A festive red velvet–inspired marbled cake with cool peppermint frosting, perfect for holiday parties and cozy Christmas celebrations.

1 (18.25 oz) package white cake mix

3 egg whites

1 1/3 cups buttermilk

2 Tbsp vegetable oil

1 (9 oz) package yellow cake mix

1/2 cup buttermilk

1 egg

1 1/2 Tbsp unsweetened cocoa powder

2 Tbsp red food coloring

1 tsp cider vinegar

1 (8 oz) package cream cheese, softened

1 cup margarine, softened

2 (16 oz) packages confectioners’ sugar

2 tsp peppermint extract

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Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
In a large bowl, combine white cake mix, egg whites, 1 1/3 cups buttermilk, and vegetable oil. Beat on high speed for 2 minutes.
In another bowl, mix yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa powder, red food coloring, and cider vinegar. Beat on high speed for 2 minutes.
Spoon alternating scoops of white and red batter into the pans. Swirl gently with a knife for a marbled effect.
Bake 22–25 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely.
For the frosting, beat softened cream cheese and margarine until smooth. Gradually add confectioners’ sugar until creamy. Stir in peppermint extract.
Frost between layers, then frost the top and sides of the cake.

Add crushed peppermint candies on top for festive crunch.

Swirl pink-tinted frosting for extra color.

Add a pinch of espresso powder to deepen the cocoa flavor.

Bake as two thicker layers for a taller cake.