Betty Boop Cake

Velvety red layers deliver a tender crumb that contrasts against smooth, tangy cream cheese buttercream. This Betty Boop Cake captures a playful pop of cartoon charm, featuring shiny black fondant hair and bright white eyes. As a classic American dessert, it is designed for advanced bakers looking to create a striking centerpiece for any celebration.

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With a total preparation time of approximately two hours, this project allows you to practice both precision baking and artistic fondant work. The result is 12 servings of delicious, vegetarian-friendly cake that pays homage to a timeless character through vibrant colors and textures.

Ingredients

• For the Cake: 2 cups (250 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup (115 g) unsalted butter (at room temperature), 2 large eggs (at room temperature), ¾ cup (180 ml) whole milk, 2 teaspoons vanilla extract, 1 tablespoon red gel food coloring.
• For the Cream Cheese Buttercream: 8 ounces (225 g) cream cheese (at room temperature), ½ cup (115 g) unsalted butter (at room temperature), 4 cups (500 g) powdered sugar (sifted).
• For Decoration: 8 ounces (225 g) black fondant, 4 ounces (115 g) white fondant, 2 ounces (55 g) red fondant, 1 teaspoon edible pearl dust or luster dust (optional), Cornstarch (for rolling fondant).
• Other: Cake board, 2 x 8-inch round cake pans, Parchment paper.

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Step 3

In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5

Reduce mixer speed to low and alternately add flour mixture and milk in three additions, beginning and ending with flour. Scrape down bowl as needed.

Step 6

Mix in red gel food coloring until the batter is uniformly deep red.

Step 7

Divide batter evenly between prepared pans and smooth tops with a spatula.

Step 8

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.

Step 9

Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely.

Step 10

While cakes cool, prepare cream cheese buttercream: beat cream cheese and butter together on medium speed until smooth, about 2 minutes.

Step 11

Gradually add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 3 minutes.

Step 12

Trim cake domes level with a serrated knife. Place one layer on the cake board and spread a layer of buttercream on top. Carefully place the second layer on top.

Step 13

Apply a thin crumb coat of buttercream around the entire cake. Chill in refrigerator for 20 minutes to set.

Step 14

Apply a final coat of buttercream and smooth sides and top with a cake scraper or offset spatula.

Step 15

Dust a clean work surface with cornstarch and roll black fondant to about 1/8-inch thickness. Cut out Betty Boops hair silhouette using a template or freehand. Transfer onto parchment.

Step 16

Roll white fondant and cut out two large circles for eyes and small hearts for highlights. Roll red fondant and cut out lips. Dust with edible pearl dust if desired.

Step 17

Once the cake is chilled and frosting is firm, gently drape black fondant hair silhouette over the front of the cake, trimming excess at the base. Attach white fondant eyes and red lips with a small dab of buttercream.

Step 18

Use extra black fondant to pipe or cut out eyelashes and eyebrows. Position them around the eyes.

Step 19

Optionally, roll a thin coil of red fondant into Betty Boops decorative headband and place across the top edge of the hair silhouette.

Step 20

Add any final touches such as a small sugar flower or edible sparkles around the base.

Step 21

Allow the decorated cake to rest at room temperature for 30 minutes before slicing and serving.

Zusatztipps für die Zubereitung

For extra stability when stacking, you can insert wooden dowels through both cake layers before applying the final coat of frosting. To streamline the process, prepare the fondant decorations a day ahead and store them in an airtight container at room temperature.

Varianten und Anpassungen

For a more traditional red velvet flavor profile, you can substitute 1 teaspoon of cocoa powder and 1 teaspoon of white vinegar into the batter. If you prefer a lighter, less tangy finish, swap the cream cheese buttercream for a silky Swiss meringue buttercream.

Serviervorschläge

This cake is best served at room temperature to ensure the buttercream and fondant have the ideal texture. For a festive and elegant presentation, serve each slice with a handful of fresh berries or a light dollop of whipped cream.

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Whether you are celebrating a special occasion or simply showcasing your baking skills, this Betty Boop Cake is a rewarding project that combines classic flavors with creative artistry. Enjoy the process and the delightful reaction of your guests when they see this iconic character come to life.

Recipe FAQs

→ What makes this red velvet different from standard versions?

This version skips the cocoa powder typically found in red velvet, letting the tangy cream cheese buttercream shine. The red gel coloring creates those vibrant crimson layers that provide striking contrast against the dark fondant decorations.

→ Can I make the fondant decorations ahead of time?

Absolutely—roll and cut the hair silhouette, eyes, and lips up to 24 hours in advance. Store them in an airtight container at room temperature, layered between parchment paper to prevent sticking. This breaks up the work significantly.

→ Why do I need to chill the crumb coat?

Twenty minutes in the refrigerator firms up that thin initial layer of buttercream, trapping loose crumbs. When you apply the final coat, you'll get that flawlessly smooth finish without pulling red crumbs into the white frosting.

→ What if I don't have fondant tools?

Sharp knives and small cookie cutters work perfectly for basic shapes. For the hair silhouette, print a Betty Boop template to trace onto the rolled fondant with a toothpick, then cut along the lines. A rolling pin and cornstarch are all you truly need.

→ How should I store the finished creation?

Keep it refrigerated due to the cream cheese frosting, but bring it to room temperature 30 minutes before serving. The fondant decorations may sweat slightly in the fridge—this condensation evaporates at room temp without affecting the appearance.

→ Can I use Swiss meringue buttercream instead?

Definitely—it provides a lighter, silkier texture and pipes beautifully. The meringue-based frosting also holds up exceptionally well in warm weather and creates sharper edges if you're adding intricate fondant details.