This chocolate vanilla bundt cake is so full of flavor it doesn't need frosting. A simple sweet glaze drizzled over the top does the trick.
Preheat the oven to 350°F and spray the bundt pan generously with baking spray.
In a small bowl, add warm water and uncracked eggs to bring the eggs to room temperature. Let these sit for 5-minutes.
In a large bowl, cream together the butter and sugar for 4-5 minutes using a hand mixer or stand mixer.
To the butter, add the eggs one at a time, allowing the eggs to be incorporated fully before adding the next egg.
Combine the flour and salt and add in half of the dry ingredients at a time, alternating with the milk.
Add in the second half of the dry ingredients and the vanilla. Mix until combined.
Remove half of the batter and place in a 16-inch piping bag or large Ziplock bag.
Add the cocoa powder to the remaining batter and beat until combined.
Add the chocolate batter to a separate large Ziplock bag or piping bag.
Snip the corners of the bags, and working in alternating colors, pipe strips of batter into the ridges of the Bundt pan.
Use a rubber spatula to spread the batter all the way up the sides.
Pipe the rest of the batter in alternating patterns to the center of the Bundt pan.
Place in the oven and bake for 65-75 mins.
Testing with a skewer or knife for doneness
Allow it to cool for 30 mins before removing from the cake pan.
Once cake is completely cooled, another 30 mins, drizzle glaze over it and serve.
This cake is a labor of love from scratch. The same process could be achieved using a box cake mix in two flavors. But the homemade flavor and texture won't be the same. But you will still get a pretty cake.