Servings: 8 pieces
Calories: 290kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Loaf pan
- Toothpick or skewer
Ingredients
- 1 cup Unsalted softened butter
- 1 cup Granulated sugar
- 4 Large eggs
- 1 cup Whole milk
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/3 cup Cocoa powder
- 1 teaspoon Vanilla extract
Instructions
- Beat the softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry mixture and milk to the batter, starting and ending with dry ingredients.
- Separate one-third of the vanilla batter and stir in cocoa powder.
- Pour the vanilla batter into a greased loaf pan, then dollop the chocolate batter on top and swirl gently.
- Bake at 350°F (175°C) for 50–60 minutes, checking for doneness with a toothpick.
Notes
For a dairy-free option, use almond or oat milk. Substitute granulated sugar with coconut sugar for a less refined sweetener. You can brush the cooled cake with a glaze of powdered sugar and milk for added shine. Store the cake in an airtight container at room temperature for up to three days, or refrigerate to extend its shelf life. For a healthier version, consider replacing half the flour with whole wheat or using applesauce instead of butter.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Calcium: 40mg | Iron: 1mg
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