Red Betty Boop Heart Cake

My daughter spotted a vintage Betty Boop poster at a flea market and insisted we hang it in the kitchen. A week later, she asked if I could bake her a birthday cake shaped like Betty's signature heart. I'd never piped a chocolate silhouette before, but the challenge felt too fun to turn down. The batter turned crimson red under the kitchen light, and when the layers baked up soft and tender, I knew we'd created something worth repeating.

I made this for my daughter's tenth birthday, and her friends circled the table like it was a museum exhibit. When I sliced into the red layers, someone gasped, thinking it was strawberry. The cream cheese frosting held its shape beautifully, and the dark chocolate silhouette stayed crisp even after an hour on the counter. That night, my daughter asked if we could make it every year, and I haven't said no yet.

Ingredients

• Cake flour: Sifting it twice keeps the crumb impossibly tender and prevents dense pockets.
• Natural unsweetened cocoa powder: Just enough to deepen the color without making the cake taste chocolatey.
• Baking powder and baking soda: The vinegar activates the soda, creating a light foam that lifts the batter.
• Fine sea salt: Balances sweetness and sharpens the vanilla notes.
• Unsalted butter: Room temperature butter creams smoothly with sugar, trapping air for a fluffy rise.
• Granulated sugar: Dissolves evenly and creates structure without weighing down the batter.
• Large eggs: Room-temperature eggs blend without curdling, giving you a silky batter.
• Buttermilk: Adds tang and tenderizes the crumb, making each bite melt on your tongue.
• Red gel food coloring: Gel won't thin your batter like liquid dye, so the color stays bold and even.
• Pure vanilla extract: Use pure, not imitation, for a warm depth that carries through the frosting.
• White vinegar: Reacts with baking soda to create tiny air bubbles, lightening the texture.
• Cream cheese: Full-fat cream cheese gives the frosting body and a subtle tang.
• Powdered sugar: Sift it to avoid lumps and keep the frosting silky.
• Dark chocolate or candy melts: Dark chocolate sets firm and peels cleanly from parchment for crisp silhouettes.

Instructions

Prep the pans:

Grease two 9-inch heart-shaped pans and line the bottoms with parchment. This prevents sticking and makes turning out the cakes effortless.

Mix the dry ingredients:

Whisk together sifted cake flour, cocoa powder, baking powder, baking soda, and sea salt in a medium bowl. Set aside so the leavening is evenly distributed.

Cream the butter and sugar:

Beat room-temperature butter for one minute until creamy, then gradually add sugar and beat for 2 to 3 minutes. The mixture should look pale and fluffy, with visible air pockets.

Add the eggs:

Beat in eggs one at a time on low speed, scraping down the bowl after each addition. This prevents curdling and ensures a smooth batter.

Color the batter:

Stir in red gel food coloring, vanilla extract, and white vinegar until the batter is vibrant and evenly tinted. The color will deepen slightly as it bakes.

Alternate dry and wet:

With the mixer on low, add one-third of the dry ingredients, then half the buttermilk, mixing just until incorporated. Repeat, finishing with the last third of dry ingredients to avoid overmixing.

Activate the baking soda:

Combine 1 teaspoon vinegar with baking soda in a small cup, then gently fold into the batter. The mixture will foam slightly, creating a light, airy crumb.

Bake the cakes:

Divide batter evenly between pans, smooth the tops, and bake at 350°F (175°C) for 25 to 30 minutes. A toothpick inserted in the center should come out clean.

Cool completely:

Let cakes cool in pans for 10 minutes, then invert onto wire racks and peel off parchment. Cool fully before frosting to prevent melting.

Make the frosting:

Beat cream cheese and butter on medium speed for 2 minutes until smooth. Gradually add sifted powdered sugar, a pinch of salt, and vanilla, beating until fluffy.

Assemble the layers:

Level cake domes if needed, place one layer on a board, pipe or spread ¾ cup frosting on top, then add the second layer. Refrigerate for 15 minutes to set.

Apply the crumb coat:

Spread a thin layer of frosting over the entire cake to trap crumbs. Chill for 10 minutes, then add a final smooth layer and create swirls with an offset spatula.

Pipe the silhouette:

Place a Betty Boop stencil under parchment and pipe or brush melted dark chocolate over the outline. Let it set at room temperature or chill for 10 minutes.

Add the decoration:

Peel the chocolate silhouette from parchment and gently press it onto the center of the cake. Decorate edges with frosting rosettes, edible glitter, or red sugar pearls.

Chill and serve:

Refrigerate the cake for 30 minutes to let the frosting firm up. Slice with a warm, clean knife for neat heart-shaped servings.

Pin It

The first time I served this at a birthday party, a guest asked if I'd ordered it from a bakery. I laughed and said no, just a Betty Boop poster and a little patience. The compliment stuck with me, though, because it reminded me that homemade doesn't mean homely. Sometimes a simple stencil and a heart-shaped pan are all you need to make something feel extraordinary.

Choosing Your Chocolate

Dark chocolate sets firm and peels cleanly from parchment, making it ideal for silhouettes. If you prefer a brighter contrast, swap it for white chocolate dyed black with oil-based coloring. Candy melts are beginner-friendly and melt smoothly, but real chocolate tastes richer and snaps with a satisfying crunch. I've tried both, and the choice depends on whether you want ease or depth of flavor.

Getting the Red Just Right

Liquid food coloring can thin your batter and leave the color looking dull. Gel-based dyes are concentrated, so a tablespoon or two delivers that bold red without altering texture. I learned this after my first attempt turned out pink instead of crimson. Now I add the gel before the buttermilk, letting the mixer blend it evenly, and the color always bakes up true.

Storage and Serving Tips

Store leftovers covered in the refrigerator for up to four days. The cream cheese frosting stays firm when chilled, so let slices sit at room temperature for ten minutes before serving. If you're transporting the cake, chill it for at least an hour so the frosting doesn't shift. A warm, clean knife slices through the layers cleanly, revealing perfect red hearts on every plate.

• Wrap leftover slices individually in plastic wrap for grab-and-go treats.
• Freeze unfrosted cake layers for up to two months, wrapped tightly in foil.
• Pipe extra frosting rosettes on parchment, freeze them, and stick them onto the cake later for quick decoration.

Pin It

This cake always makes me smile, partly because of the nostalgia, partly because it tastes as good as it looks. I hope it brings a little vintage charm and a lot of joy to your table.

Recipe FAQs

→ How do I achieve vibrant red color in the cake?

Use gel-based food coloring rather than liquid varieties for the most intense red hue without altering batter consistency. Gel coloring provides concentrated pigment that won't thin your batter or affect the cake's texture.

→ Can I make the chocolate silhouette ahead of time?

Absolutely. Prepare the dark chocolate Betty Boop silhouette up to 2 days in advance and store between sheets of parchment paper in an airtight container at room temperature. Keep away from heat and humidity to prevent melting or blooming.

→ Why is room temperature ingredients important?

Room temperature butter, eggs, and cream cheese emulsify properly, creating a smooth, homogeneous batter and frosting. Cold ingredients can curdle or create lumps, resulting in dense texture and uneven baking.

→ How should I store leftovers?

Cover the cake tightly with plastic wrap or place in an airtight container and refrigerate for up to 4 days. Bring to room temperature for 30 minutes before serving for the softest texture and creamiest frosting experience.

→ Can I use regular cake pans instead of heart-shaped?

Yes, two 9-inch round pans work perfectly. The baking time remains the same, though you may need to adjust the Betty Boop silhouette size to fit the circular dimensions. The visual impact will still be stunning.

→ What's the purpose of vinegar in the batter?

White vinegar activates the baking soda, creating tiny bubbles that lighten the crumb structure. The acid also enhances the red food coloring's vibrancy and contributes to the classic tangy flavor profile of red velvet.