Red Velvet Christmas Swirl Cake

This cake is pure holiday joy. Moist red velvet layers are filled with classic cream cheese frosting, then finished with a beautifully swirled buttercream top in festive holiday colors. It’s rich without being heavy, tender without being crumbly, and every slice feels celebratory. This is the kind of cake that becomes a tradition — pulled out once a year, admired, and quickly devoured.

Yield

One 9-inch two-layer cake (serves 10–12)

Red Velvet Cake Layers

Ingredients

2½ cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp unsweetened cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring (gel preferred)
1 tsp vanilla extract
1 tsp white vinegar

Instructions

Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
In a bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
Add wet ingredients to dry ingredients and mix until smooth.
Divide batter evenly between pans.
Bake 28–32 minutes, until a toothpick inserted comes out clean.
Cool completely before frosting.

Cream Cheese Filling

Ingredients

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla and beat until light and spreadable.
Set aside.

Vanilla Buttercream (for Swirl Top)

Ingredients

1 cup unsalted butter, softened
3½ cups powdered sugar
2–3 tbsp heavy cream or milk
1½ tsp vanilla extract
Pinch of salt
Red and green gel food coloring

Instructions

Beat butter until smooth and fluffy.
Add powdered sugar, cream, vanilla, and salt and beat until light.
Divide frosting into three bowls: leave one white, tint one red, and one green.

Assembly

Place one red velvet cake layer on a serving plate.
Spread an even layer of cream cheese filling over the top.
Add the second cake layer.
Lightly frost the top of the cake with the white buttercream.
Spoon small dollops of red and green frosting over the white frosting.
Use a spatula or knife to gently swirl the colors together.
Optional: sprinkle with crushed candy canes for a festive finish.

Chill briefly before slicing for clean layers.

Kitchen Notes

Red velvet cake is best when the crumb stays moist and tender, so avoid overbaking. Gel food coloring gives the deepest red without altering flavor. The swirl frosting works best when kept soft — don’t overmix or the colors will muddy. This cake keeps well refrigerated for up to 3 days and tastes even better the next day.

Nutritional Information (approx. per slice)

Calories 520, Protein 5g, Fat 30g, Carbs 60g, Fiber 1g, Sugars 45g, Sodium 420mg