   Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.

5.   Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

credit to : marthastewart.com