Buttery Swirl Dream Cake

Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar – In a large bowl, beat softened butter and sugar together until light, fluffy, and pale (about 3 minutes). Don't rush this step — it incorporates air, which makes the cake tender.

Add eggs and vanilla – Beat in eggs one at a time, making sure each one is fully incorporated before adding the next. Then add vanilla extract.

Alternate flour and milk – Starting with the flour mixture, add it alternately with the milk to the butter mixture. Do it in thirds: flour, then milk, then flour, then milk, then final flour. Stir gently until just combined after each addition. Don't overmix — overmixing makes tough cake.

Make the chocolate batter – In a small bowl, mix cocoa powder and hot water until you have a smooth paste (no lumps). Let it cool slightly, then divide your total batter in half. Stir the cocoa mixture into one half.

Layer into the pan – Spoon the vanilla and chocolate batters alternately into the prepared Bundt pan. Don't overthink it — just alternate spoonfuls around the pan. This is when you get to have fun.

Create the marble pattern – Take a thin skewer, knife, or toothpick and gently swirl it through the batters to create a marbled effect. Don't overdo it — you want visible swirls, not a muddy mess.

Bake – Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but not wet batter). The top should be golden brown.

Cool – Let the cake cool in the pan for 10 minutes (this is important — too early and it'll fall apart; too long and it'll stick). Run a thin knife around the edges and the center hole, then invert onto a wire rack to cool completely.

Finish – Once completely cool, dust generously with powdered sugar. Optionally, drizzle with melted chocolate for extra elegance.