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Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
Add eggs one at time, mixing well after each addition.
Stir in 1 tablespoon vanilla until combined.
Mix in buttermilk until well-combined.
Add cake flour, baking powder, and salt.
Stir in on low just until incorporated.
Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
Add remaining 1 teaspoon of vanilla extract to original batter.
Using a ¼-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
Using a separate scoop, drop ¼ cup of chocolate batter on top of plain batter.
Continue to alternate between plain and chocolate batters until both batters are gone.
Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes.
Invert the cake onto wire rack, and cool completely.