Velvety Red Velvet Betty Boop

Experience a touch of vintage animation with this stunning Betty Boop Cake. Velvety red layers deliver a tender crumb that contrasts perfectly against smooth, tangy cream cheese buttercream. This dessert isn't just a treat; it's a centerpiece featuring shiny black fondant hair and bright white eyes that give the cake a playful pop of cartoon charm and sophisticated style.

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Perfect for advanced bakers looking to showcase their fondant skills, this recipe brings the iconic character to life through careful layering and assembly. Whether it's for a themed birthday or a retro celebration, the Betty Boop Cake is sure to be the star of the show.

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

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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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, insert wooden dowels through both cake layers before applying the final frosting. Fondant decorations can be prepared a day ahead and stored in an airtight container at room temperature to save time during assembly.

Varianten und Anpassungen

For a classic red velvet flavor, substitute 1 teaspoon of the flour with cocoa powder and add 1 teaspoon white vinegar to the batter. You can also swap the cream cheese buttercream for Swiss meringue buttercream for a lighter, silkier finish.

Serviervorschläge

Serve this festive cake with fresh berries or a dollop of whipped cream on the side for a complete dessert presentation.

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With these steps, your Betty Boop Cake will be as delicious as it is iconic. Enjoy the process of creating this edible masterpiece and the delight it brings to every guest!

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Your Questions Answered

→ Can I make this cake ahead of time?

Yes, bake the cake layers up to two days in advance and wrap them tightly in plastic wrap. Store at room temperature or freeze for up to one month. Fondant decorations can be prepared a day ahead and stored in an airtight container.

→ What makes the cake red velvet flavor?

This version uses red gel food coloring for the classic appearance. For traditional red velvet flavor, add 1 teaspoon cocoa powder and 1 teaspoon white vinegar to the batter along with the coloring.

→ Can I use a different frosting?

Absolutely. Swiss meringue buttercream works beautifully for a lighter, silkier finish. American buttercream is also an option, though cream cheese buttercream provides the classic tangy contrast to the sweet cake.

→ How do I prevent the fondant from cracking?

Knead fondant until pliable before rolling, and work on a cornstarch-dusted surface. Roll to 1/8-inch thickness and handle gently. If fondant feels dry, knead in a tiny amount of vegetable shortening.

→ Do I need special tools for the fondant decoration?

A rolling pin and sharp knife are essential. Fondant smoothers and cutting tools help create clean edges, but you can use household items. Print a template for the hair silhouette to ensure accurate shapes.

→ How should I store leftover cake?

Cover and refrigerate for up to four days. Fondant may sweat when refrigerated, so bring the cake to room temperature 30 minutes before serving for the best texture and appearance.