Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup whole milk
¼ cup unsweetened cocoa powder
¼ cup strawberry puree (fresh or frozen)
¼ cup powdered sugar (for optional frosting)
1-2 tablespoons milk (for frosting consistency)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide Batter: Divide the batter into three equal parts. Leave one part plain (vanilla), mix cocoa powder into the second part (chocolate), and fold in the strawberry puree into the third part (strawberry).
Layer the Batter: Spoon dollops of each batter (vanilla, chocolate, and strawberry) into the prepared cake pan, alternating the colors to create a marbled effect. Use a knife or skewer to swirl the batters together gently for a marble effect.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Optional Frosting: If desired, mix powdered sugar with 1-2 tablespoons of milk to achieve a drizzling consistency. Drizzle over the cooled cake.