Tender 9x13 Marble Cake

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan with butter and line the bottom with parchment paper.
2. In a large bowl, cream together ¾ cup (170g) softened butter and 1½ cups (300g) granulated sugar until pale and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 2 tsp (10ml) vanilla extract.
4. Sift in 3 cups (375g) cake flour, 1 tbsp (12g) baking powder, and ½ tsp (3g) salt, alternating with 1 cup (240ml) buttermilk; stir until just combined and streaks of flour disappear.
5. Scoop 2 cups of the vanilla batter into a smaller bowl.
6. Sift ¼ cup (55g) cocoa powder into the scooped batter and stir in 2 tbsp (30g) melted butter and 2 tbsp (30ml) buttermilk until the batter is smooth and glossy.
7. Pour the remaining vanilla batter into the prepared pan and spread it evenly.
8. Drop large spoonfuls of the chocolate batter on top in random spots. Use a butter knife or skewer to drag through the chocolate in a figure-eight motion to create a swirl.
9. Bake for 30–35 minutes until the edges slightly pull away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Remove from oven and let the cake cool completely in the pan before frosting.
11. In a mixing bowl, cream 8 oz (225g) softened cream cheese and ½ cup (115g) softened butter until smooth.
12. Stir in 3 cups (360g) powdered sugar, 1/3 cup (35g) cocoa powder, and 1 tsp (5ml) vanilla extract.
13. Stir in 1-2 tbsp (15-30ml) heavy cream if needed to reach a spreadable consistency.
14. Spread the frosting evenly over the completely cooled cake.