Adjust your oven rack to the middle/center position and preheat the oven to 350ºF. Generously coat a 10 cup size bundt pan with a flour based baking spray. I used Baker's Joy.
Using either a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese together on medium-high speed until well-combined.
Add the granulated sugar and light brown sugar and beat until fluffy.
Add in the almond extract, vanilla extract, salt, and baking powder.
Reduce the mixer speed to a slower setting as you alternate between 1 egg followed by half of the cake flour. Repeat once more, mixing the batter together until just combined.
Remove 2 ½ cups (490 grams) of the bundt cake batter and place in a separate bowl. Stir in unsweetened cocoa powder and hot water with a spatula until fully combined.
Spoon a layer of the vanilla cake batter into the prepared pan, followed by a layer of the chocolate cake batter. Alternate until all of the cake batter has been used. It should fill the bundt cake pan about ¾ full. Do not add more batter than this amount. Take a butter knife and gently swirl the cake batter layers together.
Place the bundt cake onto a baking sheet (optional) and into the oven. Bake for 45-50 minutes at 350ºF or until an inserted toothpick comes out clean.
Let the bundt cake cool for 10 minutes before inverting it onto a wire cooling rack. You can optionally run a small pairing knife or butter knife along the edges of the bundt pan to help loosen the cake. Cool the marble bundt cake completely on the wire cooling rack.
For toppings you can serve it plain or top it with powdered sugar or chocolate ganache glaze.