Let’s embark on this baking journey together, step by step, as I share some tips and tricks learned from Mama Lou:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Mama Lou always said this step was crucial for a tender cake.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
6. In a small bowl, mix the cocoa powder and milk until smooth.
7. Divide the batter in half. Stir the cocoa mixture into one half to create the chocolate batter.
8. Spoon the batters alternately into the prepared pan, and use a knife to swirl them together gently. This step always brought a sparkle to Ouma’s eyes as she created her own unique patterns.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.