Pre-heat your oven to 160 degrees Celsius. Grease and line the base and sides of three 8 - inch round cake tin with greaseproof paper.
In bowl of mixer beat butter until smooth, then gradually add sugar and beat until light and fluffy (about 5 minutes)
Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.
Remove half the batter and place in a different bowl and into this bowl, fold in the cocoa powder.
Take two spoons and use them to dollop the chocolate and vanilla batter into prepared cake tins alternatively. Once all the mixture has been used up, tap the bottom of the tins on your work surface to ensure there aren't any air bubbles.
Take a skewer or a knife and swirl it through the batter to create a marbled effect. Don't over mix.
Bake for 25 - 30 minutes or until a toothpick inserted in the centre comes out clean.
Remove cakes from oven and allow to cool completely on wire rack.