• Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
• In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
• Add the ¼ cup vegetable oil and mix again until combined. Add the eggs one at a time on medium speed, mixing in between.
• In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
• In a measuring cup add the 3/4 cup buttermilk and vanilla extract and set aside.
• Alternate adding the dry and wet ingredients (buttermilk and vanilla) by thirds starting and ending with the dry ingredients.
• Separate one cup of the batter and add the 2 tbsp cocoa powder and remaining 1 tbsp buttermilk. Stir to combine.
• Add a thin layer of vanilla batter to the bottom of the bundt pan, then alternate adding scoops of the vanilla and chocolate batters into the bundt pan using an ice cream scoop until all the batter is used up.
• Using a skewer or knife, swirl the batters together.
• Bake for 50-60 minutes or until the cake is set and the sides are pulling away from the pan.

Garnish

• Dust with powdered sugar and fruit, or melt 4 oz chocolate with 1 tsp oil and drizzle all over the cake.