Red Betty Boop Heart Cake

My daughter once pointed at a vintage poster in a thrift shop and said she wanted a cake that looked like that. The poster showed Betty Boop winking beside a big red heart, and I knew I had to figure out how to make it edible. After some trial batches and one chocolate silhouette that cracked before I could transfer it, I finally nailed the balance between a tender red crumb and a crisp dark chocolate cutout. Now this cake shows up every Valentine's Day, and every time someone asks how I got Betty to stand up so perfectly on top.

I made this for my best friend's birthday brunch last spring, and the table went silent when I brought it out. Everyone wanted to take a photo before we cut into it, and I had to promise I'd send the recipe to at least five people before the day ended. The way the chocolate silhouette caught the morning light through the window made the whole thing look like it belonged in a bakery case, not my kitchen.

Ingredients

• Cake flour, sifted: This keeps the crumb impossibly tender and light, which is what separates a good red velvet from a great one.
• Natural unsweetened cocoa powder: Just a whisper of chocolate flavor that deepens the red without turning it brown.
• Baking powder and baking soda: The combo gives you lift and that signature velvety texture when the vinegar hits the soda.
• Fine sea salt: Balances all the sweetness and makes every other flavor pop.
• Unsalted butter, room temperature: Cold butter won't cream properly, so leave it out for at least an hour before you start.
• Granulated sugar: Creaming it with butter creates tiny air pockets that make the cake rise beautifully.
• Large eggs, room temperature: Cold eggs can cause the batter to curdle, so I set mine in warm water for five minutes if I forget to plan ahead.
• Buttermilk, room temperature: Adds tang and keeps the crumb moist for days, plus it reacts with the baking soda for extra tenderness.
• Red gel food coloring: Gel won't thin your batter like liquid does, and the color stays bold even after baking.
• Pure vanilla extract: A double dose in both the cake and frosting ties everything together with warm sweetness.
• White vinegar: Activates the baking soda and brightens the red color in a way I didn't believe until I tried it myself.
• Cream cheese, room temperature: The tang cuts through all that sugar and makes the frosting irresistible.
• Powdered sugar, sifted: Sifting prevents lumps and gives you a silky smooth frosting every time.
• Dark chocolate or candy melts: I prefer dark chocolate for the crisp snap and slight bitterness that contrasts with the sweet cake.
• Parchment paper: Essential for tracing and lifting your chocolate silhouette without it shattering.
• Betty Boop heart-shaped stencil: I printed mine from a free online image, scaled to fit the top of a 9-inch heart pan.

Instructions

Prep Your Pans:

Preheat your oven to 350°F and grease those heart pans generously, then line the bottoms with parchment so the cakes release cleanly. I learned this the hard way after my first heart cake broke in half during the flip.

Mix the Dry Ingredients:

Whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set it aside while you work on the wet ingredients.

Cream Butter and Sugar:

Beat the butter on medium speed for about a minute until it's creamy, then add the sugar gradually and keep beating for 2 to 3 minutes until the mixture looks pale and fluffy. This step is where the magic starts, so don't rush it.

Add Eggs:

Drop in the eggs one at a time, beating on low after each addition just until blended. Scrape down the sides of the bowl so nothing gets left behind.

Color and Flavor:

Stir in the red gel food coloring, vanilla extract, and white vinegar until the batter is a uniform bright red. The color will deepen as it bakes, so trust the process.

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 with another third of dry, the rest of the buttermilk, and finish with the last third of dry ingredients, being careful not to overmix or you'll lose that tender crumb.

Activate the Baking Soda:

In a small cup, combine the last teaspoon of vinegar with the baking soda, then gently fold it into the batter. It will foam and bubble slightly, and that's exactly what you want for a light, airy cake.

Bake the Layers:

Divide the batter evenly between your prepared pans and smooth the tops with an offset spatula. Bake on the center rack for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely:

Let the cakes cool in their pans for 10 minutes, then run a thin knife around the edges and invert them onto wire racks. Peel off the parchment and let them cool completely before you frost, or the frosting will melt and slide right off.

Make the Frosting:

Beat the cream cheese and butter together on medium speed for 2 minutes until smooth and fluffy. Gradually add the powdered sugar and a pinch of salt, then the vanilla extract, beating on low until everything is combined and silky.

Level and Layer:

If your cake domes are tall, level them with a serrated knife so the layers stack evenly. Place one heart layer on a cake board, pipe or spread about three-quarters of a cup of frosting over the top, then add the second layer and press gently.

Crumb Coat:

Apply a thin layer of frosting over the entire cake to seal in any loose crumbs, then refrigerate for 10 minutes. This step makes the final coat go on smooth and clean.

Final Frosting:

Add a generous layer of frosting over the crumb coat, using an offset spatula to create swirls or leave it smooth depending on your mood. I like to leave mine a little textured so it looks homemade.

Create the Chocolate Silhouette:

Place your printed Betty Boop stencil under a sheet of parchment, then pipe or brush melted dark chocolate over the outline. Let it set completely at room temperature or in the fridge for 10 minutes until firm.

Add the Topper:

Carefully peel the chocolate silhouette from the parchment and lift it onto the center of the cake. Press it gently into the frosting so it stands upright and doesn't tip over.

Final Touches:

Decorate the edges with frosting rosettes, edible glitter, or red sugar pearls if you want extra flair. Chill the cake for 30 minutes before serving so the frosting sets nicely, and slice with a warm, clean knife for neat heart-shaped slices.

Save

The first time I served this at a potluck, someone asked if I'd ordered it from a fancy bakery, and I just smiled. There's something about handing someone a slice with that dark chocolate Betty Boop shape still standing tall on top that makes the whole afternoon in the kitchen worth it. It's not just a cake anymore, it's a little piece of joy you made with your own hands.

Storing and Serving

This cake keeps beautifully in the fridge for up to four days, covered loosely with plastic wrap or in a cake keeper. The cream cheese frosting actually tastes better after a day because the flavors meld together, and the red velvet stays moist thanks to all that buttermilk. Just let it sit at room temperature for about 20 minutes before serving so the frosting softens up and the flavors come alive.

Troubleshooting the Chocolate Silhouette

If your chocolate cracks when you peel it off the parchment, it might be too cold or too thin. I found that letting it sit at room temperature for a minute or two makes it more flexible, and piping a slightly thicker outline gives it strength. You can also use candy melts instead of dark chocolate because they're more forgiving and less likely to snap, though the flavor isn't quite as rich.

Making It Your Own

You can swap the Betty Boop silhouette for any character or shape you love, as long as you have a clear stencil to trace. I've done Mickey Mouse ears, a superhero logo, and even just a big cursive initial for a birthday cake. The technique works for anything, and once you get the hang of piping chocolate onto parchment, you'll start seeing possibilities everywhere.

• Try white chocolate dyed black with oil-based coloring for a brighter contrast against the red frosting.
• Add a pinch of espresso powder to the cocoa for a deeper, more complex chocolate note.
• Top the cake with fresh raspberries or strawberries around the chocolate silhouette for a fruity, elegant finish.

Save

Every time I pull this cake out of the fridge and see that chocolate Betty Boop still standing proud on top, I feel like I've pulled off a little magic trick. It's the kind of dessert that makes people lean in closer and ask questions, and that's exactly what baking should do.

Recipe FAQs

→ What makes the red color so vibrant?

Gel-based food coloring provides the most intense red hue without adding excess liquid that could alter the batter consistency. Avoid liquid coloring for best results.

→ Can I make the chocolate silhouette ahead of time?

Yes, prepare the chocolate decoration up to 2 days in advance. Store flat between parchment paper in a cool, dry place or the refrigerator until ready to use.

→ Why is vinegar added to the batter?

White vinegar activates the baking soda, creating slight foam that contributes to a lighter, more tender crumb structure. It also enhances the red color development.

→ How should I store leftover cake?

Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature 20 minutes before serving for optimal texture.

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

Absolutely. Two 9-inch round pans work perfectly—simply adjust baking time to 23-28 minutes and decorate as desired. The silhouette can be centered on any cake shape.