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Butter and flour a bundt cake pan and preheat your oven to 350u00b0 F (180u00b0C).
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For the vanilla part of the batter:
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Cream 1/2 cup of butter and 2/3 cup of sugar until light and fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla extract.
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In another bowl, sift together 1 1/2 cups of flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt. Add to the butter-egg-mixture, along with 1/4 cup of milk, and beat until combined.
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(Note: This batter would also make 12 very yummy vanilla cupcakes, baked at 350u00b0F for 18-20 minutes.)
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For the chocolate part:
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Cream remaining 1/2 cup of butter and 2/3 cup of sugar until light and fluffy. Add remaining 3 eggs, one at a time, beating well after each addition.
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In another bowl, sift together remaining 1 cup of flour, 1 1/2 teaspoons of baking powder, the cocoa and the remaining 1/4 teaspoon of salt. Add to the butter-egg-mixture, along with the remaining 1/4 cup of milk, and beat until combined.
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Add spoonfulls of the batter to the bundt cake pan, alternating between chocolate and vanilla to create somewhat of a checkerboard pattern. Once you've added all the batter, take a fork and slightly stir in a circular motion to create the marble effect.
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Bake for about 45 minutes, until a toothpick comes out clean. You might want to loosely cover the top with some parchment paper after 30 minutes of baking to prevent the top of the cake getting too dark.
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Let cool almost completely in pan, then carefully remove. This cake tastes even better 2-3 days after making it (store airtight, for example by wrapping it in tin foil) and absolutely doesn't need frosting!
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Enjoy!
