Betty Boop Themed Cake

This Betty Boop Cake is a playful tribute to a classic cartoon icon, featuring velvety red layers and a luscious cream cheese buttercream. The striking design is achieved with shiny black fondant hair and bright white eyes, creating a whimsical dessert that is as delicious as it is visually captivating. Whether you are hosting a themed party or simply love vintage charm, this cake delivers a tender crumb and a delightful pop of character in every slice.

Save

The process of building this cake is an artistic journey, from achieving the perfect shade of red batter to the careful placement of Betty Boop's famous eyelashes. It is a rewarding project for any baker looking to combine flavor with character-driven design. The combination of moist cake and rich frosting ensures that this centerpiece tastes just as good as it looks.

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 (adjust for deep color)
• 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 during assembly and decoration, insert wooden dowels through both cake layers before applying the final layer of frosting. This ensures the layers remain perfectly aligned as you apply the fondant decorations.

Varianten und Anpassungen

For a classic 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 silkier and less tangy finish, swap the cream cheese buttercream for a light Swiss meringue buttercream.

Serviervorschläge

Serve this vibrant cake with a side of fresh berries or a light dollop of whipped cream to enhance its festive presentation. It pairs beautifully with a hot cup of coffee or as the centerpiece for a retro-themed celebration.

Save

Taking the time to let the cake rest at room temperature before serving ensures the crumb is perfectly tender and the fondant accents are set. Enjoy the sweet, playful charm of your homemade Betty Boop masterpiece!

Recipe FAQs

→ How far in advance can I make the fondant decorations?

Fondant decorations can be prepared up to one day ahead and stored in an airtight container at room temperature. This allows them to firm slightly, making them easier to handle when applying to the finished cake.

→ Can I use store-bought fondant instead of making my own?

Absolutely. Store-bought fondant works perfectly for this project and often comes in pre-colored black, white, and red options, which saves considerable time and effort in achieving consistent, vibrant colors.

→ What's the best way to achieve a deep red color?

Use gel food coloring rather than liquid. Gel provides concentrated pigment without altering the batter's consistency. Start with one tablespoon and add more gradually until you reach the desired shade of deep crimson.

→ Do I need to refrigerate the finished cake?

Yes, due to the cream cheese buttercream. Keep refrigerated until about 30 minutes before serving, allowing it to come to room temperature for optimal texture and flavor. The fondant decorations hold up beautifully under refrigeration.

→ Can I simplify the decoration if I'm short on time?

Consider creating just the signature black hair silhouette and simple white eyes. You can pipe the red lips with buttercream instead of cutting them from fondant. This maintains the recognizable character while reducing decoration time significantly.

→ Why does my cake sometimes sink in the middle?

This usually happens when the oven temperature is too low or the cake is underbaked. Use an oven thermometer to verify accuracy, and test for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.