Chocolate Vanilla Swirl Bundt Cake

1.Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

3.Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

4.In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

5.Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6.Fold in the sour cream until the batter is smooth and well combined.

7.In another bowl, beat together the softened cream cheese, 1/3 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy.

8.Pour half of the chocolate batter into the prepared bundt pan, smoothing the top with a spatula.

9.Spoon the cream cheese mixture over the chocolate batter, spreading it evenly without touching the edges of the pan.

10.Pour the remaining chocolate batter over the cream cheese layer, smoothing the top again.

11.Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

12.Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

13.To make the glaze, whisk together the powdered sugar, heavy cream, vanilla extract, and milk until smooth and pourable.

14.Once the cake is completely cool, drizzle the vanilla glaze over the top, allowing it to cascade down the sides.

15.Let the glaze set for a few minutes before slicing and serving.